illing, combine the brown sugar, butter, vanilla and eggs. Soak the
op of a Kraft peanut butter jar.).
In a small
few more slightly shallower tarts.
Beat the eggs in
br>Whisk together sugar, egg, butter, vanilla and hot water. Add
hen pressed between fingers. (The recipe says you may not need
ach tart shell.
Let butter cool to room temp, then
r 2 knives, cut in butter and shortening until mixture rexembles
Preheat oven to 350 degrees F.
Place shells in muffin tin (if they do not have tinfoil cups of their own) Beat the eggs.
Add remaining ingredients and mix well.
Put 1 tbsp in each shell and bake.
(Do not worry about the small amount in shell they\"swell\" up during cooking) Bake 20-25 minutes till golden brown.
Makes approximately 16 tarts.
If desired, top with dash of whip cream.
Cream egg, brown sugar and butter.
Add vanilla and raisins.
Roll out pastry and cut into 12 circles for muffin tins or tart tins (or 24 circles for mini tart tins.
Beat eggs; add sugar and butter.
Sprinkle raisins in the bottom of the pastry shells. Fill about 3/4 with filling.
Bake in a 375-degree preheated oven for 12-15 minutes.
Let cool before serving.
Using pastry blender, cut in butter and lard until in fine
blend the flour, sugar, salt, butter and shortening until mixture resembles
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
Roll out pastry and cut into 12 circles.
Fit pastrys into muffin or tart cups.
Sprinkle raisins and or walnuts in the bottom of each tart.
Beat together eggs, maple syrup, brown sugar, butter and salt.
Pour into tart shells, about 2/3 full.
Bake at 375 F for 20-25 minutes, until set.
Cool 5 minutes and remove from pan.
In some places you can find pre made tart shells in the freezer section along side pie shells.