Twelve Oaks Jams - From The Heart Of Texas

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Twelve Oaks Jams
info@twelveoaksjams.com
Tel: 1-800-727-JAMS (5267)
Fax: (512) 858-7513
Box 386 Dripping Springs, TX 78620

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We are proud to have been recommended by Ladies' Home Journal Magazine in their December 2005 issue as one of their "Top Gift Picks under $30."

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Recipes

Cranberry Streusel Pound Cake
Serves: 12

Ingredients:

1 box (1 lb.) Pound Cake Mix

1/2 cup water

2 eggs

1 cup 12 Oaks Fruity Cranberry Chutney

STREUSEL

1/2 cup packed brown sugar

1/2 cup pecan or walnut pieces

1/4 cup melted butter

1/4 cup flour

1 teaspoon cinnamon

1/4 teaspoon salt

Heat oven to 350o F. Generously coat 12-cup bundt pan with non-stick spray. Beat cake mix, water and eggs in a medium bowl on low speed 30 seconds, then at medium speed 3 minutes. Add chutney; stir gently in batter, set mixture aside. Combine streusel ingredients. Sprinkle 3/4 c. streusel over bottom of bundt pan. Spread 1/2 batter in pan over streusel, and sprinkle 1 c. streusel over batter. Spread remaining batter, and sprinkle remaining streusel over top. Bake 45 min. or until done (when toothpick inserted in center comes out clean.) Cool 10 min. on a wire rack, then invert cake onto a platter. Fruity Cranberry Chutney Serving Suggestions *For flashy hors d’oeuvres: Combine 8 oz. cream cheese with one cup of toasted, chopped pecans. Shape into a long thin log, roll in 1/2 toasted chopped pecans. Spoon chutney over top of log and serve with assorted savory crackers. *For an easy dunk. Combine one-cup plain yogurt or sour cream with 2 to 4 tablespoons chutney. Serve with raw or blanched vegetables. (This works wonders as an entrée sauce for pork, poultry, or lamb too.) For fresh fruit dunk, substitute Cool Whip for yogurt. *For a sensational sandwich: Combine 1 cup mayonnaise with 2 tablespoons chutney, a pinch of ground white pepper, 2 tablespoons minced fresh mint leaves. Spread a thin layer on 2 slices toasted multigrain bread, top with turkey or ham, Munster cheese, Bibb lettuce, red onion slice. Sandwich bread. *Toss 1/2 cup warmed chutney into prepared hot wild rice or stuffing mix. Sprinkle rice or stuffing with 1/2 cup toasted, chopped pecans or walnuts. *Classic! Serve with roasted, grilled, or broiled beef, poultry, pork, or lamb.

Grilled Calypso Chicken
Serves: 4

Ingredients:

4 skinless, boneless, chicken breasts

1 medium yellow onion, sliced thin

1 medium red pepper, sliced thin

2 mangos, peeled and sliced thick

1/2 fresh pineapple, peeled and sliced

Long grain rice

1/2 cup toasted coconut

Marinade:

1/2 cup crushed pineapple plus juice

1/2 cup soy sauce

2 tablespoons crushed garlic

1 cup 12 Oaks Mango Habanero Sauce

Combine marinade ingredients. Marinate chicken for 15 minutes. In a pan sauté onion and pepper until tender. Set aside. Cook chicken on hot grill (375oF) for 7 minutes per side or until breasts reach internal temp. 165oF. Grill mango and pineapple slices until lightly charred. In saucepan, bring marinade to boil for 2 minutes. Spoon marinade over chicken; top with sautéed onions and peppers. Serve chicken with rice, garnish with mango and pineapple slices sprinkled with coconut.

Mango Habanero Green Salad with Shrimp
Serves: 4

Ingredients:

1 10-oz. bag Spring Mix Salad Greens

1/2 cup chunk-cut cantaloupe

1 medium red pepper, diced

1-cup cold boiled shrimp

1/4 cup 12 Oaks Mango Habanero Sauce

1/3 cup crumbled feta cheese

Combine greens, cantaloupe, red pepper, and shrimp in large bowl. Toss with Mango Habanero Sauce to coat. Sprinkle with feta cheese. Serve, passing extra sauce separately.

Orange Sweet Potatoes with Harvest Pumpkin Butter
Serves: 6

Ingredients:

1 16oz. can sweet potatoes/yams

2 to 3 oranges

1/2 C. 12 Oaks Harvest Pumpkin Butter

2 T. brown sugar, firmly packed

2 T. melted butter

2 t. grated fresh ginger

1 t. salt

Drain potatoes, mash in medium bowl. Squeeze oranges to make 1/3-cup juice. (Orange shells may be reserved to fill with potatoes.) Add juice, Harvest Pumpkin Butter, brown sugar, butter, ginger, and salt to potatoes, whip to blend. In a saucepan over medium heat, stir potatoes ‘til hot. If desired before serving: Remove pulp from orange shells with serrated knife; fill shells with hot sweet potatoes.

