| Tarts & Squares |
| Butter Tart Squares Base: 2\3 c Butter 1 c Flour 2 tb Brown Sugar Filling: 1/3 c Butter 1/2 c Brown Sugar (packed) 1/2 c Corn Syrup Dash salt 2 Eggs 3/4 c Raisins Combine ingredients for base, mixture will be crumbly. Spread in bottom of greased 8" pan, packing it down slightly. Bake at 350F for 15 min. While baking, prepare filling. Mix margarine, and brown sugar. Add corn syrup, eggs and salt, beat (mixer) until smooth and creamy. Stir in raisins by hand and spread filling over baked base, return to oven. Bake at 350F for 25-30 min or until top is lightly browned. Cool |
| Butter Tarts 2 Eggs 1 c Brown Sugar (packed) 1/4 c Corn Syrup 1 c Raisins Butter the size of a walnut 2 ts Lemon Juice 1 ts Vanilla 1/8 ts Salt (I do not add) Beat all together until thick and full of bubbles. Spoon into pastry shells. Bake in 400F oven 15-20 min. (Quite often, I just put the raisins in the shells, and spoon the "batter" over them) Yield: aprox 12 tarts Shared with me and now with you by my dear friend Emmy. |
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| Time for Coffee |
| Pineapple Dreams 1/2 c Butter 1/2 c Brown Sugar (lightly packed) 1/2 ts Vanilla 1 1/2 c Flour --- 1 c Crushed pineapple (well-drained) --- 1/4 c Butter (melted) 1 Egg 1 ts Vanilla 1 c Shreded coconut 3/4 c Granulated Sugar Cream together butter, brown sugar and vanilla. Add flour, and mix thoroughly. Press into the bottom on an ungreased 9" cake pan and bake at 375F for 15 min or until golden. Cool for 5 min and spread with crushed pineapple. Beat together melted butter, egg, vanilla, coconut and sugar. Spread mixture over the pineapple. Return to oven and continue baking for an additional 30 min. Cool completely, and cut into squares. Note: When all living at home, my sister always made this...she would double the recipe, and use a 9x13 pan. Shared with me and now with you by my Mom. |
| Fruit Tarts Cheese Tart Shells: 1 1/2 c Unbleached Flour 1/2 c Vegetable Shortening 5 oz American Cheese Spread Filling: 8 1/4 oz Pineapple (crushed) 1/4 c Sugar 2 Navel Oranges (peel & section) 5 ts Cornstarch 1/8 ts Salt 1/2 c Orange Juice 1 tb Lemon Juice 3/4 c Cheddar (sharp, shredded) Tart Shells: Combine shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture until well blended. Shape into a roll 1 1/4" X 12". Wrap in waxed paper or plastic wrap and refrigerate for 1 hr or longer. Preheat oven to 375F. Remove the dough from the refrigerator and unwrap. Slice 1/8" thick. Using 12 (2 3/4") muffin cups or 3" tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce bottoms and sides with a fork. Bake 18-20 min or until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch.. Filling: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the syrup, orange & lemon juice in saucepan. Stir in the rest of the ingredients except the cheddar cheese and cook stirring gently over medium heat until the mixture thickens & bubbles. Stir in the orange pieces & pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 tb of the cheddar cheese. Refrigerate until serving time. |
| Raspberry Tarts 1/4 c Honey 8 oz Cream Cheese (softened 10 oz Raspberries (partially thawed, undrained) 1 c Banana (sliced) 2 c Marshmallows (miniature) 1 3/4 c Whipped topping (4 oz thawed non dairy) 2 pk Graham Cracker tart shells (4 oz) Add honey to cream cheese, mixing until well blended. Stir in fruit, fold in marshmallows and whipped topping. Pour into shells, refrigerate several hours or overnight. Top with fresh raspberries and additional marshmallows if desired. |
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