Type what you have

Ingredients

• ✓ raspberry jam
• vegetable broth
• raspberry
• red wine vinegar
• lamb leg
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ raspberry jam
• raspberry vinaigrette
• rosemary
• chicken thigh
• chicken drumstick
• raspberry vinaigrette
• lime juice
• soy sauce
• garlic powder

Instructions

1. 1 Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
2. 2 Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
3. 3 Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
4. 4 Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

By Natasha7

Ingredients

• ✓ raspberry jam
• habanero pepper
• black pepper
• monosodium glutamate
• paprika
• cumin
• beef short rib
• cola
• apple cider
• worcestershire sauce
• brown sugar
• canola oil
• onion
• garlic
• water
• cornstarch

Instructions

1. 1 Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
2. 2 Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
3. 3 Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
4. 4 Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
5. 5 Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
6. 6 Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

By Shyla Lane

Ingredients

• ✓ raspberry jam
• thyme
• sage
• salt
• pepper
• pork loin chop
• butter
• olive oil
• orange juice
• white wine vinegar
• thyme

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
3. 3 Melt butter and olive oil in a nonstick skillet. Cook pork chops in hot butter-oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.
4. 4 Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until sauce is reduced to desired consistency, 2 to 3 minutes. Sauce will thicken as it cools.
5. 5 Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.

By Robin Seidel

Ingredients

• ✓ raspberry jam
• almond filling
• egg
• margarine
• sugar
• all-purpose flour
• baking powder
• green food coloring
• red food coloring
• apricot preserves
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
2. 2 Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
3. 3 Combine flour and baking powder in a bowl. Stir into almond mixture.
4. 4 Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
5. 5 Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
7. 7 Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
8. 8 Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
9. 9 Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

By nella marley

Ingredients

• ✓ raspberry jam
• olive oil
• rice vinegar

Instructions

1. 1 Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

By LINDAJ6724

Ingredients

• ✓ raspberry jam
• vanilla yogurt
• milk

Instructions

1. 1 Blend vanilla yogurt, milk, and raspberry jam in a blender until smooth, about 1 minute.

By Becky Justnes

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• egg yolk
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks. Gradually mix in the flour to form a dough. With lightly floured hands, press half of the dough into the bottom of the prepared pan. Spread evenly with raspberry jam. Flatten pieces of the remaining dough and place them over the raspberry layer to cover the top.
3. 3 Bake for 30 minutes in the preheated oven, until lightly golden. Cool slightly before cutting into bars.

By Debbie

Ingredients

• ✓ raspberry jam
• yellow cake mix
• oat
• margarine
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
2. 2 In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of oats mixture evenly into the bottom of the prepared pan. In a separate bowl, mix jam with water, and spread over oat mixture in the pan. Sprinkle remaining oat mixture evenly over top.
3. 3 Bake in the preheated oven for 18 to 23 minutes, or until top is lightly browned. Cool before cutting into bars.

By Megan

Ingredients

• ✓ raspberry jam
• puff pastry
• brie cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; lightly coat with cooking spray.
2. 2 Lay puff pastry on the prepared baking sheet; center Brie wheel on pastry sheet. Evenly spread jam over top of Brie; sprinkle walnuts on top jam. Fold puff pastry over top of Brie; seal completely.
3. 3 Bake in the preheated oven until pastry is golden brown, about 20 minutes.

By LauraKKH

Ingredients

• ✓ raspberry jam
• cream cheese
• butter
• confectioners' sugar
• raspberry extract

Instructions

1. 1 Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

By Minnetonka Mom

Ingredients

• ✓ raspberry jam
• raspberry vinegar
• vegetable oil
• spinach
• walnut
• strawberry
• kiwi

Instructions

1. 1 Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
2. 2 Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

By Amy F

Ingredients

• ✓ raspberry jam
• coconut
• walnut
• sugar cookie dough
• confectioners' sugar
• water
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
2. 2 Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
3. 3 Combine raspberry jam, coconut, and walnuts together in a bowl.
4. 4 Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
6. 6 Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
7. 7 Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
8. 8 Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

By IIJUAN12

Ingredients

• ✓ raspberry jam
• puff pastry
• chocolate hazelnut spread
• egg
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

By allison125

Ingredients

• ✓ raspberry jam
• cream cheese
• white sugar
• egg
• vanilla extract
• whipped topping
• graham cracker crust

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
3. 3 Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
4. 4 For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

By Dean Lawson

Ingredients

• ✓ raspberry jam
• butter
• brown sugar
• egg yolk
• all-purpose flour
• egg white
• walnut

Instructions

1. 1 In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

By GR8PINKLADY

Ingredients

• ✓ raspberry jam
• pastry
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• almond extract
• confectioners' sugar

Instructions

1. 1 Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
2. 2 Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
3. 3 In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
4. 4 Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

By Karen

Ingredients

• ✓ raspberry jam
• butter
• brown sugar
• egg
• vanilla extract
• salt
• all-purpose flour
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
3. 3 Beat egg whites, slightly.
4. 4 Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
5. 5 Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.

