Use your favorite brownie mix, with or without nuts.
You’ll need oil, water and egg to complete the mix.
1/4 cup WV Fruit and Berry Red Raspberry Preserves
Use your favorite brownie mix and prepare the mix according to the package instructions. Pour the mixture into an 8 x 8 or 9 x 9 inch baking pan.
Before you bake the brownies, warm 1/4 cup slightly and pour over the mix in three lines. Take a toothpick and swirl the lines of raspberry preserves into the mix. Bake according to package instructions.
1 1/4 cup butter, softened
1 cup brown sugar
1/2 tsp. salt
1 tsp. vanilla
4 cups flour
Combine brown sugar and butter, add eggs one at a time. Stir in vanilla. Combine salt and flour, then add flour mixture 1 cup at a time.
Roll dough into 1 inch balls, place on cookie sheet and make a thumbprint in the center of the cookie. Fill with your favorite WV Fruit and Berry Preserves and bake 8 to 10 minutes at 350 degrees. Remove from baking sheet and cool on wire rack.
½ cup margarine
1 cup granulated sugar
1 cup flour
2 tsp. baking powder
1 cup milk
3 cup blackberries
½ cup WV Fruit and Berry Mountain Blackberry Preserves
Cream the margarine and sugar together. Combine flour and baking powder. Add to creamed mixture alternately with milk. Pour into greased 9 X 13 pan. Rinse blackberries and place them in a separate bowl. Heat preserves in a microwave safe bowl for 15 seconds and stir to soften. Pour over blackberries and mix. Bake at 350 for 50 – 60 minutes, until golden brown and bubbly. Serve with ice cream.
The flavor combination of apples and raspberries is fabulous in these easy-to-make bars.
2 ½ cups plus 2 tablespoons all purpose flour, divided
2 cups old-fashioned oats
1 ¼ cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter, melted
3 cups thinly sliced peeled tart apples
12 ounces or about ¾ jar of WV Fruit and Berry Red or Black Raspberry Preserves
½ cup finely chopped walnuts
In a large mixing bowl, combine 2 ½ cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. Pat remaining oat mixture into a greased 13-in. X 9-in.X 2-in. baking pan. Bake at 375 for 15 minutes.
Meanwhile, toss apples with remaining flour. Stir in the preserves; spread over hot crust to within ½ in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. Bake 30-35 minutes longer or until lightly browned. Cool completely on wire rack before cutting into bars. Yield: 4 dozen.