Strawberry Rhubarb Crisp

1 c. white sugar

3 tbsp a.p. flour or 6 tsp. instant tapioca

3-4 c. sliced fresh strawberries

3-4 c. peeled and diced rhubarb (if using frozen, defrost and drain thoroughly)

1 c. a.p. flour

1 c. packed brown sugar

1 c. butter melted

2 c. old-fashioned oats

Cinnamon to taste

1. Preheat oven to 375 F.

2. In a large bowl mix white sugar, flour/tapioca, strawberries, rhubarb. Sprinkle with cinnamon. Mix lightly. Place in a 9 x 13 pan that has been sprayed with Pam.

3. Mix 1 c. flour, brown sugar, butter, cinnamon, and oats until crumbly. Crumble on top of the rhubarb mixture.

4. Bake 45 min. or until crisp is lightly browned.

Delicious served with vanilla ice cream or whipped cream.

Lemon Buttermilk Cake

This Cake is delicious served with a dollop of lemon curd on top.

Ingredients

• 1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
• 1 3/4 cups sugar
• 2 2/3 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 tablespoon lemon zest
• 5 tablespoons lemon juice
• 4 large eggs, at room temperature
• 3/4 cup confectioners' sugar, plus more as needed

• Preparation

  1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
  3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
  4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
  5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
  6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.
• 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
• From Epicurious.com

S'more Bars

I got assigned to make these for our New Beginnings for Young Womens. (We had a camping/hunting theme) They turned out so much better than I thought. I kinda like s'mores depending on my mood, but I loved these. They mix all the flavors so much better than a regular s'more. 

Easy No-Bake Milk Chocolate S’More Bars

Prep:

10 mins

Cooking:

5 mins

Cooling:

120 mins

Yields:

16 bars

With only five ingredients, these no-bake s’more bars will quickly become a family favorite. Kids will love the ooey-gooey goodness of the marshmallows, graham crackers and melted milk chocolate morsels. Moms will love how quick and easy these are to make.

Ingredients

• Nonstick cooking spray
• 8 cups miniature marshmallows, divided
• 1/4 cup (1/2 stick) butter
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
• 1/4 teaspoon salt
• 8 (about 2 cups) whole graham crackers, broken into 1/2-inch pieces

Directions

LINE 8- or 9-inch-square baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

HEAT 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium- low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted.

WORKING QUICKLY, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife.

Oreo Hello Dolly Bars

I had a bunch of random little bits of sweet treats I wanted to use up and make something yummy. Here's what I came up with. 

1/2 c butter, melted

2 sleeves Oreos, crushed

1 c white chocolate chips 

1 c milk chocolate chips OR almond toffee symphony bar, chopped 

1/4 c toffee bits

7 oz coconut

1 can sweetened condensed milk 

Layer each item in an 11x7 or 9x13 pan. Do not mix!! 

Bake 350 for 25 min. Or until the milk turns a light brown Carmel color. Let cool

Before serving. 

The toffee bar and bits went really well

Together. You could always just add in any nut you like for a good crunch. The symphony was just something I wanted to get rid of. A cookies and cream symphony would be delicious in lieu of the chips as well. Get creative. It's yummy!!  

No-Bake Chocolate Chip Cookie Pie

No-Bake Chocolate Chip Cookie Pie

Ingredients

• 1 (13 oz.) package chocolate chip cookies (original crunchy, not soft & chewy) ~ I use Chips Ahoy!
• 1 (9 oz.) prepared graham cracker pie crust
• 1 c. milk
• 1 (8 oz.) container Cool Whip

Directions

1. Set aside 2 chocolate chip cookies to crumble on top of the pie.
2. Place milk in a measuring cup. Dunk 8 cookies, one at a time, in the milk and place in a single layer in the bottom of the graham cracker crust. (Dunk each cookie quickly or it will absorb too much milk and crumble apart on you.) Spread 1/3 of the Cool Whip evenly over the cookies.
3. Dip 10 or 11 cookies, one at a time, in the milk and place in a single layer over the Cool Whip layer. Spread 1/3 of the Cool Whip evenly over the cookies. Repeat to create one more layer of cookies and one more layer of Cool Whip.
4. Crumble the reserved 2 cookies and sprinkle on top of the pie. Cover and chill for at least 8 hours before serving.

Triple Chocolate Oreo Cookies

Recipe found from Two Peas and their Pod. 

