|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
21 - 30 of 41 for jam almonds
Preheat oven to ... pale golden. Grind almonds very fine, mix ... 50 minutes. Melt jam with rum. Simmer ... tart. Return to oven 3 minutes to set glaze.
With butter, generously ... Sprinkle with chopped almonds. Set aside. ... of tartar; gradually add remaining 1/4 cup sugar, beat until stiff but not dry.
Cream butter and ... teaspoon vanilla and almond extracts. Mix in flour and 1/2 cup almonds to form dough. ... with fruit. Whisk jam and water over ... 8 to 10 servings.
Cream butter. Add ... roll in chopped almonds. Place on ... fill with 1/8 teaspoon raspberry jam. Bake 20 minutes; cool and decorate with dab of frosting.
Put the almonds, icing and ... ingredients, except the jam, until the ... of the cake, making the joins as neat as possible. Leave to dry for 2 to 3 days.
CRUST: Cream butter ... yolk, vanilla and almond extracts. Mix in flour and almonds. Press into ... on top. Whisk jam and water over ... slightly. Brush over fruit.
Peel and core apples. Chop almonds and mix with ... on size and type of apples, or until apples are tender. Serve with custard sauce and jam. 4 servings.
Sift flour, soda ... until lemon-colored. Add almond extract. Cream sugar ... raspberry or apricot jam (about 1/4 teaspoon). ... Makes about 50 cookies.
Combine sugar and ... minutes or until they burst and become translucent. Remove from heat and stir in jam and juice. Chill. Add almonds at serving time.
Grind sugar, hazelnuts, ... processor. Blend in jam and one egg ... minutes. Stir in almond extract Transfer paste ... in the sliced almonds. Bend into ... or 48 miniature horseshoes.
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