I made lots of yuzu jam so I wanted to use it in cakes.-Use a rubber spatula to cut in the mixture in Step 5. Mind you don't mix too much!-You could bake this in a pound cake mold. Bake for 30 minutes, and it's done when a skewer poked through the middle comes out clean. For 10 cup cakes plus. Recipe by Fushicche

When I once tried a cupcake like this, it was so delicious that I tried to recreate it while recalling the taste from memory.When topping with strawberry jam in the last step, keep in mind that it will spread as it bakes. (If you don't want it to spread, you can marbleize it as in Step 5.)Adjust the baking time according to the size of your cupcakes and your oven. Recipe by Hokkori-no

Just sprinkle cinnamon on jam! It's easy even when you're busy. The sweet aroma of cinnamon is delightful. It's delicious even without toasting!

I wanted to make a simple flavored cookie that used strawberry jam instead of sugar, so I came up with this recipe. You can use other flavored jams if you want. The katakuriko makes these cookies crunchy. I also used as little vegetable oil as possible. You can make these even at the last minute since the whole process only takes about 30 minutes!Keeping the temperature at 180℃ while baking is no problem, but they will darken. The baking time will change depending on the dough and the size of the cookies. During the last 10 minutes of baking, pay attention and adjust as necessary. If the dough is difficult to handle in Step 3, chill in the refrigerator. Recipe by Minimame

April 1, 2015: This recipe became popular with 10 people. Simple and delicious. The origin of this recipe: I made it because I made blueberry jam.

I don't like the jam filling coming out from the bread so I tried several times to make jam bread filled with thickened jam, which I learned in my bread class. The explanation of how to shape each bun might be confusing...have a try if you fancy.At Step 7 try not to stretch the dough when folding the dough in half by scraping the dough, using a scraper.At Step 9 when you seal the dough, raise the dough slightly and you can seal the joints tightly. For 6 buns. Recipe by Hiremama

I have recently started incorporating more oatmeal into our diets. It is cheap, easy, & versatile. Overnight oats are so quick & simple and also it is really nice when breakfast is already made in the morning! I had granola clusters that I wasnt sure what to do with and decided to turn it into oatmeal breakfast. 😁 This recipe can be made with any granola or oats you have available & can also easily be made vegan with vegan milk & yogurt! Makes 2 Pint & 5 Half-Pint jars.

I love sweets! Forgive me for eating sweet toast first thing in the morning!To make it easier to flip, don't cut the sliced bread all the way through.The key to this recipe is filling the French toast with jam, so feel free to use whatever recipe you like for the French toast (for the egg dredging ingredients or ratio of other ingredients...for example, using sugar instead of honey)! Recipe by Nanagukun

I made this dish because I wanted to eat a healthy dessert that uses tofu.If you use jam with pulp, you don't need to put it in a blender. A little bit of stirring retains the pulp, and it will look more delicious.Make sure you pour in the gelatin while stirring. If you stir it after you pour it in, it will become lumpy. For 4 servings. Recipe by miffy77

I created this bread to use up leftover kaya jam. In order to retain the fragrance of the coconut milk, I didn't use milk, eggs, or oil, and they turned out to be delicious.Just mix all the ingredients. Kaya jam easily blends into the batter, so you won't have any lumps. Adjust the steaming time according to your steamer. Since the sweetness of the kaya jam varies depending on the type, when you get to Step 3, taste, and adjust the sweetness. Recipe by Mitsuko nesan

Replacing the sugar with jam made this amazing, so I uploaded this recipe!!You could also use baguette instead of sliced bread.If you use thicker cut bread, leave it to soak in the batter for a longer period of time.It's okay if the jam is still a bit lumpy after Step 4!The batter is very milky. Recipe by Kogumalove

Since it was getting hot, my children were starting to crave ice cream. That's why I put together this recipe. I wanted to make an easy ice cream that was safe for my kids to eat. You won't end up giving them too much since they're in small portions. Also perfect to serve for desserts.I bought my small silicon cups at a ¥100 store, and they came in a set of four. They really come in handy when making ice cream. You could also use an ice cube tray, but in that case, try to use ones made of silicon because it's easier to remove the ice cream. I've only eye-balled the jam amount, so adjust to your liking. For 10 small silicon cups worth. Recipe by miyuki12