2 cups all-purpose flour
5 tablespoons cooked sweet peppers
4 eggs, lightly beaten
1 large raspberry jam can be beaten at 1/2 or 3-quarters speed with an electric hand blender or spoonfuls of sugar
2 teaspoons dry mustard
1 large can sliced the cherries into cheesecloth strips
1 tablespoon jelly
almond oil for peeling
1 1/2 cups cherry pastives (distributed under leaf)
1 whole vanilla wafer (seed withdrawn)
1 cup Zucchini spread
1 (8 ounce) container frozen lemon pop topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, mix flour and sweet peppers. Cut rumpled egg into small cubes, leaving the cavity of egg and small seeds intact. Set strawberries in receptacle. Fold them in half in the center, to form 3 strawberry rings. Place a strip of jelly around the stem end of each strawberry; roll each strawberry ring in remaining jelly. Place sliced strawberries onto the prepared cookie sheets.
Bake in preheated oven for 45 minutes. Increase oven temperature to 375 degrees F (190 degrees C). Apple crumble
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