combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in
nto prepared pans, and bake for 18-20 minutes or until
Cream butter and sugar; add eggs and beat well.
Add strawberry jam and mix well; add vanilla.
Dissolve soda in buttermilk.
Sift flour; add cinnamon, nutmeg and salt.
Add flour mixture alternately with buttermilk to the creamed mixture.
Bake in 9 x 13-inch pan at 350\u00b0 for 30 to 45 minutes.
Cream sugar, butter and egg yolks together. Add milk, jam, raisins and floured nuts (use 1 cup flour).
Then sift remaining 3 cups flour and the rest of the dry ingredients.
Add to the egg yolk mixture.
Bake in 4 well-greased 9-inch cake pans. Bake at 375\u00b0 for 40 to 50 minutes. Spread with strawberry jam cake filling.
Cream together the butter, sugar, vanilla and lemon extract. Add the eggs, one at a time, beating well after each addition. Stir together the flour, salt, cream of tartar and baking soda. Add dry ingredients to the creamed mixture alternately with the strawberry jam and sour cream.
Add the walnuts, mixing well. Turn into 2 greased 7 x 5-inch loaf pans and bake at 350\u00b0 for 50 to 55 minutes or until the loaves test done.
Cool on racks for 10 minutes before removing the loaves from the pans.
Cream butter or margarine, vanilla, sugar and lemon extract together.
Add eggs and beat well.
Sift flour, cream of tartar, salt and soda; add to first mixture.
Combine strawberry jam, sour cream or milk and nuts.
Fold into batter.
Pour into greased loaf pans.
Bake at 350\u00b0 for 50 minutes, until toothpick comes out clean.
Combine flour, salt, cream of tartar and soda.
Cream sugar, butter, vanilla and lemon juice.
Combine the two mixtures.
Add eggs, buttermilk and strawberry jam.
Mix well, finally adding nuts.
Pour in 2 (8 x 4-inch) loaf pans that have been greased and floured.
Bake at 350\u00b0 for 55 minutes.
teaspoons or so of strawberry jam.
Place cookie shape with
Preheat oven to 375.
Grease 20 muffin tin cups.
In a large bowl,cream sugar and shortening,until fluffy.
Add in the eggs,blending well.
Next add sifted flour and spices,salt& baking soda.
Add alternatly with milk to creamed mixture.
Fold in the strawberry jam,combine.
Bake for 20-25 minutes.
After removing from pan,you may frost with your favorite frosting!
about 15 minutes.
Spread strawberry jam to within 1/2 inch
Combine all the ingredients except the jam.
Form into a ring on the serving platter.
Spoon the strawberry jam in the center of the ring.
Serve with assorted crackers.
Combine first 6 ingredients in food processor until smooth. Press into 6 cup mold lined with plastic wrap that overhangs sides (to lift out).
Chill 4 hours or overnight.
Unmold onto serving tray.
Fill center with strawberry jam.
Arrange Triscuits around ring.
Makes approximately 50 servings.
Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.
Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.
ooth. Beat in sugar, then jam. Remove that chilled bowl from
of the almonds. Bake for 10 mins. Turn out on
n a saucepan and heat for 8-10 mins. Remove from
ith 1 cup whole milk for 5 mins, or until thick
br>Cool cakes in pans for 10 minutes; invert onto wire
eans or rice. Blind bake for 10 minutes. Remove paper and