Recipes

Apricot-Peach Thumbprint Cookies

Apricot-Peach Thumbprint Cookies

Ingredients:

3/4 cup Butter, softened
3/4 cup white Sugar
4 oz. Cream Cheese, softened
1 Egg
1 Tbsp. Lemon Juice
3/4 tsp. Lemon Zest
2-1/4 cups Flour
3/4 tsp Baking powder
1/4 tsp Salt

1/2 cup Mrs. Miller’s Apricot-Peach Jam

Directions:

Beat together butter, white sugar, and cream cheese until smooth. Add egg, lemon juice, and lemon zest and beat well. Combine flour, baking powder, and salt and stir into cream cheese mixture until just combined. Cover and chill until firm; about 2 hours. Roll Tablespoons full of dough into balls and place 2 inches apart on ungreased baking sheets. Using your thumb, make an indentation in center of each ball and fill with about 1/2 tsp of Apricot-Peach Jam.

Bake at 350° for 15 minutes or until edges are golden. Allow to cool 2 minutes on baking sheets before removing to wire racks to cool completely. Sprinkle with powdered sugar if desired.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Ingredients:

2-1/4 cups Flour
3/4 cup Sugar
3/4 cup cold Butter

1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Sour Cream
1 tsp Almond Extract
2 Eggs
1 Pkg. (8 oz.) Cream Cheese, softened
1/4 cup Sugar
1 Egg
3/4 cup Mrs. Miller's Seedless Red Raspberry Jam
1/2 cup Almonds, sliced

Directions:

Combine flour and sugar. Cut in butter with a pastry blender or food processor. Separate out 1 cup of crumbs and set aside. 

Add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg to remaining crumb mixture; blend well. In a 9”-10" spring-form pan, spread the batter over the bottom and 2" up the sides. (Batter should be 1/4" thick on sides). Combine cream cheese, sugar, and remaining 1 egg in a small bowl; beat well. Pour into batter-lined pan. Spoon jam carefully over cream cheese mixture. Add almonds to reserved 1 cup of Crumbs. Sprinkle over jam.

Bake at 350° for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool. Remove sides of pan. Cut into wedges. Store in refrigerator.

Servings: 16

Orange Spice Glazed Ham

Orange Spice Glazed Ham

Ingredients:

8 oz. Mrs. Miller’s Orange Marmalade
1 Cup Water
1/2 Cup orange juice
1/4 Cup raisins
1/8 tsp. cinnamon
1/8 tsp. cloves

2 Tbsp. Cornstarch
1/4 Cup orange juice

Directions:

Combine Marmalade, water, orange juice, raisins, cinnamon, and cloves in a medium sauce pan; bring to a boil. Reduce heat and simmer for 15 minutes. Combine cornstarch and orange juice in a small bowl and mix well with a fork. Add to marmalade mixture while stirring rapidly; continue to boil stirring constantly until thickened.

Brush over ham about 1 hour before removing from oven.

Yield: about 3 cups

Grilled Turkey Sandwich with Hot Pepper Jelly

Grilled Turkey Sandwich with Hot Pepper Jelly

Ingredients:

4 slices Bread

1/4 cup Mrs. Miller’s Hot Pepper Jelly
1/4 cup Mayonnaise

4 thin sliced Smoked turkey breast
2 large slices Swiss Cheese, medium sliced
2 large thin slices of Tomato

Directions:

Butter one side of each slice of bread. Mix together hot pepper jelly and mayonnaise and spread onto non-buttered side of each slice of bread. Layer turkey breast, Swiss Cheese, and tomato over pepper jelly and make 2 sandwiches with buttered sides out. Place into pre-heated, non-stick skillet and fry over medium-low heat until golden on each side, flipping once.

Hot Pepper Jelly Deviled Eggs

Hot Pepper Jelly Deviled Eggs

Ingredients:

6 Hard boiled eggs
1/4 cup Mrs. Miller’s Hot Pepper Jelly
1 Tbsp Mayonnaise
1/8 tsp. salt

Directions:

Peel & Slice hard boiled eggs in half lengthwise. Remove yolks into a small mixing bowl and mash. Mix pepper jelly, mayonnaise, and salt into mashed yolks. Spoon or pipe evenly into the egg white halves.

Servings: 6

Pumpkin Pinwheels

Pumpkin Pinwheels

Ingredients:

1 – 8 oz. tube Crescent Rolls
½ cup Mrs. Miller’s Pumpkin Butter
¼ cup Chopped Pecans

Directions:

Unroll crescent roll dough onto a greased cookie sheet. Seal the perforations. Spread the Pumpkin Butter over the top (may substitute with apple butter or pear butter). Roll up starting with the short side pinching seams as you go. Cut into 8 slices to within ½” of the bottom. Pull slices to each side alternating left and right. Sprinkle chopped pecans over the top (optional). Bake at 375° for 12-15 minutes or until golden brown.

Note: Spread with prepared vanilla frosting if desired. 

Blueberry Stuffed French Toast

Blueberry Stuffed French Toast

Ingredients:

8 slices of your favorite Bread
4 oz. Cream Cheese, softened
3 Tbsp. fresh Lemon Juice
1/2 tsp. grated fresh Lemon zest
1/2 cup Mrs. Miller's Blueberry Jam
5 eggs
1/4 cup milk

Directions:

Mix well cream cheese, lemon juice, and lemon zest with a fork or spoon. Spread cream cheese mixture onto 4 bread slices on one side only. Spread Blueberry Jam onto one side of the remaining 4 bread slices. Press cream cheese slices together with jam slices to form 4 sandwiches. Beat the eggs and milk well. Dip Sandwiches into egg mixture until soaked on both sides. Drain slightly and place on a hot, buttered skillet and cook over medium heat until browned on both sides.

Serve with pancake syrup if desired.

Servings: