Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Vienesse Jam Cakes

    Source of Recipe


    List of Ingredients

    Vienesse Jam Cakes

    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



    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).




previous page | recipe circus home page | member pages
mimi's cyber kitchen |