or later use.This dough recipe can be used to make
Hint:
Pastry recipe on back of Crisco shortening.
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.<
r two knives,cut in butter until mixture resembles coarse crumbs
n a small saucepan, heat butter with vanilla bean and ginger
ugar and cinnamon; cut in butter until crumbly; set aside.
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!
Cream powdered sugar, butter, vanilla, and salt. While mixer is running, slowly add a portion of the cream to the mixture. Continue adding the cream to make the frosting of a good spreading consistency. You may need a little less or a little more of the cream called out in the recipe to achieve your desired consistency.
ornay sauce by combining the butter and flour over medium heat
RECHAMEL SAUCE:
Melt the butter in a saucepan over medium
In a small skillet, melt butter over medium heat. Add pecans
Combine flour & sugar. Cut in butter until it resembles crumbs. Press
Place raisins, sugar, butter, eggs, milk, and vanilla in
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.