For the whipped yogurt parfaits, combine lemon zest,
br>Cool the jam.
Shortbread:
Whisk the flour, baking
quares with a dollop of whipped cream on top.
In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
Press into ungreased 13x9 baking pan.
In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
Stir in milk and pour over crust.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake for 50 to 55 minutes more or until filling is set.
Cool on wire rack, then cover and refrigerate.
Cut into squares and top with whipped cream.
If you're making the shortbread from scratch then start here:.<
ell.
Spread preserves over shortbread. Pour cream cheese mixture over
and chill.
Allow Butter Shortbread Cookie Dough to soften to
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
ool while you make the shortbread.
Shortbreads: In a separate
o brown around the edges. (Shortbread should be pale in color
o fit the contours.
SHORTBREAD:
In a food processor
In a bowl, combine 1/4 cup sugar and flour.
Cut in butter until the mixture resembles course crumbs.
Press into an ungreased 13' x 9\" x 2\" baking pan.
In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
Stir in milk.
Pour over crust.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees.
Bake 50-55 minutes longer or until filling is set.
Cool on a wire rack.
Cover and refrigerate overnight.
Cut into squares.
Top with whipped cream and sprinkle with cinnamon if desired.
Preheat oven to 350\u00b0F (180\u00b0C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet. Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350\u00b0F (180\u00b0C) or 15-20 minutes.
Stores well in covered tin.
Preheat oven to 400 degrees.
For crust, mix all four ingredients until moistened.
Press into greased pie pan or spring form pan.
Bake for 5-10 minutes until lightly browned.
Cool completely.
For filling, whip heavy cream and Splenda until stiff. Set aside.
Beat cream cheese until smooth.
Add sour cream, vanilla, and Splenda. Mix well.
Fold whipped cream into filling mix.
Spread filling on top of crust.
Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.
aking sheets.
FOR THE SHORTBREAD ~ In a medium bowl whisk
Shortbread:
Preheat oven to 350\
Preheat oven to 350\u00b0.
Combine all the ingredients for shortbread in large mixing bowl.
Beat at low speed just until a soft dough forms.
Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
Stir topping ingredients in small bowl; sprinkle over shortbread.
Prick all over the top with a fork.
Bake 20-30 minutes or until light golden brown.
Cool slightly and cut ito squares while shortbread is still warm.
he center.
For the shortbread, sift the flour, salt and
n the preheated oven until shortbread is lightly browned around the
(this will help prevent the shortbread from puffing up).
Bake