PLUM JAM RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD
This plum jam uses blood plums creating a rich dark coloured preserve and a beautiful sweet flavour.
Categories Side
Total Time 1 hours 20 minutes
Cook Time 1 hours 20 minutes
Yield Makes 2 Litre
Number Of Ingredients 4
Steps:
- Cut plums into quarters, remove stones. Combine plums and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered, 1 hour.
- Add juice and sugar; stir over heat, without boiling, until sugar dissolves.
- Boil, uncovered, stirring occasionally, about 20 minutes or until jam jells when tested. Pour hot jam into hot sterilised jars; seal while hot.
Nutrition Facts : ServingSize Makes 2 Litre
BLACK AND WHITE COOKIES RECIPE - BETTYCROCKER.COM
The iconic deli cookie of New York is coming to your kitchen. That’s right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look—these could hold their own in any deli case—and just like the store-bought ones, they’re oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you’ll be able to satisfy the most voracious of cookie monsters!
Provided by Betty Crocker Kitchens
Total Time 4 hours 40 minutes
Prep Time 35 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
- Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
- Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.
Nutrition Facts : Calories 360 , CarbohydrateContent 55 g, CholesterolContent 50 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Cookie, SodiumContent 310 mg, SugarContent 37 g, TransFatContent 1/2 g
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BLACK AND WHITE COOKIES RECIPE - BETTYCROCKER.COM
The iconic deli cookie of New York is coming to your kitchen. That’s right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look—these could hold their own in any deli case—and just like the store-bought ones, they’re oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you’ll be able to satisfy the most voracious of cookie monsters!
From bettycrocker.com
Reviews 4
Total Time 4 hours 40 minutes
Calories 360 per serving
From bettycrocker.com
Reviews 4
Total Time 4 hours 40 minutes
Calories 360 per serving
- Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.
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