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Christmas Turtle Brownies |
• 14 oz. pkg. caramels
• 3/4 C. melted butter
• 1 chocolate or German chocolate cake mix
• 1 jar Jam and Jelly Lady’s Christmas Jam
• 1 C. chopped Pecans
• 1 can condensed milk
• 12 oz. pkg. chocolate chips
Preparation (oven at 350 degrees):
- Mix melted butter, 1/2 can condensed milk, cake mix(dry) and 1/2 of the nuts together.
- Place 1/2 of batter in a greased 9x13 pan and bake at 350 for 6 minutes.
- While the batter is baking: In the microwave, melt caramels with 1/2 can of eagle brand milk in a microwavesafe bowl. Stir well to mix.
- Take pan out of oven. Let cool a few minutes, then lightly spread the jar of Christmas Jam over the top of the
brownie. Sprinkle 1 cup of chocolate chips and the rest of the nuts over the jam. Finally, carefully pour the
caramel mixture over the nuts and chocolate chips.
- Press remaining batter between hands, making flat medallions. Lay the medallions in the pan, overlapping
their edges and covering the entire layer.
- Sprinkle the remaining chocolate chips over the top of the brownie, and bake for 15 minutes more. Remove from
oven and cool completely before slicing.
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Jammin’ Berry Trifle |
• 1 8-oz. jar The Jam and Jelly Lady Strawberry Jam (or any of our delicious berry jams)
• 3 cups of your favorite mixed berries (if using strawberries, halve them)
• 1 family size (1 lb.) Sara Lee Pound Cake
• 1 8-oz. package cream cheese, softened
• 1-1/4 cups cold milk
• 1 package (4-serving size) vanilla flavor instant pudding and pie filling
• 1 8-oz. carton whipped topping, thawed
Preparation:
- In a bowl, stir together the berries and The Jam and Jelly Lady’s Strawberry Jam. Set bowl aside.
- Put cream cheese into large bowl. Beat the cheese with beaters or a wire whisk until creamy.
- Gradually add the 1/4 cup of milk, beating until smooth again.
- Add the remaining milk and the pudding mix. Beat until well blended.
- Fold in whipped topping. Set bowl aside.
- Cut the pound cake into small cubes, about 1-1/2 inch.
- Put 1/2 of the cake cubes into the bottom of a trifle bowl or serving bowl; press lightly on cake cubes to set them
into place.
- Spoon 1/2 of the pudding mixture on top.
- Finally, top with 1/2 layer of the berry/jam mixture. Repeat Steps 7-9 until all the ingredients are used up.
Refrigerate at least one hour to give the dessert a chance to set. Store the leftovers in the refrigerator.
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Strawberry Amaretto Trifle
- 1 8-oz. jar The Jam and Jelly Lady Strawberry Jam
- 1-1/2 tablespoons Amaretto liqueur
- 3 cups of your favorite mixed berries (if using strawberries, halve them)
- 1 family size (1 lb.) Sara Lee Pound Cake
- 1 8-oz. package cream cheese, softened
- 1-1/4 cups cold milk
- 1 package (4-serving size) vanilla flavor instant pudding and pie filling
- 1 8-oz. carton whipped topping, thawed
- In a bowl, stir together the berries, Amaretto, and The Jam and Jelly Lady’s Strawberry Jam. Set bowl aside.
- Put cream cheese into large bowl. Beat the cheese with beaters or a wire whisk until creamy. Gradually add the 1/4 cup of milk, beating until smooth again. Add the remaining milk and the pudding mix. Beat until well blended. Fold in whipped topping. Set bowl aside.
- Cut the pound cake into small cubes, about 1-1/2 inch. Put 1/2 of the cake cubes into the bottom of a trifle bowl or serving bowl; press lightly on cake cubes to set them into place. Spoon 1/2 of the pudding mixture on top. Finally, top with 1/2 layer of the berry/jam mixture. Repeat until all the ingredients are used up.
- Refrigerate at least one hour to give the dessert a chance to set. Store the leftovers in the refrigerator.
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