Karla's Easter Sweet Rolls

Karla's Easter Sweet Rolls

2 Packages yeast

½ cup warm water

½ cup sugar

2 tsp. salt

4 eggs

12 Tbs. butter (melted)

2 cup sour cream

5 ½ cups flour

Soften yeast in warm water. Add sugar, salt, eggs, sour cream, and butter. Add flour gradually. Cover and let rise for 2 hours.

Once rolls have risen, punch down and divide into 4 parts. Roll each part into circle. Rub circle with melted butter and spread with filling. Cut into triangle and roll up. Place in baking sheet. Let rise and bake at 350 degrees for 20 minutes.

As soon as rolls come out of the oven drizzle glaze over entire roll then sprinkle with toasted coconut.

Filling:

1 ½ cup sugar

4 Tbs. orange rind

2 cup toasted coconut (set aside ½ cup to sprinkle on top of rolls at end, see glaze instructions)

Stir ingredients together and set aside.

Glaze:

1 ½ cup sugar

4 Tbs. orange juice

1 cup sour cream

½ cup butter

Boil ingredients on stove for 3 minutes just before rolls come out of the oven. As soon as rolls come out of the oven drizzle glaze over entire roll and then sprinkle with toasted coconut.

sister hooker's creamy rhubarb pie...

for anyone who is still checking this blog... yes, i'm still here:) with the school year & PTA coming to end, i feel like i have got to get back on the blogging wagon. if anyone is even reading this-- thanks for sticking with me! this is a new one i just made yesterday & i have to say i love it & so did everyone else!!! even my friend jen who doesn't like pie... our friendship is now pending after learning of this news;). anyhoo, it's the perfect combinations of sweet, tart & creamy. give it a try soon! & i know i shouldn't promise, because that's a lot of pressure... but i really will be posting regularly through the summer. i've got quite a few new

recipes backing up!

{sister hooker's creamy rhubarb pie}

1 Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3 eggs, slightly beaten

1/2 cup sour cream

4 1/2-5 cups fresh or frozen rhubarb, sliced about 1/4-1/2 inch thick

Topping

1/4 cup sugar

1/4 cup all-purpose flour

2 tablespoons butter or margarine, softened

DIRECTIONS:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie (do not trim or flute crust).

In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange & lemon peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over filling, ruffling decoratively.

In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.

Bake 50 to 60 minutes or until crust is light golden brown. Cool at least 3 hours before serving. Cover and refrigerate any remaining tart.

***i made this again yesterday & i doubled the crumble topping...even better!

last minute neighbor & friend gifts... from your kitchen~

here are some recipes that i got from some of my fellow members of THE HIVE. all of them look delicious, so i though i would feature all of them & there great blogs! in no particular order...

{caramel marshmallow rice crispy treats}

these are a little labor intensive, but just look at them! you can find this recipe here @ City Home/Country Home.

next up...

{reindeer corn cookie bark}

this is so fun & different! it is also a great way to get the kids in to kitchen for some cooking fun. over at the Home Based Mom, you can grab this recipe & lots of other fun holiday bark recipes!

drum roll please...

{mindika's white chocolate & peppermint fudge}

what is Christmas without fudge??? & this is such a great mix of flavors! head on over to Mindika's Moments to find this & lots of other great recipes for the holiday!

just wait...

{confessions of a bake-aholic's chocolate mint cookies}

i love everything over at Confessions of a bake-aholic! she does such a great job!!! & this recipe is no exception. cookies are a must have during the holidays! & this is a great choice.

& last but definitely not least...

{mel's perfect almond roca}

almond roca is one of my favorite candies! & this is a great recipe for a great toffee! she does different nut toppings for different variations. of course my favorite is her almond roca, but i wouldn't turn down any of them:) head over to mel's kitchen cafe to get this and many other great recipes!

hopefully these yummy treats will make it to from your kitchen to your friends & neighbors home! i wish all of you a happy holiday season, covered in sprinkles, glitter & of course- flour:)!

amy's pumpkin cookies with a twist...

i love this recipe! it's easy, delicious & different:) give it a try for an easy after school treat for your kids... you'll look like the best mom ever without too much effort.

{amy's white chip & macadamia pumpkin cookies}

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cup all-purpose flour

2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 TBSP warm milk

1 tsp baking soda

1 TBSP vanilla

2 cups white chocolate

1/2 cup chopped macadamia nuts

Combine pumpkin, sugar, vegetable oil, egg.

