1 c Brown sugar 1/2 c Butter (or butter substitute 1/4 ts Baking soda 1 ts Vanilla 1 ts Nutmeg Flour 1 Egg; well beaten 1/2 c Sour milk 1 ts Baking powder 1/3 ts Salt 1/2 ts Cinnamon Grape jelly Cream butter and sugar. Add egg and flavoring. Beat thoroughly. Sift flour. Measure 1 cup and sift with baking powder, baking soda, salt, nutmeg, and cinnamon. Add alternately with milk to first mixture. Beat thoroughly. Add sufficient sifted flour to make a soft roll dough. Chill. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Spread half of the cookies with grape or other jelly. Make 3 small openings with a thimble in each of the remaining cookies. Fit over those spread with jelly. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 24 servings. -----
How To make Jumbles 2's Videos
Aarti Sequeira's Roasted Root Jumble with Feta | The Kitchen | Food Network
Aarti's favorite part of her Roasted Root Jumble is the beautifully caramelized lemons. This warm dish is filled with aromatic spices, nuts and nutritious veggies, making it the perfect vegetarian comfort meal. #FoodNetwork #AartiSequeira #TheKitchen #RoastedRootJumble Get the recipe ▶ Subscribe to Food Network ▶
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Roasted Root Jumble with Feta RECIPE COURTESY OF AARTI SEQUEIRA Level: Easy Total: 1 hr 10 min Active: 10 min Yield: 4 to 6
Ingredients
1/4 cup raw hazelnuts 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 large fennel bulb, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 1 large lemon, cut into 1/4-inch slices 2 large carrots, peeled and cut into 1/2-inch rounds 1/4 cup extra-virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper 1/2 cup feta cheese, crumbled Minced fresh cilantro or parsley, to garnish
Directions Preheat the oven to 350 degrees F.
Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
Increase the oven temperature to 375 degrees F.
Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
Garnish with a drizzle of olive and sprinkle with cilantro or parsley.
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Aarti Sequeira's Roasted Root Jumble with Feta | The Kitchen | Food Network
Chocolate Jumbles Recipe
recipe for Chocolate Jumbles
How Do I?! Jessie Wilson’s Chocolate Jumble Cookies
Get into the holiday spirit with Jessie Wilson's cookie recipe! For a downloadable version head over to our website at:
Sugar Jumbles from A Newspaper Clipping 1955 (The Knoxville News Sentinel)
In 1955, a lady named Madge sent in a recipe to her local newspaper called sugar jumbles. We tested that recipe and found it to be one of our new favorite coffee or tea breads! You just never know what you'll find tucked between the pages of an old cookbook, and this one has been a giver of interesting history every time we open it! So, make some sugar jumbles, pour yourself some tea and scour the internet for the next library book sale for your treasure trove of old recipes!
What you'll need: 1/2 c Shortening 2 c Sugar 3 c Flour 3 Eggs 1 c Sour Milk (I used buttermilk)
1 tsp Baking Soda 1 tsp Vanilla 1/2 tsp Salt 1 c Raisins Mix shortening and sugar. Add eggs one at a time. Add sifted dry ingredients alternately with buttermilk. Add Vanilla and raisins. Pour into greased pans and sprinkle tops with sugar. Bake 25- 30 minutes at 375 degrees.