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Cherry lovers will absolutely go bonkers over this cherry jam recipe. It’s full of natural cherry flavor and there’s no pectin required.

Ingredients for this recipe include: fresh Bing cherries, granulated sugar, lemon juice and zest, vanilla and almond extracts, and a splash of bourbon but that ingredient is totally optional.

As this recipes uses fresh Bing cherries you could use canned cherries in syrup, Woodford bourbon cherries, or Bourbon Bada Bing Cherries. One cherry that has caught my eye is this beautiful jar of wild cherries but I have not tried them yet.

This recipe will make at least two 6 ounce jelly jars. I really like the versatility of cherry jam as it goes great on toast, ice cream, English muffins, filling for cupcakes or even cookies. You can really put it on anything you desire I suppose.

Will Fresh Cherries Stain My Hands

Usually when eating cherries right off the stem you will less likely get stained hands. But when working with cherries like pitting, cutting or slicing there is a high percentage that the cherry juice will definitely stain your hands, under your fingernails and even clothing or any other nearby fabric. The stain on hands will eventually go away in time but if the juices comes in contact with fabric there is no getting the stain out. Therefore, it is highly recommended to wear some type of disposable kitchen gloves when working with cherries such as this cherry jam recipe and also either wear dark clothing and/or an apron. With that said, let’s get to this yummy recipe.

Cherry Jam Recipe

Ingredients

• 1 pound fresh cherries (I used Bing cherries)
• 1 1/2 cups granulated sugar
• Juice from 1/2 lemon
• lemon zest from 1/2 lemon
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
• 1 Tablespoon bourbon (optional but recommended)

Instructions

Prepare Cherries

First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.

Combine Cherries and Sugar and Cook

Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.

Add Other Ingredients and Jar

Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CHERRY JAM AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Make the ultimate brownie cookies trio which include double chocolate chip brownie cookies, walnut brownie cookies and pecan brownie cookies.

Make a trio of delicious cookies with this one easy recipe. That’s right! Make three different cookies with just one recipe! It’s a chocolate lovers, nut lovers and brownie lovers dream! This recipe will make at least 40 cookies and maybe 50.

The Ultimate Brownie Cookies Trio Recipe

This recipe was created because 1) my husband likes walnuts, 2) I like pecans and 3) sometimes you just needs a cookie without nuts and extra chocolate! Don’t you agree?

Ingredients

• 12 ounce bag semi-sweet chocolate chips (1 1/2 cups for melting and remainder for cookie dough)
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 3 eggs
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1 teaspoon Madagascar vanilla extract
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour (plus 1/2 Tablespoon)
• 1/4 cup 100% cocoa powder
• 1 cup chopped nuts (1/2 cup walnuts and 1/2 cup pecans)

Instructions

Melt Chocolate Chips and Butter

Over medium heat melt 1 1/2 cups of chocolate chips with butter in a double boiler stirring with a spatula until smooth. Remove from heat and set aside.

Prepare Ribbon Stage

In a large bowl or a stand mixer beat granulated and brown sugars, eggs, baking powder, and salt for about 4 minutes. Then add vanilla extract and continue beating for 1 more minute.

Prepare Cookie Dough

Add melted chocolate to the Ribbon Stage and beat until combined. Then add flour and cocoa powder beating until well combined.

Make The Brownie Cookie Trio

This step explains how to make the brownie cookie trio which includes double chocolate chip brownie cookies, walnut brownie cookies and pecan brownie cookies. Divide cookie dough evenly into thirds using a kitchen scale. Add walnuts into one third of the cookie dough and stir until combined. Add pecans to another third of the cookie dough and stir until combined. Then add the remainder chocolate chips to the final third cookie dough and stir until combined.

Chill Dough

Wrap cookie dough in a piece of plastic wrap about 12-inches long and roll evenly into a log. Wrap each cookie dough separately. Place plastic wrapped cookie dough logs in refrigerator for about 30 minutes or until firm. Optional: In the meantime, take about 2 Tablespoons of finely chopped nuts and set aside on a cutting board.

Cut Cookies

Preheat oven to 350 degrees Fahrenheit. Working with one log at a time. Remove cookie dough log from refrigerator. Unwrap plastic and cut log into 1/2-inch pieces. To get uniformed round cookies roll each piece of dough into a ball. If desired, roll top of ball in finely chopped nuts. Place ball on baking pan lined with parchment paper and gently press down.

