30910 nif raspberry mint jam Recipes

raspberry-flavored black tea, ice cube, mint extract, sugar, heavy cream , whipped, fresh mint sprig, for garnish

raspberries (6 1/2 cups mashed raspberry equals 12 pints or approximately 2 lb), apples (peeled and diced ), sugar, lemon juice, dry pectin (follow directions on your pectin box)

eggs, sugar, water, almond extract, divided, vanilla extract, divided, cake flour, baking powder, salt, heavy whipping cream, sugar, blanched slivered almonds, toasted, divided, seedless raspberry jam, fresh raspberries and mint, optional

eggs, separated, sugar, divided, king arthur unbleached all-purpose flour, sugar, eggs, egg yolks, instant coffee granules, semisweet chocolate, melted, vanilla extract, butter, softened, raspberry jam, fresh raspberries and mint, optional

flour, sugar, eggs, beaten, baking powder, butter, shortening, almond extract, raspberry jam (small or large size depending on how much jam you like)

boiling water, tea bags, mint leaf, crushed, sugar, cranberry-raspberry juice, ice, fresh raspberry , if desired, lemon slice, if desired

fresh raspberries (you can use frozen if fresh are not in season), caster sugar, dried lavender, heads (stalks removed , make sure that the lavender you buy is edible)

red currants or 4 cups black currants, water, red raspberries or 6 cups black raspberries, sugar

sliced rhubarb, sugar, frozen raspberries, raspberry jell-o gelatin

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

raspberries packed in fruit juice, raspberry gelatin, evaporated milk chilled, fresh raspberries and mint sprigs to decorate

mixed salad green, fresh mint, de-stemmed, lamb racks , each with eight chops, gorgonzola or 1/2 lb blue cheese, crumbled, raspberries, almonds, lime juice (freshly squeezed , if possible), raspberry jam, seedless, mint jelly, vegetable oil, garlic, minced, salt, dry mustard, pepper

lime juice (freshly squeezed , if possible), raspberry jam, seedless, mint jelly, vegetable oil, garlic, minced, salt, dry mustard, pepper

raspberry zinger tea, mint tea, water for tea, plus 1 cup for the sugar syrup, sugar, handful fresh mint stems and leaves, plus additional sprigs for garnish, fresh raspberries, for garnish

raspberry jell-o gelatin (or use cran-raspberry flavor), boiling water, jellied cranberry sauce, raspberry sherbet, well softened (see note below ), lemon juice, fresh raspberry, mint sprig

sliced fresh or frozen rhubarb, sugar, raspberry gelatin, raspberry pie filling