Try to cook the original gingerbread with a pleasant honey taste. For baking won't need a honey - use fermented jam from any fruit or vegetables. The finished product can be decorated with icing, cream or sprinkle with powdered sugar.
You will need:
- 0.5 cups strong brewed black tea;
- 0.5 Cup fermented jam;
- 1 egg;
- 0.5 cups of sugar;
- soda at the tip of the knife;
- 0.5 teaspoon of lemon juice;
- 2 cups wheat flour;
- 1 tablespoon of ground cinnamon.
Brew strong tea, cool it and then mix with the marmalade, sugar and egg. All mix well and add soda, slaked lemon juice. Mix the sifted flour with ground cinnamon and chunks add it to the mixture of jam and tea. Mix well. For convenience, you can use a blender.
Cover a baking sheet with parchment paper, impregnated with fat. Gently pour the dough on a baking sheet and place in oven preheated to 180oC. Bake gingerbread until tender. You can test it by sticking in the cake with a toothpick - it should not remain traces of the test. Put gingerbread on Board, cool and cut into small pieces. The surface can be sprinkled with powdered sugar.
The color of the baking depends on the type of jam. If you use a piece of currant and chokeberry, the dough will be dark. From sea buckthorn or rhubarb can be cooked a light gingerbread.
From the old sugar jam, you can bake a simple cake with sour cream.
You will need:
- 1.5 cups of jam;
- 1 egg;
- 1 Cup of milk;
- 1 Cup of sugar;
- 2 teaspoons of baking soda;
- 3 cups wheat flour.
For the cream:
- 1 Cup of thick cream:
- 0.75 cups of sugar.
In the dough, you can add candied fruits or finely grated lemon zest.
Jam pour into a bowl, add soda and stir the mixture began to foam. Whisk the egg with sugar, then add it to the jam and stir in the milk. All whisk until smooth. Portions add to the mixture the sifted wheat flour.
Smear the form with butter and pour in it the dough. Place pie in oven preheated to 200oC. Bake product until it is ready. While preparing the cake, make the sour cream. Whisk the thick cream with the sugar until crystals dissolve.
Pie remove from the form and cool. Cover the surface of the sour cream, let the dessert stand for a bit, and then cut it into portions.
Advice 2: How to digest old jam
Brewed and stored all the rules of the jam can be stored for a long time, without changing neither the taste nor appearance. But, alas, sometimes it goes bad — sour, candy, moldy or fermentation begins. In any case, do not rush to throw out spoiled food — it can be saved.
You will need
- — sugar;
- clean sterilized jars, preferably of smaller volume;
- — soda and citric acid.
The most common way of spoiling the jam — that's his sugared. This happens because the first preparation for the syrup used too much sugar. To correct this deficiency, while retaining the taste and color of berries, it should be boiled again. This is best done in a water bath — jar of jam to put in a deep pan with water and warm on low heat until then, until all the sugar has dissolved. If the jam is thick, add a few tablespoons of boiled water. The process is not quick, sugar can be dissolved a few hours, but with this method the quality of the product will not change. You can do it faster is to pour the jam sugar in a saucepan and boil on a slow fire. After the sugar is dissolved you want to add or a quarter teaspoon of citric acid, or lemon juice. Such a blank should be used in the first place, stored for a long time it can't.
If a jam there was mold, it can also digest. If mold does little, then the top layer (approximately 5 cm) should be removed and discarded and then to evaluate the taste quality of the remaining product. If you do not feel the characteristic taste and smell mold, then pour the remaining jam into a pan, add sugar (Cup to 3 litres) and boil until complete disappearance of the foam. Removed when cooked, the foam is also better to throw. But if the Bank kept a very long time (about a year), a lot of mold and its smell is felt, it is better not to risk and throw. Regret spent once the time works and Sahara is not worth it. Moldy jam is mainly due to the fact that it didn't add enough sugar and not enough good has been sterilized jars.
The cause of fermentation can also be as the lack of sugar and the non-technology preparation. Fermented, sour jam, you can also to digest with added sugar, but it will help only in case if the process were captured in the beginning, and color and taste of the product has not changed. Then you can remove the foam and boil the jam, adding sugar and a teaspoon of baking soda. But it is better not to waste time — it's possible that even with careful boiling color, aroma and flavor will be lost, not to mention useful qualities. This jam is best to make homemade wine or brandy. The drink will not be very strong, but tasty, and most importantly — natural. Wine will work better than more varieties of berries and fruits in the manufacture shall be used.
Storing jam, Shadowline all the rules, can be quite long, but except that cooked the berries with a bone — cherries, apricots, etc. Workpieces should not be stored longer than a year, as there can accumulate toxic substances.
Is the advice useful?
It is not necessary for the example of grandmothers in the season to try to preserve as much of the fruits and berries. The experience of many Housewives already know that most of these blanks will become worthless and will be discarded. And it is a waste not only of strength and sugar, but also time, a lovely summer and autumn days! It is better to eat fresh fruit and berries and give yourself the joy of communicating with loved ones.