1 c butter, room temp 

1 c sugar

1 c brown sugar

1 tsp vanilla

2 eggs 

2 c flour

1 tsp baking soda 

1/4 t salt

3/4 c Dutch process cocoa is the best or regular if its all you have. 

1 c white chips

1 c chocolate chips

1 c Oreos chunked

Mix butter, sugars together. Add in eggs one at a time then vanilla. Mix until fluffy. Sift together dry ingredients add to wet. Stir in all the chocolate chunks. 

Bake at 350 for 8 minutes. 

Let them be slightly under cooked so they're fudge and soft like a chunky brownie. So super yummy. 

The Best Vanilla Frosting

The best VANILLA frosting :) 

Recipe from Our Best Bites. Check out their site for full photos and instructions. 

Isn't she a beauty? This vanilla is the companion of the best chocolate. It's fantastic!

This recipe only makes enough for 12 cupcakes. You'll most likely need to double it. Unless you follow my lead and do a half and half. 

3 T flour

1/2 c milk

1/2 c butter

1/2 c sugar

1 t vanilla

Whisk flour and milk in a sauce pan. Turn on med heat. Whisk constantly. Boil until it becomes a paste. You'll need to switch to a rubber scraper to make sure you get out the lumps. 

Place pan in the fridge and stir until the mixture is completely cool. 

In an electric mixer with the whisk attachment. Whip butter and sugar together. Add in vanilla and COOLED flour paste. 

Whip for 6-8 minutes. You have to make sure the sugar is completely dissolved. Take a pinch and test it to see if there are any grains rubbed in your fingers. Or on your tongue. 

It will become and light fluffy cloud. 

Totally worth the work. Not even that much work really. It comes together quicker than you think. It's waaaay better than the overly sweet, butter creams we're used to. 

The Best Chocolate Frosting

Recipe from Our Best Bites. Check out their site for detailed pictures and instructions. 

The best chocolate frosting!

2/3 c granulated sugar

1/3 c flour

3-6T cocoa (depends on how rich you want it. Start small and add more if needed) 

1 c milk

1 c butter, room temp 

1 c melted chocolate chips

Melt chocolate chips. Let sit at room temp. 

Mix sugar, flour and cocoa together in a sauce pan. Whisk in milk. Turn on med heat. Boil for 1-3 minutes. Stirring constantly. Until it becomes a paste. 

Remove from heat. Put the pan in fridge or freezer. Stir every so often so that it cools faster and doesn't form a crusty top. 

In a mixer with the whisk attachment whip butter. Add in the COOLED (no heat at all) chocolate mixture. Beat for a few minutes. Add in the melted COOLED chocolate chips. Beat again for a minute or two. Until its all combined becomes a chocolate cloud of heaven. Frost cakes! 

**I only made a half batch. I didn't need that much for my project. A full batch will frost 24 cupcakes. 

**I used 3T of cocoa in my small half batch. I have expensive, delicious, high quality cocoa. Dutch processed. Highly recommend!! It results in a deep fudgey dark chocolate frosting. So I did not need to add the chocolate chips. Make sure you add in a bit more sugar to make up for the sweetness the chips would have added. 

This is such an amazing frosting. Travis says, this is what clouds must taste like in heaven.

If you're going to take the time to make and frost a cake. You can take the time to make this frosting. The chocolate mixture cools in 10 min or less. It's totally worth the work!! 

Make sure you make it the day you serve for the best results. 

BYU Mint Brownies

1 c. margarine (I use butter)

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts (I leave these out–BYU offers them both ways)

12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)


Mint Icing

5 Tbsp. margarine (I use butter)

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Lemon curd

2-3 lemons
1 cup sugar
2 eggs
1 egg yolk
1/2 stick (1/4c) butter cut into 4 pieces

Set up an ice bath by putting a medium bowl in a larger bowl filled with ice water. Set fine mesh sieve strainer over the top of the smaller bowl and set aside.
Finely grate enough zest from lemons to measure 1 Tbs and squeeze enough juice to measure 1/2 cup.
Combine zest and sugar in bowl and blend thoroughly with fingers.
Whisk together sugar and eggs in metal bowl. Set bowl over sauce pan of simmering water and whisk until sugar has dissolved, about 1 min. Add lemon juice and continue whisking until thick and smooth and an instant thermometer reads 160 degrees. About 5-7 min.
Add butter and whisk until well combined. Remove from heat and strain into prepared bowl. Let mixture cool completely then transfer to air tight container and refrigerate over night. Will keep for about 1 week. Covered and chilled.

