1 - 10 of 38 for tiny tart
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Heat oven to ... 15 to 20 minutes. Makes about 2 1/2 dozen tarts. NOTE: If you use self-rising flour, omit salt. Mix the following ingredients thoroughly:
Combine cream cheese, ... and put into tiny tart pans. Set pans ... minutes or nicely browned. To get them out run blade of knife around sides while hot.
Mix graham cracker crumbs, 2 tablespoons sugar and shortening. Place midget cupcake papers in the small size muffin tins. Press 1 tablespoon crumb ...
In a small ... on cooled, baked tarts. Divide 1/4 ... shredded lemon peel, and 1 tablespoon lemon juice. Stir in 1/4 cup flaked coconut. Bake as directed.
Mix above into ball. Divide into 24 pieces. Press dough into mini muffin cups, well greased. 1 egg 3/4 c. sugar 2 tbsp. softened butter 1 tsp. ...
Mix above ingredients ... teaspoon crumbs into tiny paper cups. Add ... cheese mix. Bake 350 degrees for 25 minutes. (Top with jelly or cherry pie filling.)
Blend butter and ... and press in tiny muffin pans to ... vanilla, and salt; fold in nuts. Fill shells and bake 25-38 minutes in 325 degree oven. 48 tarts.
In small bowl, beat together butter and cream cheese, stir in flour - cover and chill 1 hour. Shape into 1 inch balls. Press on bottom and up sides ...
Combine cream cheese, butter and flour and chill one hour. Roll into ball and place in small muffin tin. Dig hole in center of each ball for filling. ...
Combine cream cheese ... and press into tiny ungreased muffin tins. ... bake at 325 degrees fro 25 minutes. Cool before removing from pans. Yields about 20.
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