Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

Recipe: Hello Dolly Cookies


Imagine if you will, a Magic Cookie Bar and a Chocolate Chip Cookie got together and made a delicious little baby cookie. That's what we have here.

The "Hello Dolly Cookie", also known as the "Magic Cookie Bar" has been around since the 1960s. The origin is up for debate, but no matter what you call it, the original bar-like treat is inarguably delicious and easy to make. The recipe below is an actual cookie version of the classic bar. They look a lot like chocolate chip cookies, but are chewier and have that whole salty/sweet thing going on.

This is a great recipe for kids because it's so easy to make. If you want your cookies to look professional (and bake-up evenly), invest in a few portion scoops. I recommend a #30 for cookies. It's a generous size cookie, like the ones you get at Mrs. Fields or Nestle stores.

Here's one I recommend:


Hello Dolly Cookies
(yield:  approx. 28)

1 ½ cups fine Graham Cracker Crumbs
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 (14 oz.) can sweetened condensed milk
½ cup (one stick) salted butter, softened
1 ⅓ cups sweetened flaked coconut
1 ½ cups semi-sweet chocolate chips
1 cup toasted and salted pecans, chopped

Line 3 baking sheets with parchment paper.  Set aside.  Preheat oven to 350.

Step 1:  In a medium bowl, whisk together crumbs, flour, baking powder and salt.  Set aside.

Step 2:  With an electric mixer, cream together the butter and condensed milk till smooth and fluffy.

Step 3:  Add dry mixture and beat till just combined.

Step 4:  Add remaining ingredients and beat till just combined.


Step 5:  Portion onto the baking sheets using a #30 scoop (2 Tablespoons), about 9 to a sheet.  Bake for 15 minutes.  Cookies will puff and brown on the underside, but will look slightly underdone on top.  They will set as they cool.  Remove to a cooling rack after 5 minutes out of the oven.  

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