In a separate bowl, combine flour, baking powder, cinnamon, salt, nutmeg.

Dissolve baking soda in milk and stir in.

Add flour mixture to pumpkin and mix well.

Add vanilla, chocolate chips, nuts.

Spoon onto greased cookie sheet and bake at 350 degrees for 10 min or until slightly brown.

sticking with the apple theme:)

this is one of my favorite fall dessert recipes! it is light, satisfying, but not too sweet! a zeppole is like an Italian doughnut. fried & crispy on the outside, light & fluffy inside. i prefer mine with some whipped cream, maybe even cinnamon whipped cream! give them a try this weekend!

{sweet apple zeppole's}

1 large apple, peeled & grated- about 1 1/2 cups

1/4 cups sugar

1 stick butter

1/4 tsp. salt

1/2 cup water

1 cup flour

4 eggs

Vegetable oil for frying

Cinnamon Whipped Cream

1 cup whipping cream

2 TBSP powder sugar

1 tsp. cinnamon

1 tsp. vanilla

In a medium sauce pan combine the butter, salt, sugar & water over medium heat. Bring to a boil. Remove from heat & stir in flour. Return pan to medium heat & stir constantly until mixture forms a ball. About 3-5 minutes. Transfer mixture to a medium bowl. Using an electric hand mixer on medium speed, add eggs one at a time. Incorporating each egg completely. Beat until smooth. Add grated apple & stir to combine. Cover with plastic wrap & refrigerate while mixing whipped cream.

Combine all cream, sugar & cinnamon. Beat until thick & fluffy. Add vanilla & stir until combined.

Meanwhile pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until oil is ready... *check tip.

Carefully drop a rounded TBSP of dough, 4-5 at a time, into hot oil. Cook until golden & puffed up, turning once or twice. About 2 minutes each side. With a slotted spoon, remove from oil, drain on paper towels, toss with cinnamon sugar. Transfer to serving dish. Serve cinnamon whipped cream on side for dipping.

* press bottom tip of a wooden spoon onto the bottom of the pan. if bubbles come from the bottom of the pan around the spoon handle, the oil is ready:)

more fall flavors...

with the perfect apple crisp! the tart apples with the sugar & spices. don't forget the crunchy topping! i promise that it is fall heaven!!! make this for your halloween parties this week!

{perfect apple crisp}

• 10 cups granny smith apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 tsp. nutmeg
• 2 cup quick-cooking oats
• 2 cup all-purpose flour
• 2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, melted
• 1 egg white

1/4 tsp salt

in a small bowl, mix together white sugar, 1 TBSP flour, cinnamon & nutmeg. toss with apples. Place apples in an ungreased 11x17 glass or ceramic baking dish. set aside

in a large bowl, mix oats, 2 cups flour, brown sugar, baking powder & soda, butter, egg white & salt. mix until all combined. spread evenly on top of apples.

bake at 350 degrees for 50-60 minutes, or until bubbly with a golden topping. let cook 5-10 minutes. serve with good vanilla ice cream.

flavors of fall... pumpkin spice cupcakes~

i made this recipe up yesterday for my hunny's birthday dinner & they couldn't have turned out better! not to mention they are easy peasy:) these are perfect for all fall long! ditch the pie & make these instead;)-

{pumpkin spice cupcakes with cinnamon cream cheese frosting}

1 cup sugar

1/3 cup brown sugar

1/2 cup oil

2 eggs

1 tsp. vanilla

3/4 cup buttermilk

1- 15 oz. can pumpkin puree

2 1/4 cup flour

1 TBSP cinnamon

2 tsp. all spice

1 TBSP baking powder

1/2 tsp. baking soda

1/2 tsp. salt

in a large bowl, beat together sugars & oil. add eggs & vanilla. beat until incorporated. mix in pumpkin & buttermilk & beat well.

in a small bowl whisk together all dry ingredients until combined. add to pumpkin mix & beat until combined & creamy.

grease or line 24 muffin cups & fill 2/3 full. bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. let cool, top with cinnamon cream cheese frosting & sprinkle with cinnamon sugar.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1 bag powdered sugar

1/2 tsp. salt

2 tsp. vanilla

2-3 tsp. cinnamon

2-4 TBSP water

beat together cream cheese & butter. add half the powdered sugar, salt, cinnamon & vanilla. beat until incorporated. add other half of sugar & water. beat on medium high until light & fluffy. pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar:)

dustin's peanut butter chip cookies...

i have been looking for a great peanut butter cookie recipe for a while & i got it from the most unexpected source! one of my brothers bff's, or should i say- my little girls "boyfriend":) dustin has been my brothers friend for as long as i can remember & he has been avi's boyfriend, in her eyes since she has been about 2. everyone loves dustin, & now you will love him too for sharing this recipe.

