Pepper Jelly Cornmeal Cups Food

CORNMEAL CREPES WITH CHEVRE AND HOT PEPPER JELLY

Steps:

• Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor. Add the milk, club soda, eggs and three tablespoons of the melted butter. Beat or process until blended and smooth. Allow to rest for 30 minutes.
• Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil. Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly. Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more. Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
• Preheat oven to 350 degrees. Brush a baking dish with a little of the remaining melted butter.
• Place a slice of the chevre in the center of each crepe. Top with a teaspoon of the pepper jelly. Fold the sides of the crepe over the filling, making a small square bundle. Tie each with a blanched chive. Arrange the folded and tied crepes in a single layer in the baking dish. Drizzle with the remaining melted butter.
• Bake until heated through, 15 to 20 minutes. If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.

PEPPER JELLY CORNMEAL CUPS

Steps:

• Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.
• Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

Steps:

• Heat oven 350°F.
• Brush 1 phyllo sheet lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses. Repeat with remaining phyllo sheets and butter.
• Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups. Fill with cream cheese.
• Bake 20 min. or until cream cheese is melted and pastry shells are golden brown.
• Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

PEPPER JELLY

Steps:

• Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
• Bring to a boil, stirring, until the sugar is dissolved.
• Stir in the pectin and cook for another 1 to 2 minutes.
• Remove from the heat.
• Let cool until slightly thickened.
• Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
• Keep covered in the refrigerator for up to 3 months.