Bake

Bake for 10-12 minutes in preheated oven. Carefully remove baking pan from oven. Using a metal spatula transfer cookies to a cooling rack to cool completely.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING THE ULTIMATE BROWNIE COOKIES TRIO AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Now you can make a small version pineapple upside-down cake without all the calories of a regular sized cake with this 3 cup Bundt pan pineapple upside-down cake recipe.

I’m not going to calculate the difference in calories, but the sliced portions, ingredients and the size of the cake are definitely smaller thus leading to less calories.

I was inspired to create this recipe because 1) I have a small Bundt pan 2) I am the only person in my family that likes a pineapple upside-down cake and 3) there are no recipes out in the universe for making a pineapple upside-down cake in a 3 cup Bundt pan. So, there you have it! I hope you enjoy!

3 Cup Bundt Pan Pineapple Upside-Down Cake Recipe

To make a small cake I use this 3 cup Bundt Pan. This recipe is really the perfect alternative to making a 9×13 pineapple upside-down cake when baking for two. Some may want to call this a mini cake but actually it is a small cake. The final outcome is about a 6x6x3 making it a perfect cake for 2 people.

Ingredients

• 6 maraschino cherries
• 3 Tablespoons brown sugar
• 1 8-ounce can crushed pineapple drained and juice reserved
• 7 Tablespoons all-purpose flour (sifted) (plus 1 Tablespoon for dusting the pan)
• 1/2 teaspoon baking soda
• 4 Tablespoons salted butter melted
• 3 Tablespoons granulated sugar
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1/4 cup pineapple juice
• 1 Tablespoon solid vegetable shortening for preparing Bundt pan

Instructions

Prepare Batter for making a 3 cup Bundt pan pineapple upside-down cake

Preheat oven to 350 degrees Fahrenheit. Brush the Bundt Pan with solid vegetable shortening and dust all sides with all-purpose flour. Place maraschino cherries in pan divots, add brown sugar on top of cherries then add drained crushed pineapple on top of brown sugar.

In a medium bowl combine flour, baking soda, melted butter, granulated sugar, egg, and pineapple juice. Using a hand electric mixer mix ingredients until combined. Then add vanilla extract and continue beating for about 2 minutes. Pour batter over top of pineapple.

Bake

Place pan in preheated oven and bake for 30 minutes or until a toothpick comes out clean. Remove cake pan from oven and cool on a baking rack for about 10 minutes. Invert cake onto a cake board or plate and allow to sit for a minute or two until the cake falls out of the pan.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING A 3 CUP BUNDT PAN PINEAPPLE UPSIDE-DOWN CAKE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Coco Loco is a pie made of 5 layers; pecan crust, sweetened cream cheese, chocolate pudding, whipped cream and topped with toasted coconut (optional of course).

This dessert is on the menu at one of our local restaurants here in Kansas City, Missouri, The Corner Cafe. The Corner Cafe has has been serving Kansas City’s Favorite Comfort Food since 1983. They not only have a regular menu but they also offer daily meal and dessert specials. It so happens that the Coco Loco pie is a Tuesday special at The Corner Cafe. This dessert has to be one of their most popular desserts. Why do I say that? Well, once a month we try to go to The Corner Cafe on a Tuesday just so we can have their dessert and nearly every time when it’s time to order the dessert we are told it’s, “sold out!”. SOLD OUT! What a total disappointment. So, that’s why I decided to make my own Coco Loco pie Jett’s style. Now, we don’t have to wait for Tuesdays and can have this scrumptious chocolate pie whenever we please!

Coco Loco Pie Recipe

Ingredients

Crust Ingredients

• 1 cup all-purpose flour
• 1 cup chopped pecans
• 2 Tablespoons granulated sugar
• 1/2 cup unsalted butter melted
• 1/2 teaspoon salt

Cream Cheese Filling Ingredients

• 8 ounces cream cheese at room temperature
• 1 cup confectioners sugar
• 2 Tablespoons heavy whipping cream

Chocolate Filling Ingredients

The chocolate filling is the pudding. You can either buy 2 (3.4 ounce) boxes of instant chocolate pudding and use 3 cups of whole milk or use my recipe below. I always make my chocolate pudding recipe. No more boxes for me!

