Can't stop, won't stop using JJ Cherry Spread in recipes.... the creative possibilities are endless - really! Here's a delicious and easy dessert, snack, breakfast pastry or an anytime treat. I adapted the dough from Erin Jeanne McDowell's Roll-Out Cookie Crust (from her book The Book on Pie). If you have a favorite pie dough recipe or even a shortbread you like, feel free to use that too! Ingredients: 8 Tbsp Unsalted Butter 1/4 cup granulated sugar 1 large egg white 1 teaspoon almond extract 1 1/2 cups all purpose flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder Instructions: Cream butter and sugar in stand mixer, add egg whites and almond extract and mix until combined. Once combined...
Cake Ingredients: 2 cups all purpose flour 1 stick + 6 Tbsp unsalted butter, room temperature 1 cup granulated sugar 2 eggs 1 tsp. Baking powder 1 tsp. Baking soda ½ tsp kosher salt 1 cup buttermilk 1 tsp vanilla extract ¾ cup Just Jan’s Cherry spread, warmed Streusel Topping: ¾ cup chopped pecans (you can use walnuts) ½ cup all purpose flour ⅓ cup granulated sugar ⅓ cup golden brown sugar 2 Tbsp butter, room temperature 1 tsp cinnamon ⅛ tsp cardamom Preheat oven to 325 degrees. Grease an 8”x12” baking dish. In a medium bowl mix together the streusel ingredients working the butter in until you have crumbly mixture. Set aside. In a large mixing bowl or stand...
I have been so excited to release this Cherry spread, there are so many different ways to use it, this is just the first one I decided to try. And it could not be easier or quicker to assemble, a little puff pastry, and cream cheese and you'll have a delicious danish in no time! Ingredients: 3 oz softened cream cheese 1 sheet puff pastry (thawed) 2 Tbsp confectioners sugar Just Jan's Cherry Spread 1 egg (beaten) Assembly: Preheat oven to 350 degrees Lightly flour your work surface and roll out a sheet of the puff pastry to approximately 1/8"-1/4" thickness. Cut into equal rectangles. Score the 4 sides about 1/2" from the edge. Mix the softened cream cheese...
For the dough: 1 egg 1 cup + 1 Tbsp. All purpose flour 1 tsp. kosher salt ¼ lb. (one stick) Cold butter, cut into small pieces 2-3 Tbsp. ice cold water Place all the ingredients in a food processor and pulse until it looks like a crumbly mixture. Add 1 tablespoon of water at a time and continue to blend until the mixture comes together. Form a disc and wrap in plastic wrap and refrigerate for 30 - 60 minutes. For the Apricot Pepper filling: 5 medium Vidalia onions, thinly sliced 2 Tbsp. butter ½ tsp. Kosher salt Just Jan’s Apricot Pepper Spread 1/2 cup goat cheese (or feta) Preheat the oven to 375 degrees. In the bottom of...
For the dough: 1 egg 1 cup + 1 Tbsp. All purpose flour 1 tsp. kosher salt ¼ lb. (one stick) Cold butter, cut into small pieces 2-3 Tbsp. ice cold water Place all the ingredients in a food processor and pulse until it looks like a crumbly mixture. Add 1 tablespoon at a time and continue to blend until the mixture comes together. Form a disc and wrap in plastic wrap and refrigerate for 30 - 60 minutes. 5 medium vidaila onions, thinly sliced 2 Tbsp. butter ½ tsp. Kosher salt Thyme sprigs Just Jan’s Kadota Fig Spread 1/2 cup Gruyere cheese, grated Preheat the oven to 375 degrees. In the bottom of a large heavy pan or...
