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Results 81 - 90 of 169 for jam pie filling
Combine rhubarb and sugar in ... minutes. Add the pie filling and bring to a boil. ... stir until dissolved. Put in jars. Cover and refrigerate.
Cook 10 minutes, stirring often. Remove from heat. Add 2 (3 ounce) packages apricot Jello. Stir and mix well. Put in jars. Put wax on top ...
Mix together in large bowl ... 10 minutes. Add pie filling and orange rind. Bring to ... add orange jello and mix well. Pour into jars and seal.
Cook rhubarb in water until ... stirring constantly. Add pie filling and cook 6-8 minutes more. ... and seal. Store in refrigerator or freezer.
In a saucepan bring rhubarb and sugar to boil for 10 minutes. Remove from heat, add Jello and pie mix. Store in jar in refrigerator or freezer.
Mix and let stand 10 minutes, then cook it 10 minutes. Remove from heat. Add 2 packages of 3 ounce cherry Jello. Stir until dissolved. Put ...
Cook rhubarb in water until ... more minutes. Add pie filling and cook 6 to 8 ... heat and stir in Jello. Keep in the refrigerator or freezer.
88. KART WHEELS
1. Heat the oven to ... flattened ball. 4. Fill each indentation with about 2 tablespoons of pie filling. 5. Bake until the ... 20 to 25 minutes.
Mix flour, butter, sugar, baking ... inches deep in center. Fill with 2 tablespoons filling. Bake 20-25 minutes at 375 degrees. 6 large cookies.
90. KART-WHEELS
Heat oven to 375 degrees. ... Fold each indentation with about 2 tablespoons of pie filling. Bake until edges begin to brown, 20 to 25 minutes.
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