• 1/2 cup granulated sugar
• 2 Tablespoons cacao powder
• 1/4 cup corn starch
• pinch of table salt
• 2 3/4 cups whole milk
• 2 Tablespoons butter
• 1/2 teaspoon pure vanilla extract

Whipped Cream Topping Ingredients

I have seen some recipes that use an 8 ounce tub of frozen/thawed whipped topping. I prefer to make my own. Below are the ingredients I use for making the whipped cream topping for this recipe.

• 1 3/4 cup heavy whipping cream
• 2 heaping Tablespoons confectioners sugar
• 1/2 teaspoon cornstarch

Toasted Coconut Topping Ingredients

• 1 cup coconut flakes or shredded coconut (sweetened)

Instructions

Making the Pecan Crust

In a food processor place flour, pecans, sugar, and salt together and pulse until mixture resembles flour. Preheat oven to 350 degrees Fahrenheit.

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Make these delicious homemade apple cider donuts anytime of the year with this easy recipe. Baked and not fried!

I kid you not, this is a favorite fall recipe of mine because the main ingredient is apple cider. But as you know, apple cider may not always be available so the next best ingredient I use is apple juice. So, if these yummy donuts captivate your taste buds and you are craving them during the off season like me, just know, there are no worries as this recipe can be made year round.

Baked Apple Cider Donuts Recipe

This recipe will make at least 8 donuts when using this donut pan and if you are lucky you might even get nine. It all depends on how full you fill the pan. Please note, if you overfill the donut pan there will be “no holes”. Meaning, the dough will rise above the donut indention and bake closed.

Ingredients

Donuts

• 1 cup apple cider (or apple juice will work too)
• 1 Tablespoon unsalted butter
• 2 Tablespoons milk
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• pinch salt
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

Topping

• 2 Tablespoons unsalted butter melted
• 2 Tablespoons apple cider reduction from above
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

Making Cider Donuts

Preheat oven to 350 degrees Fahrenheight. Prepare donut pan by spraying with non-stick cooking spray or grease with vegetable oil/lard and set aside.

Place apple cider or apple juice in a small sauce pan and bring to a boil. Immediately reduce heat and simmer until the liquid has reduced down to 1/2 cup of cider (about 7-10 minutes). Remove from heat and add butter to warm reduced cider and allow mixture to cool. Remove 2 Tablespoons of apple cider and set aside for the topping.

Combine the cooled cider/butter mixture with granulated sugar, egg, milk and vanilla extract and whisk together until smooth.

In a large bowl combine baking powder, brown sugar, salt, flour, cinnamon and baking soda. Pour wet ingredients into dry ingredients and stir to combine.

Spoon batter into prepared donut pan about 2/3’s full in each tray. Bake in preheated oven for about 10 to 12 minutes or until a toothpick inserted into the center of the thickest portion comes out clean. Remove from oven and allow donuts to rest for about 5 minutes then turn them out onto a cooling rack.

Making the Topping and Coat Donuts

Combine granulated sugar and cinnamon in a medium bowl and set aside. Melt butter and add to the 2 Tablespoons of apple cider reduction. Using a pastry brush, brush a light coating of the cider/butter mixture onto both sides of the donuts. Then place donut in the sugar/cinnamon mixture making sure both sides of the donut are coated with extra sweetness. Serve donuts warm and store any leftovers in a closed container.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR HOMEMADE BAKED APPLE CIDER DONUTS AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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If you’re looking for a Mardi Gras King Cake recipe that will be the talk of the town then you’ve come to the right recipe.

This King Cake not only looks good but tastes fantastic! It’s a Brioche King Cake with sweet cream cheese filling recipe and is definitely a crowd pleaser.

The perfect King Cake recipe is one that is appealing, sweet, soft, and fluffy. Oh yeah, looks and texture make a difference but it’s the flavor that keeps them asking for more.

The King Cake is a New Orleans Mardi Gras tradition. It is a sweet bread with a tasty filling. The fun part is, inside the bread is a small plastic baby and whoever receives the slice of cake with the baby gets to be King for the day! Or something to that effect. How fun is that!

What is Mardi Gras?

Mardi Gras, a well known celebration in New Orleans, Louisiana, is French for “Fat Tuesday”, reflecting the practice of the last night of eating rich, fatty foods before the ritual of Lent and fasting of the Lenten season. With that said, King Cake is included in this celebration. I’m not going to get into the entire story about Mardi Gras because what you came here for is actually this delicious King Cake recipe but, if you want to read up on Mardi Gras I recommend heading over to this site for detailed Mardi Gras information.