{dustin's peanut butter chip cookies}

Oven Temperature: 375 degrees

Makes about 50 Cookies

Cooks in 7-10 Minutes

Tips:

The cookies taste the best when they are made all in the same day. The batter is still really good after 24 hours, but it is best if mixed and cooked within the first 24 hours.

If you hate hard/stiff cookies, try placing an additional empty cookie sheet at the bottom of the oven to protect the cookies from direct heat of the elements. Next, place the cookie sheet with cookies, closer to the top of the oven than the bottom.

Take the cookies out just before they appear to be done, as they will continue to cook after they are taken out of the oven. (If the cookies are undercooked, you can place them back in the oven a little bit longer. It's better to undercook the cookies than to overcook them. The reason for this is that you can always cook the cookies longer if needed.)

Try only a few cookies at first to see how they will react to your oven.

Ingredients:

2 Cups Margarine (Must be room Temperature)

2 Cups Peanut Butter

2 Cups Sugar

2 Cups Brown Sugar

4 eggs

5 Cups of Flour

2 teaspoons Baking Powder

1 teaspoon Salt

3 teaspoons Baking Soda

1 teaspoon vanilla

A bag of Reese's Peanut Butter chips.

Directions:

Preheat the oven to 375.

Mix ingredients 1-4 together.

Once the ingredients are mixed together, slowly beat the eggs into the mixture.

After the eggs have been added, slowly add the rest of the ingredients to the mixture.

When the mixture has been mixed, add enough Reese's Peanut Butter chips to the batch so that you have about 3-4 chips in each cookie. (Feel free to add more.)

Please shape the cookies to about the size of a small shaped ice cream scooper. (Depending on the oven, you may need to increase or decrease the size of the cookies.)

Place the cookies on a cookie sheet, and place them in the oven for about 5 minutes. After 5 minutes flatten the cookie with a fork or spoon. Once you have finished flattening the cookies, allow the cookies to cook for another 3-5 minutes until lightly brown around the edges.

When the cookies have finished cooking, take them off of the hot cookie sheet, and allow them to rest for 5-10 minutes (really to your preference).

lellie's crazy yummy carrot cake...

this is a recipe from my sister, which is surprising since she has been know to make some sketchy things, but this recipe is nothing short of perfection! it is amazingly moist & really versatile. the cake itself has no butter or oil in it, but leave it to us to make sure we pack the calories in with the caramel sauce & frosting:) you could skip the caramel & make a lower fat frosting & really cut the calories... if that is your thing;)

{lellie's carrot cake}

3 cups grated carrots, steamed

1 cup crushed pineapple, drained

1 1/3 cup apple sauce

2 3/4 cup sugar

6 eggs or 3 whole eggs & 3 egg whites

1 tsp. vanilla

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3 cup flour

1 cup chopped nuts, plus more for top if desired

grate carrots & steam in a zip & steam bag. place in mixing bowl. add all wet ingredients & sugar. beat until well combined. sift in all dry ingredients & mix until again. stir in chopped nuts.(batter will be very wet! don't worry, it'll be fine) pour batter into a greased & floured

11 x 16 glass baking dish or 2 9" rounds. bake at 350 for 40-55 minutes or until toothpick comes out clean. poke holes in cake & pour hot caramel sauce over. let cool & top with cinnamon cream cheese frosting.

{salty caramel sauce}

1/4 cup butter

1/4 cup brown sugar

3 TBSP heavy cream

1 tsp. vanilla

1/8-1/4 tsp. salt... to taste

combine all ingredients in a small sauce pan. bring just to a boil. remove from heat & pour over hot cake.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1/4 cup heavy cream

3-4 cup powdered sugar

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

beat all together until light & fluffy. spread over cooled cake.

peaches 2 delicious ways...

the peaches are on & they are sooooo delish! i have been using them like crazy & i just can't get enough! i made this bread pudding to take to work & they insisted i posted the recipe.

