25809 dee raspberry squash jam Recipes

raspberries (6 1/2 cups mashed raspberry equals 12 pints or approximately 2 lb), apples (peeled and diced ), sugar, lemon juice, dry pectin (follow directions on your pectin box)

flour, sugar, eggs, beaten, baking powder, butter, shortening, almond extract, raspberry jam (small or large size depending on how much jam you like)

red currants or 4 cups black currants, water, red raspberries or 6 cups black raspberries, sugar

sliced rhubarb, sugar, frozen raspberries, raspberry jell-o gelatin

pastry flour, plus more for dusting, granulated sugar, plus more for sprinkling, unsalted butter, cut into small pieces and chilled (12 tbsp), pure vanilla extract, egg white, seedless raspberry or blackberry jam, sliced blanched almonds, sugar , for dusting

ball fruit jell freezer jam pectin, sugar, crushed raspberries

fresh raspberries, sugar, amaretto, fresh lime juice, salt, almond extract

butter, brown sugar, sugar, all-purpose flour, sweetened coconut (divided ), quick-cooking oatmeal, raspberry preserves or 3/4 cup jam

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg yolks, pure vanilla extract, seedless raspberry preserves (or jam), powdered sugar (for dusting bars)

zucchini, raspberries , and juice, sugar, raspberry jell-o gelatin

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

sliced fresh or frozen rhubarb, sugar, raspberry gelatin, raspberry pie filling

unsalted butter, at room temperature, sugar, pure vanilla extract, all-purpose flour, kosher salt, egg beaten with 1 tbsp water, for egg wash, sweetened flaked coconut, raspberry and/or apricot jam

unsalted butter, at room temperature, sugar, pure vanilla extract, flour, kosher salt, egg beaten with 1 tbsp water, for egg wash, sweetened flaked coconut, raspberry and/or apricot jam

all purpose flour, sugar, baking powder, salt, unsalted butter, milk, raspberry preserves or jam, egg, crumb topping, unsalted butter, brown sugar, granulated sugar, cinnamon, salt, all purpose flour

butter or margarine, egg yolks, egg, sugar, almond paste, crumbled, refrigerated piecrusts, seedless raspberry or blackberry jam, powdered sugar (optional)

king arthur unbleached all-purpose flour, sugar, baking powder, salt, eggs, milk, butter, melted, grated lemon peel, raspberry or strawberry jam