Heat oven to 400\u00b0.
Grease bottom of 12 medium muffin cups, 2 1/2 x 1 1/4-inch or line with paper baking cups.
Stir milk, oil and egg in medium bowl until blended.
Stir in remaining ingredients except fruit preserves and stir until moistened. Divide batter evenly among cups.
Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Cool slightly; remove from pan. Drizzle with glaze.
Peel and dice kiwi; peel, core and dice apples. In a large bowl, thoroughly mix fruits, white sugar, brown sugar, and fruit preserves. Cover and place in refrigerator for at least 15 minutes.
white sugar, brown sugar and fruit preserves. Cover and chill in the
nch pie pan.
Spread fruit preserves over unbaked crust and top
Heat oven to 400\u00b0F
Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
Stir milk, oil and egg until blended.
Stir in Bisquick mix and sugar.
Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.
In a large bowl, mix kiwis, apples, raspberries, strawberries, both sugars and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
nch pan.
Spread with preserves to within 1/2 inch
Preheat oven to 325\u00b0.
Place paper liners in cupcake tins. In a large bowl, combine all ingredients.
Beat at low speed for about 1 minute, until mix is moistened, then beat at high speed for 2 additional minutes.
Fill cupcake tins 2/3 full.
Bake in preheated oven for 20 to 25 minutes or until lightly browned and center springs back when touched lightly.
Let cool on wire racks. Place a bit of all fruit preserves or a tablespoon of pudding on top of each cupcake.
Makes 24 cupcakes with 95 calories and 3 grams of fat each.
nd the 2 tablespoons of preserves. Using a serrated knife, cut
Spread preserves on tortilla.
Top with ricotta cheese.
Top with slice fruit.
Sprinkle with sliced almonds.
Starting from one end, roll tightly.
Wrap in foil for neater eating.
Variation:.
Spread tortilla with apricot preserves and use sliced fresh or canned, well-drained peaches.
owl, thoroughly mix the fruit and fruit preserves.
Cover and chill in
Place pineapple fruit preserves in a medium bowl. Blend in prepared horseradish to taste.
Place cream cheese on a medium serving dish. Top cream cheese with the pineapple fruit preserves mixture to serve.
In food processor, combine all ingredients except egg whites, pecans and preserves.
Shape rounded teaspoonfuls of dough into 1-inch balls.
In small bowl, beat egg whites until foamy.
Dip balls into egg whites; roll in finely chopped pecans.
Place 1-inch apart on greased cookie sheet.
Make depression in each cookie with back of teaspoon.
Bake at 375\u00b0 for 8 minutes.
Remove from oven.
Fill centers with preserves.
Continue baking for 6 to 10 minutes or until light brown.
Yield:
3 dozen.
Mix all ingredients.
Press all but 1 cup mix into bottom of 13 x 9-inch pan.
Spread 1 1/2 to 2 cups fruit preserves or apple butter over mix.
Sprinkle remaining crumbs of mix over preserves. Bake at 400\u00b0 for 25 minutes (until golden brown).
Cool and cut into bars.
in a small saucepan heat fruit preserves over medium-low heat until
bowl mix your favorite fruit preserves with a couple tablespoons of
Heat oven to 350\u00b0.
Grease 11 x 7-inch glass baking dish. Combine all ingredients, except preserves.
Mix well.
Reserve 3/4 cup oats mixture, press remaining mixture into bottom of prepared dish.
Bake 10 minutes.
Spread preserves evenly over partially baked base to within 1/2-inch edge of pan.
Sprinkle with reserved oats mixture.
Bake 20 to 22 minutes or until golden brown.
Combine the first 5 ingredients.
Reserve 1 cup.
Pat remainder on bottom and sides of 9-inch pan.
Spread preserves over crust.
Sprinkle reserved crumbs over preserves.
Blend in small mixer bowl the next 4 ingredients.
Whipped cream is mixed in a small bowl after it has been whipped.
Spoon into cream mixture.
Crust should be baked at 350\u00b0 for 20 to 25 minutes. Spoon creamed mixture into baked crust.
Refrigerate.
xcept egg whites, nuts and preserves.
Beat at low speed
prinkle generously with compote (or fruit) juice to which 1 or