The Baked Brownie

Yield: 24 brownies

Prep Time: 30 minutes | Bake Time : 30 minutes

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

(Recipe adapted from Baked: New Frontiers in Baking)

Marshmallow Popcorn

Marshmallow Popcorn


2 bags of microwave popcorn
3 cups of mini marshmallow
1/2 cup butter
3/4 cup sugar
½ cup corn syrup
1 tsp vanilla

Mix popcorn and marshmallows together and set aside. Mix in heavy saucepan butter, sugar, and corn syrup. Bring to a boil for 2 minutes. Remove from heat and add vanilla. Pour over popcorn and mix well. 

Caramel Apple Cheesecake Bars with Streusel Topping

from melskitchencafe.com

Base:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

1 cup (2 sticks) butter, softened

Cream Cheese Layer:

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed light brown sugar

1 cup all-purpose flour

½ teaspoon cinnamon

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:

4 tablespoons butter

1 cup firmly packed light brown sugar

½ cups half-and-half or cream

Pinch of salt

1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Peanut butter bars

School Lunch Peanut Butter Fingers!

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
3/4 cup peanut butter
2 eggs
1 1/2 teaspoons baking soda
1/4 teaspoons salt
1/2 teaspoons vanilla
1 1/2 cup flour
1 1/2 cup old fashioned oats

Heat oven to 350 degrees, cream together butter, sugars and peanut butter, then add eggs baking soda, salt and vanilla.  Add flour and oats.  Smooth into 11x15 baking sheet.  Bake 12-15 minutes or until just golden brown.

As soon as you pull the pan out of the oven, lightly spread 1/2 - 3/4 cup peanut butter over the top letting it melt. 

Frosting:  
1/2 cup butter
1/4 cup milk
2 tablespoons cocoa
1 teaspoon vanilla
3 1/2 cups powdered sugar

Combine butter milk and cocoa in a saucepan and heat until boiling.  Add vanilla and powdered sugar and mix until spreadable.  Spread on top of peanut butter.

Cinnamon Roll/Twist Recipe

Cinnamon Roll/Twist Recipe

So this is my sister's recipe that she posted on my other blog. I haven't tried it yet, but it looks great. So if any of you try it out let me know how it goes. :)

Ingredients:

2 pkg quick rise yeast(or 2 Tbs) dissolved into 1/2 cup lukewarm water
2 cups milk scalded
1/2 shortening
1/2 sugar
2 tsp salt
2 eggs
6 cups flour (add more if needed)

Directions:

When milk is lukewarm, add shortening, sugar, eggs, yeast, and 3 cups flour. Beat well with mixer. Add the rest of the flour one cup at a time until dough is soft but not sticky. Cover and let rise in a warm place until double in size. Roll dough to aprox. 25 x 22 inches spread with butter, sprinkle with sugar and cinnamon.


Fold in half lengthwise. Cut into strips 1/2 to 3/4 inch wide, twist, and turn starting in the center to form a roll. Place on baking sheet and bake at 375' for 15 to 20 mins or until golden brown. Spread Icing over top right while hot. Serve warm.


Icing :Mix 1 pound powdered sugar, 1/2 cube butter, 1 tsp vanilla, add milk to consistency to spread.

Picture before icing....

Aren't those pretty!?

After Icing

Ice Cream Crunch "Cake"

2 (1.5 qt) Vanilla Ice Cream
1 (9oz) pkg Chocolate cookies
1 (7-8oz bottle) Chocolate Shell Ice Cream Topping
1 (1.5qt) Chocolate Ice Cream
5 cups Whipped Cream

Put a 9'' spring form pan in the freezer for 15 minutes. Let 1 container of Vanilla Ice cream soften to room temp.
Remove the pan from freezer. Spread a 1/2 inch thick layer of Vanilla on the bottom and up the sides of the pan. Freeze until firm About 45 minutes.
Meanwhile, pulse the chocolate cookies in a food processor to break into large chunks. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
Let the chocolate ice cream soften. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate cookie mixture over the chocolate ice cream. Freeze until set, about 1 hour.
Remove the remaining vanilla ice cream and spread over the crumb layer. Packing it tightly, them smooth with an off set spatula. Freeze until firm.
To un mold, wipe the outside of the pan with a hot wash cloth., then run a hot knife around the inside. Unlatch and remove the side. If the ice cream is too soft refreeze.
Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set. Put the remaining 2 cups in a pastry bag and decorate the edges and top of the cake. Sprinkle with colored sprinkles if desired.
To serve, slice with Hot knife.


