Easy Jello Jam
Ruth Roberts
15 C. Sugar
16 C. Fresh Fruit (can use 9 C. apricots & 7 C. canned pineapple)
12 oz. Jello (1 1/3 C.)
Blend fruit in a blender an mix with sugar. Bring to a boil and boil for 15 minutes. Then turn the heat off and add the Jello. Immediately pour into bottles and seal with hot lid and flat. It will seal itself after this.
This recipe can be cut in half, but do not double.
Easy Bread
Ruth Roberts
-----------------------Doubled recipe I use
3 C. warm water--------6 C.
2 Tbsp. yeast----------4 Tbsp.
2 Tbsp. oil------------1/2 C.
8-9 C. Flour-----------16+ C.
1/3 C. Sugar-----------1/2 C.
Scant 1 Tbsp. salt-----1 Tbsp.
2 Eggs-----------------2 Eggs
In Bosch, combine all ingredients and mix for 5-10 minutes. Add flour slowly allowing it to get mixed in well. Don't get the dough too stiff--keep it a bit sticky. It makes a lighter bread. Raise twice. Bake at 350 degrees for 25 minutes. (Doubled recipe makes 6-7 loaves)
