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Results 1 - 10 of 42 for raspberry filling
Butter and flour two 9" ... raspberries into sour cream. Spread half the filling between cake layers and the rest on top. Refrigerate until served.
In large bowl, combine first ... Place teaspoon of raspberry jam on each. Top with ... until edges are light brown. Immediately remove from pans.
Cream together shortening and sugars. ... 1 teaspoon of raspberry jam in the center of ... Allow to cool 10 minutes, transfer to cooling rack.
Flatten each roll into a 4-inch circle. Place a large teaspoon of jam in the center of each circle. Pull the edges of each roll up over the ...
Beat egg whites until frothy. Add sugar slowly and beat until stiff peaks form. Put in pastry bag and pipe into 4" nest shapes on cookie ...
Cream shortening and sugars until ... Place 1 tsp raspberry preserves on each cookie. Roll ... ungreased cookie sheet at 350 for 10 to 12 minutes.
Use 9 inch pan and double pie crust. Mix well in bowl, raspberries, sugar, and tapioca. Put into pie pan, put top on, and bake at 450 ...
Cream butter; add sugar gradually; ... teaspoonful of red raspberry jam on 1 cookie, place ... sandwich). Sift confectioners' sugar on top of cookies.
Heat oven to 375 degrees. Place melted butter in small bowl. In another small bowl, combine sugar and cinnamon; set aside. Stir jelly until ...
Heat oven to 325 degrees. Grease and flour 8" or 9" square baking pan. Melt butter in small saucepan over low heat. Remove from heat. Add 1 ...
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