Just Peachy Dessert Quesadillas

Mix 2 ounces of shredded Havarti cheese and 3 ounces cream cheese. Combine Warm and Fuzzy Peach Preserves and cheese mixture. Spread atop 2 flour tortillas. Add a couple of thinly sliced fresh peaches. Flip on both sides of greased hot grill. Enjoy!

Warm and Fuzzy Fruit Pizza

Ingredients:

One 18 0z. tube refrigerated slice and

bake sugar cookie dough

One 8 oz. package cream cheese

(softened to room temp.)

1/3 cup sugar

½ tsp. vanilla

½ cup Pepperlane Warm and Fuzzy Peach Preserves

2 Tbs. orange juice

Assorted fresh fruit, such as sliced peaches, strawberries, blueberries, bananas, kiwis, ect.

Directions:

Cut cookie dough into 1/8th inch slices.  Line a 14 inch pizza pan sprayed with Pam with cookie slices overlapping slightly.  Bake at 375 degrees for 12 minutes; cool.

Combine cream cheese, sugar, and vanilla mixing until well blended.  Spread mixture over cookie crust.  Arrange prepared fruit over cream cheese layer.

Combine Warm and Fuzzy preserves with orange juice; brush liberally over fruit.  This will give pizza a beautiful glossy appearance, not to mention a fabulous flavor.  Chill pizza in refrigerator for 30 minutes or up to 2 hours (to help set the preserves).  Cut into wedges. Yields 10 to 12 servings.

Thumb Print Cookies

8 ounces cream cheese, softened

3/4 cup butter

1 cup powdered sugar

2 1/4 cups flour

1/2 teaspoon baking soda

1 cup pecans, finely chopped

1 teaspoon vanilla

Jam  your choice of any PEPPERLANE PRESERVES

Beat cream cheese, butter and powdered sugar in large mixing bowl at medium speed. 

Add flour and baking soda and mix well. 

Add chopped nuts and vanilla and chill for 30 minutes. 

Heat oven to 350 degrees.  Shape dough into 1 inch balls.  Place on ungreased cookie sheet. 

Indent centers and fill each with 1 teaspoon of PEPPERLANE PRESERVES.

Bake for 14-16 minutes or until edges begin to brown.  Cool on wire rack. 

Use a variety of Pepperlane preserves - the cookies will look beautiful on a serving plate.

Your Just Desserts

Email us your favorite recipes and how you use our great preserves in your favorite dishes.

Cheescake Bites of Love

½ to 1 stick butter or margarine, softened.

1 Cup graham cracker crumbs.

5  Packages (8 oz. each) cream cheese,

softened.  (Can be done in microwave.)

1¾  Cups sugar.

3  Tablespoons flour.

1½  teaspoons grated lemon peel. (Can substitute 1½ tsp. lemon juice concentrate.)

1½  teaspoons grated orange peel.

½  teaspoon vanilla extract.

7  Eggs (5 whole eggs and 2 egg yolks).

¼  Cup whipping cream or heavy cream. (½ pint is plenty.)

1 Cup Cran-Peño Preserves

Preheat Oven to 300 degrees

In large bowl, combine:    sugar, flour, lemon and orange peel

With electric mixer, beat on high speed, just to blend.

Beat in eggs and egg yolks, one at a time.

Add cream and vanilla, beating just until well combined.

Place graham cracker crust to bottom of mini cupcake holder pan.

Add filling to mini cupcake holders to about 1/2 full

Bake at 300 degrees for 30 minutes.

Remove from heat, let cool for 5 minutes, then top with Cran-Peño Preserves and serve with love!

Warm and Fuzzy Peach Dream

2 cups fresh peaches

½ Cup warm and fuzzy peach preserves

1 TBS fresh lemon juice

4 Puff Pastry Shells

Dice peaches into small cubes. 

Gently mix in lemon juice and peach preserves. 

Cover and Chill.  Meanwhile, bake puff pastry

shells according to package directions.

Let cool.

When ready to serve, spoon peach mixture

into shells.  Top with fresh whipped cream and drizzle with additional warmed-up warm and fuzzy peach preserves. Enjoy!

Pepperlane Sweetheart Almond Sugar Cookies

Makes about 2 dozen sandwich cookies

¾ cup butter, softened

1 3oz. package cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

1 large egg

2 ½ cups all purpose flour

¾ cup toasted ground toasted almonds

Your choice of Pepperlane Preserves (we chose our Razpepper  for this month, it seemed appropriate!)

Confectioners’ sugar

In a large bowl, beat butter and cream cheese at

medium-high speed with a mixer until

creamy.  Add sugar, vanilla, and almond

extract, beating until fluffy. Add egg, beating

just until combined.

In a medium bowl, combine flour and ground al-

monds.  Gradually add the butter mixture,

beating just until combined. Refrigerate

dough for 1 hour.

Preheat oven to 350 degrees.  Line baking sheets

with parchment paper.

On lightly floured surface, roll out dough to 1/8-inch thickness. Using a 2 ½ inch

heart-shaped cutter, cut 48 hearts from dough, rerolling scraps as

needed.  Using a 2-inch heart-shaped cutter, cut out centers of half of cookies.

Place cookies on prepared baking sheets, and bake for 10 to 12 minutes. Let cool on

pans for 2 minutes.  Remove from pans, and cool completely on wire racks.

Spread a thin layer of preserves over flat sides of whole cookies.  Sift confectioners’

sugar over cookies with cutout centers, and place over whole cookies to make

sandwiches.  Store in airtight container.