Jar recipes - 7 recipes
Chef Tips and Tricks
VIDEO: Chocolate Strawberry Braid
All you need is 3 main ingredients to make this Chocolate Strawberry Braid for dessert tonight!
Ingredients
- 7-9 medium-sized strawberries
- 1 puff pastry
- 1 chocolate bar
- 1 egg yolk
- Almond slivers
- Powdered sugar
Method
- Preheat oven to 350°F.
- Cut the strawberries into halves.
- Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
- Place the bar of chocolate in the center, then top with a layer of strawberry halves.
- Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
- Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
- Sprinkle almond slivers on top.
- Bake for 20-22 minutes.
- Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
- Serve and enjoy!
Top rated Jar recipes
MOTHER'S DILL PICKLES
By vhamlett
Soak small pickling cucumbers overnight in COLD water (or 6-8 hrs) before canning
- 1 Qt Cider vinegar
- 3 Qts Water
- 1 Cup Canning salt
- Fresh dill heads
- Garlic buds
- Hot peppers
- 1/8 tsp Alum to each jar
Bottled Beans
By jkallenof5, Diva and the Cowboy
How to bottled beans without soaking them! I've done it and it works
- 2 lbs dried beans
- Water
Blackberry Jam
By elean0rrigby
- at least a ziploc bag full of blackberries
- sugar
- cinnamon
- lemon juice
- pectin
- mason jars with lids
Lavender Peach Jam
By elean0rrigby
Wash, peel, and chop your peaches
- peaches
- lavender
- sugar
- pectin
- lemon juice
- mason jars with lids
Bottled Meat
By jkallenof5, Diva and the Cowboy
Red meats include these instructions
- Meat of Choice
- 1/2 tsp beef broth
Canned Peaches
By PaulaB
Peal and slice peaches
- 6 peaches
- 6 cups water
- 2 cups sugar
- Fruit Produce protector
Any burning questions? Our chefs answer!