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...
I got a few large Zucchinis in a produce box recently and zucchini bread suddenly sounded so delicious to me. I found a recipe and of course ended up making a few changes, like lowering the sugar. Another change I made came from watching Dessert Person on youtube. After greasing the pan with butter, I swirled Turbinado sugar around. It creates this great little crunch after the bread is baked. Fortunately this recipe makes two cakes, one would definitely not be enough! 3 cups all purpose flour3⁄4 cup golden brown sugar3⁄4 cup granulated sugar1 tsp. Ground nutmeg2 tsp. Ground cinnamon1 tsp. Baking powder1 tsp. Baking soda1 tsp. kosher salt2 tsp. vanilla extract1⁄2 cup coconut oil (softened)1⁄2 cup + 2 Tbsp...
Lemon Curd Ice Cream Makes about 5 cups Ingredients: -1 cup whole milk -6 tbsp white sugar -Pinch of salt -2 tbsp vanilla extract -2 cups heavy whipping cream -2/3 cup Just Jan's Meyer Lemon Curd Directions: 1. In a medium bowl, use a mixer on low speed or a whisk to combine the milk, sugar, and salt until the sugar is dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. 3. Churn according to your ice cream maker's instructions. 4. Scoop half of the ice cream into a freezer-safe container. Dollop half the lemon curd over the top and fold in with a spatula. Repeat with remaining ice cream and lemon...
Thanksgiving Day is the national holiday of stuffing (stuffing like the side dish, or stuffing like I stuffed my face so much I need to break out the sweatpants). Look, I don’t make the rules. But when it comes to the rest of the weekend? The Friday, Saturday, and Sunday after Thanksgiving have been relegated to the side lines, like the losing NFL team on turkey day. How many leftover turkey sandwiches are we expected to eat this weekend? Is three enough? Why didn’t I just roast a nice chicken instead? This year, we’re determined to break up the leftover party. It’s time to give a little love to that Sunday-after-Thanksgiving morning. We’re making pumpkin-y, buttery cinnamon rolls, tender...
I made this granola for the first time recently and its already become one of my favorites, I'm sure you and your family will love it too! Pumpkin Date Granola Ingredients: 6 cups rolled oats 1 cup chopped almonds 1 cup chopped pecans ¾ cup chopped dates ½ cup almond flour 1 ½ tsp cinnamon 1 cup Just Jan’s Homestyle Pumpkin Butter ½ cup coconut oil ¼ cup honey ¼ cup Just Jan’s tangerine marmalade Instructions: Preheat oven to 325 degrees. Mix all the oats, almonds, pecans, dates, almond flour, and cinnamon in a large mixing bowl. Set aside. In a small saucepan over medium heat add the coconut oil, honey and marmalade. Stir until everything is heated through and...
