Type what you have

Ingredients

• ✓ raspberry preserves
• horseradish mustard
• bread
• chicken breast
• bacon
• havarti cheese
• romaine lettuce

Instructions

1. 1 Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
2. 2 Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
3. 3 Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
4. 4 When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

By Rebekah Rose Hills

Ingredients

• ✓ raspberry preserves
• camembert cheese
• egg
• bread crumb
• sesame seed
• vegetable oil

Instructions

1. 1 Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
2. 2 Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
3. 3 In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
4. 4 Melt raspberry preserves for dipping sauce.

By Jennifer Romasco

Ingredients

• ✓ raspberry preserves
• picante sauce
• cream cheese

Instructions

1. 1 In a medium bowl, mix together raspberry preserves and picante sauce.
2. 2 Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.

By Walker

Ingredients

• ✓ raspberry preserves
• phyllo tart cup
• brie cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange phyllo cups on the prepared baking sheet. Place 1 piece Brie cheese into each phyllo cup. Top each Brie piece with about 1/2 teaspoon raspberry preserves.
3. 3 Bake in the preheated oven until Brie is melted, about 7 minutes.

By EHS

Ingredients

• ✓ raspberry preserves
• graham cracker
• creme de menthe thins
• marshmallow

Instructions

1. 1 Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
2. 2 Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.

By Chef Mo

Ingredients

• ✓ raspberry preserves
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
3. 3 Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
4. 4 Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.

By dandk1997

Ingredients

• ✓ raspberry preserves
• butter
• sugar
• egg
• all-purpose flour
• salt
• confectioners' sugar
• almond extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
3. 3 Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.

By Sharyn

Ingredients

• ✓ raspberry preserves
• all-purpose flour
• sugar
• baking powder
• salt
• cinnamon
• shortening
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the shortening until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry preserves over the crust then sprinkle with the remaining crumb mixture.
3. 3 Bake for about 35 to 40 minutes in the preheated oven, until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!

By Mary Yamasaki

Ingredients

• ✓ raspberry preserves
• all-purpose flour
• butter
• powdered sugar
• egg
• white sugar
• rice vinegar
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until lightly golden, about 12 minutes.
4. 4 Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
5. 5 Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.

By bucksswimmer

Ingredients

• ✓ raspberry preserves
• water
• milk
• rolled oat
• maple syrup
• cinnamon
• salt
• peanut butter

Instructions

1. 1 Combine water and milk in a saucepan and bring to a boil. Add oats and reduce heat to medium. Add maple syrup, cinnamon, and salt. Stir to mix well. Cook, stirring frequently, until oatmeal is softened to your preference, about 5 minutes.
2. 2 Place 1 tablespoon peanut butter in the bottom of a serving bowl. Pour cooked oatmeal in; top with remaining peanut butter and raspberry preserves.

By TTV78

Ingredients

• ✓ raspberry preserves
• olive oil
• balsamic vinegar
• sesame oil
• salt
• onion powder
• black pepper
• cayenne pepper
• mustard

Instructions

1. 1 Whisk olive oil, balsamic vinegar, sesame oil, raspberry preserves, salt, onion powder, black pepper, cayenne pepper, and dry mustard in a bowl until thick and smooth.
2. 2 Cover bowl with plastic wrap; refrigerate at least 1 hour.

By Chris Reynolds

Ingredients

• ✓ raspberry preserves
• butter
• all-purpose flour
• white sugar
• brown sugar
• egg
• baking powder
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. 2 Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
3. 3 Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
4. 4 Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

By Krissyp

Ingredients

• ✓ raspberry preserves
• all-purpose flour
• sugar
• baking powder
• eggnog
• butter
• egg
• raspberry
• whipped cream

Instructions

1. 1 Heat a Belgian waffle iron.
2. 2 Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
3. 3 Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
4. 4 Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
5. 5 To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

By michelle o'c

Ingredients

• ✓ raspberry preserves
• butter
• white sugar
• brown sugar
• all-purpose flour
• raspberry baking chip
• salt
• lemon curd
• raspberry liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
3. 3 Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
4. 4 Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
5. 5 While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
6. 6 Cut bars into 9 pieces and drizzle with raspberry sauce.

