Nutella Jam Snow Bars-12 Days of Christmas Treats

It is snowing here today so Nutella Jam Snow Bars seem like an appropriate recipe to post.  These are rich, showy cookies on a cookie plate, but the recipe is very versatile.  The jam can be any flavor that you like.  Don’t like Nutella, although people who don’t probably aren’t reading this post, leave it out.

Eggs for cookies are best used at room temperature, but did you know that eggs separate better when they are cold.  It is best, then, to separate the eggs as soon as they are removed from the refrigerator and then let them come to room temperature.  Also, it is best to separate the eggs individually in a small bowl that is not the mixing bowl so that if a yolk breaks it doesn’t contaminate all the egg whites.  Ask me how I how about that one.  Egg shells are so thin nowadays that I prefer to use an egg separator and use a Tupperware one I have had for years.  The cost for a separator is minimal, and I suggest adding one to your kitchen tools if you don’t have one.

I warm both the Nutella and the jam for one to two minutes in the microwave at 50 percent power.  This makes them easier to spread.

Let these pan of cookies cool completely before you try to cut them and then cut with a knife that has been dipped in hot water.  You may have to clean the knife and dip in the hot water more than once.

I have had the recipe for a long time, and I think it originally came from Crisco, but I use butter instead.  The original recipe did not have Nutella, but did have coconut which I did not use this time.

Note:  the photo shows apricot jam, but I used raspberry.  I only had one jar of raspberry so didn't have a jar for the photo

Nutella Jam Snow Bars
3/4 c. butter, softened
1/3 c. sugar
1/4 t. salt
2 eggs, separated
1 1/2 c. all-purpose flour
1 c. Nutella
1 1/4 c. jam, flavor of choice (raspberry and apricot are particularly good with Nutella)
1/2 c. sugar

In a mixing bowl cream together the butter and sugar until fluffy.  Add salt and egg yolks and beat well.  Stir in flour until dough is well blended.  Turn dough into a foil-lined 9x13-inch baking pan.  Pat and spread out evenly.  Bake at 350 degrees for 15 minutes.  Meanwhile, put Nutella in a glass measuring cup and microwave 1 to 2 minutes at 50 percent power, doing 1 minute at a time.  Stir between heatings.  Place jam in a microwave safe dish and microwave 1 to 2 minutes at 50 percent power, doing 1 minute at a time.  Stir until smooth.    Place egg whites in the bowl of an electric mixer and mix until foamy; very gradually add the 1/2 c. sugar, beating until stiff peaks form.  Set aside.  When crust is ready, remove it from the oven and spread evenly with the Nutella using a spatula.  Spread jam over the Nutella.  Spread the beaten egg whites over the jam smoothing evenly.  Return the pan to oven and bake an additional 25 minutes until top just begins to brown.  Remove pan to a wire rack and cool completely.  When cool, cut into bars with a knife that has been dipped in hot water.  You may have to clean and dip the knife in hot water more than once.  Makes 25 bars.  Store in single layers with waxed paper between layers.

Almond Jam Palmiers-Dessert Challenge

 

The Dessert Challenge is a new monthly challenge hosted by Sheryl at Lady Behind the Curtain.  Each month she assigns two ingredients to be used in a dessert recipe.  This month the ingredients were almond paste and pastry.

After giving it some thought I decided to be straight forward and use puff pastry with the almond paste to make palmiers.  I had made some Crescent Nutella Jam Palmiers that I had previously posted, and decided that I would like to do the same this time.

This should have all been really simple, but it ended up being one of those cooking challenge things.  I had a package of puff pastry, but it had been in the freezer for awhile so I purchased a new package, except I purchased puff pastry shells by accident.  Living over 20 miles from the nearest grocery store that would carry puff paste, I couldn't jut pop there to pick up the correct thing.  That was challenge #1, so I was back to using the puff pastry I already had in the freezer.  Using WAY TOO MUCH JAM was challenge #2.  I used 1/2 c. for 1 sheet of pastry, but had used only 2 T. in my crescent palmiers. Not sure why I didn’t go look at that recipe to see how much I used then.  Challenge #3 happened when I didn’t quite understand the rolling directions so rolled the pastry too thin and did not fold it correctly.

