1 - 10 of 10 for tea tarts

Combine first 3 ingredients. Mix well. Shape into 24 balls. Press into small muffin pans. Work around up to edge. Combine next 5 ingredients. Place ...

Mix above ingredients and chill 1/2 hour. Spread mixture evenly over bottom of jelly roll pan, which should be lined with foil. Sprinkle with 1/2 c. ...

Cream together the ... of 12 fluted tart pan sections. Do ... filling. Bake 35 minutes. Let cool 15 minutes and then remove from pan. (Use small tart pan.)

Cream butter and ... sugar, butter and vanilla. Spoon over nuts. DO NOT bake crust first. Bake tarts and turn out with knife while still warm. Yield: 2 dozen.

Cream butter with cream cheese, and flour, refrigerate for about 30 minutes. Blend eggs, brown sugar, pecans, butter, salt and vanilla together. ...

Blend pastry ingredients ... degrees for 30 to 35 minutes. Cool and sprinkle powdered sugar on top. Yields 24 tarts. Note: May substitute pecans for walnuts.

Add salt to flour and cut butter into small pieces and add to flour. Use pastry blender to mix until crumbly. Add cold water and stir until well ...

Mix above ingredients ... dough in each tart cup and press ... with finely chopped pecans again. Bake at 325 degrees for 25 to 30 minutes. Yield: 3 dozen.

Add boiling water to tea leaves and steep ... of ice. Float washed vanda orchids for true tropical effect. Makes about 6 quarts, or 50 half-cup servings.

Combine first 6 ... Spoon mixture into tart shells, filling 3/4 ... in greased 1 3/4 inch tart pans, shaping each ball into a shell. Makes 2 dozen shells.


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