Johnny Appleseed Jelly
Johnnycake Loaf with Johnny Appleseed Glaze
Yields One 9" X 4” loaf
- 1¼ cups all-purpose flour
- ¾ cup finely ground cornmeal
- ¼ cup granulated sugar
- 1½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 large eggs
- 1 cup whole milk
- ¼ cup light molasses
- ¼ cup vegetable oil, plus 1 tablespoon to grease the loaf pan
- 100 grams of Johnny Appleseed Authentic Jelly
- 40 milliliters of water
- Heat the oven to 325°F. Lightly grease your loaf pan with a tablespoon of vegetable oil.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center and add the eggs, milk, molasses, and vegetable oil. Whisk in the dry ingredients and pour batter into the prepared pan.
- Bake the loaf for 50 to 55 minutes or until a cake tester comes out clean and the top is a beautiful golden color. Let cool slightly before inverting onto a wire rack to cool.
- While your loaf is cooling, prepare the glaze. In a small saucepan, combine the jelly and the water. Stir to emulsify the two ingredients together. Allow this to come to a gentle simmer for 2 minutes and remove from heat.
- Once your loaf has cooled completely, lightly spoon the Johnny Appleseed Glaze over the top. It will set to a beautiful sheen.
- Serve lightly toasted with butter and a dollop of Johnny Appleseed Authentic Jelly.
Johnny Appleseed Shortbread Bars
Yields 1 dozen small shortbread bars
- ½ cup of granulated sugar
- zest of 1 lemon
- 1 tablespoon of lemon juice
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup (1 stick or 4 ounces) cold, unsalted butter, diced in ¼” pieces
- 1 egg
- 1 jar of Johnny Appleseed Authentic Jelly
- Preheat the oven to 375°F and grease a 8" X 8" pan.
- In a bowl, combine the sugar and lemon zest. Using your hands, rub the zest into the sugar to release the essential oils. In a large bowl, stir together the fragrant sugar, flour and the baking powder.
- Working quickly so as to not soften the butter, use your hands or a pastry cutter to blend the butter into the dry mixture. Ideally the butter is in large blueberry-sized pieces.
- Lightly beat the egg and gently incorporate it into the dough using a fork. The dough will be very crumbly. Pat half the dough into the prepared baking pan.
- Spread the jelly evenly over the first layer of shortbread.
- Crumble the remaining dough over the jelly layer.
- Bake the dough for 45 minutes or until the top is lightly browned. Let the bars cool completely before cutting them into rectangles.
- Serve at room temperature or warm with a scoop of vanilla ice cream!
Cream Scones with Johnny Appleseed Glaze
Yields 8 scones
- ½ cup of granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoons of baking soda
- ½ teaspoon of kosher salt
- 3 cups of all-purpose flour, plus more for dusting your work surface
- ½ cup (1 stick) chilled, unsalted butter, cut into ¼” pieces
- 1 large egg, beaten
- 1¼ cup heavy cream
- 1 tablespoon of Johnny Appleseed Authentic Jelly
- 1½ tablespoons of milk
- 1 tablespoon of fresh lemon juice
- 1 cup of confectioner’s sugar, sifted
- Preheat the oven to 375°F and line a baking tray with parchment paper.
- Whisk together the granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. Add butter and toss to coat in the dry mixture. Use your fingers or a pastry blender to work the butter into the flour until pea-sized pieces remain.
- Make a well in the center; to this add the beaten egg and heavy cream. Mix together with a fork, incorporated dry ingredients a little at a time until a shaggy dough forms (It’s okay if it looks a little dry, be careful not to overwork your mixture).
- Lightly knead the dough in the bowl until it just starts to come together.
- Turn the dough onto a lightly floured surface and pat into a 1” thick round. Cut into 8 wedges and transfer onto your prepared baking sheet.
- Bake the scones for 25 to 30 minutes, or until they are golden brown.
- Allow the scones to cool while you prepare your Johnny Appleseed glaze.
- In a bowl, stir together the Johnny Appleseed Authentic Jelly, milk, and lemon juice. Add the sifted confectioner's sugar until everything is evenly incorporated. If you desire a thinner glaze, add a bit of milk to thin it. Alternately, if you desire a thicker glaze, add a bit of confectioners’ sugar until it reaches your desired consistency.
- Pour the glaze over the scones and serve slightly warm with Johnny Appleseed Authentic Jelly!
Recipes + Photo by Alexis Mejia