br>(If you prefer use glaze recipe above).
Serve warm with Cream Cheese Glaze and garnish with fresh raspberries
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ith whole cloves.
Spoon glaze (recipe follows) over ham and return
e been making my own candy glass for years, and while
lace and top with Strawberry Glaze (** Recipe Follows).
Remove sides of
ith filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before
ake.
Sprinkle with crushed candy canes, if you got`em
br>for the peanut butter glaze:
After removing the scones
o Make The Cream Cheese Glaze: In the bowl of a
n small bowl, mix together glaze ingredients, using just 1 T
br>Cool completely.
Glaze with Milk Chocolate Glaze, allowing to drip
s absorbed.
Make apricot glaze: In small saucepan, melt preserves
*NOTE: Balsamic glaze is available in specialty stores.
an and cool completely.
GLAZE:.
Heat caramels in a
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
illing ingredients; set aside. For glaze, in a microwave-safe bowl
0 minutes. Spoon Sweet Pink Glaze over warm cake, let stand
triangles.
Cut each candy bar in half crosswise.
Heat oven to 350\u00b0.
Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan or 2 square 9 x 9 x 2-inch pans.
Mix all ingredients, except pie filling and glaze.
Beat vigorously for 30 seconds.
Spread 2/3 of the batter in jelly roll pan or 1/3 of the batter in each square pan.
Spread pie filling over batter.
(Filling may not cover batter completely.)
Drop remaining batter by tablespoons onto pie filling.
Bake until light brown, 20 to 25 minutes.
Drizzle with glaze while warm.
Serve warm or cool.