Sugared Jelly Candies

-Country Living via MSN Lifestyle

you'll need three days to finish the candies. Candies are first dried and cut, then, after 48 hours, they are rolled in sugar. Sanding sugar adds a bit more sparkle than granulated. Yields: 81 one-inch square candies.

INGREDIENTS
For All Flavors:
1 pound Granny Smith apples (about 2 large), quartered and cored
1 pound pears (about 2), quartered and cored
2/3 cup white wine, such as chardonnay
1/2 cup granulated sugar
1 teaspoon powdered pectin
1 cup sanding sugar or granulated sugar
Spiced Jellies:
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
Raspberry Jellies:
1 cup granulated sugar
3/4 cup seedless raspberry jam
1/4 cup lemon juice
Lemon Jellies:
Peel and flesh from 1 lemon (pith removed)
2 tablespoons chopped fresh ginger
1/2 cup lemon juice
DIRECTIONS
1. Prepare the fruit: Line the bottom of a square 9-inch pan with parchment paper. Lightly oil the parchment paper and set aside. Place the apples, pears, and wine in a medium-sized saucepan and bring to a boil over medium-high heat. For Lemon Jellies, add the peel and flesh from 1 lemon and ginger to the saucepan. Reduce heat to low, cover, and simmer, stirring occasionally, until softened — 15 to 20 minutes. Run the fruit through a food mill, discard the solids, and transfer the mixture to a clean saucepan.
2. Make the candy: Combine 1/2 cup granulated sugar and the pectin in a small bowl and set aside. Add the remaining ingredients, depending upon the flavor you are making, to the puréed fruit and simmer over medium heat until slightly thickened — about 15 minutes. Remove the pan from heat and whisk in the sugar-pectin mixture. Increase heat to medium high and continue to whisk until all of the sugar is dissolved — about 2 minutes. Bring the mixture to a boil and pour into the prepared pan. Place the pan on a cooling rack and let sit uncovered for 24 hours or until set.
3. Unmold the jellies: Lightly dust a 12-inch piece of parchment paper with granulated sugar and set aside. Loosen the edges of the set jelly with a knife, invert onto the parchment, and let set for another 24 hours. At this point jellies can be wrapped in parchment paper and plastic wrap and stored in the refrigerator for up to 3 weeks or until ready to serve.
4. Cut out the candies: Use a knife to cut 1- by 1-inch squares or use a small cookie cutter to cut out shapes from the jelly. Dredge each piece in sanding sugar and transfer to a wire rack to dry — about 24 hours. Store jellies covered with plastic wrap for up to 1 week.

Jam-Filled Almond Muffins

-Eatingwell.com via MSN Lifestyle

Makes 10 muffins

INGREDIENTS
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk
1/4 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar
DIRECTIONS

Preheat oven to 400andamp;deg;F. Coat 12 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.