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...
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...
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...
Ahhh, Chex Mix the classic anytime snack. With so many different variations out there we decided to put our own spin on things. We took everything we loved about the original Chex Mix; the crunch, the tanginess, the saltiness and spiced it up a little with our Just Jan’s Tangerine Sriracha. This Just Jan’s Chex Mix hits all the right notes, it’s a great blend of spicy and savory, with a touch of the unexpected. It’s a snack you’ll eat by the handfuls and it's infinitely riffable! Throw in some bagel chips! Maybe some cashews! Go nuts! (no pun intended) Ingredients: 4 cups Rice Chex cereal 4 cups Corn Chex cereal 2 cups Wheat Chex cereal 1 cup roasted, salted peanuts ...