By Mona

Ingredients

• ✓ raspberry jam
• cranberry
• prune
• water
• white sugar
• apple cider vinegar
• salt
• cinnamon stick

Instructions

1. 1 Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.

By Swest

Ingredients

• ✓ raspberry jam
• white chocolate
• butter
• all-purpose flour
• sugar
• egg
• vanilla extract
• salt
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
3. 3 Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
4. 4 Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

By McLaughA

Ingredients

• ✓ raspberry jam
• egg
• butter
• white sugar
• vanilla extract
• dark rum
• all-purpose flour
• baking powder
• walnut
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
2. 2 Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
3. 3 In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
4. 4 In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

By Carol

Ingredients

• ✓ raspberry jam
• brie cheese
• phyllo dough
• butter
• honey
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice the brie into squares about ½ inch thick and 1 to 1 ½ inches wide.
3. 3 Roll out 1 sheet of phyllo dough vertically on a large work surface. Brush the bottom half of the dough with melted butter, then fold the top half over onto itself.
4. 4 Place 1 piece of cheese in the bottom center of the dough, about 2 inches from the edges. Spoon about 2 teaspoons raspberry jam onto the cheese. Brush melted butter around the rest of the dough.
5. 5 Fold in the bottom 2 inches of dough over the cheese, then fold in both sides. Brush more butter onto the remaining dough, then carefully roll the filling upwards until it is wrapped fully. Brush more butter on top and set into the air fryer tray. Set air fryer to 375 degrees F (190 degrees C).
6. 6 Air fry in batches to avoid overcrowding until golden-brown, 4 to 5 minutes.
7. 7 Garnish with a thin drizzle of honey and a pinch of flakey salt. Serve immediately.

By Annie Campbell

Ingredients

• ✓ raspberry jam
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• milk
• vanilla extract
• semisweet chocolate chip
• butter

Instructions

1. 1 Sift the flour, baking powder, and salt together in a bowl; set aside.
2. 2 Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
3. 3 Gradually mix the flour mixture into the butter mixture.
4. 4 Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
5. 5 Working with half the dough at a time, roll out dough to about 1/8-inch thick.
6. 6 Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
7. 7 Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
8. 8 Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
9. 9 Preheat an oven to 400 degrees F (200 degrees C).
10. 10 Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
11. 11 Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
12. 12 Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
13. 13 Transfer cookies to a wire rack to cool completely.
14. 14 Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
15. 15 Spoon chocolate decoratively over half of each cookie.
16. 16 Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

By LoriLouise

Ingredients

• ✓ raspberry jam
• palm shortening
• coconut sugar
• egg
• vanilla extract
• coconut flour
• cacao powder
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
3. 3 Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
4. 4 Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
5. 5 Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
6. 6 Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
7. 7 Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

By Ange's Table

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• confectioners' sugar
• almond extract
• water
• candied cherry

Instructions

1. 1 Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
2. 2 On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
4. 4 Spread half of the cookies with jam, and top with remaining cookies.
5. 5 Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

By Marguerite

Ingredients

• ✓ raspberry jam
• confectioners' sugar
• evaporated milk
• vanilla extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
3. 3 Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
4. 4 Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.

By mmpbb

Ingredients

• ✓ raspberry jam
• egg white
• confectioners sugar
• almond flour
• salt
• sugar

Instructions

1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

Ingredients

• ✓ raspberry jam
• brown sugar
• worcestershire sauce
• tomato sauce
• malt vinegar
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

By Bernard Montgomerie

Ingredients

• ✓ raspberry jam
• all-purpose flour
• baking soda
• salt
• baking powder
• coconut
• margarine
• brown sugar
• sugar
• egg
• vanilla extract
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
3. 3 Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
4. 4 Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Martha Driedger

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• all-purpose flour
• baking powder
• vanilla sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
2. 2 Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.
3. 3 Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
4. 4 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By RoRo