Recipe Vault

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Yields 1 sandwich

Ingredients:

2 Slices of focaccia bread

2 Tablespoons Apricot Jam

4 Thin slices prosciutto or ham

Salt, Pepper, Olive Oil

3 Tablespoons goat cheese

Thin green apple slices

Arugula or favorite lettuce

Cooking Prep:

 Brown focaccia in 1 tbsp of olive oil. 

 Smear delicious jam on one side of bread slice and goat cheese on the other slice. 

Lay the ham down & top with lettuce and/or green apple

Serves 2-4

Ingredients:

2 chicken breasts

1 tbsp of olive oil

1 tbsp salt 

(½) tbsp pepper 

(¼) tbsp garlic

Glaze Ingredients:

1 cup of apricot jam

2 tbsp of butter

2 tbsp of bourbon

2 tbsp Dijon

1 glove garlic smashed

Reserve some for glazing at the end 

Instructions:

To make the glaze ingredients in a small sauce pan over medium heat, stir and cook a few minutes until butter melts and all is combined.

Pat dry the chicken breast and season with salt and pepper and granulated garlic.  Prepare your grill for direct and indiret heat- oil the grate.

Grill the chicken for 5 minutes on each side over high heat, then move off to the cooler side and baste the chicken with the glaze- cook about 40 minutes with lid on, basting and turning often.  the internal temperature should be 165 degrees.  Let rest and brush with some of the reserved glaze.

6 servings

Ingredients

½ cup balsamic vinegar

½ cup Cherry Jam

1 ½ tsp thyme 

1 1/2 tsp garlic powder

1 ½ tsp salt

¼ teaspoon black pepper

2/ 1-pound tenderloins

Preheat oven to 400F.

Bring balsamic to a boil and cook over low heat until reduced to 3 tablespoons. Stir in cherry preserves: cook 1 minute. Remove from heat and stir in thyme.

Combine garlic powder, salt, and pepper. Rub over pork

Heat over medium high heat and brush with olive oil. Brown the pork tenderloin on all sides.  Spoon half the glaze over the pork and transfer to the oven.  Bake until internal temperature is 145 F  Let rest tented with foil 10 minutes before slicing.  Slice then spoon remaining cherry sauce over pork.

½ C butter

¼ C brown sugar

1 egg yolk, unbeaten

1 egg white, unbeaten

¼ teaspoon salt

1 cup flour

1 cup deannasjars jam- Strawberry 

Cream together until fluffy, add 1 cup  flour. Mix until thoroughly blended and a moderately stiff dough is formed. Using a level tablespoonful of dough for each cookie, roll dough between palms of hands shaping into balls. Dip balls in 1 egg white, unbeaten. Roll in ½ cup nuts finely chopped. Place on an ungreased baking sheet or parchment lined sheet. Make depression in center of each ball.  Fill with Strawberry Jam (or your choice).  Bake in a slow oven 300 degrees for 30 minutes.

 1 1/2 cups ketchup

3/4 cup deannasjars 'Triple Berry Jam'

1/3 cup cider vinegar

1 chipotle pepper in adobo (minced)

2 Tablespoons adobo sauce

2 tablespoons butter

1 Tablespoon molasses

1-2 cloves garlic (minced)

Instructions:

In medium saucepan, melt butter.  Add garlic and cook for 20 seconds, oruntil it becomes fragrant.  Add ketchup, Tripple Berry Jam, and vinegar.  Simmer over medium heat for 2-3 minutes, stirring often.

Add remaining ingredients , reduce heat to low and simmer 5 minutes.

Once sauce has cooked, remove from heat and cool for 10 minutes before using.  

Use as a table sauce or brush on your favorite pork, chicken, venison, and duck.

 1 lb. ground chicken

 ½ teaspoon dried sage

 2 tablespoon regular olive oil

 1 teaspoon salt

 ½ teaspoon garlic powder

 ⅓ cup panko breadcrumbs

1 large egg

Sauce  

· 7 oz orange marmalade

· 8 oz honey BBQ sauce

· 1 teaspoon orange olive oil

Instructions:  

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the ground chicken, sage, olive oil, salt, garlic powder, panko, and egg. Use your hands to mix everything together until well combined.

3. Roll the mixture into 1-inch meatballs using your hands.  Place the meatballs on the prepared baking sheet, spacing them 1/4 to 1/2 inch apart.

4. Bake the meatballs in the preheated oven for 10 minutes, or until they are fully cooked and lightly browned. 

5. Place the meatballs right away in the sauce.

For he Sauce: 

1. In a saucepan over medium heat, combine the marmalade, honey BBQ sauce, and olive oil.  Stir until the sauce is well blended.

2. Bring the sauce to a boil and add the cooked meatballs in a single layer and cover the pan with a lid.

3. Reduce the heat to low and simmer for 10 minutes, stirring the meatballs every few minutes to ensure hey are evenly coated in the sauce.

4. Once the sauce has thickened, remove the lid and let the meatballs simmer for a few more minutes.

Ingredients:  

·  3 cups flour

·  1 tsp baking powder

·  1/2 tsp baking soda

·  1/2 tsp salt

·  1 cup butter, softened

·  1 & 1/4 cups granulated sugar

·  4 large eggs

·  3/4 cup deannasjars - Lemon Blueberry Jam 

·  1 & 1/2 teaspoons vanilla extract

·  1 cup buttermilk  

Glaze

· 4 ounces cream cheese, softened

·  1 cup confectioners' sugar

·  2 to 3 tablespoons milk

·  1/2 tsp vanilla extract

·  about 2 tablespoons sliced almonds, for garnish

 Directions:

Preheat oven to 325°F. Generously grease a 12-cup Bundt pan.  

Whisk together the flour, baking powder, baking soda, and salt.  Set aside.

Using a electric mixer beat the butter and sugar until light and fluffy.  Add the eggs mixing well.  Mix in the jam and vanilla.

Reduce mixer to low.  Mix in the flour mixture in three portions, alternating with two portions of buttermilk.  Mix just until combined.  

Transfer the batter to prepared pand and spread evenly.  Bake 60 minutes or until a pick inserted into center comes out clean.  Cool cake in the pan for 20 minutes.  Transfer the cake to a wire rack.  

Beat the cream cheese and sugar until thoroughly combined and smooth.  Add 2 tablespoons of milk and the vanilla and mix well.  

Cool completely

Transfer the cooled cake to a plate.  Dollop the glaze on top of the cake, allowing it to spread down the sides.  Top with almonds.

Makes 4 Turnovers

1 sheet puff pastry, cut into 4 x 4 squares

4 Tablespoons Apple Pie Jam

Melted butter

Coarse sugar

Instructions:

  Preheat the oven to 425F degrees. 

 1.  Place 1 tablespoon of jam in the center of each puff pastry square.

2. Fold the pastry over to form a triangle shape.

3.  Use a fork to press on the edges, ensuring the openings are all sealed tightly.

4  Brush the melted butter on the surface and sprinkle with coarse sugar.  

Bake in the oven for 10 - 12 minutes, or until the puff pastry turns golden brown.

Remove from the oven and serve warm.