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Full Online Book HomeLearning KitchenCookies - Tartlets - Strawberry Cream Tarts
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Cookies - Tartlets -  Strawberry Cream Tarts Post by :tigerdk1 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1378

Click below to download : Cookies - Tartlets - Strawberry Cream Tarts (Format : PDF)

Cookies - Tartlets - Strawberry Cream Tarts

1 (10 oz.) can Strawberry pie filling (or apple)
1/3 C. Sour Cream
1/2 tsp. Vanilla
Ready made pie crusts, unbaked
whipped cream, optional

Preheat oven to 375 degrees.

Using a ready made refrigerator pie crusts, cut out 12 - 3" circles and press into the mini-muffin pan. Prick with fork to prevent puffing. Bake shells 7-10 minutes (watch closely--not too brown!!).

Combine Strawberry pie filling, Sour Cream, and Vanilla. Fill Shells with mixture and bake 12-14 minutes. Cool before removing from pan. Pipe whip cream on top after cooled, if desired. Store refrigerated.
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Cookies - Tartlets -  Tuxedo Brownie Cups Cookies - Tartlets - Tuxedo Brownie Cups

Cookies - Tartlets -  Tuxedo Brownie Cups
4 dozen 1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies) 2 squares (1 oz ea) white chocolate for baking 2 Tbs milk 1 package (8 oz) cream cheese, softened 1/4 cup powdered sugar 1 cup thawed, frozen whipped topping 1 pint small strawberries, sliced Orange Zest, mint leaves and melted semi sweet chocolate for baking (optional) Preheat oven to 325°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray for baking. (See Cook's Tips ) Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in

Cookies - Tartlets -  Reese's Double Chip Tassies Cookies - Tartlets - Reese's Double Chip Tassies

Cookies - Tartlets -  Reese's Double Chip Tassies
3/4 cup butter, softened 1 (3 ounce) package cream cheese, softened 1-1/2 cups all-purpose flour 3/4 cup sugar, divided 1 egg, slightly beaten 2 tablespoons butter or margarine, melted 1/4 teaspoon lemon juice 1/4 teaspoon vanilla extract 1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips, divided 2 teaspoons shortening (do not use butter, margarine, spread or oil) Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and