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Fun & Easy Recipes: Are You Squeezable In The Kitchen?

Contributed by: News Canada

(NC) - Welch's, a name long-associated with family favourites in fruit juice blends, has recently launched a whole new kitchen concept: squeezeable jelly and jam. It comes in an unbreakable bottle and can be squeezed through the lid. The hole is not a circle however, but rather an elongated slit, so when making sandwiches, crackers or toast, it spreads evenly without a knife. Joining the Concord Grape spread is now Squeezable Strawberry Jam - and it makes for some delicious, easy-make recipes too:

Thumb-Print Cookies

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 2/3 C unsifted flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 1/4 cup finely chopped nuts
  • Welch's Squeezable Strawberry Jam

Preheat oven to 400 F degrees. In large mixer bowl, combine shortening, sugar, egg, and vanilla; mix well. Stir dry ingredients and add to shortening mixture alternately with sour cream; mix well. Shape into 1 1/4 inch balls; roll in nuts. Place 1 inch apart on greased baking sheets. Press thumb in centre of each ball; fill with jam. Bake 10 to 12 minutes or until lightly browned.

Makes 4 1/2 dozen.

Peanut Butter and Jam Muffins

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of peanut butter
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup Welch's Squeezable Strawberry Jam

In mixing bowl, combine flour, sugar, baking powder, and salt. Add peanut butter and mix until crumbly. Add milk, egg, and oil; mix just until blended. Pour half of the batter equally into paper-lined muffin tray. Spoon one tablespoon of Welch's Squeezable Strawberry Jam into the centre of each muffin. Cover with remaining batter. Bake at 400 F degrees for 18-20 minutes, until lightly browned. Serve warm or at room temperature.

Makes 1 Dozen Muffins.

Strawberry Crumble Bars

  • 3/4 cup margarine
  • 1 cup brown sugar firmly packed
  • 1-1/2 cups unsifted all purpose flour
  • 1 tsp. Salt
  • 1/2 tsp. baking soda
  • 2 cups ready-to-eat all natural cereal or granola (with raisins and dates)
  • 1/2 bottle Welch's Squeezable Strawberry Jam

Cream margarine and sugar until light and fluffy. Add flour, soda and salt and mix well. Stir in cereal. Press half the dough into a well-greased 13x9x2-inch pan. Break jam with a fork and spread over dough in pan, up to 1/8 inch from the edges. With fingers, crumble the remaining dough over top. Bake at 400 F about 20 minutes or until brown. Cool, then cut.

Makes 36 Bars

Cookie Cheesecake Squares

  • 1 roll refrigerated sugar cookies
  • 1 cup sour cream
  • 3/4 cup Welch's Squeezable Strawberry Jam
  • 1/4 cup sugar
  • 8 oz. (227g) bar cream cheese
  • 1 egg
  • 1/2 tsp. vanilla

Preheat oven to 375 F. Slice cookie roll 1/4" thick; place slices in bottom of ungreased 13x9" pan. Bake at 375 F for 12-15 minutes or until light golden brown. Cookie dough will appear puffy when removed from oven. Gently spread with Welch's Squeezable Strawberry Jam. In large mixer bowl, combine remaining ingredients and beat at medium speed until smooth. Pour over jam layer and spread to fill edges. Bake at 375 F for 25-30 minutes or until knife inserted in centre comes out clean. Cool; cut into dessert squares.

Serving Size: Makes 12 Squares

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