Mayhaw Squares Recipes

Steps:

• For the thumbprint cookies: Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
• Cream butter and pudding mix together in a large bowl until light and fluffy, then beat in the egg. Add the flour and salt, beating at low speed until a dough forms.
• Put granulated sugar on a plate. Roll the batter into 1-inch balls, then roll through the sugar and place on the lined cookie sheet. Make a thumbprint in the center of each.
• Bake until firm to the touch, 15 to 18 minutes. Transfer cookies to a cooling rack immediately and let cool completely.
• Fill each thumbprint with the preserves.
• For the cream soda glaze: Whisk together powdered sugar with the cream soda in a small bowl until smooth, white and shiny. Drizzle glaze criss-crosses over the cookies and let dry completely, about 20 minutes.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove stems and blossom ends from mayhaws; place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• 1. TO PREPARE JUICE: Sort and wash fully ripe Mayhaw berries (about one gallon). Crush fruit and add some water (about one cup, cover and bring to a boil on high.) Reduce heat and simmer for 10 minutes. Cool. Extract juice by straining through a juicer wrapped with cheese cloth. Set aside.
• 2. TO MAKE JELLY: Measure 4 cups of juice in a large, heavy sauce pan. Bring to a boil, add pectin and stir well. Bring back to a full rolling boil that cannot be stirred down. Add sugar and continue stirring. Heat again to a full rolling boil, boil hard for one minute.
• 3. Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning 1/2 pint jars to 1/4 th inch from top. Seal with hot lids and process 5 minutes in a boiling water bath. Makes 6 (1/2 pint) jars.

Steps:

• Preheat oven to 350F and lightly grease a 13 x 9" cake pan.
• Cream margarine and sugars together until light; add eggs and pulp.
• Beat well.
• Sift dry ingredients together and add to batter; mix until smooth.
• Pour into prepared baking pan.
• Bake for 25 minutes or until golden brown.
• Cut into squares and serve.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove stems and blossom ends from mayhaws; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)