Marmalade Chews Recipes

MARMALADE CHEWS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in marmalade and, if desired, pecans. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine the sugar, butter and orange zest until blended. Add enough orange juice to reach spreading consistency. Frost cooled cookies.

MARMALADE CHEWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening with the brown sugar and white sugar. Beat in the egg and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir into the creamed mixture. Then stir in the rolled oats, marmalade and raisins.
• Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

CHARLESTON CHEWIES

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

CRANBERRY CHEWS

Steps:

• Preheat oven to 350 degrees farenheit. Grease a 10x 15-inch jelly-roll pan.
• In a large bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs (or you can do this in a food processor using pulses).
• Stir in oats. Reserve 1 c mixture. Firmly press remainder over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling.
• In a medium bowl, stir together cranberry sauce, marmalade and vanilla. Sift remaining 1/3 c flour over cranberry mixture 1 tablespoon at a time, blending well after each addition. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture; sprinkle over top of cranberry filling.
• Bake about 30 minutes, or until lightly brown. Cool in pan on rack. Cut into 64 (about 1 1/2 x 2-inch) bars, cutting 8 strips both ways. Store in airtight container at room temperature for 1 week or freeze for longer storage.

MARMALADE CHEWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening with the brown sugar and white sugar. Beat in the egg and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir into the creamed mixture. Then stir in the rolled oats, marmalade and raisins.
• Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.