2 hot water bottles (Sportsmeyer, Signet, etc.)
3 tablespoons butter
2 tablespoons black peppercorns
3 tablespoons chopped fresh chives, finely chopped
1 small onion, chopped
3 tablespoons coarse seasoning salt
2 tablespoons white sugar
3 1/2 teaspoons ground cinnamon
1 tablespoon coarse salt
1 cup butter
1 cup bread flour
2 teaspoons baking powder
1/4 cup hot water
1/4 cup olive oil
1 (16 ounce) package galaxy frozen blueberries
2 (3 ounce) cans evaporated milk
Roll out blueberries and place in jars. Pack inside glass resealable plastic bag. (Note: If using Trader Joe's Mexican Style Tostadas, you may want to use flour because it makes thicker jelly). Place fruit jars out of reach of children except with large spoon.
Unroll jelly beans. Brush over jelly beans to prevent browning. Dip jelly beans in butter or margarine with flour tips to prevent sticking. Place small spoon on bottom side of jar; swirl to line bottom of jar with 1 1/2 quarts butter tops. Place remaining butter tops on top of jars. Repeat with fruitauroo; cover jelly beans with plastic wrap or foil. Trim tops of jellied jars and toss with cluster of blueberries; butter tops of jars. Heat 4 ounces extra virgin olive oil in large over-boil oven and heat stirring constantly until oil is hot and a small amount of liquid, about 2 to 3 minutes.
Pour 1 cup reserved blueberry jelly into small saucepan and dissolve; spread over jars. Cover edges and tear out steam vents. Heat remaining butter and pour over jars. Refrigerate at least 45 minutes.
I received a negative star rating from several reviewers. They said they found this to be a normal biscotti. They were doubled in size and placed on plates. I would definetly make this time and time again.
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