The Spring sun gently awakens the earth, asparagus and rhubarb reach for the sky, and beehives bustle with activity. It’s just the right time to shake off the Winter blues and prepare tasty Arrowhead Mills creations for family and friends that replenish their spirits—and renew their taste buds!
STIR sugar and contents of package in a bowl until well blended.
ADD peaches, lemon juice and gingerroot. Stir 3 minutes. Reserve 1/2 cup jam. Set aside.
LADLE remaining jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate up to three weeks or freeze up to one year.
PREHEAT oven to 425°F. Combine baking mix, honey, whipping cream, gingerroot and reserved jam in a large mixing bowl. Mix until soft dough forms.
TURN dough onto surface with flour or All Purpose Baking Mix. Roll in flour to coat. Shape into ball and knead 10-12 times. Roll dough to about 1/2 inch thick. Cut with 2' cutter dipped in flour. Bake for 9-11 minutes.
Quick Tip
For extra flavor when serving, drizzle more jam over scones or serve along with scones.
Now it's quicker and easier to turn your favorite fruits into fresh delicious jams with Ball® Simple Creations® Freezer Jam Fruit Pectin. Just add any fruit or fruit combination, some sugar and stir 3 minutes – no cooking required!
The picture-perfect pairing of flavors in a delicious dessert
Crust Ingredients
2/3 c Arrowhead Mills Organic Old-Fashioned Oatmeal
1/2 c Arrowhead Mills Whole Grain Pastry Flour
1 Tbsp Hain Pure Foods Organic Sugar
1 tsp ground cinnamon
1/4 tsp baking soda
2 Tbsp Hain Pure Foods Canola Oil or Spectrum Naturals Canola Oil
2-3 Tbsp plain yogurt
1/3 c mini semisweet chocolate chips
Filling Ingredients
1/4 c raspberry all-fruit spread
3/4 tsp almond extract
2 1/2 c raspberries
2 Tbsp sliced almonds
To make the crust: Preheat oven to 375° F. Coat a baking sheet with cooking spray.
In a medium bowl, mix the oatmeal, flour, sugar, cinnamon, and baking soda. Add the oil and 2 tablespoons of the yogurt to make a soft, slightly sticky dough. If the dough is too stiff, add the remaining yogurt.
Place the dough on the baking sheet and, with lightly oiled hands, pat into a 10" circle. Place a 9" cake pan right side up on the dough, and trace around the pan bottom with a sharp knife, being careful only to score the surface of the dough. With your fingers, push up and pinch the dough around the outside of the pan to make a 9" crust with a rim 1/4" high. Remove the cake pan. Bake for 12 minutes on the sheet. Scatter the chocolate chips over the surface of the crust, and bake until the chocolate is melted and the crust is firm and golden, 3 to 4 minutes longer. Remove from the oven, and spread the chocolate. Set aside to cool.
To make the filling: In a small microwaveable bowl, mix the fruit spread and almond extract. Microwave on high for 10 to 15 seconds, or until melted. Brush a tablespoon evenly over the crust. Spread the raspberries evenly over the crust. Brush the remaining spread over the berries, making sure to get between the berries to secure them. Sprinkle with the almonds.
Refrigerate for at least 30 minutes, or until the spread has jelled.
Per serving: 138 cal, 3 g pro, 21 g carb, 5 g fat, 0 g sat fat, 0 mg chol, 4g fiber, 43 mg sodium
Customers Testimonials
Eva Liehr, from TX
Greetings! I discovered your Organic Savory Herb Stuffing just this last Thanksgiving. It is awesome! I have even added shrimp and shared it with all my friends....
