Rocky Mount Gourds & Treasures of Louisiana

  (Plain Dealing, Louisiana)
Jellies and Jams From Our Bounties
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Desert Recipes and Creations using Jellies and Jams

            We are still praying for rain here in NW Louisiana, turning into a dust bowl here in the country.  Don’t think they realize how sever it is in the city, their grasses are still green.  I heard a local pecan grower saying somehow the pecan crop is going to be a pretty good one, somehow.  The trees went through a drop for a while, but those that did stay on the trees are good.  Just hoping the trees make it through the winter.

            With all that in mind, we need to keep our “chins up” and keep on keeping on!!  The Lord is watching over all of us, rain or shine!!

            I want to share another of my deserts today using Strawberry Fig Preserves.  What a delight!!

Strawberry Fig Preserves Logs

1                    cup all-purpose flour

1                    teaspoon baking powder

½         cup butter or margarine, melted and slightly cooled

1                    egg, beaten

1          teaspoon milk

1/3       cup Strawberry Fig Preserves

¼          cup butter or margarine, softened

1                    cup sugar

1                    egg beaten

1                    teaspoon vanilla extract

1                    (7-ounce) can flaked coconut (optional)


Combine flour, baking powder and ½ cup butter in a medium mixing bowl, mixing well; stir in 1 egg and milk.

Press mixture into a greased 12x8x2 inch baking dish.  Spread jam over mixture; set aside.

Cream ¼ cup butter in a large mixing bowl; gradually add sugar, beating well.  Stir in remaining egg and vanilla, mixing well.  Add coconut (if desired) and stir well; spread mixture over jam.  Bake in a 350 degree preheated oven for 30 minutes.  Cool and cut into 3 x 1-1/2 inch bars.

Yields about 1-1/2 dozen log style bars.


            We have an oven outside that we use on these hot days, and I do miss the smell of the breads and desserts in the house, just waiting for cooler weather to come, and the fireplace.


            Think I will fix this one for an evening after our church revival!!!


For now, The Gourd and Jelly Lady of Rocky Mount, Louisiana, that is….


Desert Recipes and Creations using Jellies and Jams!!

Desert Recipes Using Jellies and Jams

                Since I have been working with so many fruits making Jelly and Jam creations, I decided to explore using them in cookies and other deserts and snacks. 

                 I will be sharing a different desert recipe every week and hope there will be many enjoying and trying these creations too!!  

                If you have any recipes you would like to share, let me know and I will try and have it posted so we all may enjoy!!

                 We hope you will join us each week and enjoy!!

                 This week we would like to share using Strawberry/Fig Preserves to create little “Pastry Pillows”.

This is such a lovely desert or snack.

As Always, The Gourd and Jelly Lady of Rocky Mount, Louisiana, That is!!

Pastry Pillows

1    cup butter, softened

1    8-ox package cream cheese, softened and cut up

2    cups all-purpose flour

1/4    teaspoon salt

1/2    cup strawberry/fig preserves

1      egg, lightly beaten

1      tablespoon water

             course sugar

1.  In a medium mixing bowl, combine butter and cream cheese.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add flour and salt.  Beat on low speed just until combined, scraping bowl occasionally.  Divide dough in half.  Cover and chill for at least 1 hour or until dough is easy to handle.

2. Preheat oven to 375 degrees F.  On a lightly floured surface, roll half of the dough at a time until 1/8 inch think.  Cut dough into 2-inch squares.  Place half of the squares on an ungreased cookie sheet.  Place about 1/2 teaspoon of the Strawberry/fig Preserves in center of each square.

3. In a small bowl, combine egg and water.  Brush edges of squares on cookie sheet with egg mixture.  Top with the remaining squares.  Using the tines of a fork, press edges to seal.  Brush tops with egg mixture.  Sprinkle lightly with coarse sugar.

4. Bake for 10 to 12 minutes or until golden brown.  Transfer cookies to a wire rack; cool.  Makes about 52 cookies.

TO MAKE AHEAD:  Layer cookies between waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.


Wonderful Time of the Year!!!

This is a wonderful time of year. Here at Rocky Mount the pecans are covering the orchard and we are getting ready to create fresh New Orleans Style Pralines!!! All of the jellies and jams are finished, for now, and time to get back to the gourd crafting business too!! I just finished creating awards for the Dept of Culture and Tourism for the Cultural Awards for the year awarded annually by the State of Louisiana. It was such an honor to be asked to create awards for such distinguished honorees of Louisiana. Here at Rocky Mount we create jellies, jams, birdhouses, and farm gourds. Our gourds are used for a fine crafting which I enjoy creating many different designs and use the Louisiana Long Leaf Pine Needles in my basketry to create what I like to call a Gourdsket!! It is a combination of a gourd bowl and a basket. We are having the most wonderful Arts Market on the Red River at the Barnwell Garden and Arts Center in Shreveport, LA. Not too far for me to travel for my work to be displayed and sold. For today, I remain, Gourdially yours, Susan Breeland, The Gourd Lady of Rocky Mount, Louisiana, that is!!


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