Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
9 inch loose-bottom tart pan.
Sift flour into
ough to fit 9-inch tart (quiche) pan with removable bottom
10 inch loose-bottomed tart pan.
Combine powdered sugar
0 to 23 cm) tart pan (instructions for how to
(4 inch) loose-bottomed tart pans.
Sift flour into
efrigerator until ready to assemble tart. (Pineapple can be used in
Heat oven to 300\u00b0.
Beat butter and sugar until light and fluffy.
Blend in flour.
Press mixture onto bottom and sides of 12-inch pizza pan.
Bake 20 to 25 minutes or until lightly browned.
Cool completely.
ides of a 9 inch tart pan or pie plate. Bake
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
10 inch round, fluted tart pan with removable base. Roll
nto an ungreased 11-in. tart pan with removable bottom or
In a small bowl stir together yogurt and Carnation Breakfast Essentials(R) Classic French Vanilla Powdered Drink Mix until combined.
In a pint glass spoon half of the yogurt mixture. Top with half of the chia seeds, half of the cereal, the kiwi, and half of the coconut. Repeat layers, with half of the yogurt mixture, chia seeds, and cereal. Finish layering with the mango, remaining half of the coconut, and pomegranate seeds.
buttered 9-inch fluted tart pan; trim edges; place sheet
10 1/2-inch tart pan with removable bottom (or
aking tray.
To make tart dough, sift flour, 2 tbsp
o 375\u00b0F.
FOR TART DOUGH:
Combine butter + 1
ough to a 9 inch tart pan with removable bottom.
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
Press cookie dough evenly into bottom and up side of greased 9-inch fluted tart pan with removable bottom.* Bake in preheated 350\u00b0 oven for 18 to 22 minutes or until edge is set and center is still slightly soft.
Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge; arrange fruit as desired.
Refrigerate for 1 hour.
Remove rim of pan; slice into wedges.