Tag Archives: jam

Scones with Cranberry Strawberry Jam

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Scone with Cranberry Strawberry JamAfter last week’s marathon recipe, Scones with Cranberry Strawberry Jam is a walk in the park. The scones are easily made and the jam requires no canning if kept in the refrigerator or freezer.  The combination of the cranberries and strawberries makes a sweet-tart topping for the scones, toast, biscuits, or pancakes and waffles. A jar of the jam makes a perfect hostess gift.

These scones are endlessly variable.   They are light, moist and very buttery tasting despite the fact they have only three tablespoons of butter. Of course, the liquid used is heavy cream.

The scones should be served close to baking for the best experience. But they are certainly good any time of the day, even the next day. Since they can be frozen, either baked or unbaked, warm scones can be had any time of the day. This is a wonderful breakfast with friends or part of a brunch.  They can be made larger or smaller as desired. Continue reading

Easy PBJ Muffins – An Anytime Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

PBJ MuffinsNo time for a cake for Mother’s day –  well these Easy PBJ Muffins are the answer for a breakfast in (or out of) bed on this special day.

You don’t have to be a kid to love peanut butter and jelly. No matter what your age, these PBJ Muffins satisfy that craving. It is important to use jam or preserves in these muffins as the jelly has a tendency in the heat of the oven to run out. The thicker jams and preserves stay put.

This easy, straight forward recipe for PBJ Muffins takes minutes to make and freezes well for an anytime treat! Continue reading

Cream Biscuits with Strawberry Balsamic Jam

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cream Biscuits with Strawberry JamIn my years of baking and teaching, I have found that people are leery of making piecrust and biscuits.  The one thing both of these usually have in common is cutting in the butter.  How about a recipe for the best biscuits ever with no butter – period.

This has to be the easiest biscuit recipe ever with only 4 ingredients.  Cake flour is used to insure tenderness.  The cream takes the place of butter. When you think of butter, it is only cream that is whipped to a solid state with the liquid being spun out.  So the use of all cream makes perfect sense.

The dough will be a bit wet and that it as it should be.  I learned the traditional way of making biscuits from Shirley Corriher, a biochemist who wrote, Cookwise and Bakewise.  With Shirley being from the south, I can’t imagine a better teacher.  She stressed the importance of the dough being very wet so the steam created in a hot oven would cause the biscuits to expand to great heights. Continue reading