Food

Citrus Apple Tart

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Ingredients
  • 1 (9-inch) single Classic Crisco Pie Crust
  • 4 medium Granny Smith apples (about 2 lbs.)
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, diced
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • OR 1/4 cup Smucker's® Organic Orange Marmalade
  • Powdered sugar
Preparation
  • 1 PREPARE recipe for single crust pie. Roll out dough, place in a 9-inch tart pan with removable bottom. Press to fit without stretching dough. Trim edges even with tart pan. Chill until ready to fill. Heat oven to 350°F.
  • 2 PEEL and core apples. Cut in half vertically, stem to stem. Slice apple halves crosswise into 1/4-inch thick slices. Combine sugar, cinnamon and salt in large bowl. Add apple slices and toss to coat. Arrange about half of the sliced apples into bottom of crust in two layers, cutting apples as necessary to fill all gaps. Arrange row of apples lengthwise along outside edge of pan, overlapping the slices about 1/8 inch. Fill in center with smaller pieces of apples. Dot with butter.
  • 3 BAKE 55 to 65 minutes or until apples are fork tender and edges of apples begin to brown. Cool tart pan on wire rack. Heat orange marmalade in small microwave-safe bowl on HIGH for 20 seconds; stir. Brush marmalade over tart. Sprinkle with powdered sugar just before serving.
Food

Tangy Sweet and Sour Sauce

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Ingredients
  • 1 (20 oz.) can pineapple tidbits in juice, undrained
  • 1/4 cup cider vinegar
  • 1/4 cup ketchup
  • 1/2 cup light brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 4 teaspoons cornstarch
  • 1/3 cup Smucker's® Orchard's Finest™ Coastal Valley Peach Apricot Preserves
Preparation
  • 1 DRAIN pineapple, reserving juice. Combine pineapple juice, vinegar, ketchup, brown sugar, soy sauce, garlic, ginger and mustard in medium saucepan. Whisk in cornstarch.
  • 2 COOK over medium-high heat, stirring constantly, until mixture comes to a boil and thickens, about 5 minutes. Stir in preserves and pineapple tidbits. Spoon over stir-fried vegetables, chicken, shrimp or pork.
Food

Grandma Lori’s Marmalade Glazed Ham

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Ingredients
  • 1 (8 to 10) pound fully cooked spiral sliced ham
  • 1 (18 oz.) jar Smucker's® Sweet Orange Marmalade
  • 3/4 cup firmly packed brown sugar
Preparation
  • 1 HEAT ham according to package directions.
  • 2 COMBINE orange marmalade and brown sugar in small bowl until blended. Remove ham from oven 30 minutes before end of suggested bake time. Brush glaze over ham.
  • 3 BAKE an additional 30 minutes. Remove ham from oven and let rest 5-10 minutes. Spoon pan juices over ham and serve.
  • TIP For a thicker sauce to serve with baked ham: Drain pan juices into a small saucepan. Heat to boiling; reduce to medium heat. Stir 3 tablespoons cornstarch into 3 tablespoons cold water until smooth. Blend into pan juices, stirring constantly until thickened. Spoon warm sauce over ham and serve.
Food

Jewel Box Cookies

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Ingredients
  • 1 cup plus 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1/3 cup sugar
  • 1/2 cup butter, softened
  • 1 large egg yolk, beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Smucker's® Cherry Preserves, or your favorite jam or preserves
Preparation
  • 1 COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
  • 2 SHAPE into small balls using half teaspoonfuls. Place 1-inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
  • 3 HEAT oven to 350°F. Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
  • TIP For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.