Celebrating Mardi Gras in New Orleans is a bucket must! Meaning, this should be on your bucket list of things to see or do in ones lifetime. Some may think that Mardi Gras is just for “party animals” but actually it is a celebration for everyone! Some things seen at Mardi Gras include days of parades and floats. The parades can start as early as January and last through March. Be sure to check out the Mardi Gras Parade Schedule here. The fun part about the parades are the people on the floats toss carnival colored beads of purple, gold and green into the crowds. The purple color represents justice, the gold represents power and the green one represents faith. This King Cake Recipe will include purple, gold and green sugars tossed atop a frosting to give it its festiveness!

What Makes This King Cake Recipe So Unique?

Seriously, not all King Cake recipes are the same. Trust me! I have seen some recipes that use frozen bread dough claiming it an “easy or quick”. When it comes to a pasty recipe like this I am not going to short cut it because I’m wanting this recipe to be exceptional. So, I have come up with this delicious recipe turning a flavorful brioche bread into a Mardi Gras King Cake with a cream cheese filling. YUM YUM!!

Although this recipe does take some time to make, but let me tell you, it’s well worth it! And I am not kidding. As my saying goes, “Super delicious things come to those who wait”. Anyway, if you’re going to make a King Cake you mine-as-well make one that is as memorable as the Mardi Gras itself.

Braided Mardi Gras King Cake Recipe with Cream Cheese Filling

This recipe I share for making a braided Mardi Gras King Cake will actually make two medium sized braided brioche breads. I suppose you could make just one big cake but I decided to split the dough in half and make two King Cakes. I keep one for myself and give the other one away, take to a party or even share at work as a special and unique treat.

Ingredients

Yeast Starter

• 2 1/4 teaspoon dry active yeast
• 1/3 cup milk warmed to 110 degrees Fahrenheit
• 1 egg
• 1 cup all-purpose flour

Dough

• 4 eggs at room temperature lightly beaten
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour (hold back 1 cup for reserve if needed) plus have a little extra flour on hand for dusting and rolling out dough
• 12 Tablespoons unsalted butter at room temperature
• 1 egg beaten for glazing dough prior to baking (optional)

Cheese Filling

• 16 ounces cream cheese at room temperature
• 1/2 confectioners sugar sifted
• 1 lemon (zest and juiced)
• 2 teaspoons vanilla extract

Frosting

• 2 cups confectioners sugar sifted
• 3 Tablespoons milk
• 1 teaspoon vanilla extract
• King Cake Sugars with baby

Instructions

Yeast Starter

Combine yeast and warmed milk in a medium bowl and allow to rest for a few minutes. Ten add egg and flour and stir until combined and set aside for about 40 minutes.

Dough-Making the Dough

For this recipe I used my KitchenAid stand mixer. Transfer the yeast starter to the mixing bowl and add eggs, sugar, salt and 1 cup of flour. Using the dough hook blend on low speed until all ingredients are blended. The dough will be pretty sticky so gradually add 1 cup of flour and continue blending on low speed until combined. Gradually add one more cup of flour to the mixing bowl (this is the 3rd cup of flour added to the mixer). Slowly add room temperature butter and continue to mix on low speed and bump up to medium speed for about 5 minutes. If the mixture is still pretty sticky add more flour one Tablespoon at a time before adding more. You are looking for the dough to take on a little shape and be less sticky. If it is not taking any type of shape you can slowly add the remaining cup of flour if needed. Then run mixer on medium-high speed for about 15 minutes.

Dough – Prepare for First Proof

Once the dough is ready it’s time to proof. Place dough in a bowl sprayed with non-stick cooking spray, cover with plastic wrap and place in a warm draft free location. Allow dough to rest for about 1 1/2 to 2 hours or until dough doubles in size.

Dough – Prepare for Second Proof

Gently release dough from bowl out onto a floured surface. Take the edges of the dough and pull them to the center. Flip the dough over and shape into a round ball. Place dough back into bowl, cover with plastic wrap and place in refrigerator for 6 hours.

Make Filling

Combine cream cheese, confectioners sugar, lemon zest, lemon juice and vanilla extract in a large bowl and using a mixer blend until fully combined and smooth. Divide mixture in half and set aside. We divide the filling in half since this recipe will be making two brioche bread King Cakes.

Dough – Shaping Part 1

Remove dough from refrigerator, place on flour dusted surface and cut the dough in half. Put half the cut back into the bowl. Now take the half cut and divide it evenly into thirds. You may want to use a kitchen scale to make sure it is divided evenly.

