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Results 101 - 110 of 131 for tart heavy tart
Cook and drain spaghetti according to package directions. Combine in large mixing bowl with next 5 ingredients. Mix light cream with sour ...
Combine flour, baking powder and salt; stir to mix well. Remove 1/2 cup of the mixture to a small bowl; mix with water until smooth. Cut ...
103. CRANBERRY FLUFF
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. ...
104. SEPTEMBER CASSEROLE
Place 1/3 of first 4 ingredients. Dot with 2 tablespoons of butter. Sprinkle with salt and pepper. Repeat twice. Pour on cream. Cover with ...
105. MOM'S CHERRY TARTS
Bake tart shells as directed. Whip cream ... top with cherry pie filling to which the almond extract has been added. Refrigerate. Makes 12 tarts.
Mix flour, confectioners sugar, and butter. Pat in bottom of 8 x 13 inch pan. Bake at 350 degrees (325 degrees if glass dish) for 15 ...
107. CHERRY TORTE
Beat egg whites and salt until foamy. Gradually add sugar; beat to stiff peaks. Add vanilla. Combine nuts, cracker crumbs and baking ...
108. FRESH APPLE PIE
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, salt. Stir in apples. Turn into pastry-lined pie plate. Dot ...
109. TART APPLE RELISH
Peel apples. Shred or grate into a medium bowl. Pour cream and lemon juice over apples. Sprinkle with sugar. Toss lightly. Serve sprinkled ...
110. CHEESE TARTS
Double ingredients for same pastry used for pecan tarts (in dessert section). Follow same ... overnight and freeze if desired. Yield: 4 dozen.
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