Around this time of year, people who like making preserves probably have a fair supply of jams and jellies in the pantry. In fact, some may be wondering what they're going to do with all those jars. If you're among these, here's a quick list of some of the baking projects you might like to try over the fall and winter.
- Brown Butter Bars: You had me at "brown butter".
- Crepes: Made to be filled with fruit, but you could use jam instead.
- Devonshire Scones: Cream tea, anyone?
- Fruit bars: Gluten free!
- Granola Bars by Karen deMasco of The Art of Baking, as suggested by Cathy Barrow of Mrs. Wheelbarrow.
- Hamantaschen: Get ready for Purim...
- Homemade Pop-Tarts: Not a full recipe, but lots of inspiration.
- Jam Sweethearts: I just tried a variant of these, and they were great!
- Jam Tarts: Little ones from a contributor to Jamie Oliver's site or big ones from Smitten Kitchen, based on a David Lebovitz recipe.
- Jelly Doughnuts: You'll have to buy this one, but all the Better Baking recipes are wonderful.
- Jelly Rolls: Again, not a complete recipe, but lots of food for thought.
- Pancakes: Buckwheat, no less!
- Thumbprint Cookies: From Tigress' kitchen, and a nice vegetarian version suggested by @VeganTriangle.
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Thanks for posting this list. I have a big backlog of jams and marmalade (including 13 jars of apple butter that I made last month), and so I am always looking for uses.
ReplyDeleteOne of my favorite cakes is an olive oil cake that is garnished with orange marmalade. I imagine that various berry jams would also be good, or perhaps peach, or anything that has an affinity for olive oil. Link: http://www.eatfeed.com/jerusalem-olive-oil-cake-with-orange-marmalade-and-almonds/
At least one of the Julia Child books (perhaps the one written with Jacques Pepin) has a 'cake' made out of a stack of crepes layered with jam and chocolate sauce. Similar to the crepe idea you posted above, but can be made slightly ahead of time.