Free Shipping on orders of $50 or more!!! (Does not include scones)

Recipes — Desserts RSS

Mini Cheesecakes with Cherry

INGREDIENTS  For the crust:3⁄4 Cup crushed Animal Crackers1 Tbsp Granulated Sugar1⁄8 - 1⁄4 tsp. Cinnamon2 Tbsp Melted unsalted butter                                                                                For the cheesecakes:8 oz. Cream cheese (room temperature)1 Egg1 tsp Lime juice1 Tbsp Sour cream1⁄2 cup granulated sugar For topping:Just Jan’s Cherry Spread, warmed DIRECTIONSPreheat oven to 350°For 6 mini cakes, line a muffin tin with paper liners.Put all the crust ingredients, except the butter in a food processor and pulse. With the processor running gradually pour in the butter until the...

Continue reading

Thumbprint Cookies

    Who doesn't love a sweet jammy, thumbprint cookie?! Soft buttery, shortbread with the bright, fruity sweetness of jam. This cookie is fun and easy to make, and is perfect for any Just Jan's Fruit spread.  Ingredients 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash Raw sugar Any Just Jan's Fruit Spread Directions Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and...

Continue reading

Lemon Berry Whip

1 cup whipping cream1⁄2 plus 2 tablespoons Meyer lemon curd1 tablespoon confectioners sugar3 cups fresh berries (I used raspberries and blueberries) DirectionsWhip the cream on high until stiff peaks form. Mix in the confectioners sugar and fold in the lemon curd. Put the cream and curd mixture in a plastic bag and cut a small tip off one corner. Using the plastic bag or a pastry bag, pipe a small amount in the bottom of the glass or 8 oz mason jar.Use enough to cover the bottom of the jar then start layering with the berries then cream until you get to the top of the jar. If you like you can place a ribbon around the top for a...

Continue reading

Viennese Cookies with Marmalade

Viennese Cookies with marmalade (adapted from Beverly Stirrat British Columbia) Ingredients: 1 stick + 2 Tbsp unsalted butter (room temperature) 2.5 oz granulated sugar 1 ⅛ cup all purpose flour (9.5 ounces) ¾ oz almond flour*  ½ - ¾ cup Just Jan’s Tangerine Marmalade 1 cup dark chocolate chips 1 Tbsp. coconut oil *grind whole almonds if you have them - it makes all the difference.  In a large bowl, cream together sugar and butter until light. Add the flour and ground almonds until mixed well and the dough comes together. You may need to add a little melted butter if the dough is too dry and won’t take shape. Cover and chill for at least 1 hour. Preheat the...

Continue reading

Meyer Lemon Sheet Cake

This bright, lemony sheet cake is easy to make and super light. Cake ingredients: 2 sticks unsalted butter, softened or room temperature 1/2 cup granulated sugar 2 eggs zest and juice of one lemon  1 cup Just Jan's Meyer Lemon Curd 1 tsp vanilla 2 cups all purpose flour 2 tsp baking powder 1/4 tsp salt     Icing ingredients: 1 1/2 cups powdered sugar juice of one lemon 2 Tbsp Just Jan's Meyer Lemon Curd (optional - I used it hoping for a creamier look however it didn't quite do that but it was yummy!) Preheat oven to 350 degrees. Grease and line a 9x13 baking dish with parchment paper.   In a large bowl (stand mixer if you...

Continue reading



Sold Out

Purchase options
Select a purchase option to pre order this product
Countdown header
Countdown message