The original recipe called for grating the almond paste and then mixing it in a food processor.  That seemed to be double work to me, so I just  sliced the almond paste into my Ninja food chopper, added the sugar and processed the two together.  This worked very well and eliminated the grating.  I don't like rolling out pastry directly on my counter so I rolled it out between two sheets of waxed paper.  This worked fine.  Although the instructions in the original recipe said to thaw the pastry sheets in the refrigerator, the package instructions said you could thaw the pastry at room temperature for 40 minutes so I just did that.

In the end, although the photos aren’t pretty, the palmiers were very good, and I will try this again, reducing the amount of jam.    Now I am going to have to find something to make with those puff pastry shells.

Almond Jam Palmiers
adapted from an Odense Almond Paste recipe
1 (7 oz.) package Odense Almond Paste
1/2 c. sugar
1 pkg (17.03  oz.) frozen puff pastry sheets, thawed
2-3 T. jam for each  pastry sheet (opt.)
additional sugar

Line two baking sheets with parchment paper or non-stick foil.  Remove pastry sheets from package and let set on counter for 10 minutes.   Slice almond paste and put into the bowl of a food processor or food chopper along with the 1/2 c. sugar.  Process until mixture is the texture of sand.  (There will be about 2 c. of almond sugar.)  Roll one sheet of pastry out between two sheets of waxed paper until it is 11x13-inches.  Spread with jam if using.  Sprinkle evenly with 1/2 cup almond sugar mixture.  Fold short edges to center.  Tightly roll folds so that they meet in the center.  Sprinkle with sugar and lightly press down.  Place in freezer 10 minutes.  Repeat procedure with second sheet of puff pastry.  Cut rolls into 1/2-inch slices.  Dip  one side in sugar and place on prepared baking sheet, sugar side up.  Bake at 400 degrees 12-15 minutes until lightly browned.  Store cookies in an air-tight container up to 3 days.  Cookies may be frozen.  Thaw and re-crisp in 300 degree oven for 5 minutes.  Freeze almond sugar up to three months for another recipe.  Makes about 32 to 36 palmiers.

 April's challenge will be Caramel and Pretzels.  You will find all the information about joining in the fun on Sheryl's Dessert Challenge page.

To see what other bloggers have made with almond paste and pastry, check out the links below.

Crescent Nutella Jam Palmiers

I like to keep a tube or two of crescent rolls in my fridge.  They are so versatile and can be used to make both sweet and savory recipes.  Today’s Saturday sweet combines crescent rolls, Nutella and jam to make a quick and easy take on the French pastry Palmiers.

I used raspberry jam, but the jam may be any flavor that you like or even orange marmalade.  Sugarless jam can be used.  The Nutella can be replaced by peanut butter, almond butter or any other butter spread that you may choose.  That means that you can use an almost endless combination of spreads and jams to make these.

The palmiers are quick and easy.  You can have this out of the oven and ready to eat in about 20 minutes.

 
Crescent Nutella Jam Palmiers
1 (8 oz.) tube crescent rolls, regular or low-fat
about 1/4 c. Nutella
about 2 T. jam (flavor or choice)

Remove roll dough from tube, place on a piece of parchment paper or foil and separate into 4 rectangles.  Press diagonal perforations together to seal.  Flatten rectangles slightly.  Spread each rectangle with about 1 T. of Nutella and 1/2 T. of jam.  You want the Nutella and jam layers to be thin or the filling will squish out when you roll them.  Roll the  long edges of each the rectangles jelly-roll fashion toward the center so they will meet.  With a very sharp knife cut each rectangle into 9 slices.  Carefully transfer to a parchment or foil-lined baking sheet.  Bake at 375 degrees for 8 to 11 minutes.  Carefully remove from pan.  For a fancier cookie, drizzle with a little vanilla glaze.  Serve warm or at room temperature.  Makes 3 dozen bite-size palmiers.

Linking to these great Parties:
Weekend Potluck
Seasonal Inspirations
Saturday Night Special
Weekend Bloggy Reading
I'm Lovin' It
Sunday Show and Tell

Fresh Peach Melba Cookies

For those of you who might be interested, Brenda over at Meal Planning Magic is again hosting 12 Weeks of Christmas Cookies and Sweets (that may not be the final title this year).  It is scheduled to start  September 27th.  If you would like to join in the fun, you can go here to sign up.  Even if you don't sign up, come by every week for a link up to many wonderful Holiday themed recipes.

