188378 cheese muscadine jelly Recipes

jellied whole berry cranberry sauce, jalapeno jelly (red ), brick cream cheese, assorted cracker

banana jelly beans, chocolate pudding jelly beans, crushed pineapple jelly beans, strawberry jam jelly beans, very cherry jelly beans, a &w jelly be ns

all-purpose flour, baking powder, salt, butter, softened, granulated sugar, eggs, egg yolk, vanilla, milk, grape jelly, butter, softened, cream cheese, softened, creamy peanut butter, powdered sugar, ground cinnamon, milk, vanilla, chocolate chip (optional), crushed chocolate candy bar (optional)

all-purpose flour, baking powder, salt, superfine sugar, eggs, low-fat milk, sunflower oil or 6 tbsp melted cooled butter, vanilla extract, strawberry jelly or 4 tbsp raspberry jelly, butter, sugar

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

all-purpose flour, freshly shredded white cheddar cheese, butter, softened and cut into 1-inch pieces, jam or jelly

eggs, sugar, flour, cream of tartar, baking soda, cold water, pure vanilla extract, jelly , of choice, sugar

soft butter, sugar, light brown sugar, egg, baking soda, baking powder, salt, vanilla, flour, rolled oats, jelly beans, cut in pieces

plain sweet biscuits (cookies), butter, melted, sweetened condensed milk, lemons , juice of, unflavored gelatin, water (dissolve gelatin in this), jello gelatin (jelly), boiling water, cold water

assorted flavoured gelatin (jelly crystals), boiling water, vodka

white chocolate chips, vanilla frosting, jelly beans (miniature or regular sized)

pastry for 1 double-crust (9-inch) pie, ripe muscadines, fresh lemon juice, all-purpose flour, sugar, butter or margarine

shredded monterey jack cheese, cream cheese, room temperature, cottage cheese (1 cup), drained, worcestershire sauce, minced green onion, seasoned salt, jalapeno jelly (homemade or purchased), assorted crackers

cream cheese, refrigerated buttermilk biscuits, jalapeno jelly

chopped pecans, mayonnaise, hot sauce, garlic clove, minced, sharp cheddar cheese, finely grated, pepper jelly, chopped fresh mint, assorted crackers, garnishes: chopped toasted pecans , fresh strawberries, strawberry flowers

dry mustard, cinnamon, vinegar, apple jelly (or currant jelly)

butter, sugar, egg, lemon juice, lemon zest grated, flour , all-purpose, almonds ground , or walnuts, x red raspberry jelly or strawberry jelly, x sugar