There’s nothing better on home-made biscuits than home-made jelly! This is my absolute favorite jelly … EVER!!
1 quart apple juice
1 package (1.75 ounces) Sure Jell
4 1/2 Cups white granulated sugar
3 Tablespoons red cinnamon candies
How to make it
Combine the apple juice and Sure-Jell in a large pan. Bring to a rolling boil. Add sugar and candies and cook, stirring occasionally until candies are melted and sugar is dissolved. Bring mixture to a boil and cook for 2 minutes, stirring occasionally.
Remove from heat and let mixture settle down a few minutes. Skim the foam off the top. Pour into sterilized jars. A funnel works really good for this.
Makes 6 to 7 pints of jelly
1/2 Cup chopped toasted pecans
3 Cups cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 Cup butter(room temperature)
3 Cups granulated white sugar
6 eggs(room temperature)
1 teaspoon vanilla extract
1 teaspoon pure orange extract
8 oz. container sour cream
Extra chopped nuts for garnish
1 box confectioner sugar
1 teaspoon vanilla
1/4 Cup orange juice
Preheat oven to 325 degrees F(150 degrees C).
Grease and flour or sugar a 10 inch tube pan.
Line cake pan with wax paper for easy removal later.
Sprinkle the pecans on the bottom of the cake pan.
Mix together flour, salt and baking soda in another bowl. Set aside.
In large mixing bowl, cream butter and sugar until light & fluffy.
Beat in eggs one at a time, then add flavorings(vanilla and/or orange extract).
Add flour mixture alternately with the sour cream.
Pour the batter over the pecans in the prepared pan.
Bake in preheated oven for 1 hour and 15 minutes or until a cake tester comes out clean.
Absolute favorite cake to bake!
Preheat oven to 400
Preparation time: 30 minutes
Bake time: 30-40 minutes
2 lb Sweet Potatoes (peeled)
3 1/2 Cups water
1 1/2 Cups white granulated sugar
3 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1 Tablespoon vanilla
3/4 Cup Butter or Margarine
Choose your own crust BUT I went the easy route and used a
frozen deep dish pie crust and broke it up and placed it on top.
Peel and slice potatoes 1/4 inch thick.
In a saucepan with the 3 1/2 Cups water, cook sweet potatoes until tender, about 10 minutes.
Drain all liquid and save it! Don’t throw this out!
Layer potatoes in a well greased 13 X 9 inch pan
Add in reserved liquid (1 1/2 cups)
Combine sugar, cinnamon, flour in a bowl and mix well.
Sprinkle this over the potatoes.
Dot with butter and cover with your pastry crust.
Sprinkle crust with a little bit of sugar.