Fruit-Cream Tarts

 


Bake 12 shells - using your favorite pastry recipe.

Cream Filling: Prepare 1 pkg. instant vanilla pudding mix. Whip 1/2 cup heavy cream -adding 1/4 tsp. almond or mint extract. Fold cream into pudding: half fill shells.

Fruit and Glaze.  Drain well 1 can (1lb.14oz.) pineapple, preserving syrup. Combine 1/4 cup sugar and 1 Tbsp cornstarch. Slowly stir in 1 cup reserved syrup. Cook, stirring constantly until mixture boils 1 minute: Cool. Arrange fruit over filling: spoon glaze over fruit.

Or use canned apricots, cherries, peaches, blueberries, as desired.  A few drops of appropriate food coloring  may be added to the glaze before cooking. 

Comments

Post a Comment

Popular posts from this blog

My Mom's Recipe Box

Image
I found this box in a cardboard box of items that I inherited from my Mother.  A well made wood box that was clearly a well used treasure. It is Oak, with finger jointed corners.   Finger Jointed Oak Box It has a "Shaw-Walker" decal on the front. Research suggests this box was made in the early 1900s. Shaw-Walker Small brass hinges and a clever arced retaining bracket are the only visible external elements. The brass parts have oxidized with age.  Brass Hinges Side Bracket The outside has a warm brown varnish on it.  The inside is unfinished.   Inside are a collection of recipes that have been passed down from my grandmother Lucille  to my mother Joanne and now to me.  Treasure Inside! This blog is about sharing them with my siblings and everyone else.  I remember many of these recipes as meals or treats served to my family of 8 over a lifetime.  Following posts will be each of these recipes, photographed and transcribed. Enjoy! David ...
Read more

Dilly Casserole Bread

Image
  Dilly Casserole Bread 1 packet active dry yeast (or one cake compressed yeast) 1/4 cup warm water 1 cup creamed cottage cheese, heated to lukewarm 2 tablespoons sugar 1 tablespoon instant minced onion 1 tablespoon butter 2 tablespoons dill seed 1 teaspoon salt 1/4 teaspoon soda 1 unbeaten egg 2.25 to 2.5 cups flour Soften yeast in water.  Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and softened yeast.   Add flour to form a stiff dough, beating well after each addition.  Cover. Let rise in warm place (85 to 90 degrees F.) until light and doubled in size, 50 to 60 minutes. Stir down dough.  Turn into well-greased 8-inch round (1.5 or 2 qts.) casserole.  let rise in warm place until light, 30 to 40 minutes.  Bake at 350 degrees for 40 to 50 minutes until golden brown.  Brush with soft butter and sprinkle with salt. Makes 1 round loaf.  
Read more

Chinese New Year Cookies

Image
  Chinese New Year  Cookies! 1 package (6 ozs.) semi-sweet chocolate pieces 1 package (6 ozs.) caramel pieces 1 can or bag (3ozs.)  Chinese noodles (La Choy Chow Mein Noodles) 1 can (7.24ozs.) salted peanuts  Melt chocolate and caramel pieces  over hot water.  Mix in noodles and nuts.  Stir into melted mixture. Drop by teaspoonfuls onto waxed paper.  Chill.  Yield: About four dozen cookies. ** Feel free to substitute dark chocolate for the semi sweet, and butterscotch chips for the caramel.  Dark chocolate mint chips for a minty alternative! **
Read more