Type what you have

Ingredients

• ✓ strawberry jam
• greek yogurt
• rolled oat
• chia seed

Instructions

1. 1 Stir together yogurt, oats, jam, and chia seeds in a jar or container. Cover and refrigerate, 8 hours to overnight.

By sweettooth

Ingredients

• ✓ strawberry jam
• pork sausage
• canola oil
• vegetable oil
• muenster cheese
• mini waffle

Instructions

1. 1 Using the palms of your hands, take a dollop of the sausage and begin forming 8 small patties, about the size of silver dollars.
2. 2 Heat the oil in a frying pan over medium-high heat, and fry each patty until they are cooked through, about 4 minutes on each side.
3. 3 Cut each cheese slice into fourths and place two on each patty.
4. 4 Toast your waffles, then spread jam on one side. Cut them into fourths if you're using full-size waffles. Place a sausage patty with cheese on a prepared waffle, and top with another piece of waffle. Continue until you have eight mini sandwiches.
5. 5 Use toothpicks to hold each waffle bite together for serving.

By JimmyDean

Ingredients

• ✓ strawberry jam
• puff pastry
• egg
• water
• chocolate-hazelnut spread
• cinnamon sugar

Instructions

1. 1 Preheat air fryer to 300 degrees F (150 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface into a large square, about 12 inches. Cut into 4 equal squares, and then cut each square in half diagonally, making 8 triangles.
3. 3 Position the triangle so the wide end is facing you, and the point is away from you. Dip your finger tip in some water, and moisten the edges of each triangle. Whisk the egg and tablespoon of water in a small bowl, and set aside.
4. 4 Add about 1 teaspoon Nutella to the center, and top with about 1/2 teaspoon strawberry jam. Starting on the wide end, roll up dough over the filling toward the point, pinching in the dough, so the filling doesn't ooze out, and shaping the ends into a crescent shape. Brush each crescent with egg wash and sprinkle with cinnamon sugar.
5. 5 Line your air fryer basket with a parchment liner or spray with cooking spray. Place the croissants into your air fryer basket, seam side down, so they're not touching.
6. 6 Cook in the air fryer until golden brown,11 to 14 minutes. Your cooking time may vary depending on the size and brand of your air fryer.
7. 7 Transfer to a wire rack and cool for 5 minutes. Serve warm.

By lutzflcat

Ingredients

• ✓ strawberry jam
• rolled oat
• banana
• cinnamon
• salt
• water
• greek yogurt
• peanut butter

Instructions

1. 1 Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.
2. 2 Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.

By TableTennis

Ingredients

• ✓ strawberry jam
• egg
• milk
• vanilla extract
• sugar
• all-purpose flour
• baking powder
• salt
• canola oil
• white bread
• confectioners sugar

Instructions

1. 1 In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. 3 Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
4. 4 Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.

By anmlnrs

Ingredients

• ✓ strawberry jam
• oat
• all-purpose flour
• baking soda
• sugar
• salt
• skim milk
• egg
• peanut butter
• butter
• cooking spray

Instructions

1. 1 Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
2. 2 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.

By DeepFriedEgg

Ingredients

• ✓ strawberry jam
• vegetable shortening
• all-purpose flour
• sugar
• salt
• water
• powdered sugar
• almond milk
• red food coloring

Instructions

1. 1 Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
2. 2 Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
3. 3 Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
4. 4 Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
7. 7 Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
8. 8 Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
9. 9 Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

By Leslie Lopez

Ingredients

• ✓ strawberry jam
• all-purpose flour
• salt
• cream of tartar
• baking soda
• buttermilk
• white sugar
• butter
• vanilla extract
• lemon juice
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
3. 3 Stir strawberry jam and buttermilk together; set aside.
4. 4 Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
5. 5 Divide batter evenly between the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

By skuehne

Ingredients

• ✓ strawberry jam
• nutmeg
• allspice
• pumpkin pie spice
• ginger
• brown sugar
• baking soda
• baking powder
• buckwheat flour
• wheat bran
• whole wheat flour
• bran flakes cereal
• vanilla extract
• egg
• yogurt
• milk
• applesauce
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
2. 2 In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
3. 3 In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
4. 4 Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.

