Trios sisters cookies

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Cute cookies and different presentation!

Good thing about the dough of this cookies is you can chill it up to 2 days isn’t that great!

Also it’s very fun to make it with children they can roll the balls and make the indentations and fill each round with different jam.

If you are more than 3 sisters you can stick more rounds with each other it’s really fun or maybe less.

Anyway let’s have some FUN!!

2 -1/2 cups flour

1 tsp salt

2 sticks butter (softened)

1 cup sugar

1 large egg

1 tsp pure vanilla extract

2 tbs raspberry jam or cherry jam

2 tbs apricot preserve

2 tbs strawberry preserve

Whisk flour salt.

Beat butter and sugar with mixer about 4 min. add egg and vanilla mix at low speed.

Mix in flour mixture in 3 batches till dough forms.

Divide dough in half and form each into 6 inch disks wrap it in plastic wrap and chill 1 hour.

Preheat oven 175 c.

Roll 3 separate level tsp of dough into a ball then flatten each ball 1 inch wide and less than 1/2 inch thick.

Arrange them into triangle and make deep indentation in center of each round with help of 1/2 inch thick spoon handle.

Arrange them 1 inch apart on baking sheets.

Fill indentations with about 1/88 tsp jam avoiding any large pieces of fruit.

Bake 15- 20 min. till golden brown.

Cool on baking sheets 5 min.

Enjoy fun sisters or one size bite sister! just use your creativity and have so much delicious & fun!

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Traditional Apricot Jam with Grandma

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It’s always nice to bake&cook with grandmas.

This is our grandma’s special apricot recipe which we made it together this summer. When grandma is in the kitchen for us it’s great way to reach the top tips&surprise secrets of her recipes and for her to pass the delicious family recipes to grandchildren and sometimes the greatest thing is just to do and share something together.

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Let’s start Jamming grandmas traditional way!

1 kilo apricot

1 kilo sugar

1 lemon juice

remove all apricots seeds as seen belove

Put them in big plate the pitted side up

Sprinkle all the sugar on top of them

Leave them in the sun for one day or just leave them one day

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Put them in pan and bring them to boil then reduce the heat.

Cook them 20 min. more

Add the lemon juice and take it  from the stove.

Cool completely.

Put in the jars.

Tightly close the lids of jars.

Store it in cool dark place or just give it to someone who need or worth that!

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Happy lovely jamming!

Organic Pomegranate Jam

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My new discovery comes from pomegranate seeds it’s very new for me and tell you the truth until I tried it I didn’t know if It was really something that I will  like it or not it was very easy to make and unbelievably delicious taste.

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What you need

2 cups organic pomegranate seeds

1 cup sugar (if you love more sugar you can add until 2 cups)

1 juice of lemon

Put Pomegranate seeds in broad and little bit  deep dish

Cover them with sugar

leave them over night

put them in pan

bring them to boil

then reduce the heat and cook them for 40 min.

let them cool completely then put it in the jars store it in dark and cool place.

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Isn’t that a big surprise comes from lovely pomegranate seeds!

Organic Cornelian Cherry Jam

IMG_0421 Hi Everyone!

I very missed to share something with you. I made this jam with my aunt at Istanbul I hope you will like it too as we loved it.

What you need:

1 kilo of organic cornelian cherry

1 kilo of organic sugar

1 tsp of powdered essences of lemon or 1-2 tbs of lemon juice it depends of how much sour you like it or if don’t like it then don’t use it at all

How to do:

Wash all cornelian cherries

 

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Extract all peduncles of cornelian cherries and put them in pan which you will cook it

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Add sugar on top of them

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Then at medium heat cook them

When they start to boiling continue to boil them about 30-40 minutes

5 minutes before you take it from the cooking stove add lemon juice or powdered essence of lemon

Finally put the jam in jars and let it cool.

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When it’s completely cooled put the lids on and store it some where cool and dark

At the end enjoy this lovely colored healthy jam!

Note: Please be careful don’t forget the seeds inside of Cornelian cherries.

Summer Wild Cherry Jam

20130715-205440.jpgIf you have a bountiful wild cherry tree do what our friend Colleen did; share the fruit with friends. She showed up at the studio with bags of cherries. After filling my belly with the tart delicious wild things I wondered what was going to happen with the rest. Colleen told me I could take it all home. I did not ask twice! and took the bag home.

This delightful summer gift is what led to me making jam. So I am sharing the recipe with you all. Hope you enjoy it.

What you need:

  • 6 cups of wild cherries (these were tart mostly)
  • 2 cups of organic white sugar
  • A large pot and wooden spoon
  • Clean jars with good lids; I love using my recycled ones
  • Yes, this is it, no pectin or any other filler ingredient.
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    Step 1:
    Don’t do what I did!! Wash and let the fruit air-dry a little. Then take fruit and a cup for the pits to your COUCH so you can comfortably pit the million cherries. I stood for 2 hour at the sink – not quite sure why. Another good idea is to involve friends or kids in the process – sure to expedite the pitting.

    And do yourself a favor hand-pit the cherries, trying to use a knife — trust me, not such a good idea. I also recommend wearing an apron, in case the cherry juice splatters your clothing won’t get ruined.

    Step 2:
    After the pitting is done, add the sugar on the cherries, stir a bit to ensure they are thoroughly coated. If you are wondering why such little sugar… you don’t need more sugar, less sugar keeps the taste and flavor of the fruit come through.

    Let the mix marinate overnight. Best way is to let it marinate in the sun if you can, otherwise the fridge will do (cover well so other smells don’t taint jam mix. 20130715-210747.jpg
    Step 3:
    Pour the marinated wild cherries into the pot an put on high heat. Bring to boil, and keep boiling for 10 minutes.
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    After 10 minutes, reduce the heat to medium and cook for 25 to 30 minutes. If you see that your jam is too liquid I would go for 30 minutes.
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    How to test the jam?
    Take a little of the juice and drop it to a plate so you can watch how it flows. The slower it flows the better and that indicates it is ready to be taken off the heat.
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    Mine actually turned out to be little more liquid than I like. Keep in mind that timing of how long to boil is a function of how much juice there is. Since there is no thickener in this recipe we use the reduction method.

    Step 4:
    Let the jam cool; enough so there is no steam coming off it anymore. Use a big spoon or ladle to fill up the jars. Make sure to put on the lids tightly.
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    Tip: you can store this in a cool dark cabinet, but if you are having a hot and humid summer like we are I recommend storing them upside down in the fridge.

    Make this a jamming summer! Thank you Colleen for the wild cherries, you made my day.