Raspberry Chocolate Truffles Ingredients: 12 oz semi-sweet chocolate chips or bar broken in pieces 1/2 c. heavy cream 2 Tbsp. unsalted butter 1/2 c. Just Jan’s Seedless Raspberry Spread pinch of salt unsweetened cocoa powder (sifted) to coat truffles Directions: Place chocolate pieces in a bowl. Heat cream and butter together in a heavy bottom sauce pan until it coomes to a boil. Pour cream and butter over the chocolate and let stand for a minute or so. Stir vigorously until smooth. Add Just Jan’s Seedless Raspberry Spread and pinch of salt. Stir until well combined. Put plastic wrap on top of the chocolate in the bowl and chill in the refrigerator for at least 2 hrs. (may leave...
Helen’s Chocolate Buttermilk Cake (adapted from I Had a Delicious Time) 1 3/4 c. granulated sugar1/2 c. cocoa2 c. flour (I use unbleached AP flour)1/2 tsp. salt1 Tbsp. baking soda2/3 c. vegetable oil1 c. buttermilk1 egg1 tsp. vanilla (I use a bit more…can’t hurt)1 c. boiling water1/2 c. Just Jan’s Seedless Raspberry Spread* Either spread on warm layer to give the cake an even moister texture with raspberry flavor or rim the layer with butter cream around the perimeter of the cake and add the Just Jan’s Seedless Raspberry Spread as a filling instead of the chocolate butter cream filling. Mix all dry ingredients together. Make a well in the center of the dry ingredients. Add oil, buttermilk, egg and...
Just Jan’s Signature Meyer Lemon Bars Crust: 1/4 lb unsalted butter room temp. 1/4 c. golden brown sugar semi-firmly packed 1 c. all purpose flour pinch salt Lemon Filling: 3⁄4 10oz. jar Just Jan’s Meyer Lemon Curd1⁄4 cup all purpose flour Preheat oven to 350 degrees: For crust: cream the brown sugar and butter until light and whipped. Combine the salt with the flour and add to the butter & sugar mixture. With floured hands, press into a floured 8×8 baking pan. I use a little butter on a paper towel to grease the pan then dust it with flour so it comes out easily. Bake the crust for 15-18 mins or until lightly golden brown. Allow to cool. While the...
Meyer Lemon Raspberry Tart 1 sheet puff pastry (Dufour best) thawed still a bit cold 4 oz cream cheese softened 4 oz creme fraiche (You could use 8 oz. of cream cheese instead of creme fraiche) 1/3 c. sugar + 2 tsp. for sprinkling crust before baking 1/3 c. Just Jan’s Meyer Lemon Curd 1 pint fresh raspberries 1/4 c. Just Jan’s Seedless Raspberry Spread warmed for drizzling on top of berries Powdered sugar Preheat oven to 425 degrees. Roll out puff pastry on a lightly floured surface to a 10 x 11 rectangle. Transfer to a parchment lined baking sheet. Brush edges of the pastry sheet with a bit of water. Fold over all four sides to form a...
Just Jan’s Oatmeal Bars Preheat oven to 350 degrees Butter a 9×13 baking dish. 2 sticks unsalted butter 1 1/2 c. flour 1 c. brown sugar (packed) 2 c. oats 1/4 tsp. salt 1 tsp. baking powder 1 jar Just Jan’s Fruit Spread any flavor In a medium size bowl, mix together the flour, baking powder, salt, oats and brown sugar. Stir together to mix the dry ingredients. Cut the butter into cubes and mix into the dry ingredients with your fingers or a pastry blender under well incorporated. Press half of the mixture into the prepared pan. Spread an entire jar of Just Jan’s Fruit Spread evenly on top of the crust. Sprinkle the other half of the oat...