br>(If you prefer use glaze recipe above).
Serve warm with Cream Cheese Glaze and garnish with fresh raspberries
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ith whole cloves.
Spoon glaze (recipe follows) over ham and return
lace and top with Strawberry Glaze (** Recipe Follows).
Remove sides of
rown on bottoms (like a scone).
Cool cookies on rack
he two eggs (for the glaze) together in a small bowl
ool.
To make the glaze: Whisk powdered sugar and orange
o cut). Fill each cut scone with a generous teaspoon of
br>for the peanut butter glaze:
After removing the scones
o Make The Cream Cheese Glaze: In the bowl of a
f dough for each mini-scone.
Bake at 425 degrees
eef is tender.
Place scone topping on hot beef mixture
s absorbed.
Make apricot glaze: In small saucepan, melt preserves
*NOTE: Balsamic glaze is available in specialty stores.
o seal.
Brush the glaze evenly over the top crust
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
illing ingredients; set aside. For glaze, in a microwave-safe bowl
0 minutes. Spoon Sweet Pink Glaze over warm cake, let stand
ith filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before