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Results 1 - 10 of 10 for tea tarts
Mix above ingredients and chill 1/2 hour. Spread mixture evenly over bottom of jelly roll pan, which should be lined with foil. Sprinkle ...
Cream butter with cream cheese, and flour, refrigerate for about 30 minutes. Blend eggs, brown sugar, pecans, butter, salt and vanilla ...
Cream butter and cheese together. ... over nuts. DO NOT bake crust first. Bake tarts and turn out with knife while still warm. Yield: 2 dozen.
Combine first 3 ingredients. Mix well. Shape into 24 balls. Press into small muffin pans. Work around up to edge. Combine next 5 ...
Cream together the first 3 ... of 12 fluted tart pan sections. Do not grease. ... cool 15 minutes and then remove from pan. (Use small tart pan.)
Blend pastry ingredients and roll ... 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 ...
Mix above ingredients and chill ... dough in each tart cup and press dough to ... again. Bake at 325 degrees for 25 to 30 minutes. Yield: 3 dozen.
Combine first 6 ingredients. Spoon mixture into tart shells, filling 3/4 full. Bake ... pans, shaping each ball into a shell. Makes 2 dozen shells.
Add boiling water to tea leaves and steep for 5 ... washed vanda orchids for true tropical effect. Makes about 6 quarts, or 50 half-cup servings.
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