Jam Squares

I have made this recipe multiple times. It is amazing. I modified it slightly from this recipe over at Skinny Taste. I really can’t say why I change what I change, but I think it is delicious and they are not on the super awful side of things healthwise. In the end, however, it still is fat and carbs and sugar haha.

If you’ve been reading my previous posts, you know I’ve gone a little jam/jelly crazy. There are currently 2.5 flats of jam/jelly in my house and I’ve even started giving it away. In the past when I’ve made this, I used store bought jam (typically smucker’s simply fruit – it is my fav!!) and I’ve always wanted to try with homemade jam or jelly. It is AMAZING.


And, another thing I love about this, is that the dollops of jam give you portion control. Of course, you can still eat like half a pan in a sitting..but at least you can know as soon as they come out of the oven what a single serving is.

Blueberry purple is probably one of the best colors out there.

Jame Squares
Based off/Inspired by Strawberry Squares from Skinny Taste

1/2 Cup Butter, Softened
1 1/2 C white sugar
4 Eggs
1 tsp Vanilla Extract
1/2 tsp cinnamon (optional, I think cinnamon goes really well with blueberries)
1 C White Flour
1 C Whole Wheat Flour
Approx 1/2C Jam

1. Preheat oven to 350F and prepare 13×9 pan.

2. In a mixer or a bowl, combine sugar and butter until smooth. Add in eggs one by one, mixing after each. Add vanilla and cinnamon if desired. Add flour and combine. The batter will be pretty thick.

3. Spread into prepared pan, you will probably have to spread it out with a spatula. Using a toothpick or a knife, divide the batter into 24 2″ ish squares. Place 1 teaspoon of jam onto each square.

4. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.



They are so delicious.



So I guess I should eventually talk about the name of my blog, From Scratch. I LOVE making things from scratch. I really hate box mixes (although I do use them from time to time.) Same goes for can frosting. As I said, I do use them from time to time, but it really grinds my gears when I am looking up recipes and the recipe goes like this..

White Cake Mix
Can White Frosting

Follow directions on mix box, frost when cooled.

I know USUALLY its a bit more then that, and I totally am down with doctoring box mixes..but seriously guys. I do not keep those in my house. If I am searching the internet for a recipe (which is dumb, considering how many cookbooks I own.) I want to find one FROM SCRATCH. I love making things from scratch. Cakes, cookies, breads, cinnamon rolls, frostings…Cooking I am a little bit more lazy about it, but baking from scratch is the bomb. I have never made biscuits, and as much as Pillsbury knows how to do it right, I figured it was time to do it myself. A friend/co-worker of mine had a baby last week, and my mom proposed we take her family dinner this weekend. So my mom made stew, I made biscuits and we are doing a combined effort on dessert (I made cookies and my mom made brownies!)

If you haven’t figured out, we like this lady and her family a lot.

So, I made biscuits. I used the recipe out of the Better Homes and Gardens Cook Book, partly because I’ve decided to start actually using my cookbooks and partly because I really trust this one.

The first time, I did it precisely as the recipe called for and I felt like the biscuits turned out small and some of them were not beautifully shaped. However, Pillsbury I am not, so that fact doesn’t matter too much.


They do taste awesome though. Homemade biscuits, with butter and homemade AK raspberry jam. AKA a rockin’ party in my mouth.

The second batch I rolled out thinner and cut with a wider biscuit round (in my house, this was a pint jam jar the first time and a thermos lid the second time). I also baked them a bit longer.

You can see the size/uniformity differences pretty obviously…

Not quite Pillsbury flakey, but close!



1 Tbsp Vinegar or Lemon Juice
1 C Milk
3 C AP FLour
1 Tbsp Baking Powder
1 Tbsp White Sugar
1 Tsp Salt
3/4 Tsp Cream Of Tartar
1/2 C Butter
1/4 C Shortening


1. Combine Milk and vinegar, set aside.
2. Combine first 5 ingredients in a large bowl, and stir to combine.
3. Cut butter into small chunks, and add it and shortening to flour mixture. Cut it into the dough with a pastry cutter, until it is crumbly.
3. Add milk mixture to bowl, and mix until just combined.
4. Turn out onto a lightly floured surface and knead gently until the dough is uniform. You don’t have to knead long.
5. Press or roll out until the dough is about 1/2″ thick. Cut using a biscuit round of your choice. I used a pretty big one the second time around. The first time it was about 2 1/2″.
6. Bake in a 450F oven for 12-14 minutes, until golden brown.