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Who knew how easy it was to make biscuits and jam? I didn’t. No clue.
My mom was leafing through the local paper the other day and came across this recipe for biscuits – we both read it and looked at each other like, “No way”. There’s no way they can be that easy and taste good.
Well, they did.
As for the jam, I’ve been knee deep in strawberries lately (as if you didn’t notice), and needed to do something with the rest before they went bad. And I wanted something EASY. No pectin, since I didn’t have any, and nothing that required a complicated process or other offbeat ingredients.
Enter this recipe, which is called a jam, but also has a bit of a consistency like sauce. Either way, it’s delicious…even with the Splenda I subbed in for the sugar.
Make both of these for your loved ones, and never let them in on your secret 🙂
from an insert in The Bergen Record
2 cups self rising flour
1 cup heavy cream
Preheat oven to 450 degrees. Combine ingredients in a bowl until mixed together. Give the dough 10 kneads, then roll out and cut in 2-inch circles. Place on a baking sheet lined with parchment paper.
Bake for 10 minutes or lightly browned.
Easy Strawberry Jam
adapted from Whole Foods Market
1.5 pounds strawberries, hulled
5 tablespoons Splenda
Chop strawberries (or use a food processor if you want) and place in a medium size pot. Add Splenda, cover and cook over medium heat for about 5 minutes, or until berries are softer and releasing their juices.
Uncover, lower heat and cook for another 12-15 minutes, or until berries fall apart and the mixture becomes thick.
Eat hot, cold or at room temp. This can be stored in the refrigerator for up to 2 weeks in an airtight container.