By Bibi

Ingredients

• ✓ raspberry preserves
• all-purpose flour
• cocoa powder
• baking powder
• white sugar
• milk
• vegetable oil
• egg
• vanilla extract
• powdered sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
4. 4 Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
5. 5 Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

By Juliebug108

Ingredients

• ✓ raspberry preserves
• cheddar cheese
• mayonnaise
• green onion
• cayenne pepper
• garlic salt
• wheat cracker

Instructions

1. 1 Combine Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt in a medium bowl until well blended. Generously coat a ring shaped gelatin mold with cooking spray; spoon cheese mixture into mold, cover, and chill to set for 2 to 3 hours.
2. 2 Unmold cheese ring onto a serving plate; pour raspberry preserves into center. Arrange crackers around ring.

By WILDLIND

Ingredients

• ✓ raspberry preserves
• heavy cream
• milk
• white sugar
• salt
• raspberry
• lemon zest

Instructions

1. 1 Whisk cream, milk, sugar, and salt together in a large bowl until well combined.
2. 2 Combine raspberry preserves, fresh raspberries, and lemon zest in a small bowl, breaking up preserves; add to cream mixture, whisking until nicely blended and no clumps remain. Chill in the refrigerator for at least 30 minutes.
3. 3 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions until soft ice cream consistency, 25 to 30 minutes. Enjoy immediately, or transfer to an airtight container and freeze until firm, about 4 hours.

By Pink7ice

Ingredients

• ✓ raspberry preserves
• butter
• sugar
• all-purpose flour
• maraschino cherry
• confectioners sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

By Marcie

Ingredients

• ✓ raspberry preserves
• pie crust
• cream cheese
• white sugar
• vanilla extract
• peach
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth.
3. 3 Spread onto bottom of baked pie shell. Chill several hours or overnight.
4. 4 Before serving, top cream cheese layer with drained peach slices.
5. 5 Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

By CORWYNN DARKHOLME

Ingredients

• ✓ raspberry preserves
• cake flour
• baking powder
• salt
• walnut
• heavy cream
• white sugar
• egg
• vanilla extract
• cream cheese
• sugar
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
2. 2 In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
3. 3 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
4. 4 To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
5. 5 To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

By Tom Parker

Ingredients

• ✓ raspberry preserves
• butter
• brown sugar
• rolled oat
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
2. 2 In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

By CORWYNN DARKHOLME

Ingredients

• ✓ raspberry preserves
• cooking spray
• all-purpose flour
• brown sugar
• oat
• coconut
• walnut
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
2. 2 Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
3. 3 Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
4. 4 Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.

By Brandie

Ingredients

• ✓ raspberry preserves
• banana
• pineapple preserves
• blueberry
• blueberry preserves
• raspberry
• vanilla extract
• egg
• white sugar
• kosher salt
• heavy cream
• milk
• cooking spray
• salt
• all-purpose flour
• cream cheese
• butter

Instructions

1. 1 Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
2. 2 Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.
4. 4 While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.
5. 5 Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.
6. 6 Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.
7. 7 Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
8. 8 Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.

By Bibi

Ingredients

• ✓ raspberry preserves
• ketchup
• honey
• dill pickle juice
• red wine vinegar
• brown sugar
• spicy mustard
• red pepper flake
• onion flakes
• garlic powder
• black pepper
• hot pepper sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, raspberry preserves, honey, pickle juice, vinegar, brown sugar, mustard, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat.
3. 3 Bring to a boil, stirring constantly. Reduce heat to low; stir in hot sauce and simmer for about 1 hour.

By A Keskitalo

Ingredients

• ✓ raspberry preserves
• butter
• cream cheese
• vanilla extract
• salt
• all-purpose flour
• white sugar
• walnut
• apricot
• brown sugar
• cinnamon
• milk

Instructions

1. 1 Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
2. 2 Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. 3 Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
5. 5 Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
6. 6 Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
7. 7 Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.

By MARBALET

Ingredients

• ✓ raspberry preserves
• all-purpose flour
• white sugar
• butter
• sour cream
• egg
• almond extract
• baking soda
• baking powder
• salt
• cream cheese
• white sugar
• egg
• almond

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. 2 Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.
3. 3 Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth.
4. 4 Pour into the prepared pan. Spread over the bottom and 2 inches up the sides.
5. 5 Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth.
6. 6 Pour over batter in the pan and spread evenly. Carefully spread preserves over top.
7. 7 Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.
8. 8 Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.
9. 9 Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour.

By springfield70

Ingredients

• ✓ raspberry preserves
• ✓ raspberry preserves
• powdered sugar
• butter
• cream cheese
• raspberry
• milk
• vanilla
• egg
• granulated sugar
• butter
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour
• baking cup

Instructions

1. 1 Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
2. 2 Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
3. 3 Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. 4 Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
5. 5 Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
6. 6 Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

By Reynolds KitchensR