Cereal Bars
1/4 cup plus 3 tbsp butter or margarine, softened 1/2 cup firmly packed brown sugar 1 cup all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 cup quick-cooking oats, uncooked 3/4 cup any Pickles-N-Things Jam Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square pan. Top mixture with jam, spreading to within 1/4 inch of edge. Press remaining crumb mixture firmly on top. Bake at 400 degrees for 30 minutes. Cool and cut into bars.
Sunny Morning Lemon Muffins
1 cup shortening 1 cup sugar 4 large eggs, separated 2 cups all-purpose flour* 2 teaspoons baking powder 1 teaspoon salt 1/2 cup fresh lemon juice, 3 to 4 lemons 2 teaspoons grated lemon zest Lemon Pie Jam *If using self-rising flour, omit baking powder and salt. Cream shortening and sugar until light and fluffy; add egg yolks, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with lemon juice, beating well after each addition. End with dry ingredients. Fold stiffly beaten egg whites into batter; stir in lemon zest. Fill greased muffin cups about three-quarters full. Bake lemon muffins at 375° for 20 to 25 minutes, until done. Makes about 15 muffins. When muffins are cool, spread about 1 Tablespoon Lemon Pie Jam on each muffin, enjoy!
Stuffed French Toast
8 slices of White Bread 1/4 cup Cream Cheese 1/4 cup any Pickles-N-Things Jam 2 Eggs 2 Tbsp. Milk 1/2 Tsp. Vanilla Extract Spread Cream Cheese onto one slice of Bread and jam over the top of the other slice. Put Bread together to form 4 sandwiches. In a medium bowl, combine Eggs, Milk and Vanilla Extract. Beat well using a fork. Spray a griddle or skillet with butter flavored cooking spray. Dip each sandwich into the Egg mixture, coating both sides evenly. Place on griddle and cook 2 to 3 minutes on each side or until golden brown. Serve with Maple Syrup.
