on-stick spray.
Blend cream cheese with the egg, vanilla
Place ice cream in a large, freezer-safe bowl. Fold in fruit, almonds, brandy and cinnamon. Freeze for 3 hours, or overnight, until firm.
Preheat oven to 400\u00b0F. Line tart shells with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights. Bake for another 10 mins, until golden. Transfer to a wire rack to cool completely.
Spoon ice cream into tarts. Serve drizzled with chocolate sauce and sprinkled with extra almonds.
egular muffin pan for larger tarts). In 10-inch skillet, melt
or with a little whipped cream (recipe follows) or cinnamon on top
n electric mixer, beat heavy cream, 1/4 cup of the
ake the caramel filling, combine cream, brown sugar and butter in
Bake small tart shells until lightly browned.
Mix cream cheese, that has been softened, with confectoiners sugar.
Mix until creamy.
Whip whipping cream.
Fold in cheese mixture.
Fill tarts.
Let set until firm.
Place the cream cheese, milk, pudding mix and almond extract in a blender jar.
Cover and process at medium speed until smooth. Pour immediately into tart shells, distributing mixture evenly. Chill for 30 minutes, then top each tart with sliced fruit in decorative patterns.
Brush arranged fruit with the melted apricot jam and serve.
Or keep topped tarts refrigerated until ready to serve.
Yields 6 servings.
Mix the dry ingredients together.
Add oleo; mix well. Combine sour cream, eggs and vanilla; add to flour mixture.
Mix until dough is smooth.
Set dough in refrigerator overnight.
Next morning, roll out dough to 1/8-inch thick.
Cut out and fill. Bake at 400\u00b0 for 12 to 15 minutes.
Butter and cover 24 tins with the pastry of your choice.
Mix all ingredients well, beating alittle.
Fill tins half way.
Bake in a preheated 375 degree F (190 C) oven for about 20 minutes or until cream is solid.
Remove tarts from tins while hot. Cool.
br>Beat egg whites and cream of tartar until foamy.
Combine cream cheese and powdered sugar.
Beat until fluffy. Fold in whipped cream or whipped topping and vanilla.
Spoon into pastry shells.
Top with fruit.
Makes 6 servings.
Prepare pudding according to package directions.
Cool and stir together with sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and boils.
Remove from heat and chill.
Mix together the coconut and butter and line 8 (5 ounce) custard cups; refrigerate.
When ready to serve, fill cups with ice cream.
Top with any of the following: crushed pineapple, strawberries, chocolate or butterscotch sauce, chopped nuts, apricot or raspberry jam.
Makes 8 servings.
nd cool.
Whip chilled cream until soft peaks will firm
Beat eggs, sugar, cream cheese, vanilla, and lemon juice until smooth.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.
pray.
Pour the Sour Cream Sauce over the rolled tortillas