For example, in
place of strawberry jam on PB&J s, use warmed up frozen strawberries.
Not exact matches
Then
place a tablespoon
of the
strawberry jam in the middle
of the muffin tin.
Place 1/2 teaspoon
of strawberry jam on top
of each muffin and use a toothpick or knife to swirl the
jam throughout the muffin.
Place another layer
of cake over the custard, and top with the
strawberry jam.
The first way is to fill each muffin cup only halfway full,
place a dollop
of strawberry jam in the center then evenly distribute the rest
of the batter over top
of each muffin.
Using
strawberry jam in
place of strawberries would only be necessary if you wanted / needed it to last a long time.
Unlike the majority
of public school anarchists who were trashing the
place on Saturday, I can't afford a full hamper, so I'll probably settle for a nice jar
of strawberry jam.
Place one on your warm, fluffy scone and it becomes instantly spreadable, leaving you with the perfect amount
of cream,
jam (so fresh that it tastes more like
strawberry purée) and a hint
of sweet white chocolate on your scone.
This decadent twist on classic British Victorian sponge cake is filled with creamy custard and fresh, ripe
strawberries in
place of traditional
jam.