old.
Spread the red preserves over this layer, leaving a
Cream sugar and butter.
Crush graham crackers and mix with milk.
Separate eggs.
Add egg yolks, then nuts, raisins, dates, crushed pineapple and preserves.
Add baking powder.
Fold in beaten egg whites.
Pour into tube pan or 9 x 13-inch pan and cook in moderate to slow oven for 1 hour and 15 minutes.
easpoon butter and 1 teaspoon preserves. (If you are using a
To make the preserves: add the peach preserves and bourbon to a small
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.
Cream butter and sugar in large mixing bowl.
Mix in 1/2 cup preserves.
Blend well.
Add sour cream and then eggs.
Beat well. Blend together flour, baking soda, cinnamon and salt.
Add gradually to first mixture, beating well.
Pour batter into greased 8 x 8 x 2-inch dish.
Cook in microwave on full power for 4 to 5 minutes, or until top springs back when lightly pressed with finger (you may want to turn dish halfway through cooking time).
Cool and spread with 1/2 cup preserves, whipped cream or Raspberry Frosting.
Preheat oven to 450. Lightly coat a baking sheet with cooking spray.
In a small bowl, combine blueberry preserves, honey and thyme. Set aside.
Cut brie into 6 wedges. Place wedges close together on baking sheet. Sprinkle with chopped walnuts.
Bake for 4 minutes or until cheese begins to soften in the center.
Meanwhile, microwave preserves on high for 20 seconds or until heated.
Carefully remove Brie from baking sheet, and place on a serving platter. Spoon melted preserves over Brie and serve hot.
Cream butter, sugar and eggs together, adding eggs, one at a time.
Mix soda, flour, allspice, cloves, cinnamon and nutmeg together.
Add buttermilk and flour mixture alternately to butter mixture.
Add vanilla, pear preserves and pecans.
Bake in greased and floured tube or Bundt pan in 300\u00b0 oven for 1 hour and 45 minutes.
Can substitute apricot preserves for pear preserves. Yield:
12 servings.
he ingredients except the fig preserves and fresh figs and blend
Preheat oven to 425.
Lightly grease cookie sheet.
Roll puff pastry out slightly.
Place cheese wheel on top (leave rind on).
Place preserves on top of cheese.
Place almonds on top of preserves.
Bundle Puff Pastry up and around the cheese.
Bake for 20-25 minutes.
Let cool for five minutes.
Serve with your favorite crackers.
Combine dry ingredients in a large mixing bowl; add oil, beating well.
Add eggs and beat well.
Add buttermilk and vanilla, mixing thoroughly.
Stir in preserves and pecans.
Pour batter into a greased and floured (do not use nonstick spray) 10-inch tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Let cool 10 minutes.
Remove from pan.
Pour warm Buttermilk Glaze over warm cake.
eanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins
Bring little smokies and the preserves to a low boil and
Combine everything, except preserves.
Press into a shallow mold that has been lined with Saran Wrap.
(If you don't line your mold with Saran Wrap, the mold and cheese will never part company.)
Chill overnight.
Turn cheese out of mold; spread with preserves.
Serve with crackers.
Mix all of ingredients together and place preserves of choice or pepper jelly in center.
Serve with snack crackers.
Mix first 3 ingredients together; put in refrigerator overnight.
Next day, pinch off dough and pat out in greased hand. Put 1/2 teaspoon preserves in round of dough and fold over. Bake at 350\u00b0 for 30 minutes.
Cook noodles in salted water until tender; drain.
Put butter in bottom of baking dish.
Mix noodles with the preserves, marmalade, juice, eggs, sour cream, and raisins.
Pour into buttered pan and bake at 375 degrees F. for about 1 hour, until well browned.
Sprinkle with cinnamon and sugar when taken from the oven.
illed noodles.
Pass lingonberry preserves separately.
Combine water and milk in a saucepan and bring to a boil. Add oats and reduce heat to medium. Add maple syrup, cinnamon, and salt. Stir to mix well. Cook, stirring frequently, until oatmeal is softened to your preference, about 5 minutes.
Place 1 tablespoon peanut butter in the bottom of a serving bowl. Pour cooked oatmeal in; top with remaining peanut butter and raspberry preserves.
Preheat oven to 350.
Beat together first 3 ingredients.
In another bowl sift together the next 5 ingredients.
Add to wet ingredients and stir in fig preserves and pecans.
Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
Bake for 55-65 minutes.