Last year I entered the Auburn County fair…the following are my entries and the places they came in:
Peach/Tahaitian Vanilla/Butterscotch Schnapps Preserves – 1st, Best in Division, Best in Show
Peach/Blueberry/Grand Marnier Jam – 1st Place and Best in Division
Pomegranate Martini Jelly – 1st Place and Best in Division
Elderberry/Plum/Brandy Jelly – 1st Place
Burnt Orange/Quince/Cointreau Marmalade – 1st Place
Mango/Guava/Bushmills Jam – 1st Place
Strawberry/Pineapple/Malibu Rum Preserves – 2nd Place
Cranberry/Orange/Marmalade – 3rd Place
Nectarine/Peach/Orange Vodka Jam – 3rd Place
Irish Crème Fudge – 1st Place and Best in Division
Amaretto English Toffee – 2nd Place
San Francisco 49er Jam – (red and gold) Cherry-limeade with Bacardi Gold
Oakland Raider Jam – (black and gold) Blackberry with Tequila Silver
New England Patriot Jam – (red, white, and blue) Raspberry, Blueberry and Cabo Wabo
San Diego Padres Jam – (red,white and blue) Strawberry, Pear, with Blackberry Brandy
Banana-Tahitian Vanilla with Kahlua Jam
PMS Jam – Peach, Mango, Strawberry with Spiced Rum
Caramel Apple Scotch Jam
Mandarin Orange-Cranberry-Ginger with Triple Sec
Pear with Pear Brandy
Peach with Mango Rum
Pumpkin-Apricot Grand Marnier
Raspberry, Blackberry, Salmonberry with Blackberry Wine
Apricot with Apricot Brandy
Plum with Plum Wine
Blackberry with Blackberry Brandy
Peach-Orange-Pecan with Brandy
Jalapeno Jam with Mango Rum
Habanero Jam with Pineapple Rum
I have a few others, but can’t think of them off the top of my head…and for each of these, I also do a syrup, and a cordial…so let me know if any of these sound like something you’d want to try..and they’re all great over cream cheese for crackers, not just the Jalapeno/Habanero…great on ice cream, pancakes, waffles, crepes, in plain yoghurt, and from each of the jam recipes, you can make a cocktail…I take1 tbsp of the jam, a cup of ice and 1 shot of tequila, vodka, rum, something like that and put it in the blender…my favorite in the summer time is the Cherry-limeade daiquiri.
RECIPE OF THE MONTH
5 cups (Pioneer Brand) buttermilk baking mix
2 tablespoons sugar
1/8 teaspoon baking powder
1/2 cup sour cream
1/2 cup buttermilk
1-1/4 cup 7-up soda
1 cube butter, divided
1 tablespoon bacon grease
Preheat oven to 500 degrees F.
Whisk together the dry ingredients.
Add in the sour cream and buttermilk, stir.
Add 7-up a little at a time, until dough comes together and is shaggy.
Add more baking mix if needed.
Sprinkle a bit of the baking mix on the counter, turn out dough onto counter and gently pat dough into a round about 1 inch thick.
Using a 3-inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. (DO NOT TWIST THE COOKIE CUTTER)
Melt 1/2 cube butter and bacon grease in baking sheet, only until melted, use a fork to swirl butter and grease together, be sure to cover the entire bottom surface.
Place them on a hot baking sheet, sides slightly touching for soft biscuits, or about an inch apart if you like the edges more crisp.
Melt remaining butter and brush the tops.
Bake at 500 degrees F for 10 to 12 minutes or until light golden brown.
If you’re fond of your biscuits, I’d like to hear what you thought of trying this recipe.