583 jame recipes

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Don't leave out your crockpot when planning to cook this succulent dish made with raspberry jam which gives it a tangy flavor.

Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.

Raspberry chocolate swirl cheesecake on a cocoa-vanilla wafer crust. Two batters marbled together for a dramatic black-and-pink presentation.

Tangerine hens stuffed with fresh tangerine segments, pecans, and mushrooms, basted with honey, soy, and white Zinfandel. An elegant citrus-roasted Cornish game hen dinner for four.

Trifle cheesecake on a coconut macaroon crust with sweet sherry, sour cream, and a strained raspberry preserve topping. Finished with whipped cream and slivered almonds.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Grandma's jam cake, a Southern Appalachian heirloom spice cake folded with fruit jam, raisins, nuts, and warm cinnamon, cloves, and nutmeg. Old-time celebration cake for caramel icing.

Skip the rolling pin. This press-in crust gets layered with raspberry jam, creamy cheesecake filling, and cinnamon-dusted apple slices fanned in a pinwheel. Easier than pie, literally.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Layers of raspberry jam and chocolate give a surprising tang to this dessert.

Grape tartlets with almond crust, fresh seedless grape halves in shortcrust tartlet shells, glazed with apricot-sherry jam and toasted almonds. An elegant French patisserie-style dessert.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.