http://leitesculinaria.com/23019/recipes-grand-central-bakery-jammers.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 20:16:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/23019/recipes-grand-central-bakery-jammers.html#comment-50350 Renee Schettler Rossi, LC Editor-in-Chief Sat, 31 Dec 2011 02:55:04 +0000 http://leitesculinaria.com/?p=23019#comment-50350 You're very welcome, Kris. A laudable winter break undertaking... You’re very welcome, Kris. A laudable winter break undertaking…

]]> http://leitesculinaria.com/23019/recipes-grand-central-bakery-jammers.html#comment-50344 Kris Fri, 30 Dec 2011 23:59:06 +0000 http://leitesculinaria.com/?p=23019#comment-50344 Thanks so much for the recipe. I live in Portland, and these are an occasional, buttery treat on my way to work. I made them this morning with my little girl during our winter break. Mine came out slightly less buttery/rich as compared to when I buy them at Grand Central, but still positively amazing! Thanks again ... Thanks so much for the recipe. I live in Portland, and these are an occasional, buttery treat on my way to work. I made them this morning with my little girl during our winter break. Mine came out slightly less buttery/rich as compared to when I buy them at Grand Central, but still positively amazing! Thanks again …

]]> http://leitesculinaria.com/23019/recipes-grand-central-bakery-jammers.html#comment-16369 Testers' Choice Fri, 23 Jul 2010 22:00:38 +0000 http://leitesculinaria.com/?p=23019#comment-16369 [Trista Crossley] In the past, biscuits and I have had a troubled relationship. I want them to rise, they spread into flat pucks. I want them to be tender and flaky, they end up gummy and dense. But these jammers—wow! Mine turned out more craggy then flaky, but the biscuits were tender and they rose upward, not outward. The ingredients came together very easily using my stand mixer, and the directions were very clear and easy to understand. I used homemade huckleberry jam to fill the biscuits. The only change I’d make would be to make the holes for the jam wider and shallower, so you get a more even mix of jam and biscuit in each bite. [Trista Crossley] In the past, biscuits and I have had a troubled relationship. I want them to rise, they spread into flat pucks. I want them to be tender and flaky, they end up gummy and dense. But these jammers—wow! Mine turned out more craggy then flaky, but the biscuits were tender and they rose upward, not outward. The ingredients came together very easily using my stand mixer, and the directions were very clear and easy to understand. I used homemade huckleberry jam to fill the biscuits. The only change I’d make would be to make the holes for the jam wider and shallower, so you get a more even mix of jam and biscuit in each bite.

]]> http://leitesculinaria.com/23019/recipes-grand-central-bakery-jammers.html#comment-4541 Testers' Choice Tue, 19 Jan 2010 00:48:24 +0000 http://leitesculinaria.com/?p=23019#comment-4541 [Tracey G.] This is a phenomenal recipe! These jam-filled biscuits have a crunchy crust and a soft interior. I have often tried to make biscuits at home without achieving this balance, but this recipe is well-written and I had no problems whatsoever. I love not only the flavor of the jam (I used apricot and blueberry) but the gorgeous jewel tones of the finished product. I plan to make these on a regular basis for breakfast and would also make an assortment of them for having people over for brunch. [Tracey G.] This is a phenomenal recipe! These jam-filled biscuits have a crunchy crust and a soft interior. I have often tried to make biscuits at home without achieving this balance, but this recipe is well-written and I had no problems whatsoever. I love not only the flavor of the jam (I used apricot and blueberry) but the gorgeous jewel tones of the finished product. I plan to make these on a regular basis for breakfast and would also make an assortment of them for having people over for brunch.

]]>