not overfill, or the jam will bubble up and burn
eck of a mess!). Bake for 20 minutes or until filling
ut it in the fridge for 30 minutes - this will make
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
Cream butter and sugar.
Add eggs, one at a time, beating until smoothly blended.
Stir in coconut and vanilla.
Spoon 1/2 teaspoon jam into each tart shell.
Cover each tart 2/3 full with coconut mixture.
Bake on bottom shelf at 300\u00b0F for 15-20 minutes or until golden brown.
Cool slightly then remove from pans. Makes 2 dozen tarts.
br>Spoon about 2 tsp jam into each cup. Cut trimmings
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup muffin pans. Line a baking tray with parchment paper.
Cut 24 - 5 1/2 inch rounds from pastry. Press into prepared recesses. Cut remaining pastry into 6 hearts, 6 clubs, 6 spades and 6 diamonds, each about 1 inch long. Place on prepared tray. Brush with egg white and sprinkle with sugar. Bake tart shells and shapes for 8-10 mins, until golden brown.
Spoon 2 tsp jam or marmalade into each tart shell. Top with shapes.
nd put in the freezer for 20 minutes.
Preheat oven
br>Pop in the refrigerator for 15 minutes to rest.
Melt butter.
Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight.
Roll dough to 1/4-inch thickness. Cut into 3-inch rounds.
Make an indentation in the center of each.
Spoon jam into each indentation. Bake on oiled cookie sheets at 450\u00b0 for 15 minutes. Crust should be golden brown and possibly flaking.
If not, return for additional few minutes.
Makes 12.
lass bowl. Spread the raspberry jam over the sponges.
Mix
Look up no-sugar-needed recipes for those amounts.).
Mix 1
Line muffin tins with pie pastry.
Prick openings.
Bake at 425\u00b0
until light brown.
Fill centers with flavored jam.
Cover with a mixture of sugar, vanilla, Cool Whip and coconut.
easpoons or so of strawberry jam.
Place cookie shape with
Line patty tins with pastry, as for jam tarts.
Grate the cheese into a saucepan and add the seasonings.
Add the egg yolk to the mixture and stir slowly over gentle heat until smooth. Remove from heat.
Whisk the white of the egg until stiff, and then fold into the cheese mixture.
Pour into the prepared pastry cases.
Put into oven at gas mark 6 or 7, until the cheese mixture is well browned and gives the appearance of small souffles.
Whip the cream with the sugar.
Remove crusts from bread.
Butter the bread slices on one side only.
Lay several slices of bread in a large bowl, butter side up.
Spread some of the jam over the buttered bread.
Spread some of the whipped cream over the jam.
Repeat layering with remaining ingredients. The last layer of bread should be butter side down.
Cover with plastic wrap and chill for at least 2 hours.
Serve with additional sweetened whipped cream.
FOR THE PASTRY: In a food
Fill slow cooker with meatballs. Combine sauce and jam. Pour over meatballs. Cover. Cook on low 4 hours, stirring occasionally.
nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
et stand at room temperature for 10 minutes.
In a
ombine with a fork.
For 9\" tart: Add the graham