Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Vienesse Jam Cakes




Source of Recipe


Chyrel


List of Ingredients




Vienesse Jam Cakes

Ingredients:
Source: Gaye Levy
3/4 c Unsalted butter;well chilled
cut into 12 pieces
1/4 c Sugar
1 tb Sour cream
1 ts Vanilla
1/4 ts Salt
1 1/2 c Flour
1/4 c Raspberry preserves
2 tb Powdered sugar

--------------------------------------------------------------------------------


Recipe



Instructions:
Using the steel blade of your Food Processor, chop butter with 1/4 cup sugar until butter is the size of small peas, using 4 or 5 on/off turns.
Add sour cream, vanilla and salt and blend just until combined, using about 10 on/off turns.
Sprinkle flour over and blend just until granular crumbs form, about 15 seconds.
Press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 3/4 diameter top).
Bake at 350~ until edges of each cake are just golden, about 22 minutes.
Immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon.
Fill each with about 1/2 tsp preserves.
Let cool in pan 10 minutes.
Transfer to racks and cool completely.
Just before serving, sprinkle sift powdered sugar over top of each.
Notes from Gaye: Warning! these are addictive and a threat to your hips.
They are THAT good.
These will keep in an airtight container for 2 days or frozen for future use.
Substitute any type of jam or preserves.
These taste good even when you use margarine or shortening instead of butter (which I refuse to use for health reasons).