Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.
Combine all the ingredients except the strawberry preserves.
Mix well and chill for 2 to 3 hours.
shape the mixture into a ball, or put it in an attractive serving dish.
Another serving option is to press the dip into a lightly greased ring mold.
If served as a cheese ball or spread, surround it with the strawberry preserves or put the preserves on the side.
If served as a mold, fill the center with the preserves.
Serve with crackers. Melba rounds or Triscuits are good choices for this dip.
Preheat oven to 325 degrees.
Grease two 9x5 loaf pans.
Cream butter, sugar, salt, baking powder, baking soda and cream of tarter until light and fluffy.
Add strawberry preserves, strawberry extract, eggs and sour cream, mixing well.
Add chopped pecans and slowly add 3 cups flour, mixing well.
Pour batter into loaf pans and bake for approximatley 1 hour and 10 minutes or until toothpick inserted into the middle comes out clean.
Sift dry ingredients.
Combine liquids and add all at once. Stir only until dry ingredients are moistened but not smooth. Fold in the strawberry preserves.
Do not beat.
Fill greased muffin tins 2/3 full and bake at 425\u00b0 for 25 minutes.
Makes 24 muffins.
Combine first 5 ingredients.
Sprinkle about 1/4 cup pecans in an oiled 7 cup ring mold.
Press cheese mixture into mold.
Chill until firm.
Unmold on platter and pat remaining pecans onto ring.
Garnish with parsley.
Put strawberry preserves in middle.
Serve with crackers.
Combine cheese, pecans, mayonnaise, and onion.
Form into a one ball with a well or indentation in center.
Place ball on serving plate and fill center with strawberry preserves.
Serve with assorted crackers.
ayer with 3 tablespoons of strawberry preserves.
Cool completely on wire
lace approximately 1 teaspoon of strawberry preserves onto the short flat end
vermix.
Add in strawberry puree and strawberry extract and mix until
Mix all ingredients together, except preserves.
Spray a ring mold with Pam spray.
Place mix in mold and refrigerate until firm.
Turn out when ready to serve.
Fill center with strawberry preserves.
Serve with an assortment of crackers.
Mix all together, except preserves.
Spray a ring mold with Pam.
Place mixture in mold and refrigerate until firm.
Turn out when ready to use.
Fill center of ring with strawberry preserves. Serve with crackers.
eaping 1/2 teaspoonful of strawberry preserves.
Spoon remaining batter evenly
Prepare cake mix using package directions.
Cool and cut in 2-inch squares.
Prepare pudding mix using package directions. Layer cake cubes, pudding, strawberry preserves and whipped topping, with whipped topping on top.
Decorate with fresh strawberries and almonds.
he freezer.
Place the strawberry preserves in a small bowl and
Slice pound cake into 1/4-inch slices.
Line bottom of a 16-cup trifle bowl or large serving bowl with one-third of the cake slices.
Spread strawberries over cake slices.
Spoon half of the pudding over strawberries; place half of the remaining cake slices over pudding.
Gently spread strawberry preserves over cake layer; top with remaining cake slices.
Spoon remaining pudding on top.
Cover and chill 2 to 3 hours.
Spread Cool Whip on top; garnish with strawberries.
ntil light and fluffy. Add preserves and then add eggs, one
eftover).
Brush half the strawberry preserves over the ladyfingers. You may
aking dish.
Spread the strawberry preserves on top of the pecan
ach muffin cup.
Stir strawberry preserves in a bowl until smooth
Combine all ingredients, except strawberry preserves, in a bowl.
Use only enough mayo to make ingredients stick together. Once mixed, place mixture in a mold of your choice (Bundt cake mold works nicely).
Allow to chill in refrigerator for several hours. Flip out of mild when ready to serve and cover lightly with strawberry preserves or place preserves in center opening as a dip. Serve with crackers.
Serves approximately 20 people.