Raspberry Farm Jelly With Peanut Butter And Applesauce Shortbread Spiders Recipes

RASPBERRY SHORTBREAD

Steps:

• For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Grind the raspberries to a fine powder in a small food processor or spice grinder.
• Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
• Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
• Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
• Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
• For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
• Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.

PEANUT BUTTER & JELLY SPIDERS RECIPE BY TASTY

Steps:

• Using the lid of a wide mouth mason jar, carve out rounds into both slices of bread, remove the crusts.
• Spread peanut butter evenly across one side of one of the rounds and spread jelly evenly across one side of the other round.
• Place peanut butter round and jelly round together to create the "body" of the spider.
• Place 4 pretzel sticks into the left side of the sandwich and 4 pretzel sticks into the right side, creating the "spider legs."
• Place raisins on the sandwich to create the "eyes."
• Enjoy!

APPLESAUCE AND PEANUT BUTTER SPREAD OR DIP

Steps:

• Smooth method - Blender or electric hand mixer: blend together with any options till smooth.
• Chunky Style method - using a wooden spoon, mix gently, then mix in any options.
• Cover and refrigerate any unused portions.

PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

PEANUT BUTTER AND JELLY SHORTBREAD WEDGES

Steps:

• Spray bottom of 9-inch-diameter springform pan with nonstick spray. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.
• Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.
• Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan.
• Release pan sides. Cut shortbread into wedges. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

RASPBERRY SHORTBREAD.

Steps:

• Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
• Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
• Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
• Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
• PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.