Pumpkin Chiffon Pie
Serves: 8

Ingredients:

1 jar (11 oz.) 12 Oaks Harvest Pumpkin Butter

1-5.85 oz. Instant Vanilla Pudding

1-pt. heavy whipping cream

1 graham cracker-pie crust

Garnish: ground nutmeg, toasted pecans, chopped

In a 2-quart bowl, mix Harvest Pumpkin Butter with vanilla pudding mix. With electric mixer, slowly add whipping cream to pumpkin-pudding mixture. Beat until mixture forms stiff peaks. Pour into piecrust and chill at least one hour before serving. Garnish with sprinkle of nutmeg and pecans.

Pumpkin-Pecan Bread
Serves:

Ingredients:

Makes two 8x4 1/2-inch loaves or four 5 3/4x3-inch loaves

1/2 C. unsalted butter, softened

1/2 C. sugar

2 large eggs

1 1/2 C. all-purpose flour

2 t. baking powder

1/4 t. baking soda

1/2 t. salt

1 t. ground cinnamon

1/4 t. ground cloves

1 1/2 C. 12 Oaks Harvest Pumpkin Butter

1 t. vanilla extract

3/4 C. chopped pecans, toasted

Preheat oven to 350o F. Grease two 8x4 1/2-inch or four 5 3/4x3-inch loaf pans. Cream butter and sugar, then beat in eggs. In separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and cloves. Add dry mixture to the wet. Mix well. Beat in Harvest Pumpkin Butter and vanilla. Transfer batter to pans and bake until bread springs back when touched, 1 hr. for large loaves, 50 minutes for small. Remove bread from pans, cool on wire rack. Store, tightly wrapped in a cool place.

Raspberry Chipotle Pork Tenderloin
Serves: 4

Ingredients:

1/4 cup soy sauce

3 tablespoons brown sugar

1 teaspoon cumin

1 teaspoon sweet paprika

5 cloves garlic, sliced

1/4 cup (plus and additional amount for serving on the side) 12 Oaks Raspberry Chipotle Sauce

2 tablespoons chopped fresh cilantro

1 –12 oz. pork tenderloin

Mix marinade and place with pork in zip-lock bag. Set aside for 30 minutes. Grill over hot coals 7 minutes per side. Let rest before slicing. Serve warm or at room temperature with Sauce on the side.

Mountainberry Preserves

Blueberry Blitz: Combine 6 Tbsp Mountainberry Preserves and 2 cups frozen blueberries. Simmer gently for 3 minutes. Let cool slightly and stir in 1 Tbsp blackcurrant vodka. Serve at room temperature over waffles.

Southern Peach Preserves

Peach Apple Topping: Peel a large, crisp apple and cut into 12 wedges. Saute with 1 Tbsp butter and 2 tsp sugar until golden and starting to caramelize, 5-6 minutes. Stir in 2 Tbsp lemon juice and 2 Tbsp Southern Peach Preserves. Spoon over waffles or ice cream. Serves 2.

Golden Fig & Lemon Jam

Figgy Apples: Core apples and pare off top inch of skin. Set in a baker with ½ inch water. Stuff with chopped pecans and Golden Fig & Lemon Jam. Top with butter. Bake at 350o until soft, basting twice, about 1 hour. Serve warm or cold with more jam, and yogurt.

Fruity Cranberry Chutney

Cranberry-Cheese Stuffed Dates: Slit large Medjool dates half way through and remove the pit. Fill with spreadable cream cheese and top with Fruity Cranberry Chutney. Serve as an elegant snack, or for dessert.

Spicy Black Bean & Corn Salsa

∙For a bean salad with flair, combine with cooked or canned beans, sliced olives and chopped fresh cilantro.

∙Use to perk up a pot of chili con carne.

∙Heat gently and stir into hot rice cooked in chicken broth for a side dish.

∙Drain, then grind in a food processor to a chunky puree. Serve atop grilled or pan-fried ground beef or turkey patties for lively flavor.

Hot Tomato Cilantro Salsa

∙Spoon over white fish fillets placed in a lightly oiled baking dish and scatter with a few sliced green olives, bake at 400o for 20 minutes.

∙Heat and stir into hot cooked white rice for spicy Spanish rice.

∙Heat and spoon over grilled or roast chicken or pork chops.

∙Add to an omelet filling.

∙Stir into creamy tomato or red bell pepper soup; top with yogurt.

Chunky Peach Jalapeno

∙To make Peachy Pork Chops, sear 1-inch thick boneless pork chops in an ovenproof skillet for 2 minutes per side. Season lightly with salt and pepper, spread them with Chunky Peach-Jalapeno Salsa, and transfer pan to a 400o oven for 4 minutes, until chops are just cooked through but still juicy.

∙Use to crown a fresh fruit and cottage cheese salad.

∙Dollop on top of rice cakes spread with cream cheese for a super snack.

Mango Habanero Sauce

∙Add to the skillet after sautéing sliced turkey tenderloin or pork fillet, along with a little chicken stock.

∙Stir into lamb stew along with turmeric and a handful of yellow raisins for an instant curry. Serve with steamed rice and 12 Oaks Fruity Cranberry Chutney.

Raspberry Chipotle Sauce

∙After sauteing sliced pork tenderloin or chicken, deglaze the pan with white wine and then add a spoonful (or more to taste) per serving, return meat to pan and turn in the sauce.

∙Brush over duck or turkey during the last few minutes of roasting.

∙Stir a spoonful or two into an oil and wine vinegar salad dressing.