You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Can I use home made freezer jam in place of store bought regular jam?
- Thread starter oli
- Start date
G
Guest
Guest
Depends on the recipe I think. Homemade usually has a different viscosity than store-bought
Store-bought jam is usually such that you can stand a spoon up in it. Freezer jam that I've made in the past is not like it- which is why I like freezer jam better. So I guess I would consider that when making a recipe using it as an ingredient.
Store-bought jam is usually such that you can stand a spoon up in it. Freezer jam that I've made in the past is not like it- which is why I like freezer jam better. So I guess I would consider that when making a recipe using it as an ingredient.
Chocolate Raspberry Crumb Bars - Gail's recipe
Chocolate Raspberry Crumb Bars
from Gail's Recipe Swap 2003
I cut this recipe out of the Sunday newspaper coupon section a few weeks ago (it is a
Nestle recipe) and have made them several times-people have gone nuts over them! They
are very rich.
Chocolate Raspberry Crumb Bars
from Gail's Recipe Swap 2003
I cut this recipe out of the Sunday newspaper coupon section a few weeks ago (it is a
Nestle recipe) and have made them several times-people have gone nuts over them! They
are very rich.
G
Guest
Guest
Can't find the recipe doing a search so we won't be able to tell. Can you post?
The recipe
looks like the recipe was taken from the paper and put on the verybestbaking website: https://www.verybestbaking.com/recipes/32066/chocolatey-raspberry-crumb-bars/
Chocolate Raspberry Crumb Bars
from Gail's Recipe Swap 2003
I cut this recipe out of the Sunday newspaper coupon section a few weeks ago (it is a
Nestle recipe) and have made them several times-people have gone nuts over them! They
are very rich.
Chocolate Raspberry Crumb Bars
1 cup butter
2 cups flour
1/2 cup light brown sugar
1/4 teas. salt
1 can Sweetened Condensed Milk (I used fat
free)
1 3/4 cup chocolate chips
1/3 cup seedless raspberry jam (I used more
and I used the kind with seeds 'cause its
what I had!)
1/2 cup nuts (optional)
Preheat oven to 350. Beat butter in a large bowl until creamy. Beat in flour, brown
sugar and salt until well mixed. It should be crumbly not like dough. Press 1 3/4 cups
crumb mixture into bottom of greased (pam) 13 x 9 pan; reserve remaining crumb mixture.
Bake for 10-12 minutes until edges are golden brown.
Combine 1 cup chocolate chips and the milk in a small, heavy duty sauce pan. Melt over low heat stirring until smooth. Spread over hot crust.
Stir in nuts (if using-I didn't) to crumb mixture; sprinkle over chocolate filling.
Drop teaspoons of jam over crumb mixture.
Sprinkle with remaining chocolate chips.
Bake for 25-30 minutes or until center is set.
Cool completely on a wire rack.
I lined the pan with foil and sprayed it with pam. This way, I could lift out the whole
thing onto a cutting board and cut the bars nicely. Much easier than in pan-bonus-pan is
easy to clean!
Also, the first time I made these, I used reduced fat chocolate chips (because it was
what I had) and they were great-could not tell the difference. There is plenty of
butter in them anyway so fat free milk and reduced fat chips reduces the fat but
they are still not low fat. Hey-every little bit helps!
I made them last night again and used Hershey raspberry chocolate chips in the filling-I
bet they will be even better! Haven't tasted them yet though. The Raspberry chocolate
chips are not that easy to find.
looks like the recipe was taken from the paper and put on the verybestbaking website: https://www.verybestbaking.com/recipes/32066/chocolatey-raspberry-crumb-bars/
Chocolate Raspberry Crumb Bars
from Gail's Recipe Swap 2003
I cut this recipe out of the Sunday newspaper coupon section a few weeks ago (it is a
Nestle recipe) and have made them several times-people have gone nuts over them! They
are very rich.
Chocolate Raspberry Crumb Bars
1 cup butter
2 cups flour
1/2 cup light brown sugar
1/4 teas. salt
1 can Sweetened Condensed Milk (I used fat
free)
1 3/4 cup chocolate chips
1/3 cup seedless raspberry jam (I used more
and I used the kind with seeds 'cause its
what I had!)
1/2 cup nuts (optional)
Preheat oven to 350. Beat butter in a large bowl until creamy. Beat in flour, brown
sugar and salt until well mixed. It should be crumbly not like dough. Press 1 3/4 cups
crumb mixture into bottom of greased (pam) 13 x 9 pan; reserve remaining crumb mixture.
Bake for 10-12 minutes until edges are golden brown.
Combine 1 cup chocolate chips and the milk in a small, heavy duty sauce pan. Melt over low heat stirring until smooth. Spread over hot crust.
Stir in nuts (if using-I didn't) to crumb mixture; sprinkle over chocolate filling.
Drop teaspoons of jam over crumb mixture.
Sprinkle with remaining chocolate chips.
Bake for 25-30 minutes or until center is set.
Cool completely on a wire rack.
I lined the pan with foil and sprayed it with pam. This way, I could lift out the whole
thing onto a cutting board and cut the bars nicely. Much easier than in pan-bonus-pan is
easy to clean!
Also, the first time I made these, I used reduced fat chocolate chips (because it was
what I had) and they were great-could not tell the difference. There is plenty of
butter in them anyway so fat free milk and reduced fat chips reduces the fat but
they are still not low fat. Hey-every little bit helps!
I made them last night again and used Hershey raspberry chocolate chips in the filling-I
bet they will be even better! Haven't tasted them yet though. The Raspberry chocolate
chips are not that easy to find.