This week's Saturday Sweet came from a Martha Steward Living magazine which was among the magazines destined for recycling that I was tearing recipes from recently.  I can't pass up a cookie recipe, and when I saw this one was Fresh Peach Drop Cookies I immediately tore it out.

Since peaches were in season, I thought it was a very good time to make the recipe.   I had only one challenge.   The recipe called for some peach jam or preserves, and I did not have any.  I did have some raspberry jam in my fridge so decided to give the cookie recipe a try with that.  They turned out fine so I would say that one could use any jam in this recipe.

The dough can be kept in an air-tight container in the refrigerator up to 2 days.    Although they will keep for several days, the cookies are best the day that they are made.   I would keep the dough in the fridge and bake the cookies as I needed them.

A note about the photo:  This is the arrangement of the cookies that was in the photo in the magazine.  I took a photo of that photo and was going to put it up as a comparison to see how I did.  After thinking about it and getting concerned about copyright issues, I decided not to.  I do know if someone had asked me a year or so ago if I paid any attention to how food was styled in magazine photos, I would have said, “No.”

 

Fresh Peach Melba Cookies
Slightly adapted from Martha Stewart Living magazine

2 c. plus 2 T. all-purpose flour
3/4 t. salt
1/2 t. baking soda
1/2 c. (1 stick) unsalted butter, room temperature
1 c. sugar
1 large egg, room temperature
1/2 t. vanilla
2 large ripe peaches, peeled and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 c. raspberry or peach jam

Whisk together the flour, salt and baking soda.  Set aside.  Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.  Reduce speed to low and beat in egg and vanilla.  Add flour mixture and beat until just combined.  Add peaches and jam and stir gently until well combined.  Drop dough with a 1 1/2-inch scoop or tablespoon onto a parchment lined baking sheet, spacing about 2 inches apart.  Bake at 375 degrees until golden brown and just set, about 11 to 13 minutes.  Let cookies cool on baking sheets 5 minutes before removing to a wire rack to cool.  Makes about 4 dozen.

Linking to:  Weekend Potluck
Sweets for a Saturday
Weekend Bloggy Reading
Show Your Stuff
I'm Lovin' It Party
Seasonal Inspiration

Spiced Rhubarb Sauce/Jam

I am still on a rhubarb recipe kick since finding some rhubarb at a great price last week.  This is a simple recipe to make and can be used as a condiment to accompany meats, as a glaze for ham, or as a spread for biscuits, muffins, pancakes or waffles.

There is somewhat of a “pucker factor” when this is hot, but that lessens when it is cold.  Although I have not yet tried it, I think that using rice, balsamic, red or white wine vinegar instead of the apple cider vinegar might reduce this some.

I make very small batches of this at a time since it is so easy, but the recipe can be multiplied and the sauce put in the freezer.  This will keep for quite awhile in the refrigerator.

This is another recipe from Taste at Home and was submitted by Paula Pelis from New York.

Spiced Rhubarb Sauce/Jam
2 1/2 c. diced fresh or frozen rhubarb
1 cup plus 2 T. sugar
1/4 c. cider vinegar
1/2 t. cinnamon
1/8 – 1//4 t. cloves
1/8 – 1/4 t. allspice

Combine all ingredients in a saucepan and mix well.  Bring to a rapid boil, reduce heat to low and simmer for 60 to 70 minutes.  Pour into a clean container, cool, pour into a clean container and refrigerate.  Makes about 1 pint.

Note:  because I had a green variety of rhubarb, I added a bit of red food coloring to make the sauce prettier.

Improv Cooking Challenge-P B and J Streusel Bars

It is the third Thursday, and time again for Improv Cooking Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker.   The combination this month is peanut butter and jelly.  I hope that peanut butter and jam will work as I rarely purchase jelly.

When I saw what this month’s combination was, I immediately knew that I wanted to make a bar cookie.  Of course, I always want to make cookies so this was certainly nothing unusual.  I also thought of a few more dessert ideas that I may pursue and post later.

I  started with a favorite peanut butter oatmeal bar recipe from Better Homes & Gardens, layered some jam on the top, and covered the jam with a peanut butter streusel.  I used strawberry jam, but any flavor could be used.  The original recipe used shortening, but I used butter.
 
