Dessert Tarts

Cut 12, 2 1/2 inch circles of pie pastry to fit small tart pans. Put 1 teaspoon of Strawberry & Rhubarb Jam in bottom of each shell.

Make batter from:
2 tablespoons soft butter
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup flour, sifted
1/4 teaspoon baking powder
pinch of salt

Spoon batter on top of preserves in shells and bake at 325 degrees for 15 to 20 minutes (watch carefully, they burn easily). Top with butter icing or sprinkle with confectioners’ or vanilla sugar, when warm or cool, before serving.

A Simple Treat

Simple, easy and good. Pour Strawberry & Grand Marnier Jam over a block of cream cheese. Serve with assorted crackers. Again, simple, easy and tasty. Always a hit when served to guests!

Trifle

1 package of lady fingers
1 jar of Strawberry & Grand Marnier Jam
1/2 can ginger ale
3 tablespoons of kirsch or sherry
4 cups of custard or vanilla pudding
2 cups of mixed sliced fruit. ie: mandarin,peach,seedless grapes,etc
2-3 cups whipped cream

Spread 1 package of lady fingers generously with strawberry preserves and layer in the bottom and an inch or two around sides of deep bowl. Sprinkle with ginger ale (1/2 can) and sherry or kirsch(optional). Layer next with 4 cups of custard (or vanila pudding) Cut fruit in slices and wedges and layer above custard. Top off with 2-3 cups of whipped cream. Serves 6-8

Royal Blueberry & Raspberry Bars

Crust:
3 2/3 cups white cake mix
1/2 cup melted butter

Layer:
1/2 cup Wild Blueberry & Raspberry Champagne Jam

Filling:
8 oz. cream cheese. Softened
1/4 cup sugar
2 tbsp. flour
1 tsp. vanilla
1 egg
1/4 cup Wild Blueberry & Raspberry Champagne Jam

Preheat oven to 350 degrees.

Crust: Combine cake mix with butter and mix with fork until crumbly. Set aside one cup for topping. Press the remaining amount into a greased 13 x 9 x 2 inch pan. Spread the 1/2 cup of  Wild Blueberry & Raspberry Champagne Jam over crust.

Filling: Mix cream cheese, sugar, flour, vanilla, eggs and Wild Blueberry & Raspberry Champagne Jam until blended. Spread over the crust and then sprinkle the reserve cake mix on top and bake 30-40 minutes at 350 degrees. Makes 24-30 squares.

Muffins That Taste Like Jelly Doughnuts

1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil
3/4 cup white sugar (first amount)
1 egg
3/4 cup milk
80 ml Wild Blueberry & Lemon Jam
1/2 cup melted butter
3/4 cup white sugar (second amount)
1 tsp. cinnamon

In a bowl combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl combine thoroughly oil, sugar, egg and milk. Add liquid ingredients to dry and stir only to combine. Fill prepared muffin tins 1/2 full of batter and put 1 teaspoon Wild Blueberry & Lemon Jam on top, top with the rest of the batter. Bake at 350 degrees for 20-25 minutes. Take muffins out of pan while still hot, dip in melted butter, then the sugar/cinnamon mixture. Makes 16 muffins.

Chocolate Raspberry Bars

1/2 cup (1 stick) butter or margarine
2 squares (2 oz.) unsweetened chocolate
2 eggs
1 cup sugar
1 tsp vanilla
1 cup sifted all-purpose flour
1/2 tsp baking powder
1/8 teas. salt
1/4 cup Raspberries & Champagne Jam
1/2 cup toasted coconut

Melt butter and chocolate over very low heat; cool slightly. Beat eggs until thick and foamy; gradually beat in sugar. Stir in butter-chocolate mixture and vanilla. Sift flour, baking powder and salt onto wax paper; stir into egg mixture. Turn into a greased 9-inch square baking pan. Bake at 350 degrees for 25 minutes or until a cake tester inserted in center comes out clean. Cool in pan on wire rack. Spread top with jam and sprinkle with coconut while still warm. Cut into 24 (2 x 1.25-inch) bars when cool.