Make-A-Mix (35 page)

 

In a medium bowl, beat egg whites until soft peaks form. Fold into creamed mixture. Fill each pastry shell about 3/4 full with batter. Bake 15 minutes in preheated oven. Reduce temperature to 325F (165C). Bake 10 to 15 minutes longer until golden brown. Makes 10 tarts.

 

 

 

 

 

 

Preheat oven to 400F (205C). Divide CREAM-CHEESE PASTRY MIX into 10 pieces. Shape into balls. Place each ball in a medium muffin cup. With your thumbs press dough over the bottom and sides of each cup, keeping dough at an even thickness. Bake in preheated oven 10 minutes or until lightly browned. Cool.

 

Prepare Lime Filling. Carefully remove cooled tart shells. Spoon filling into shells. Garnish with reserved whipped cream and reserved lime peel from filling. Makes 10 tarts.

 

Lime Filling

 

In a small bowl, beat eggs until light and pale. Beat in sugar, lime juice and half of lime peel. Pour into top of double boiler. Add butter or margarine. Cook and stir over hot water until thickened. Remove from heat. Stir in food coloring. Refrigerate 1 hour.

 

Reserve 3 tablespoons whipped cream. Fold remaining whipped cream into chilled egg mixture.

 

 

 

Preheat oven to 325F (165C). Divide CREAM-CHEESE PASTRY MIX into 10 pieces. Shape into balls. Place each ball in a medium muffin cup. With your thumbs press dough over bottom and sides of each cup, keeping dough at an even thickness; set aside.

 

In a large bowl, combine eggs, butter or margarine, brown sugar, salt and vanilla, beating with a wire whisk until blended. Stir in pecans. Fill each pastry shell about 3/4 full. Bake 25 minutes in preheated oven until golden brown. Makes 10 tarts.

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350F (175C). Press thawed dough into a 12-inch quiche pan with removable bottom or pizza pan to 1/4-inch thickness. Make rim around edge of cookie. Bake 15 to 20 minutes until edges brown. Cool. Prepare Cream-Cheese Filling. Spread on top to within 1/2 inch of edge. Prepare Fruit Glaze; set aside. Top filling with concentric circles of assorted fruits. Brush fruit with Fruit Glaze. Cover with plastic wrap and chill. Makes 8 to 12 servings.

 

 

 

Cream-Cheese Filling

 

In a small bowl, mix all ingredients until smooth.

 

 

 

 

 

Fruit Glaze

 

In a saucepan, combine all ingredients and boil 1 minute. Cool.

 

 

 

Cream-Cheese Fruit Tarts—In a small bowl combine 2 (3-oz.) pkgs. cream cheese and 2 tablespoons sugar until smooth. Stir in 1 (6-oz.) container fruit-flavored yogurt. Put a spoonful of filling into each shell before adding fruit and brushing with glaze.

 

Preheat oven to 400F (205C). Divide CREAM-CHEESE PASTRY MIX into about 40 pieces. Shape into balls. Place each ball in a mini-muffin cup. With your thumb, press dough over bottom and sides of each cup, keeping dough an even thickness. Bake in preheated oven 10 minutes or until lightly browned. Cool.

 

Cut fresh fruit into various shapes—fans, slices, or wedges, as desired.

 

Prepare Fruit Glaze. Cool. Arrange fruits in decorative designs in each tart shell. You can mix fruits or keep them all the same. Brush with glaze to prevent darkening or drying. Chill until ready to serve. Makes about 40 tarts.

 

 

 

 

 

To make tart shells: Thaw two packages CREAM-CHEESE PASTRY MIX. Divide each package into 10 pieces. Roll each piece into a ball. Preheat oven to 400F (205C). Place each ball in a muffin cup. Use your thumbs to press dough over bottom and sides, keeping dough at an even thickness. Bake 10 to 12 minutes until lightly browned. Cool and remove. Fill as desired.

 

To make a single pie crust or baked pie shell: Thaw 1 package CREAM-CHEESE PASTRY MIX. On a floured pastry cloth or between pieces of floured plastic wrap, roll out dough to an 1 1-inch circle. Dough will be quite thin. Remove plastic wrap. Fit dough into an 8- or 9-inch pie pan without stretching. Trim and flute edge. For baked shell, prick bottom and sides with fork tines; bake as for tart shells at left. Or add filling and bake according to filling directions.

 

To make double-crust pie: Completely thaw 2 packages CREAM-CHEESE PASTRY MIX. Prepare 1 ball of dough according to directions above; do not prick crust or flute edges. Turn filling into shell. Roll out top crust. Place over filling. Press edges together; flute pressed edges. Cut small slits in top crust to let steam escape. Bake accord i ng to directions for filling.

 

 

 

To make tart shells: Thaw two packages FREEZER PIE-CRUST MIX. Divide each package into 10 pieces. Roll each piece into a ball. Preheat oven to 400F (205C). Place each ball in a muffin cup. Use your thumbs to press dough over bottom and sides, keeping dough at an even thickness. Bake 10 to 12 minutes until lightly browned. Cool and remove. Fill as desired.

 

To make a single pie crust or baked pie shell: Thaw 1 package FREEZER PIE-CRUST MIX. On a floured pastry cloth or between two pieces of floured plastic wrap or wax paper, roll dough to an 1 1-inch circle. Dough will be thin. Remove plastic wrap. Fit dough into an 8- or 9-inch pie pan without stretching. Trim and flute edge. For shell, prick bottom and sides with fork tines. Bake as for tart shells at left. Or add filling and bake according to filling directions.

 

To make double-crust pie: Thaw two packages FREEZER PIE-CRUST MIX. Prepare as directed above; do not prick or flute edge. Place filling in shell. Roll out top crust and place over filling. Press edges together and flute or crimp. Cut slits in top crust to let steam escape. Bake according to directions for filling.

 

1. Roll dough between 2 sheets of floured wax paper.

 

2. Do not strech pie dough. Place top crust over filling and flute edges.

 

 

 

 

 

 

 

 

Prepare pie crust in a 9-inch pie plate; set aside to cool. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until smooth and slightly thickened; set aside. In a small bowl, beat egg yolks. Beating vigorously, add about half of hot mixture. Slowly stir egg mixture into remaining hot mixture. Cook and stir 2 minutes; set aside. Stir in butter or margarine, orange peel and orange juice. Cover with plastic wrap. Cool.

 

Fold in sour cream. Pour into pie crust; set aside. Preheat oven to 325F (165C). Prepare Mile-High Meringue. Spoon meringue on top of pie, spreading to seal completely. Bake 20 to 30 minutes until golden brown. Makes 8 servings.

 

Mile-High Meringue

 

In a saucepan, combine cornstarch, 3 tablespoons sugar, salt, orange juice and water. Cook and stir over medium heat until clear and thickened. Set aside to cool. In a bowl, beat egg whites until soft peaks form. Gradually add cooled cornstarch mixture, beating until mixture thickens. Gradually add 6 tablespoons sugar, beating until soft peaks form, 5 to 8 minutes.

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