By Robert

Ingredients

• ✓ strawberry jam
• all-purpose flour
• milk
• egg
• white sugar
• salt
• butter
• vegetable oil
• strawberry
• yogurt
• honey
• cinnamon sugar
• whipped cream

Instructions

1. 1 Combine flour, milk, eggs, sugar, and salt in a large bowl. Beat with an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in melted butter until incorporated.
2. 2 Heat oil in a heavy skillet over medium heat. Pour a large ladleful of batter into the middle of the skillet; swirl around the skillet to coat the bottom. Cook until the bottom of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
3. 3 Lay crepes flat and top with strawberries, yogurt, jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

By daniellev14

Ingredients

• ✓ strawberry jam
• lychee
• blueberry
• toothpick

Instructions

1. 1 Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

By JuliettevanSon

Ingredients

• ✓ strawberry jam
• vanilla pudding mix
• strawberry
• sugar

Instructions

1. 1 Prepare vanilla pudding according to package directions, except do not chill.
2. 2 In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
3. 3 In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

By Jacqui

Ingredients

• ✓ strawberry jam
• pie crust
• confectioners' sugar
• milk
• vanilla extract
• water
• decorating sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Unroll pie crusts, place on a lightly floured work surface, and roll slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles.
3. 3 Place about 1 tablespoon strawberry jam in the center of 8 squares. Spread jam out to within 1/4-inch of the edge. Top each with another pastry square and use a fork to crimp together, sealing in jam. Use a knife to trim pastries, if desired. Transfer filled pastries to the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets.
5. 5 Whisk confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Add water, a few drops at a time, if needed. Spread cooled tarts with frosting and sprinkle with colored sugar.
6. 6 Serve and enjoy.

By kellweeeeezy

Ingredients

• ✓ strawberry jam
• strawberry
• white sugar
• milk
• vanilla pudding mix
• whipped topping
• angel food cake
• blueberry

Instructions

1. 1 Toss together strawberries and sugar in a medium bowl; refrigerate for 30 minutes.
2. 2 Beat together milk and pudding mix in a large bowl with a whisk for about 2 minutes; fold in whipped topping until incorporated.
3. 3 Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto the cut side of 1 layer, putting it together with one of the remaining layers; cut into 2-inch pieces. Spread jam onto remaining layer and also cut into 2-inch pieces; sandwich pieces together.
4. 4 Layer about 1/2 of the sandwiched cake pieces into the bottom of a trifle bowl; top with a layer of about 1/2 of the strawberries. Spread a layer of pudding mixture atop strawberries. Repeat layering. Top with blueberries.
5. 5 Cover the bowl with plastic wrap and refrigerate for 4 hours.

By auntie

Ingredients

• ✓ strawberry jam
• cooking spray
• butter cake mix
• egg
• milk
• butter
• powdered sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
4. 4 Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
5. 5 Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
6. 6 Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
7. 7 Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

By Yoly

Ingredients

• ✓ strawberry jam
• semisweet chocolate
• butter
• graham cracker pie crust
• cream cheese
• sour cream
• white sugar
• vanilla bean paste
• strawberry

Instructions

1. 1 Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Microwave on 30% power for 2 ½ minutes, stirring occasionally, until melted. Spread chocolate mixture over bottom and up sides of pie crust; place crust in the freezer.
2. 2 Beat cream cheese in a large bowl using an electric mixer until smooth; beat in sour cream, sugar, and vanilla bean paste. Pour cream cheese filling into chilled crust.
3. 3 Combine strawberries and jam in a bowl; spread over cream cheese filling.
4. 4 Combine remaining 1 ounce chocolate and remaining 1 tablespoon butter in a microwave-safe bowl. Microwave on 30% power, about 1 minute, until melted. Drizzle chocolate mixture over pie with a spoon. Refrigerate before serving, about 30 minutes.

By Erica Brown

Ingredients

• ✓ strawberry jam
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
3. 3 Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
4. 4 Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
5. 5 Bake cookies in the preheated oven until edges are golden, 8 to 10 minutes.
6. 6 Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

By Mari

Ingredients

• ✓ strawberry jam
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• flour
• vanilla
• sour cream
• egg

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan. Bake for 10 minutes.
2. 2 Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
3. 3 Bake until center is almost set, about 40 minutes. Cool completely. Refrigerate at least 4 hours or overnight.
4. 4 Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

By Philadelphia

Ingredients

• ✓ strawberry jam
• pie crust
• rhubarb
• strawberry
• egg
• white sugar
• milk
• all-purpose flour
• nutmeg
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
2. 2 Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
3. 3 Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
4. 4 Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
5. 5 Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ strawberry jam
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• strawberry
• white sugar
• cornstarch
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
3. 3 Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
4. 4 Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
5. 5 Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

By Kim

Ingredients

• ✓ strawberry jam
• heavy cream
• cream cheese
• milk
• confectioners' sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• shortening
• buttermilk
• egg yolk
• toothpick
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat heavy cream in a bowl with an electric mixer until stiff peaks form; set aside.
3. 3 Beat cream cheese, milk, 1 ½ teaspoons strawberry jam, and confectioners' sugar in a separate bowl; fold in whipped cream. Cover the bowl; refrigerate until ready to serve.
4. 4 Whisk flour, white sugar, baking powder, and salt together in a bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs.
5. 5 Beat buttermilk and egg yolk together in a separate bowl; stir into flour mixture until just mixed.
6. 6 Turn dough out onto a lightly floured surface; knead 5 to 6 turns. Pat or roll dough into a ½-inch thick round. Cut 1-inch biscuits using a biscuit cutter; place on a baking sheet.
7. 7 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool for 10 minutes; transfer to a wire rack to cool completely.
8. 8 Halve biscuits. Skewer 1 biscuit bottom, 1 strawberry slice, and 1 biscuit top onto each toothpick.
9. 9 Stir remaining 1 tablespoon strawberry jam into cream cheese dip; serve with shortcake skewers.

