Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.
pread 1/3 cup seedless raspberry jam to within 1 inch of
Preheat oven to 350\u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.
Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.
In a separate bowl, whisk eggs, sugar and vanilla together for 10 mins. Carefully fold into dry ingredients until combined. Distribute between prepared pans and bake for 15 mins.
Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.
5 minutes.
Meanwhile, stir raspberry jam to loosen. Rub reserved almond
o evenly cover bottom. Spread raspberry jam over crust layer. Stir together
Prepare and bake the cake mix for 2 (9-inch) round cake layers, adding 2/3 cup of the flaked coconut to batter.
Cool and remove from pans.
Reserve 1 tablespoon of raspberry jam.
o the touch, spread the raspberry jam over one of the layers
lmond Butter Paste with the raspberry jam. Set aside
Divide the
pread angel food cake with raspberry jam and cut into small pieces
Preheat oven to 400\u00b0; grease a 13x9-inch pan.
Combine flour and baking soda; set aside.
In medium bowl using mixer, cream butter and sugar until light and fluffy.
Stir in the flour mixture until well-blended.
Beat in the oats with a wooden spoon (dough should be crumbly).
Press half of the dough into pan.
Spread jam over it.
Crumble the remaining dough over jam and pat lightly to cover.
Bake 20-25 minutes.
While warm, cut into bars and remove from pan.
f the ingredients except the jam. Mix with your hands until
n a bowl, mix the raspberry jam, honey, and remaining water. Add
Pour jam and water into medium-sized saucepan over low-medium heat.
Stir continuously until jam melts into smooth sauce.
(You could use more or less water, depending upon your preference for thick or thin sauce).
We drizzled the sauce over white chocolate cake--delicious!
nd fill bottom half with raspberry jam.
Preheat the over to
Heat oven to 350\u00b0.
Lightly butter an 8-inch square pan.
Mix all ingredients, except jam, until crumbly.
Press 2 cups of this mixture into bottom of pan.
Spread jam to within 1/4-inch of edges.
Sprinkle remaining crumb mixture over top and lightly press it into the jam.
Bake 35 to 40 minutes.
Cool completely before cutting.
Mix the sugar into ground tomatoes in a large kettle. Boil for 15 minutes. Remove from heat and add one large package raspberry gelatin right from the box. Pour into screw top jars and refrigerate. So easy, delicious!
The tomato seeds even make it look like real raspberry jam. I use less tomatoes and sugar.
f a spoon.
Place raspberry jam in a small saucepan over
*Or use your favorite raspberry jam made with Sure-Jell fruit pectin.
or 12 minutes.
Tart Raspberry Mouse.
Method of Preparation
east one hour, or until easy to handle.
Preheat the