Cottage Cheese With Apricot Jam And Bran Cereal Recipes

Steps:

• In medium bowl mix the wet ingredients together. Set aside.
• In large mixing bowl mix the dry ingredients together.
• Add the wet ingredients into the dry. Fold in gently.
• Add the vanilla and fold in gently.
• Preheat oven 375°F.
• Spray Pam in glass baking pan or bread pan.
• Gently pour and spread into pan.
• You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
• Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
• Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
• Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.

Steps:

• Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
• Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.