These Ain't Your Grannies' Jams!




Connie's Chile Cheese Puff

1 can crescent rolls
8-10 ounces Gouda
1/3 to 1/2 c your favorite Chile Jammin' Stuff jam

Separate roll dough, placing flat ends together on baking sheet and patting together. Place piece of Gouda in center and top with jam. Pull the ends of the triangles up and over the filling, twirling to seal. Bake per instructions on roll package. Slice in wedges and serve.

Tom's T-Sauce

Mix 1 part your favorite Chile Jammin' Stuff jam to 1 part Soy or Teriyaki Sauce. Glaze grilled meats during last 5 minutes of cooking to avoid sugar burn off. Reserve sauce for table. They'll eat it up!

Melissa's Award-winning Upside Down Surprise Cake

8 oz. Habanero Hula Jam 8 oz. can crushed pineapple 4 Tbs. butter
1 c. brown sugar, packed 4 oz. can pineapple rings

3 1/3 c. cake flour, less 2 Tbs. 5 tsp. baking powder 1/2 tsp. salt
2/3 c. butter 1 1/2 c. granulated sugar 2 eggs
3 tsp. vanilla extract 1 1/3 c. water plus reserved pineapple liquid

Preheat oven to 350 degrees. Drain pineapple, reserve liquid. Melt 4 tbs. butter in 9x13 baking pan. In small bowl, mix 8 oz. Habanero Hula Jam with well-drained crushed pineapple. Mix brown sugar with melted butter, add jam mixture spreading evenly in the bottom of baking pan. Add pineapple rings for decoration. Set aside.
Combine flour, baking powder and salt in small bowl. In larger bowl, beat 2/3 c. butter for 30 seconds. Add granulated sugar, beat until combined and add eggs and vanilla. Beat 1 minute. Alternately add dry ingredients and liquid to beaten mixture. Spread evenly over jam mixture in baking pan. Bake at 350 degrees for 50-60 minutes. Invert immediately onto plate after removing from oven. Serves 16 happy people.

Silver Place in State Banking Contest; Developed by Melissa Baca, Bernalillo High School, Bernalillo, NM

Wanda's Kick-butt Straw'banero Shortcake

Berry Mixture: Mix 3/4 to 1 jar Straw'banero Jam into 3 to 4 cups fresh sliced strawberries. Set aside.
Shortcake: Sift together 2-cups all-purpose flour, 2 tablespoons sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter till mixture resembles coarse crumbs. Add one beaten egg and 3/4 cup milk; stir just enough to moisten.
Spread dough in greased 8" round pan. Bake at 450 for 15 to 18 minutes. Remove from pan, cool. Split in two layers, and place 1/2 berry mixture in between, balance of berry mixture on top. Garnish with whipped topping.
For individual cakes decrease milk to 2/3 cups, and roll out and cut as you would biscuits. Place on baking sheet and bake at 450 for about 10 minutes.

Got a "Jammin'" idea . . .

We love hearing your favorite recipes using our award winning jams. If we choose your idea, we'll send you Chile Jammin' Stuff stuff.  Be certain to include your name, address and where you purchased your Chile Jammin' Stuff jam.