Many bakers recognize how versatile homemade jam can be, especially when it comes to making some delightful treats at the last moment. Making jam at home is in a rebirth and more areas now feature pick your own fruit gardens that are excellent sources of fresh fruits.
Every fall I am faced with assorted bake sales at school and the church and I find myself in competition with a seemingly endless assortment of super moms who can turn out amazing dishes while keeping their hair perfectly tunes. I plan on making two simple but popular treats that feature my homemade jam.
At last I have an opportunity to clear out those unfinished but completely excellent jars of jam, that no one can be troubled to empty when the pantry is still sporting unopened and new jars of jam. I’ll make jam squares, even the slightly caramelized apricot jam works well with these. You can do stripes of various jams, if more than one kind of jam is available. Jam squares are even worth opening a brand-new pot of jam for as they don’t last long in this family. In fact I have found myself in trouble if I send the whole batch off to the bake sale and do not keep for my family.
Jam Squares
1 cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
a pinch salt
1 pot jam
Sift the flour, baking powder and salt together and include to the butter and sugar mix one cup at a time until it forms a soft dough. Set aside one third of the dough and press and pat the rest into a greased baking sheet till even. Spread generously with jam. Shred the remaining dough over the top. Bake at 350 degrees for about 15 minutes. You want the dough to be browning but not burnt.
Well, I endured the baking session, temper just about undamaged, sweat streaming from my brow and produced the pool later on to recuperate my cool, hoping for fall to show up before the next cake sale does. This resulted in thinking about quick baking things to do in summertime– a kitchen area smash and get raid.
Scones have to be one of the quickest things to bake and make and they always are a hit. 5 minutes of blending, 10 minutes to bake and served right away with 2 types of home-made jam. Scones are also a great way to impress family, friends and visitors. They freeze well and are perfect for an afternoon tea treat.
Scones
2 cups self-rising flour
1/2 teaspoon salt
2 tablespoons butter
2 dessertspoons sugar
1 egg
3/4 cup milk
Add the beaten egg and milk to the flour and make a light, damp dough (it can be extremely sticky, just use plenty of flour for cutting and rolling). I differ the size of cutter, I find people choose to eat a couple of little scones rather than one substantial, intimidating one. Make used of your assorted cookie sheets and line them with parchment paper or a silicone mat. Bake at 350 degrees for 10-12 minutes.
These are likewise great for winter, the warmed up kitchen will then appear warm and cozy and the baking odor enticing and hospitable. The jam will bring reminiscences of sunlight and summer fruits and you can be sentimental about summer days when it is too hot to bake.
