What's the difference?

I was wondering what the difference between jams, jellies, butters, preserves, etc. were so I looked it up and thought I'd share!

Jam is a thick mixture of fruit, pectin, and sugar that is boiled gently but quickly until the fruit is soft and has an organic shape, yet is still thick enough that it spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings.

Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables.

Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency; these types of spreads are not always translucent and are often opaque. Fruit butters are best used as a spread and a filling.

Preserves are spreads that have chunks of fruit surrounded by jelly.

Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

Marmalade is a citrus spread made from the peel and pulp of the fruit. Marmalades are cooked for a long time and have no pectin, and are used as spreads and glazes.

So what's a gelée? It's just the French word for "jelly."

Banana Bread with cinnamon-sugar-nut filling

It's your lucky day because you are getting 2 recipes from me today! Here's the first one:

I was always searching for the best banana bread recipe--trying a new one every time and finally found this one. I've made it several times and it's been equally good each time so I figure I'm sticking with it!

1/2 Cup butter, softened
3/4 Cup sugar
2 eggs
1/2 Cup sour cream
1/2 teaspoon vanilla
1 Cup smashed bananas (about 3-4 medium)
2 Cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
*

For filling combine:
1/2 Cup nuts (I like pecans, but walnuts would be good as well)
1/2 tsp. cinnamon
4 Tbs. brown sugar

Cream butter and sugar. Add eggs & vanilla, Add bananas and sour cream. Combine separately flour, baking soda, baking powder and salt. Gradually add to cream mixture.

Pour half of batter into greased loaf pan, spoon half of the filling over top. Pour rest of batter on top of that, and finally the last of the filling over very top. Bake at 350 degrees for 32-38 minutes. Put tinfoil over top during last half of cooking if top is getting too brown. Cool 10 minutes before removing from pan to wire rack.

*I like to add some cinnamon, clove, nutmeg, and ginger to my batter because I like my banana bread a little "spicy."

Honey-glazed chicken stir-fry

There are 3 stir-fry recipes in my one of my favorite cookbooks, and this is my favorite of the 3.

12 ounces skinless, boneless chicken breast
2 Tablespoons honey
2 Tablespoons vinegar (I use rice wine or apple cider)
2 Tablespoons orange juice
4 teaspoons soy sauce
1 & 1/2 teaspoons cornstarch
2 Tablespoons cooking oil
4 cups cut up veggies such as: broccoli, pepper, onion, mushrooms, snow peas, carrots, celery, etc. (I like to add water chestnuts and bamboo shoots as well)
2 cups hot cooked rice

Cut chicken into bite size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

Pour oil into a wok or large skillet. Heat over medium-high heat. Add vegetables to wok: cook and stir for 3-4 minutes or until vegetables are crisp-tender. Remove veggies from wok. Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center and pour sauce into the center. Cook and stir until thickened and bubbly.

Return veggies to wok. cook and stir about 1 minute more or until heated through. Serve over rice.

S'more S'mores Please!

S'Mores Cupcakes
Adapted from MarthaStewart.com
Makes 24 cupcakes

1 "Family Size" box Fudge Brownies
20 graham crackers
1 stick unsalted butter,melted
1/2 cup sugar
1 bag unsweetened mini chocolate chips
2 cans Marshmallow creme
2 Hershey Bars

Preheat oven to 350 degrees F and place 24 cupcake liners in muffin tins. Prepare brownie mix according to package directions for "cake like" brownies (3 eggs instead of 2). Set aside batter.Combine graham crackers and sugar in a food processor or blender and pulse until the crackers are crushed into small, even crumbs. Add melted butter and pulse again until mixture is crumbly but becomes firm when pressed.Drop 1 Tablespoon of graham cracker mixture into the bottom of each muffin cup and use a small glass to press them down until evenly spread and firm. Sprinkle 1 teaspoon of chocolate chips on top of graham crust in each cupcake. Place cupcake pans in the oven for about 5 minutes to firm graham crusts and begin melting the chocolate.Remove pans from oven and fill each muffin cup with brownie batter until 3/4 of the way full. Sprinkle each cupcake with another teaspoon of chocolate chips and a Tablespoon of graham mixture. Place tins in the oven and bake for approximately 20 minutes, or until a toothpick inserted into the center cupcake comes out clean.Place muffin tins on a rack until the cupcakes are cooled. Meanwhile, fill a pastry bag or quart-sized zipper bag with marshmallow fluff. When cupcakes have cooled, pipe a small amount of frosting on top of each cake. Do not overfrost, as the fluff will ooze as it settles onto the cakes.Turn oven to broil setting and place muffin tins, one at a time, under broiler approximately 1 inch from the flame. Watch the cakes closely to make sure they puff and brown but do not burn. This may only take a few seconds! Shift tin as needed to make sure the marshmallow browns evenly. Repeat with the second tin. If desired, once cupcakes are completely cooled, top each with a piece of Hershey's chocolate.Serve with lots of napkins....or a hose.

Okay Kristen, I'm not TRYING to turn this blog into a diabetic's worst nightmare! These decadent little beasties are for a once a year special occasion--my daughter's 9th birthday. She's having a camping party in our backyard and serving s'mores at the party. But you can't stick a candle in a s'more--so I scoured the Internet for this recipe. They turned out every bit as yummy as they look, but I had lots of leftover graham cracker crumbs so maybe the recipe meant 20 SQUARES, not full crackers...