& the pie... i got the recipe from the lady at my local fruit stand & it is also to die for! the crust, if you would call it that, is so light & airy! perfect compliment to the peaches & cream!

i am sorry that i don't have picture of the finished dishes! my camera is locked in my buffet & i have lost the key:( so thanks to my sweet friend brookie for the perfect pic! check out her blog as well as the blog she guest blogs at.

{Brit's Raspberry Peach Bread Pudding}

2 loaves french bread, cubed & left out overnight

3 cups heavy cream

1 cup half & half

3 cups sugar

1 whole egg

2 egg yolks

2 teaspoon vanilla

6 large peaches, peeled & cubed

In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.

Raspberry sauce
5 cups raspberries, fresh or frozen

1 cup sugar

1/2 cup apple juice

in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.

vanilla creme anglaise

1 cup cream 1 cup half & half 4 egg yolks 1/2 cup, sugar 1 tsp vanilla bean paste

in a small sauce pan heat cream & half & half until scalded (just before boiling) in a small boil mix egg & yolks & sugar. ladle half of the cream mixture into the egg mix while whisking, to avoid scrambling. add eggs mix to the rest of the cream & bring back to scalding & add vanilla bean paste. remove from heat immediately. {Fruit stand peach pie} 4 egg whites 1/4 tsp. baking powder 1 cup sugar 1 tsp. vanilla 1/2 cup chopped pecans, i toasted mine- i think almonds might be good too! 12 saltine crackers, crushed in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling. 8-10 large sweet peaches, i used new haven 1-2 tsp. fruit fresh cream cheese whipped cream peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream.

tyler's favorite peanut butter brownies...

i had the pleasure of seeing our good friends, that live in california, this last weekend:) even more fantastic is why i saw them... after lots of trials, they are expecting there first child! & i got to go to a very sweet baby shower! so here is a great recipe from them.

this is a recipe that i got from natalie, they are her husband, tyler's, favorite brownie. what is not to love about chocolate & peanut butter together. thanks for sharing nat, & we are soooooo excited for you two... or should i say three?!?

{Tyler’s Favorite Peanut Butter Fudge Brownies}

1/2 c. unsalted butter, cut into small pieces

2 oz. good-quality unsweetened chocolate, coarsely chopped

4 oz. good-quality semisweet chocolate, coarsely chopped

2/3 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. granulated sugar

3 large eggs

2 tsp. good-quality vanilla extract

Filling:

4 tbsp. unsalted butter, melted

1/2 c. confectioners' sugar

3/4 c. smooth peanut butter

1/4 tsp. salt

1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl, and set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers.

Bake until a toothpick inserted into center of brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Enjoy with a tall glass of milk!

jess' golden graham treats...

jess brought these to recipe club quite a while ago, & they are so simple & yummy! with school almost out, we all need to stock up on recipes to keep our little ones sweet & happy. also, this is a great one to let the little ones help out with.

{jess' golden graham treats}

1- 18 oz box Golden Graham cereal

1 bag mini-marshmallows

1 stick butter

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

In a large pot over medium heat, melt together butter & marshmallows. Mix in cereal. Pour out & flatten onto a greased cookie sheet. In separate microwave safe bowls, on half power, melt chocolate chips in microwave. Cook 1 minute, stir & then melt again 30 seconds at a time. Drizzle melted chocolate, one flavor at a time, over treats.

** you can also substitute white chocolate chips instead of milk.

heather's root beer cookies...

with warming weather teasing us, outdoor cooking is just around the corner! this is such a great dessert for a potluck or any other summer occasion. don't for get end of school parties! these little babies are perfect for kids!!!

{picture courtesy of cafe johnsonia}

{Heather’s Root Beer Cookies}

1 cup brown sugar

1/2 cup margarine

1 egg

1/2 cup water

1 tsp. root beer extract

2 1/2 cup flour

1/2 tsp. baking soda

1/2 tsp. salt

Preheat oven to 400 degrees. Mix first three ingredients. Stir in water & root beer extract. Add the rest of the dry ingredients. Refrigerate 1 hour. If dough is sticky, add a little flour. Roll into small balls & bake for 6-8 minutes. frost after completely cooled.

{root beer frosting}

1 cup butter, softened
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water

in a medium bowl with an electric mixer, beat butter until light & whipped. add powdered sugar & continue to mix until combined. add extract & enough hot water to make spreadable.

brit's poppy seed cake with berries & cream

i found this recipe on another great food blog & changed it up to suit me better. i just can't leave things well enough alone!:) it is such a great mix on sweet, tart (with the berries), creamy & not too sweet. i just love the flavors & the beauty of it too! so great for mother's day!!!!