Working with one third at a time. Place the other pieces into the bowl and place the bowl into the refrigerator.

Place the dough on a floured surface gently roll dough out into a rectangle shape about 13-inches long. Working with half of the filling gently place a third of that half of the filling on top of dough and spread out evenly. Then working with the long end of the rectangle roll dough into a log. Gently massage or roll the dough, being careful to not break the log, until the dough reaches about 23 inches long. Place dough on parchment paper on a baking sheet, cover with plastic wrap and place in refrigerator. Work the other two pieces of dough this same way. Then do the same with the other half of the dough so, you will end up with making a total of six filled logs. Remember, we are making two King Cakes and you will need three logs for each cake.

Dough – Shaping Part 2

Now remove three logs from the refrigerator and place them on counter and begin braiding. When done braiding shape dough into a circle and work with ends to mesh together. Place braided dough on baking sheet covered with parchment paper. Do the same with the other three logs.

Dough – Third and Final Proof

Cover rounded braided brioche with plastic wrap and set aside in a warm draft free location and allow to rest for about 1-hour or until slightly doubled. Preheat oven to 350 degrees Fahrenheight.

Bake

After the third proof and before baking brush on a glaze of egg wash on top of dough. Then place baking sheet with dough in preheated oven and bake for 30 to 35 minutes or until the internal temperature reaches 200 degrees Fahrenheight. Be sure to check the temperature with an instant thermometer. When the bread reaches the proper temperature remove bread from oven. Carefully pull parchment paper along with the bread onto on a cooling rack. If you are using a plastic baby then gently insert the baby into the cooled bread in a non-conspicuous area but one you will remember where it was placed. Don’t worry about having a puncture hole in the bread as it won’t really matter because the icing and added colored sugar will cover it up.

Prepare Icing

To prepare icing place confectioners sugar, milk and vanilla extract in a medium bowl and stir to combine. Place bread on cooling rack over a baking sheet with the parchment paper. Drizzle icing on top of bread evenly. Then sprinkle colored sugars (alternating colors) on top of icing before it dries. Using a spatula carefully transfer the King Cake to a serving plate and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S MARDI GRAS KING CAKE RECIPE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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The most well known cookie to bake during the Christmas holidays is the window themed Raspberry preserves or jam filled Linzer Cookies!

This recipe will walk you through step-by-step to making a successful batch of delicious Linzer Christmas Cookies. Some supplies that may be required or recommended include: mixer for making dough, rolling pin, flour duster, dough bands, cookie sheet, cookie rack for cooling cookies, microplane for lemon zest, cookie cutters or a Linzer cutter, measuring cups and measuring spoons, and spatula.

Even though raspberry is the most popular flavor used when making Linzer Christmas Cookies really any flavor can be used. Some other preserve or jam flavors to consider include apricot, cherry, blueberry, grape, or mixed berry. I’ve even found that lemon curd is a good option (pictured below). The lemon curd may not look so Christmassy but it sure is good!

Linzer Christmas Cookies Recipe

Ingredients

• 2 cups all-purpose flour (some additional for rolling out dough)
• 1 cup almond flour
• 3/4 teaspoon fine sea salt
• 1 cup unsalted butter at room temperature
• 2/3 cup vanilla sugar or granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• zest from 1 lemon
• 1 large egg yolk
• Raspberry preserves or jam (or use your favorite flavor)
• powdered sugar for dusting window cookies

Instructions

Combine Ingredients (2 separate steps) and Refrigerate

In a large bowl combine all-purpose flour, almond flour, and salt and set aside.

Using a stand mixer with the paddle attachment beat butter and sugar until creamy. Add vanilla and almond extracts. Beat in egg yolk and lemon zest. Gradually pour flour mixture into butter/sugar mixture until blended. The texture may not pull together and that is fine. Divide dough in half and place each half on a large square of plastic wrap. Pull all sides together and form into a disk shape. Refrigerate each disk for about 1-hour.

Roll Out Dough

Working with one dough disc at a time remove disc from refrigerator and allow to set at room temperature for about 10 minutes prior to removing plastic wrap. Preheat oven to 350 degrees Fahrenheight. Using a flour duster sprinkle an even layer of flour on countertop or whatever surface you plan to roll out dough. Roll dough to 1/4-inch thickness. To get an even roll every time I use dough bands on my rolling pin. Remove other dough disc from refrigerator and allow to rest while moving to the next step.

