by: Aileen W.
non stick cooking spray
2/3 cup all purpose flour
1/3 cup whole wheat pastry flour
1/4 teaspoon salt
3 tablespoons shortening
3-4 tablespoons cold water
1 8-ounce package reduced fat cream cheese,
light ricotta cheese
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 cup of raspberries, blueberries, blackberries and strawberries
mint leaves (optional)
spray 6 individual fluted tart pans with cooking
spray, set aside. Preheat oven to 450°F.
Stir together all purpose flour, whole wheat
pastry flour and 1/4 teaspoon salt in mixing
bowl. Cut in shortening with a pastry blender
till mixture resembles fine crumbs. Sprinkle 1
tablespoon water over part of the mixture, gently
toss with a fork. Push moistened dough to the
side of the bowl.Repeat using 1 tablespoon water
at a time, till all of the dough is moistened.
Form dough into ball. Divide dough into 6 pieces.
Roll each piece on lightly floured surface into a
5 inch circle, fit into tart pans, pressing
firmly against sides. Trim excess crust even with
pans. Prick bottom and sides with a fork. Place
tart on a baking sheet Line tarts with double
thickness of foil. Bake for 8 minutes. Remove
foil and bake 5 to 6 minutes more or until
golden. Cool on wire racks. Combine cream cheese,
ricotta, sugar, vanilla and lemon peel in a
blender or food processor. Cover and blend or
process until smooth. Divide among tart shells.
Top with berries. Garnish with mint if desired.
9" pie shell
3/4 cup powdered sugar
1/2 cup peanut butter
2/3 cup sugar
1 tablespoon flour
3 egg yolks
3 tablespoons cornstarch
pinch of salt
|3 cups milk
2 tablespoons butter
1 1/2 teaspoons vanilla
3 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
powdered sugar and peanut butter together and set
aside. Mix sugar, flour, cornstarch, salt and
milk together. Cook over medium heat until it
starts to thicken. Add a little hot mixture to
beaten egg yolks, and slowly pour back into hot
milk mixture; cook until thick (pudding
consistency) Add butter and vanilla. Pour 2/3 of
the peanut butter mixture into pie shell. Add
pudding mixture, then remaining 1/4 peanut butter
mixture over the top. Top with meringue and bake
until meringue is brown.
Lemon Meringue Tarts
by: Lady Shadra
2/3 cup sugar
2 tablespoons cornstarch
2/3 cup water
Yolks from 2 large eggs (reserve whites)
|1/2 cup fresh lemon juice
1 tablespoon freshly grated lemon peel
1 tablespoon stick butter or margarine
1 4-ounce package ready-to-fill single-serve
graham cracker crusts (6 per package)
|Filling: Whisk sugar and cornstarch in a
1-quart saucepan to mix. Whisk in water, egg
yolks and lemon juice until smooth. Bring to a
gentle boil over medium heat, stirring often with
the whisk. Boil, stirring constantly, 1 minute or
until filling is translucent and thick. Remove
from heat. Add lemon peel and butter; stir until
butter melts. Pour 1/4 cup into each cracker
crust. Place on a rimmed baking sheet.
Whites from 4 large eggs (save extra yolks
for another use)
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/2 cup sugar
Meringue: Heat oven to 350°F. Beat egg whites, vinegar and vanilla in
a medium bowl with mixer on medium speed until
soft peaks form when beaters are lifted.
Gradually beat in sugar, 1 tablespoon at a time,
increasing mixer speed and beating well after
each addition until sugar dissolves. Beat 2
minutes longer or until stiff peaks form when
beaters are lifted.
Mound meringue high on each tart, spread to edge
of crust, then swirl with back of a teaspoon.
Bake 20 minutes or until meringue is browned and
an instant-read thermometer inserted in center of
meringue registers 160°F. Cool completely
on a wire rack, then refrigerate at least 2 hours
or up to 8.
FYI: Although these are single-serve
tarts, if you wish to share one, use a small
sharp knife dipped in cold water to cut through
the meringue smoothly.
Note: May be made 8 hours ahead.
Refrigerate until serving.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine