or later use.This dough recipe can be used to make
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.
ndies evenly on top of tart. Prop Caramelized Sugar Spirals
dd the butter and pulse until
pastry blender, cut in butter until fine particles form.
to a 9-inch fluted tart pan with removable bottom.<
nch baking pan.
Combine butter with 1/4 cup confectioners
r two knives,cut in butter until mixture resembles coarse crumbs
n a small saucepan, heat butter with vanilla bean and ginger
Preheat oven to 375 degrees Fahrenheit.
Mix the brown sugar into the melted butter.
Add the vanilla, vinegar and lemon juice.
Beat the eggs lightly and add to mixture; add corn syrup.
Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
Ladle the filling into the tart shells, filling about 2/3 of each shell.
Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
Cool tarts and enjoy!
ver medium heat melt the butter/oil. Add the onions and
Place 1 cup peanut butter in a medium to large
Combine flour & sugar. Cut in butter until it resembles crumbs. Press
Place raisins, sugar, butter, eggs, milk, and vanilla in
Combiine the wine, vinegar, lemon juice, garlic, and shallots in a medium saucepan. Boil over high heat, reducing the liquid until about 1/4 cup remains. Slowly whisk in the butter, making sure you keep the temperature even, not too hot or too cold. When all the butter has been added and you have a creamy smooth sauce, season with salt and pepper to taste.
Serve immediately. Do not try to hold the sauce longer than 1 hour. Enjoy!
Hint:
Pastry recipe on back of Crisco shortening.
addle.
Add 1 cup butter and mix on low until
lour, salt and sugar. Add butter and orange zest; pulse until
Beat egg, sugar, butter well, Add cream and blend.
Line tart shells with your favourtie pastry.
Sprinkle a few currants into each shell.
Fill tart shells with mixture 2/3 full.
Bake in a hot oven 400 degrees f.
for 8 minutes.
Reduce heat and continue to bake 12-25 minutes 325 degrees.
Or bake just until crust is golden.
Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end.
I still like them a bit runny.
Heat oven to 400.
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell.
Bake for about 5 minutes. Reduce heat to 250. Bake for about 30 minutes longer or till center is just firm to the touch, covering edges of.
pastry with foil if browning too much.
Let cool completely before cutting.