8 minute raspberry jam Recipes

a finalist in the 2001 nestle toll house share the very best recipe contest , this dessert was submitted by juilee decker of cleveland, ohio. a scrumptious blend of raspberry preserves, nestle toll house premier white morsels and toasted almonds tops a rich, buttery cookie crust to create an irresistible cookie bar., amazing arazza-ma-tazz bars, butter or margarine, nestle toll house premier white morsels, divided, eggs, granulated sugar, all-purpose flour, salt, almond extract, seedless raspberry jam, toasted sliced almonds, preheat oven to 325o f. grease and sugar 9-inch-square baking pan., melt butter in medium, microwave-safe bowl on high (100%) power for 1 (or less) minute; stir., add 1 cup morsels ; let stand., do not stir ., beat eggs in large mixer bowl until foamy ., add sugar ; beat until light lemon colored, about 5 minutes., stir in morsel-butter mixture ., add flour , salt and almond extract; mix at low speed until combined. spread 2/3 of batter into prepared pan., bake for 15 to 17 minutes or until light golden brown around edges. remove from oven to wire rack., heat jam in small, microwave-safe bowl on high (100%) power for 30 seconds; stir. spread jam over warm crust. stir remaining morsels into remaining batter. drop spoonfuls of batter over jam. sprinkle with almonds., bake for 25 to 30 minutes or until edges are browned. cool completely in pan on wire rack. cut into bars.

unsalted butter, melted, sugar, salt, baking powder, sour cream, flour, plus more for the work surface, raspberries or 1 1/3 cups apricot jam, light brown sugar, ground cinnamon, ground cinnamon, chopped nuts (optional), raisins , plumped in warm water for 10 minutes, then dried, egg, sugar, sugar , for dusting (optional)

skim milk (i use 2%), marshmallows, butter, seedless raspberry jam, frozen raspberries in light syrup, partially thawed, graham cracker crumbs, chopped nuts, toasted if desired (to toast nuts, spread on cookie sheet and bake at 350 for 5-7 minutes or until golden brown, stirrin), frozen fat-free whipped topping, thawed (i use lite )

thaw time : 40 minutes bake time: 10 minutes, prep time : 20 minutes, egg, water, a 17.3 oz package pepperidge farm puff pastry sheets (1 sheet), thawed, raspberry jam, semi-sweet chocolate, finely chopped

cream 1 stick butter with 1/3 cup sugar until smooth., slowly beat in 1 egg ., sift 2 cups flour twice with 1/2 tsp salt and 2 tsp baking powder., add dry ingredients to the butter mixture alternately with 2 tbsp milk., spoon mixture into well buttered 8 springform pan ., melt 1 stick butter and blend in 1 cup finely ground almonds,1/2 cup sugar,2 tbsp milk and 2 tbsp vanilla., mix well and bring to a boil., cool and pour over batter in the pan ,spreading it evenly., bake at 400 degress for 25 minutes., cool cake,remove from pan and slice in half horizontally., raspberry filling, heat 1 cup raspberry jam ,put it through a fine sieve and let cool., butter cream filling, cream 1/4 cup sweet butter until soft and beat in 1 egg yolk., add 1 cup confectioners sugar ,a little at a time,and beat until mixture is fluffy., beat in 1 tsp vanilla ., spread the bottom layer of cooled ,cut cake with a layer of raspberry filling., then a layer of butter cream filling ., reassemble the cake layers and sprinkle with confectioners sugar.