{brit's poppy seed cake with berries & cream}

2 1/2 Cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Baking Powder
2 Sticks Butter, softened
2 Cups Sugar
4 Large Eggs
1 Cup Buttermilk
1 tsp. vanilla

1 tsp. almond extract
1/4 Cup Poppy Seeds

~Cream & Berries~

1 cup chilled whipping cream

1 cup creme fraiche

1- 8oz. package cream cheese, softened

1/2-3/4 cup powdered sugar--to taste

1 pint fresh blueberries

1 pint fresh blackberries

1 pint fresh raspberries

1 pint fresh strawberries

1/2 cup sugar

1/2 cup water

in a large bowl, cream together, butter & sugar. add eggs one at a time, mixing after each. set aside. in another bowl, whisk together, flour, salt, baking powder & soda. stir both vanilla & almond extract into buttermilk. add 1/2 of the flour mixture to your butter & sugar & mix until combine. add 1/2 of the buttermilk & repeat the steps again. add poppy seeds & gently mix until combined. butter & flour 2- 9 in. round cake pans. evenly split batter between the 2. bake at 350 degrees for about 25 minutes, or until toothpick comes out dry. let cool in pan for 10 minutes, turn out & cool completely. after cakes are cooled, with a serrated knife, cut each cake in half horizontally.

In a small sauce pan, over medium-high heat, combine blueberries, sugar & water until berries start to burst & create a sauce. Set aside. In a large bowl, with an electric mixer, beat cream cheese until smooth. Add sugar, whipping cream & creme fraiche & beat until whipping cream has reached full volume. Toss remaining berries in blueberry sauce.

Assemble cake by spreading cream mixure & spooning berries between each layer & on top. Serve immediately & enjoy!

the first of two tasty spring salads...

i first had this salad at a family dinner when my sister-in-law brought it. it didn't have the topping then, but i have made it with & without & prefer it with! i love the difference in textures & flavors. it is perfect for any of your spring & summer eats!

{Markae’s Fresh Grape Salad}

2 lbs. green grapes

2 lbs. red grapes

8 oz. cream cheese, softened

8 oz. sour cream

1/2 cup sugar

1 tsp. vanilla

1/2 cup brown sugar

1 cup chopped pecans

Wash & pat dry grapes. Arrange in a bowl & stir until evenly mixed in colors. In an other bowl, with an electric mixer, beat together cream cheese, sour cream, sugar & vanilla. Beat until smooth. Pour over grapes, stir together. Refrigerate overnight.

In a small bowl, stir together brown sugar & pecans. Transfer grapes mix to a serving dish & sprinkle with sugar & nut mix. Return to fridge until ready to serve. Serve chilled.

little lemon mousse cups...

i love these little individual desserts! they are so simple, light & delicious! if you have any spring luncheons coming up or even looking ahead to mother's day-- these would be the perfect ending to any meal. let me know what you think.

{jeanette's little lemon mousse cups}

24 jumbo cupcake liners

24 pecan shortbread cookies (pecan sandies)

1-3 oz. package lemon jello

1 cup boiling water

3 TBSP lemon juice

1-8 oz. package cream cheese

1 cup sugar

1 tsp. vanilla

1-12 oz. can evaporated milk, well chilled

Place metal bowl, beaters & the can of evaporated milk in the freezer for 1 hour.

Place cupcake liners into cupcake pan. Press a cookie into the bottom of each liner. Set aside.

Dissolve jello in boiling water. Add lemon juice. Cool in the refrigerator for about 20 minutes, until syrupy, then beat until light.

In a large bowl, beat together cream cheese, sugar & vanilla. Add to jello mixture. Mix until all blended.

Whip chilled evaporated milk, on low speed, until full volume or beaters leave a soft peak. Blend & fold with jello mixture. Spoon into cookie lined cupcake liners. Refridgerate overnight. Top with fresh raspberries & raspberry sauce.

{Fresh Raspberry Sauce}

1 half-pint package fresh raspberries

1/2 cup sugar

1/4 cup water

1 cup seedless raspberry jam

In a small sauce pan cook together raspberries, sugar & water. Bring to a boil, turn down heat & simmer for 4 minutes. Pour into a food processor. Add raspberry jam. Beat until smooth. Cool completely.