Cut Out Dough

Use a 2-inch cookie cutter set or even better use linzer cookie cutters for cutting out cookie shapes. Use a spatula dusted with flour to lift dough off countertop and place dough on a parchment paper lined cookie sheet. Scoop up remaining dough and form into a ball and continue rolling out dough and cutting out cookies until no more cookies can be cut. Each disc should produce 6 cookies. Usually as the dough gets smaller I will use the mini cutter and cut tiny cookies. Continue working with the second disc using the same instructions above until all dough has been used up.

Bake Cookies

Bake cookies for 12-15 minutes. Carefully remove from oven and allow to rest on cookie sheet for about 5 minutes and then transfer to a baking rack to cool completely.

Build Linzer Christmas Cookie

Remove some of the preserves or jam from the jar and place in a small bowl. Stir it up so that it’s not so stiff and will be easy to drop on the cookie. Take the window themed cookies and place on countertop. Using the same flour duster (with flour removed) fill with confectioners sugar and dust the window themed cookies until completed coated. Next take a full cookie and pile a dollop of raspberry preserves or jam on center top of cookie. Then carefully place the sugar dusted window theme cookie on top of the cookie with the preserves or jam and gently press down. Viola! Linzer Christmas Cookies!

Linzer Christmas Cookies

I hope you enjoy this recipe. I really had a lot of fun making these cookies and I hope you do as well. Not every one of them may be perfectly shaped but they look pretty darn good to me and my family. They are so pretty and they taste wonderful too! I bought a couple more different flavored preserves so it looks like I’ll be making more cookies. Yeah me!! What jams or preserves would you use instead? Please share your response in the comment section of this recipe.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING LINZER COOKIES AND CHEESE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE THESE COOKIES!

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Almond Crust Magic Bars; Made with less sugar

Milk Chocolate Fudge – easy recipe

Aunt Inga’s Old-Fashioned Sugar Cookies – no rolling pin needed

Red Velvet Cake Roll with Whipped Cream Cheese

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This vanilla pound cake recipe makes the best strawberry shortcake. Adding half and half along with diced strawberries and their juices turns this dense cake into a delightful dessert!

Can I be honest for a minute? I am not the greatest fan of pound cake only because it is so dense. But, when I turned this pound cake into a strawberry shortcake let me tell you it is phenomenal! I think it is the combination of the sugar coated sides, the half and half and the juicy strawberries is what makes this pound cake a number one dessert in my home. Hopefully, it will be a hit at your home as well

Pound Cake Strawberry Shortcake Recipe

Ingredients:

Pound cake

• 2 sticks butter at room temperature (unsalted) or 1 cup
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 Tablespoon cold butter for loaf pan
• 2 Tablespoons granulated sugar for dusting loaf pan

Strawberry Topping

• 1 quart strawberries
• 3/4 cup granulated sugar
• Half and Half milk (optional) for topping
• Whipped cream (optional) for topping

Instructions:

Strawberry Topping

Preparing strawberries first will allow the sliced/diced strawberries to make their own juice when combined with sugar. So, first rinse strawberries under cold water and set aside. Using a strawberry huller remove stems from strawberries and discard stems or place in composter. Slice or dice strawberries any ole way your little heart desires. As for me, I will make thick slices and then dice the strawberries.

Place cut strawberries in a large bowl. Sprinkle with granulated sugar and gently turn sugar into strawberries with a large spoon. Cover bowl with plastic wrap or lid and place in refrigerator.

Pound Cake

Preheat oven to 350 degrees Fahrenheight.

Using 1 Tablespoon cold butter rub the inside of a 8.5 x 4.5 loaf pan until bottom and sides are covered. Add 2 Tablespoons granulated sugar to loaf pan and toss to coat entire inside of pan and set aside.

Using an electric mixer combine sugar and butter in a large bowl and beat on high speed until light and fluffy.

Add eggs one at a time beating well after each addition. Add pure vanilla extract and salt.

Turn mixer to low speed and gradually add all-purpose flour beating until well incorporated.

Pour batter into sugar butter coated loaf pan and smooth out top of batter. Bake for 1 hour or until toothpick comes out clean.

Carefully remove loaf pan from oven and place on cooling rack for about 15 minutes. Then invert cake onto cooling rack, turn cake upright and allow to cool completely on rack.