I like Jif Extra Crunchy for this but any peanut butter can be used.  I almost always purchase whatever brand of peanut butter is on sale.

P B and J Streusel Bars

Adapted from Better Home & Gardens

1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1/3 c. peanut butter
1 egg
1/2 t. vanilla
1/4 c. milk
1 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. quick-cooking rolled oats
1 c. jam, any flavor
1/3 c. brown sugar, packed
1/3 c. flour
1/3 c. quick-cooking rolled oats
3 T. peanut butter
2 T. butter
1/4 c. chopped, roasted peanuts (opt.)

Cream together butter, sugar, brown sugar and peanut butter until well blended.  Stir in egg, vanilla and milk.  Mix well.  Combine flour, soda and salt.   Add to butter/sugar mixture and blend well.   Stir in rolled oats.  Spread mixture in a well-greased 9x13-inch pan.  Measure jam into a glass measuring cup.  Heat in microwave 30 seconds to 1 minute.  Spread jam evenly over the top of the batter.  In medium bowl combine brown sugar, flour and oats.  Add peanut butter and butter and cut into dry ingredients until particles are the size of small peas.  Add chopped peanuts.  Sprinkle mixture over the top of the jam.  Bake at 350 degrees for 30 to 35 minutes or until done.  Let cool and cut into squares.  Makes about 36 squares.

Be sure to check out all the other great recipes for peanut butter and jelly linked up for today’s party.

Next month’s Improv Cooking Challenge will be strawberries and cream.  If you would like to be part of the fun, you can find all the necessary information here.

Ingredient Spotlight-Cran/Raspberry Jam

In 1966, we made our one and only trip to Disneyland.  Our oldest daughter was three and our second daughter was a baby.  We stayed with my aunt and uncle who lived in the LA area and used their home as a base for several days.  My aunt took care of the baby for us while we were at Disneyland.

While we were there, my aunt served us cranberry/strawberry jam which was made with cranberries and frozen strawberries.  I loved it and the fact that you could make fresh jam in the winter.  She gave me her recipe, and I made it often for a number of years when the children were growing up.  Now that there is just hubby and me, I don’t make jam as often.

When I saw that jam was the subject of this week’s Ingredient Spotlight, I looked for my old recipe.  I could not find it, but I did find a recipe on the Sure-Jell site.  Since I had raspberries in my freezer that I had frozen last summer, I decided to use them instead of strawberries.  I used my kitchen scale and found that two of my frozen bags weighed 16 oz.  I added 1/4 c. to the amount of sugar since my raspberries were not sweetened.  Otherwise, I followed the cooking procedure from the Sure-Jell site exactly.  I usually put my jam in the freezer so I just poured the jam into clean half-pint jars, screwed the lids on and let the jam cool before putting it in the freezer.

I did not completely thaw either the raspberries or the cranberries.  I put the raspberries in the pot and turned on the heat to low, chopped the cranberries and added them to the pot and left it on the heat a few minutes,  stirring often.  I then added the Sure-Jell and turned the heat to high to make the jam.

I like to use a flat bottomed spatula such as the bamboo ones that Pampered Chef sells to stir the jam. No affiliation, I just happen to like these.  They do a great job of keeping the jam mixture from sticking to the bottom of the pot.

Cran/Raspberry Jam
adapted from Sure-Jell website
1 bag (12 oz.) fresh cranberries (I used frozen and they worked fine)
1 bag (16 oz.) frozen raspberries (can be strawberries), thawed
1/2 T. butter
1 box Sure-Jell Pectin
4 c. sugar

Chop cranberries in a food processor until fine.  Place raspberries, cranberries, butter and Sure-Jell in a large pot.  Bring the mixture to a full-rolling boil, over high heat, stirring constantly.  (A full-rolling boil is one that doesn’t stop bubbling when stirred.)  Add the sugar.  Return to a full-rolling boil and boil exactly 1 minute.  Remove from heat and skim off any foam with a metal spoon.  Ladle immediately into clean jars.  Let cool and freeze or follow the directions for sealing at the Sure-Jell web site.  Makes 5 to 6 half-pint jars full.