* Try mixing this up with different flavors of cookies and ice cream. There are unlimited choices!

Strawberry White Chocolate Mousse Crepes

Serves 8-10
For the mousse:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons cornstarch
1 egg yolk
1 teaspoon vanilla
1 tablespoon butter
3 ounces best quality white chocolate, chopped
1/2 teaspoon gelatin
1 tablespoon cold water
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
For the crepes:
2 ounces (1/3 cup plus 1 tablespoon) cake flour
2 ounces (1/3 cup plus 1 tablespoon) all-purpose flour
2 tablespoons sugar
2 eggs
2 egg yolks
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk, 2% or higher
2 cups strawberries, hulled and sliced
1 tablespoon sugar
1/4 teaspoon vanilla
Powdered sugar, for garnish

Begin by preparing the mousse. In a medium sauce pan combine the milk, cornstarch, sugar, and egg yolk. Whisk until well mixed. Cook over medium heat, whisking constantly until it thickens and comes to a simmer, about ten minutes.
Turn off the heat and add the vanilla, butter, and white chocolate. Stir until completely melted then pour the mixture through a strainer into a separate bowl. Cover with plastic and chill for at least four hours, or overnight.
In a small bowl combine the gelatin with the water. Let stand for ten minutes to bloom. Once bloomed melt in the microwave for ten seconds. Let cool to room temperature.In a medium bowl combine the cream, powdered sugar, and vanilla. Beat until it thickens. Gradually pour in the gelatin while still whisking. Beat until it forms medium peaks. Fold the whipped cream into the white chocolate base in three additions. Cover and chill for one hour.While the mousse chills prepare the crepes. In a medium bowl combine the cake flour, all-purpose flour, and the sugar until evenly mixed. Set aside. In a small bowl whisk together the eggs, egg yolks, butter, and vanilla. Add the milk and whisk to mix. Pour the wet ingredients into the dry and whisk until smooth. Cover and chill for thirty minutes. While the batter chills combine the strawberries with the sugar and vanilla. Toss to coat, cover with plastic and chill until ready to use.Once the batter has chilled heat an 8-inch crepe pan, or small non-stick skillet, over medium heat. Spray with non-stick cooking spray and pour about 1/4 to 1/3 cup of the batter into the center of the pan. Immediately swirl the pan to evenly distribute the batter in the pan. Cook until the crepe is just turning golden brown on the bottom, about 1 to 2 minutes, then flip the crepe and cook for 30 seconds to one minute more, or until the crepe is lightly golden and cooked through. Transfer to a plate and layer the cooked crepes between sheets of parchment paper. Cool to room temperature. To assemble spread about 1/2 cup of the mousse into the center of the crepe. Top with the strawberries. Roll the crepes into a tube and then dust with powdered sugar. Enjoy!

From http://www.evilshenanigans.com/2011/02/strawberry-white-chocolate-mousse-crepes/

Chocolate Gelato

8 oz chocolate, chopped
1/2 cup cocoa powder
2 cups water
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

put chocolate and cocoa in a blender. Bring 2 cups water and sugar to simmer in saucepan, stirring until sugar dissolved. Pour hot sugar syrup into the chocolate blender, cover and pulse until the mixture is smooth but not foamy. Add the extracts and salt and pulse to combine. Refrigerate until very cold.
Whisk the chocolate mixture and transfer to a ice cream maker and freeze according to ice cream maker instructions.

Zabaglione with Berries

1 qt Strawberries, sliced
1 tbs sugar
5 egg yolks
1 egg white
3 tbs sugar
1 tbs grape juice
1/2 tsp vanilla
pinch of salt


mix sliced strawberries and sugar in a bowl. Set aside.
put yolks, white, sugar, grape juice, vanilla and salt in a double boiler. Whisk vigorously over medium heat until thick and creamy. 8-10 minutes. Immediately pour over berries and serve with biscotti.

Raspberry- Almond Pizza

1 pizza crust
butter
sugar
1/4 cup Raspberry jam
1/3 cup mascarpone or cream cheese
3 tbs powdered sugar
1/2 tsp vanilla
raspberries
toasted almonds


Preheat 450º roll out pizza crust brush with melted butter and sprinkle with sugar. Bake until golden 8 or so minutes.
Brush with jam; then bake 2 more minutes. Beat cheese, sugar, and vanilla. Spread over the raspberry cooked crust. Top with raspberries and almonds.