Slice cake into 1-inch thickness pieces. Place a sliced piece of cake in a small bowl, add desired amount of half and half milk, top cake with a scoop or two of strawberries with juice and finally top with whipped cream. Serve and enjoy!

Note: This pound cake can be served alone or with strawberries.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR POUND CAKE STRAWBERRY SHORTCAKE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Pecan meltaways are buttery pecan cookies that are baked to perfection and then covered with a mountaintop of powdered sugar.

Holidays are generally when pecan meltaways are popular. They can usually be found in holiday tin cans and if you’re lucky you may get them as a gift. No worries thought, now you can make homemade pecan meltaways any time of the year with this easy recipe.

Now, if you’re not going to be able to make these scrumptious cookies maybe you’d prefer to buy them on line here.

Pecan Meltaways Cookies Recipe

Ingredients:

• 2 sticks of unsalted butter or 1 cup butter at room temperature
• 1 1/2 cup confectioners sugar (powdered sugar)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup pecans chopped

Directions:

Preheat oven to 350 degrees Fahrenheight.

Make dough

Cream butter and 1 cup of the confectioners sugar until creamy and fluffy. Beat in pure vanilla extract.

Combine flour and salt in a large bowl. Slowly add flour mixture to creamed butter and blend until smooth. Stir in pecans thoroughly.

Use a cookie scoop to scoop out dough and place on a cookie sheet covered with parchment paper (for easy cleanup). After all dough has been scooped out hand roll until uniform in shape and smooth. Place rolled balls evenly on cookie sheet and refrigerate for about 15 minutes.

Bake

After dough has chilled remove from refrigerator and bake in preheated oven for about 10-12 minutes.

Place the other 1/2 cup of confectioners sugar in a bowl. Remove cookies from oven and roll warm cookies in confectioners sugar and place on a cooling rack and allow to cool completely.

For the final touches after the cookies have cooled I like to use a small fine mesh strainer filled with confectioners sugar from the bowl. Just put the cookies back into the bowl and sprinkle a fine dusting of sugar on top of all the cookies. This process coats the cookies evenly making them picture perfect. Oh, by the way, they’re not only picture perfect but they are delicious as well! Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING PECAN MELTAWAYS COOKIES AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

WANT MORE RECIPES LIKE THIS?

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There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See Privacy Policy & Disclosure Policy for complete details.

Take this basic vanilla bean ice cream recipe, add some candied buttered pecan nuts and make the most delicious nutty butter pecan ice cream!

If you’re a butter pecan ice cream lover you will absolutely love this recipe. For one thing it has a creamy ice cream texture with sweet crunchy buttered pecans in every bite!

Butter Pecan Ice Cream Recipe

Ingredients:

• 1 cup broken pecan pieces (I usually buy whole pecans and break them up by hand. If you use a chopper the nut pieces may be too small)
• 3 Tablespoons butter
• 3 Tablespoons granulated sugar
• 1 14 ounce can sweetened condensed milk (cold)
• 3 cups heavy whipping cream
• 1 vanilla bean caviar or 1 teaspoon pure vanilla extract

Directions:

Make Buttered Pecans

Melt butter in a small pan over medium heat. Once the butter has melted add 2 Tablespoons of granulated sugar and stir to combine. Take precautions to avoid burning butter and sugar by keeping heat to medium to medium low.

Add broken pieces of pecans and stir to coat. Continue to cook over medium/medium low heat for about 3 – 5 minutes stirring constantly.

Transfer cooked pecans to a paper plate with a wax coating and gently press pecans making sure they are evenly distributed. Sprinkle the other 1 Tablespoon of granulated sugar over the cooked pecans and allow nuts to cool.

Make Ice Cream

Using a stand mixer with the whipping attachment, combine heavy whipping cream, condensed milk, and vanilla bean caviar or pure vanilla extract in large mixing bowl.

Blend ingredients on medium speed for about 3 minutes until cream is starting to become stiff (do not allow to form still peaks).

Gently fold in cooled pecans and then pour mixture into a freezer safe insulated container. Place container in freezer for at least four hours or overnight before serving.

Serve Ice Cream

Put a scoop or two in these cutesy little Italian homemade mini pizzelle cookies or your favorite bowl. I’m so excited not only about my butter pecan ice cream recipe but I am also loving my mini pizzelle maker. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING THIS CREAMY NUTTY YUMMY BUTTER PECAN ICE CREAM AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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