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Fresh fruity time soon

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    The Daily Recipe: Monday, March 19, 2007

         *** A WORD FROM THE KITCHEN ***

We've still got a bit to go for the official start of Spring
here but I already have the fever...speaking of it also
ends the cold & flu season "yeah". So let me bring you a
"springy" recipe today....our CREAMY FRUIT TART. This pastry
has a softer texture than regular pastry due to the cream
cheese. I suppose if you don't have a tart pan you can give
a pie pan a try but it'll be a little messy to get out.
Create your own colorful combinations with various fruits
in season too...go on be creative ;o)

Enjoy!
Marzee

Have Comments? Email me at: 
Email Marzee

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RECIPE: CREAMY FRUIT TARTS

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INGREDIENTS:
1 cup Bisquick original baking mix. 
2 tablespoons sugar
1 tablespoon stick margarine or butter, softened
2 3-ounce packages cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1.2 cup assorted fruit slices or berries
1/3 cup apple or apricot jelly, melted
 
DIRECTIONS:
Heat oven to 375 degrees. Mix baking mix, 2 tablespoons
sugar, the margarine and 1 package cream cheese in small
bowl until dough forms a ball. Divide into 6 parts. Press
each part dough on bottom and up 3/4 inch sides of 6 tart
pans, 4 1/4x1 inch or 10 custard cups. Place on cookie
sheet. Bake 10-12 minutes or until light brown; cool on
wire rack. Remove tart shells from pans. Beat remaining
package cream cheese, 1/4 cup sugar and sour cream until
smooth. Spoon into tart shells, spreading over bottoms.
Top each with about 1/4 cup fruit. Brush with jelly.

Yield:  6 Servings
Each Serving: calories 300, (calories from fat 155);
fat 17g (saturated 9g), cholesterol 3mg; sodium 400mg;
carbohydrates 40g (dietary fiber 1g); protein 4g.

Category: Desserts

Visit the Daily Recipe Archives

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                 MARZEE'S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 

    A FEW HELPFUL THINGS TO KNOW ABOUT PIE PANS:

Choose heat resistant glass pie plates or dull finished
aluminum pie pans. Never use a shiny pan because the pan
reflects heat and the pie will have a soggy bottom crust.

Because of the amount of fat in pie crusts, pie plates
and pans are usually not greased.

Nonstick pie pans can cause a pastry to shrink excessively
when baking one-crust pie shells. Be sure pastry is securely
hooked over the edge of the pan.

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         GopherCentral's Question of the Week 

Do you think that "Scooter" Libby should be pardoned
for his conviction of lying to the Grand Jury?


Answer the Question of the Week
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in The Daily Recipe Forum at...

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2007 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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