By geranium

Ingredients

• ✓ strawberry jam
• white cake mix
• water
• egg
• vegetable oil
• white chocolate
• butter
• heavy cream
• vanilla extract
• confectioners' sugar
• heavy cream
• cheesecake-flavored pudding mix
• blackberry jam
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
4. 4 To make the buttercream: Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
5. 5 To make the filling: Place a bowl, beaters, and 1 quart of cream in the freezer for 20 minutes.
6. 6 Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
7. 7 Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

By Robo-Bo

Ingredients

• ✓ strawberry jam
• butter
• cream cheese
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.

By Frugal Dusky

Ingredients

• ✓ strawberry jam
• all-purpose flour
• sugar
• butter
• chipotle pepper
• lemon curd

Instructions

1. 1 Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. 2 Preheat an air fryer to 350 degrees F (190 degrees C).
3. 3 Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch-wide "fries" about 3- to 4-inch long. Sprinkle with additional sugar.
4. 4 Arrange fries in a single layer in the air fryer basket. Cook until lightly browned, 3 to 4 minutes. Let cool in the basket until firm enough to transfer to a wire rack to cool completely. Repeat with remaining dough.
5. 5 To make strawberry "ketchup," press jam through a fine mesh sieve using the back of a spoon. Stir in ground chipotle. Whip the lemon curd to make it a dippable consistency for the "mustard."
6. 6 Serve sugar cookie fries with the strawberry ketchup and lemon curd mustard.

By Allrecipes

Ingredients

• ✓ strawberry jam
• peanut butter
• raisin
• apple
• peanut
• whole-grain bread

Instructions

1. 1 Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. Spread jam over the remaining slice of bread, and place on top of fruit and nuts to make a sandwich.

By Sydny

Ingredients

• ✓ strawberry jam
• cooking spray
• cream cheese
• sugar
• egg
• vanilla extract
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.
2. 2 Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.
3. 3 Bake in the preheated oven until set, about 30 minutes.
4. 4 Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ strawberry jam
• butter
• cream cheese
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Beat butter and cream cheese in a bowl with an electric mixer until light and fluffy. Add flour gradually, beating well after each addition.
3. 3 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into the center of each circle. Fold the opposite edges together, slightly overlapping. Place 2 inches apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes. Remove to wire rack to cool completely, then sprinkle with confectioners' sugar.

By Karen Wood

Ingredients

• ✓ strawberry jam
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• green decorator sugar

Instructions

1. 1 In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Divide dough in half and wrap in plastic. Refrigerate dough for three hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line them with parchment paper.
3. 3 On a floured surface, roll out half of the dough to 1/8 inch thickness. Cut dough into star shapes using a 3- to 4-inch star cookie cutter. Using a 1- to 2-inch star cookie cutter, cut a star into the center of half of the big stars. Place the full stars on one cookie sheet and the "tops"--the cookies with the center cutouts--on another. Sprinkle colored sugar on the star tops, if desired.
4. 4 Bake in preheated oven until edges are golden brown, 6 to 8 minutes. Allow cookies to cool completely. (You can re-roll the mini stars cut out of the centers, or bake them separately for about 5 minutes.) Repeat with remaining cookie dough.
5. 5 After cookies cool completely, spread 1 teaspoon of preserves in the center of each full star cookie. Place a cut-out cookie on top of the layer of preserves. Pack cookies between waxed paper in a covered tin to preserve freshness.

By kathy

Ingredients

• ✓ strawberry jam
• all-purpose flour
• powdered sugar
• nut
• salt
• butter
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, powdered sugar, nuts, and salt for base in a large bowl. Add butter and cut in with a pastry blender until mixture resembles cornmeal.
3. 3 Transfer mixture to a 12x18-inch baking sheet and flatten with the palm of your hand into an even layer. You do not need to butter the pan; the dough has enough butter in it so it will not stick.
4. 4 Bake in the preheated oven for 20 minutes. Remove from the oven and let cool for 15 minutes. Leave oven on.
5. 5 Meanwhile, combine 1 cup flour and sugar for topping in a bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs; you do not want big clumps of butter.
6. 6 Spread jam over the cooled base layer, then sprinkle on the topping mixture. Return to the oven and bake until topping is golden brown, 10 to 15 minutes.
7. 7 Let cool for 15 minutes before cutting into 24 bars.

By Anibas

Ingredients

• ✓ strawberry jam
• cake flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 2 Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
4. 4 Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
5. 5 Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

By BARB MAXWELL