Linking to:  Ingredient Spotlight
Full Plate Thursday
Twisted Thursday
What's Cooking Thursday
Strut Your Stuff

Ingredient Spotlight-Pumpkin/Apple Butter

I have a little give away going on.  the details are here.

Ah pumpkin, one of Mother Nature’s greatest ideas.  What other vegetable can be used in so many recipes both sweet and savory and also be used as a decoration.

I have a couple of pumpkin recipes here on the blog, Pumpkin Oatmeal Cookies and Pumpkin Chip Bars.  For this Ingredient Spotlight post I wanted to make something a little different.  I searched through the recipe files on my computer and found a recipe for Pumpkin Butter.  Since the recipe called for some applesauce also, I have now dubbed it Pumpkin/Apple Butter.  It is very easy to make and a little something different to serve with hot breads or toast.  I think it will be wonderful served with hot homemade biscuits.  This is not overly sweet and a nice change from jam or jelly.

I did not have fresh lemon on hand so used True Lemon granules.  I also added a dash of ground cloves.  When I make this again I will try 1 1/2 t. of Homemade Pumpkin Pie Spice instead of the cinnamon and ginger.  I have included the recipe I use for that below also.  One could also use purchased pumpkin pie spice

The original directions were for cooking the pumpkin on the range top, but I adapted them to a slow cooker.  Both directions are included.  I am sure that the butter could also be cooked on low in the slow cooker.  I just did not have that much time the day I made this.

This keep 2 weeks in the refrigerator.  I think that it would freeze fine for longer storage.

I unfortunately do not know the source for this recipe.  I saved it a number of years ago and was not keeping the source information at that time.

PUMPKIN/APPLE BUTTER
1 (15 oz.) can pure pumpkin puree
1 c. applesauce
1/3 c. brown sugar, packed
3/4 t. ground cinnamon
1/2 t. ground ginger
dash ground cloves (my addition, not in original recipe)
2 T. fresh lemon juice or 2 packets True Lemon

1. Put pumpkin puree, applesauce, sugar, cinnamon, ginger, and cloves in  a heavy saucepan; stir until well blended.
2. Bring to a boil, reduce heat to low and simmer uncovered, stirring often to prevent scorching and taking care to get into corners of pan, 45 minutes or until mixture is very thick. Stir in lemon juice.  OR
3. Place ingredients in a 1 1/2 qt. slow cooker.  Cook on high 1 hour with lid on and 2 hours with the lid off until very thick and mixture clings to a tablespoon when the spoon is turned on its side.  Stir in lemon juice.
4. Turn mixture into a shallow container to hasten cooling.  I used a metal pie plate.  Stir occasionally until cool.  Turn into a covered container and store in the refrigerator up to 2 weeks.  Makes 2 cups or so.

Homemade Pumpkin Pie Spice

4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

Combine and mix well.  Store in a zip-top, plastic snack bag.  Makes 3 tablespoons.

Linking to Ingredient Spotlight
Whisking Wednesdays
These Chicks Cooked
Foodie Wednesday
Cast Party Wednesday
It's a Keeper Thursday
Full Plate Thursday
Get Your Brag On Link Party

Frugal Friday Tips-Make Your Own Onion Soup Mix

Today I am going to talk a little bit about onions and onion soup mix.  Onions generally keep for some time, but if they are starting to go “south” as they say, chop them up and put in the freezer.  Put the chopped onions in 1/2 c. amount in snack bags.  Put the snack bags into a large freezer bag and freeze.  The onions can then be removed as needed and added directly to soups, stews, sauces, and casseroles.

One of the handiest things to have in your kitchen is onion soup mix because there are so many things you can do with it.  Purchased onion soup mix is expensive and high in sodium.  A homemade version of the mix can be made in less than 5 minutes with ingredients probably on hand, and will be lower in sodium even with using the instant beef broth granules.  If sodium is a concern, use low sodium granules.  Note:  The mix in the photo above is not as brown as some would be due to the brand of instant broth I used.

The mix can be stored in an air-tight container and measured out as needed, or 5 T (the equivalent of 1 envelope of mix) can be measured into snack bags and stored in a larger plastic storage bag.  Dividing the mix up ahead saves time when using it.

An advantage of homemade mixes is that they can be customized to a person’s tastes.  After trial and error, this is my version of homemade onion soup mix with several recipes to use it in.  I like to place my dried onions in a 350 degree oven and toast them for about 3 minutes, but that is optional.  Watch them carefully.

