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| 1 cup |
(250 ml) |
Cake flour |
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| 3/4 cup |
(175 ml) |
Sugar |
|
| 1/2 cup |
(125 ml) |
Cocoa |
|
| 1 tsp |
(5 ml) |
Baking powder |
|
| 1/2 tsp |
(2 ml) |
Salt |
|
| 1/3 cup |
(75 ml) |
Corn syrup |
|
| 1/3 cup |
(75 ml) |
Sour Cherry Confiture |
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| 2 |
2 |
Egg whites, beaten |
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Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Stir in syrup, confiture and egg whites. Spoon batter into a lightly greased 8-inch (2 L) square baking pan. Bake in a 350°F (180°C) oven for 30 minutes or until top springs back when lightly touched. Cool completely on a wire rack before cutting into 16 squares. Sprinkle lightly with icing sugar if desired. Makes 16 squares.
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Jam Buttons
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| 1-1/4 cups |
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Butter |
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| 1/4 cup |
|
Sugar |
|
| 1 |
|
Grated rind of 1 orange |
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| 1 |
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Egg yoke |
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| 1 tsp |
|
Vanilla extract |
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| 2 cups |
|
Flour, all purpose, sifted |
|
| 1 cup |
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Coconut, desiccated |
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| 2 Tblsp |
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Apricot Amaretto Confiture or any confiture of your choice |
| 2 Tblsp |
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Spiced Peach Confiture |
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Preheat oven to 180°C. Line a large tray with baking paper. Place the butter, sugar and rind in the bowl of an electric beater and beat until pale. Add the egg yolk and the vanilla and beat until combined. Fold in flour and coconut. Sift extra flour over a clean, dry surface, place dough on surface and lightly knead for 30 seconds. Roll into walnut-sized balls and indent center of each with your thumb. Place a half teaspoon of either confiture in each hole. Place 2cm apart on baking sheet. Bake for 10 to 12 minutes or until lightly browned. Allow to cool on a wire rack.
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| 1 cup |
(240 ml) |
Confiture of your choice |
|
| 1/2 cup |
(120 ml) |
Raisins, chopped |
|
| 1/2 cup |
(120 ml) |
Pecans, chopped |
|
| 1 cup |
(240 ml) |
Butter |
|
| 1 cup |
(240 ml) |
Brown sugar |
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| 2 |
2 |
Eggs |
|
| 2 cups |
(475 ml) |
Flour |
|
| 2 tsp |
(10 ml) |
Baking powder |
|
| 1/2 tsp |
(2.5 ml) |
Salt |
|
| 1 tsp |
(5 ml) |
Cinnamon |
|
| 1/2 tsp |
(2.5 ml) |
Cloves |
|
| 1/2 cup |
(120 ml) |
Milk |
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| 2 cups |
(475 ml) |
Oatmeal |
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Preheat oven to 350°F (175°C). Mix together the confiture, raisins and pecans. Set aside. In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs. In a third bowl, combine the flour, baking powder, salt, cinnamon and cloves. Add the dry mixture alternately with the milk to the creamed mixture. Stir in the oatmeal. Reserve about 3/4 cup (180 ml) of dough. Drop the remainder of the dough by teaspoons onto a greased cookie sheet, spacing them about 2 inches (5 cm) apart. Make an indentation in the center of each cookie, spoon in a little of the jam mixture, then place a dab of reserved dough on top. Bake for 10-15 minutes. Remove from cookie sheet and cool on wire racks. Makes about 30 to 36 cookies.
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| 1/2 cup |
(120 ml) |
Cream cheese, softened |
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| 1/2 cup |
(120 ml) |
Butter |
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| 1/4 cup |
(60 ml) |
Sugar |
|
| 1/2 cup |
(120 ml) |
Apricot Lavender or Apricot Amaretto Confiture |
| 1/4 tsp |
(1.2 ml) |
Almond extract |
|
| 1 1/2 cups |
(360 ml) |
Flour |
|
| 1 1/2 tsp |
(7.5 ml) |
Baking powder |
|
| 1/4 tsp |
(1.2 ml) |
Salt |
|
| 1/2 cup |
(120 ml) |
Coconut, flaked |
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Preheat the oven to 350°F (175°C). In a large bowl, beat the cream cheese, butter and sugar with an electric mixer until combined. Mix in the confiture and almond extract. Stir in the remaining ingredients until well mixed. Using a teaspoon, drop small spoonfuls of the dough onto a cookie sheet, spacing them 2 inches (5 cm) apart. Bake for 15-20 minutes until lightly browned. Remove from the cookie sheet and cool on wire rack. Makes about 36 cookies. |
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