Tonight I spent most of the evening creating some amazing desserts that used the jars that I had already made on my shelves. I have my canning demonstration tomorrow at the Vieja Valley Garden Exchange and I really want the people to come to enjoy not only the presentation but get excited about canning and seeing what you can create.
I hadn’t found the perfect recipe but tonight I think that I nailed it. I found one that I adjusted a bit since most of the recipes call for you to make the filling, which i had already completed and they came out really great. My husband is my taste tester and he gave them a thumbs up. Tomorrow though I will see how all the people at the exchange feel and let you know.
Homemade Fig Newtons
- 1/2 cup butter room temp
- 3/4 pint Fig Jam
- 1 cup sugar
- 1 pc egg
- 1 tbsp cream or milk
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking powder
- 1 3/4 cup flour
- Beat sugar, butter, egg, milk & vanilla until well blended.
- Mix well and refrigerate for 1 hour.
- Place 1/2 on well floured board knead about 6 times.
- Roll out to 1/4" thick. Line 13 x 9" glass dish; spread with fig jam.
- Roll remaining dough, cover figs and cut off any excess dough.
- Cook at 350' 30 minutes.
The second recipe was on a whim today. So I did a bit of digging and found a super easy recipe that turned out better than expected. It is a tartlett recipe and with a few adjustments since I already had the filling prepared it was fast and a good way to show off the canning produce.
Apple Pie Tartletts
- 1 sheet refrigerated pie pastry (2 sheets)
- 1 quart size jar of apple pie filling
- Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles.
- Use a biscuit cutter if you have one.
- Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
- Prick pastry on the bottom with a fork.
- Bake at 350° for 10 minutes or until golden brown.
- Cool for 5 minutes before removing from pans to wire racks.
- In a saucepan pour in your apple pie filling and using a knife cut up the large pieces of apple into smaller pieces.
- Cook the mixture till bubbling.
- Fill the cooked pastry shells with a teaspoon of the apple filling. Refrigerate.