hen pressed between fingers. (The recipe says you may not need
r 2 knives, cut in butter and shortening until mixture rexembles
illing, combine the brown sugar, butter, vanilla and eggs. Soak the
Using pastry blender, cut in butter and lard until in fine
blend the flour, sugar, salt, butter and shortening until mixture resembles
op of a Kraft peanut butter jar.).
In a small
poon, mix together the soft butter, brown sugar, salt and corn
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
nd sugar. Mix well. Rub butter into mixture. Add essence and
pprox.15-20 minutes.
Tarts will still be bubbling but
or later use.This dough recipe can be used to make
hile making filling.
Melt butter. Stir in golden syrup, brown
r two knives,cut in butter until mixture resembles coarse crumbs
Lightly grease the pans with butter or use a non-stick
and made them as\"mini\" tarts, ther-by changing the\"yield
Cream oleo; add brown sugar.
Beat together, then add egg, syrup and vanilla.
Then add raisins, nuts and salt.
Bake at 325\u00b0 for 20 to 25 minutes.
Makes 12 tarts.
ach tart shell.
Combine butter, cream, brown sugar, egg, vanilla
Cut in shortening and cold butter with a knife or pastry
mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
pre heat oven to 400\u00b0F.
roll out dough to desired thickness. I like 3/8 of an inch.
place in tart pan or greased muffin tin.
place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
spoon into tarts and bake for 20-25 minutes.
few more slightly shallower tarts.
Beat the eggs in