Homemade Onion Soup Mix

3/4 c. dried onion flakes, toasted if desired
1/3 c. instant beef broth granules
1 T. onion powder
1 t. garlic powder
1/2 t. celery seed
1/2 t. sugar
1/2 t. black pepper

Combine all ingredients together, blending very well.  Store in an air-tight container.  When ready to use, shake container well and use 5 T. for 1 envelope of mix.  This can also be divided up into 5 T. amounts and stored in snack bags.  If using for onion dip, spread, or rice add 1 t. dried parsley to each 5 T. mix
.
Onion Dip

5 T. Onion Soup Mix
1 c. sour cream or cottage cheese (put through a blender)

Mix soup mix and sour cream or cottage cheese together and let chill at least 1 hour.

For Onion-Cheese Dip add 1 T. grated Parmesan Cheese to above mixture.

Onion Spread

5 T. Onion Soup Mix
1 pkg. (8 oz.) softened cream cheese, reg., low-fat, or fat-free

Mix soup mix and cream cheese together, blending well.  Let chill at least 1 hour.

Onion Rice Pilaf

1 T. butter or olive oil
1 c. rice, uncooked
1/2 c. vermicelli or thin spaghetti broken into 1/2-inch pieces
2 1/2 T. onion soup mix
1 1/2 to 2 c. chicken broth or water.

Melt butter in medium saucepan.  Add rice and vermicelli and cook until vermicelli is browned, watching carefully and stirring often.  Add onion soup mix and chicken broth or water.  Bring to boiling, reduce, cover and simmer until rice is done and liquid is absorbed.  I give a range on the water because most directions  call for 2 cups water to 1 c. rice, but I have better luck with 1 1/2 cups.  Serves 4.

Curried Apricot or Peach Chicken

Chicken:  may be whole, cut-up; skinless thighs, or boneless, skinless chicken breasts-enough for 4-6 people
1 bottle (8 oz.) bottle Catalina Dressing or make your own.
1 (10-12 oz.) jar apricot or peach jam
5 T. onion soup mix
1/2 –1 t. curry powder

Place chicken in a foil-lined baking pan.  Combine Catalina Dressing, jam, onion soup mix, and curry powder.  Pour over chicken.  Bake at 350 degrees 45 minutes to 1 1/2 hour depending on what chicken parts you use.  Sauce is good served over rice or couscous.  Makes 4-6 servings.

Ingredient Spotlight-Jam Cake

 I confess, I do not care for blueberries.  However, I did not want to skip this Ingredient Spotlight so I have been keeping my eyes open for something to post.  In the same Farm Journal cookbook that I posted the Sour Cream Coleslaw recipe from yesterday, I spied a recipe for Blackberry Jam Cake.  The recipe said that it was also good with strawberry or raspberry jam.  So I thought blueberry jam-that could work.  I think this is just going to be called Jam Cake as probably any jam flavor could be used.  I love a recipe that is a base from which I can make variations.

This improves with aging so can be made a day or two ahead of serving if one can wait to eat it.  That would not be me.  I put this in a 9x13-inch glass baking dish and baked it for 45 minutes.  I let cool and sprinkled powdered sugar over the top.  The cake is just a hint of purple, is moist with a subtle spice and berry flavor, and is crunchy with the nuts.  So go forth and make a purple cake!

Jam Cake
Great Home Cooking in America
Farm Journal Books, 1976

1 c. butter or margarine
1 c. sugar
4 eggs
1 c. jam of choice
3 1/4 c. flour
1 t. baking soda
1 t baking powder
1 t. ground cinnamon
1 t. ground nutmeg
1 t. ground allspice
3/4 t. salt
1 c. buttermilk
1 1/3 c. chopped walnuts (I used only 1 cup and toasted them)

Cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in jam.  Sift dry ingredients together.  Add dry ingredients alternately with buttermilk, beating well after each addition.  Stir in walnuts.  Spread batter in greased and waxed-paper-lined 9-inch tube pan.  Bake at 325 degrees 1 hour and 30 minutes or until cake tests done.  Makes 10 servings.

I am linking to Ingredient Spotlight and Whisking Wednesdays.