Fresh Basil Biscuits with Apple Pie Jam

1 year ago:    Sweet Potato Stew (so good)

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

No better time than the autumn to whip up some simple, inexpensive  fruit jams to make your baked goods come alive ♥

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

 For the Basil Biscuits:

Heat 1 Cup of non-dairy milk to just under 110 degrees in a glass bowl.  Stir in:

2 tsp organic cane sugar, 1 /3 cup olive oil, and 1 Tbs. yeast.

Stir and allow to sit for up to 10 minutes while the yeast eats!  (or until you see frothy bubbles on top)

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

Stir 8 – 10 fresh Basil leaves into the liquid.

 Pour the liquid in with 2 cups of whole wheat pastry flour or bread flour.  Stir until the dough cleans the side of the bowl.

With oiled hands, knead the dough gently until it forms into a ball.  Set the dough ball on a warm surface or bowl.  Cover with a cloth and let sit for up to 2 hours until it has doubled in size.  Punch your fist into the risen dough and place it onto a greased pan.  Push the dough with greased fingers into a flat circle about 1/2  inch thick.

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

 Divide the circle of dough with a knife into sections like above.  Roll each section in your palm to form a small flattened ball.

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

Repeat until all your dough is used.  Place biscuit dough balls onto a lined baking sheet.  Baste each piece with melted Vegan butter.

Bake at 350 for about 20 minutes or until the tops begin to brown slightly.

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

For the Apple Pie Jam:

You will need:  2 large apples, cored and sliced / 1 cup of organic cane sugar / 1 cup of water / 2 tsp. cinnamon / 1/2 tsp. cloves

Apple Pie Jam & Biscuits from Canned-Time.com

Combine all the ingredients in a medium size heavy saucepan.  Over Medium heat, bring to a boil stirring frequently to prevent sticking.  Reduce heat to maintain a strong simmer.  Stir the pot every 5 minutes or so.  Cook the jam until the apples have broken down to resemble a pie filling texture (about 20 minutes).  Remove the pot from the heat.  Dip a cold spoon into the apple mix and then remove.  If the mix coats the spoon, your jam will thicken enough when cooled to be a jam consistency.  Pour slightly cooled jam into a pint size warmed glass container.  Loosely top with a lid and let the jam sit in a non drafty area until completely cooled or overnight.

Apple Pie Jam & Biscuits from Canned-Time.com

Store jam in the fridge for 1 month or in the freezer for up to 1 year.

Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

Enjoy!   

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Fresh Basil Biscuits and Apple Pie Jam - From Canned-Time.com

20 thoughts on “Fresh Basil Biscuits with Apple Pie Jam

    1. Angela @ Canned Time Post author

      Thanks and I love your blog concept. I guess both these recipes would fit in there eh? The jam smells like Thanksgiving while it simmers, yum!
      It was super easy to make up and would also work with so many other fruits to use whats in season locally. Thanks for your comment and good luck with your site…glad I found it ♥

    1. Angela @ Canned Time Post author

      I didn’t think of Thanksgiving when I was fixing these up but your exactly right. The biscuits are not overly ‘Basil tasting’ If you want that background (which is great with the sweet apple taste) you could probably add in some dried. I didn’t rub the fresh leaves before mixing them in and that may be why its so mild. What ever your likes are I say.
      Thanks so much for your comment and stopping by. Take care ;)

    2. Kasey

      These recipes look delicious. I was originally looking for an apple jam, but these look like a recipe I will try for Thanksgiving! I was just wondering how much this makes…

  1. narf77

    I have always considered basil to be more associated with aniseed which equates with “sweet” in my mind so that makes me more inclined to use it in this recipe. I would call these “scones” but aside from that no further translation required ;). Love the look of the jam and can’t wait to give it all a go and see if the flavours work well together. Can’t see why they wouldn’t.

    1. Angela @ Canned Time Post author

      Well the basil isn’t very pronounced at all so it goes fine. I think leaving the leaves whole made it more mild. And the apple jam is very sweet in contrast to the bland biscuits so its an okay match. I like a lot of contrast in my food tastes so you may want to play with it if you try it out to make it right for you. Thanks Fran!!

  2. thepeacepatch

    I love making simple herb breads like this, then tearing off pieces and drizzling them quickly with a bit of A+ imported EVOO…yumza!
    Thanks for the recipes!

    1. Angela @ Canned Time Post author

      If it weren’t for watching my waist, I could live off of meals like that: fresh bread, some dips, fresh fruit and a few veggies. My favorite ‘by my self tonight’ meal! Thanks for stopping by!


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