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Results 21 - 30 of 665 for 4-inch tart pan
Place the flour in a ... dough into the pan using the heel of the ... sides of the tart pan, taking care not to ... poured into shells and frozen.
Beat eggs until frothy. Add ... 15-18 minutes. Cool. Top with 1/2 teaspoon sour cream and then fruit topping. Refrigerate. (Makes 40-48 tarts.)
Make sure eggs and butter are at room temperature - makes a difference. Mix flour, baking soda, salt, cinnamon and set aside. Cream butter ...
Peel and cut apples into ... in pastry-lined pie pan; sprinkle with lemon juice. ... bake until apples are tender (about 20 to 25 minutes longer).
Peel and cut apples into ... in pastry-lined pie pan. Sprinkle with lemon juice. ... 350 degree oven 50 to 55 minutes or until apples are tender.
Crush wafers in food processor until fine. Soften cream cheese. Beat eggs, lemon, sugar, vanilla and cream cheese; blend well. Place ...
27. APPLE PAN DOWDY
Mix sugar and spices together. Add molasses and water. Arrange apples in a large baking dish and pour the mixture of molasses, etc, over ...
First: Place one vanilla wafer ... in the muffin pan. Filling: Beat cream cheese ... with pie filling. Tarts will "sink" a little as ... choice. Makes 12 servings.
29. APPLE PAN DOWDY
Place apples in deep baking ... egg. Mix. Pour over dry ingredients. Blend to just moist. Knead 6-8 turns. Roll to 1/2 inch thick, cover apples.
Enough of following ingredients to ... apricots, cherries. Cover pan with pastry and punch with ... oven for 20 to 25 minutes until golden brown.
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