Canning expert Shirley Camp shares one of her favorite early season jam recipes that uses raspberries, strawberries and blackberries. Continue reading
The trifle is a British dessert which goes back to the 18th century. English cooks would start with a dray cake and then soak it in a liquor like brandy or sherry to moisten it up a bit. The cake was then covered in custard and topped with fruit. This recipe, from our friends at the Mrs. Wages Test Kitchen, simplifies the whole process and let you use a prepared pound cake (without the booze) as a base.
While you can use purchased jam, I recommend you make the raspberry jam from fresh raspberries and Mrs. Wages® Fruit Pectin Home Jell® and use the rest of the fresh raspberries for extra flavor. Continue reading
Of course, if you have a new recipe idea and want a second opinion, let me know through my website or contact me via Facebook. Be sure to send a photograph of your creation when you make it, I’ll post it here for all to see!