aking pan.
For the crust: In a processor blend all
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.
from bottom to top:.
Shortbread Crust.
Jam Layer.
Pistachio
Preheat oven to 350\u00b0F.
For Shortbread crust:
In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball.
Press dough into greased 9x13 inch pan.
Bake 10-12 minutes.
For Brownie:
In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes).
Spoon brownie batter evenly over cooked shortbread crust.
Place pecan half over batter.
Bake 30-35 minutes.
Cool thoroughly.
br>To make the crust: process all crust ingredients on a food
aking dish.
For the shortbread crust: blend flour, sugar and salt
alnuts.
Pour over the crust.
Bake for about 20
cover and refrigerate.
Prepare Shortbread Crust: in large bowl, combine flour
0 mins.
Meanwhile, combine shortbread crumbs and almonds. Melt butter
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
repared pan.
Bake this (shortbread crust) in the preheated oven for
ix it with the other CRUST ingredients.
Beat these ingredients
our carmel filling over the shortbread crust and return to oven for
Make crust:
Using an electric mixer,
ou prepare the crust and topping.
For the shortbread crust, mix the
lavors.
To make the crust: (Recipe makes 2-10\" crusts or
To Make the Shortbread Crust.
Preheat oven to 300
Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
For the crust; in a processer mix the flour, sugar and salt until combined (about 4-5 seconds).
Add in the butter and process until crumbly.
Press into bottom of the baking dish.
Bake for about 15 minutes, or until lightly browned.
For the filling; in a large mixing bowl whisk the eggs, corn syrup, sugar, melted butter and vanilla until well combined.
Mix in the chocolate chips and nuts.
Pour over the crust.
Bake for about 25-30 minutes or until set.
Combine pudding mix and milk in a medium bowl, stirring 1 1/2 minutes with a wire whisk.
Gently fold 1 cup of Cool Whip Free into pudding mixture.
Arrange banana slices over crust and spoon pudding mixture over bananas.
Cover and chill 1 1/2 hours or until set.
Spoon remaining 3/4 cup of Cool Whip Free around the edge of the pie.
minutes.
While the crust bakes, mix together the sugar