ough into four 4-inch tart pans (or one 9 or
Lightly grease a 9 inch tart pan.
Stir flour into
You will need a tart pan with a removable bottom
0mins.
To make part filling, combine egg, ricotta cheese, parmesan
To Make The Apple Filling: In a large skillet over
Heat oven to 450 degrees.
Prepare pastry for One-crust pie as directed on pie crust package except divide dough into 6 equal parts.
Roll each part into 4-inch circle.
Fit over backs of muffin cups or 6-ounce custard cups, making pleats so pastry will fit closely.
Prick with fork and place on baking sheet.
Bake 8-10 minutes.
Cool and remove from pans.
Just fill with (warm?) pie filling and top with whipped cream or Cool Whip.
Unfilled tart shells can be frozen for future use.
br>Gently pour the filling into the tart shell and smooth the
9 1/2-inch tart pan, preferably with a removable
oisten mixture Coat bottom of tart pan with cooking spray and
10x4 inch tart pan. Prick surface of tart with a fork
hour. Before assembling the tart, preheat the oven to 350
br>Spoon the lemon filling into the tart shell and smooth the
inutes.
Press dough into tart pan using \"lift and pinch
loves.
Press into your tart tin and pat down on
Preheat oven to 325\u00b0.
Combine sugar and butter in mixing bowl. Mix until fluffy.
Add egg and flour to sugar/butter mixture. Combine well.
Press into 11-12 inch tart pan.
Bake until lightly browned, about 20 minutes.
Toast pecans at 350\u00b0F for about 20 minutes shaking half way through.
Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
Gently fold in cranberries and pecans.
Pour into tart crust and bake for 40-45 minutes.
Cool.
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.