Type what you have

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
• 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
• 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
• 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
• 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
• oatnut bread
• cream cheese
• egg
• milk
• almond extract
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Spread softened cream cheese on four slices of bread. Spread raspberry jam on the remaining 4 slices of bread.
3. 3 Press the cream cheese and jam slices together forming sandwiches.
4. 4 Beat eggs, milk, and almond extract together in a medium, shallow bowl.
5. 5 Melt butter in a large, heavy skillet over medium-high heat. Dip sandwiches in egg mixture to coat evenly.
6. 6 Place sandwiches in the skillet, and cook on both sides until golden brown, about 2 to 4 minutes per side.
7. 7 Enjoy!

By ELISAW

Ingredients

• ✓ raspberry jam
• cooking spray
• all-purpose flour
• sugar
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square cake pan with cooking spray.
2. 2 Beat flour, sugar, butter, and egg in a large bowl with an electric mixer until mixture resembles coarse crumbs. Set aside 2 cups crumb mixture; firmly press remaining mixture into bottom of the prepared pan.
3. 3 Spread jam over crumb mixture to within ½-inch from edges; sprinkle reserved 2 cups crumb mixture over top.
4. 4 Bake in the preheated oven until light golden brown, 40 to 50 minutes. Cool completely before cutting into 25 squares.

By danseurchef

Ingredients

• ✓ raspberry jam
• all-purpose flour
• rolled oat
• brown sugar
• baking soda
• salt
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan; line with greased foil.
2. 2 Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.
3. 3 Press 2 cups oat mixture into the bottom of the prepared pan.
4. 4 Spread jam to within 1/4 inch of the edge.
5. 5 Sprinkle remaining crumb mixture on top; press down lightly into jam.
6. 6 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
7. 7 Allow to cool before cutting into bars.

By MARBALET

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• almond extract
• all-purpose flour
• confectioners sugar
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
4. 4 Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
5. 5 Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
6. 6 Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
7. 7 Enjoy!

By Dee

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
3. 3 Form into 1-inch balls, dip into beaten egg white then into chopped nuts. Place on a greased cookie sheet, make a deep indentation in the center of each cookie.
4. 4 Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
5. 5 Fill center of each hot cookie with raspberry jam.

By Carol

Ingredients

• ✓ raspberry jam
• gluten-free pancake mix
• butter
• white sugar
• milk
• almond extract
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
3. 3 Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
5. 5 Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.

By Melissa R

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• white chocolate
• vegetable shortening

Instructions

1. 1 Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.
4. 4 Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5. 5 Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.
6. 6 Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.

By Sharon

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• brown sugar
• all-purpose flour
• baking powder
• salt
• rolled oat
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
3. 3 Spread jam over mixture.
4. 4 Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
5. 5 Bake in preheated oven for 30 minutes.

By Stacey Biller

Ingredients

• ✓ raspberry jam
• butter
• vegetable shortening
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
3. 3 Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
4. 4 Bake in the preheated oven until very lightly browned, 10 to 12 minutes.

By Becca Crumrine

Ingredients

• ✓ raspberry jam
• all-purpose flour
• baking soda
• salt
• butter
• peanut butter
• white sugar
• brown sugar
• vanilla extract
• egg

Instructions

1. 1 Sift flour, baking soda, and salt together in a bowl.
2. 2 Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of the bowl with a rubber spatula. Add egg to peanut butter mixture and beat on medium speed until blended. Scrape side of the bowl down again.
3. 3 Beat flour mixture into peanut butter mixture on low speed until just blended. Scrape the bowl and mix a few more seconds.
4. 4 Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls on the paper.
6. 6 Bake cookies in the preheated oven until partially cooked, about 11 minutes.
7. 7 Place raspberry jam in a bowl and stir until syrupy.
8. 8 Make an indentation with a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack. Fill each indentation with about 1 teaspoon jam.
9. 9 Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

By Grace Gutberlet

Ingredients

• ✓ raspberry jam
• all-purpose flour
• white sugar
• yeast
• salt
• butter
• milk
• egg
• lemon
• egg yolk
• water
• confectioners' sugar

Instructions

1. 1 Whisk together 4 cups flour, white sugar, yeast, and salt in a large bowl until well combined; set aside.
2. 2 Melt butter in a medium saucepan over low heat. Pour in milk and heat until warm, about 110 degrees F (43 degrees C).
3. 3 Place beaten eggs in a medium bowl. Gradually whisk in about 1/3 of the butter-milk mixture, then return egg mixture back into remaining butter-milk mixture in the saucepan. Stir in lemon zest. Pour mixture into flour mixture; stir until thoroughly combined.
4. 4 Mix in remaining 2 cups flour to make a soft dough; turn dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn dough to coat with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and allow to rest for 10 more minutes.
5. 5 Divide dough in half and roll each half into a round ball. Roll out a ball on a floured surface into a 12-inch circle. Place a drinking glass face down into the center of the circle to prevent cutting dough too far into the center. Use a knife to cut dough into quarters, from the edge of the dough circle to the rim of the glass. Cut each quarter into 5 narrow wedge-shaped strips, leaving the center of dough uncut. Remove the drinking glass. There will be 20 narrow wedge-shaped strips surrounding the uncut center of dough.
6. 6 Pick up 2 adjacent strips and twist them together about 4 times; pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of the circle, where the drinking glass was.
7. 7 Pick up 2 more adjacent strips; twist and pinch them as before and coil them into a rough round. Arrange a new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos and coiling and arranging them into 8 more petals around the center rosette. The finished bread will have 9 petals surrounding the center round. Repeat steps with remaining dough ball to make 2 breads.
8. 8 Grease a baking sheet or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed. Cover with a clean kitchen towel and place in a warm spot to rise until almost doubled, 30 to 45 minutes.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl until well mixed and brush over both breads.
10. 10 Bake in the preheated oven until breads are golden brown, about 25 minutes. Allow to cool.
11. 11 Use your fingers to gently deepen the indentations in the center of each petal, filling each with about 1/2 to 1 teaspoon raspberry jam.
12. 12 Mix together confectioners' sugar and lemon juice in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.

By Sarah-May

Ingredients

• ✓ raspberry jam
• all-purpose flour
• confectioners' sugar
• butter
• white sugar
• butter
• egg
• rice flour
• red food coloring
• confectioners' sugar
• butter
• milk
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
2. 2 Whisk all-purpose flour and 2 tablespoons confectioners' sugar together in a bowl; cut in ½ cup butter using 2 knives or pastry blender until mixture resembles fine crumbs. Evenly pat base mixture into the prepared pan.
3. 3 Bake in the preheated oven for 20 minutes. Cool on a wire rack, about 15 minutes. Evenly top base with raspberry jam.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Beat white sugar and ½ cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat in rice flour until well combined; stir in food coloring until filling batter reaches desired shade of red. Evenly spread filling over jam layer.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
7. 7 Beat 2 cups confectioners' sugar and ⅓ cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Evenly spread icing over cooled bars.
8. 8 Lift squares out of pan by holding edges of parchment paper; transfer to a cutting board. Slice into 1-inch squares with a very sharp knife.

By RedApple

Ingredients

• ✓ raspberry jam
• all-purpose flour
• salt
• shortening
• egg
• water
• lemon juice
• semisweet chocolate
• butter
• sugar
• vanilla extract
• egg
• raspberry
• mint
• whipped topping

Instructions

1. 1 To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.
2. 2 Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.
3. 3 Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.
4. 4 To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.
5. 5 Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.
6. 6 Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.

By SillyBarista

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
• 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