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Jam » Strawberry Jam 10 oz
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10 oz.
Serving Suggestion:
Jam-filled French Toast
Ingredients:
1/4 cup cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon grated orange peel
8 slices French bread (1/2 inch slices)
8 tablespoons jam
4 eggs
1/2 cup whole milk
1/2 teaspoon vanilla
non-stick spray
Directions:
Combine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French bread. On each of the remaining slices, spread 2 teaspoons of jam.
Make a "sandwich" from the bread topped with the cream cheese mixture and the ones topped with the fruit spread. Combine eggs, milk and vanilla. Lightly spray a skillet with non-stick spray - heat until hot.
Dip sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2 teaspoons fruit spread and serve.
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Item #3007
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#1601
1 lb.(average weight) wedge
Stripling’s Old Fashioned Red Rind Hoop cheese is mild in taste and is wonderful when served as a dessert cheese with melons, berries, and various wines.
But red rind hoop cheese is also great to have on hand in the summer when the squash is coming in fresh from the fields and you feel like whipping up a yummy squash casserole. Our recipe below for Summer Squash Casserole makes an impressive main course in and of itself since the cheese and eggs give heartiness. Pair it alongside sliced fresh tomatoes, cucumbers, and other garden vegetables as well as a slice or two of homemade corn bread.
Summer Squash Casserole
4 cups cubed yellow squash
1 medium onion, chopped
2/3 cup milk
2 eggs
2/3 cup melted butter
1 pound wedge Stripling’s Old Fashioned Red Rind Hoop Cheese, grated
1 ¾ cup crushed Ritz crackers
Salt and pepper to taste
1 clove garlic, minced
1. Cook squash until crisp to tender. Drain completely. Beat egg and milk together and add to squash. Then stir in onion, ½ of melted butter and ½ of crushed Ritz crackers; add ½ grated cheese. Mix together along with salt, pepper, and garlic.
2. Place into oblong casserole dish greased with butter. Sprinkle remainder of cheese on top, then sprinkle remainder of Ritz crackers on top of cheese.
3. With teaspoon dribble balance of butter over crackers and bake in 350 degree oven for 30 to 40 minutes making sure crackers are toasted but not scalded.
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#3003
10 oz.
Wild Maine Blueberries are cooked with pure cane sugar and lemon juice to a rich delightful jam. Wild Blueberry Jam is great on toast or biscuits, as an ingredient in stuffed French toast, grilled peanut butter and jam sandwiches, and as an ingredient in cake icing and filling.
Serving Suggestion:
Blueberry Buttermilk Pancakes
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup butter or margarine, melted
1-10 oz. jar of Wild Blueberry Jam
Directions:
In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries, or blueberry jam. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree oven for up to 15 minutes.
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#1008
Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.
1 unit = 1 lb.
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#3603
Stripling's Pure Cane Syrup has the full rich flavor of fresh ground sugar cane cooked down in old- fashioned kettles on a cool fall morning. Great served on pancakes, waffles, and biscuits, on vanilla ice cream, and as a baking ingredient in the place of corn syrup.
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#3404
10 oz.
Stripling’s Peach Preserves offer up both the peach flavor as well as a unique creamy texture to the recipe below for Polynesian Chicken.
Although peaches have prominence here in Georgia as a stand-alone fruit, they also can lend a slightly tropical feel, giving meats a lighter, juicier taste.
Polynesian Chicken
2 ½ pounds meaty chicken pieces, skinned
1 (14-ounce) can crushed pineapple, un-drained
1 small (10-ounce) jar Stripling’s Peach Preserves
Preheat oven to 400 degrees. Spray a rectangular baking pan with vegetable oil cooking mist. Arrange the chicken pieces in the pan and spray lightly. Bake uncovered for 30 minutes. Turn the chicken pieces and bake them for an additional 15-20 minutes, or until tender. Drain off the pan juices.
Mix the pineapple juice with the Stripling’s Peach Preserves. Pour over the drained chicken and bake another 15-20 minutes or until hot and bubbly.
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