recipelink.com Chat Room Recipe Swap
From: Nancy,.SanFran
Tiny Shortbread Tarts
Recipe By :Taste of Home, Feb/Mar, 1999, pg. 64
Joyce Jackson, Field Editor
Yield: 3 dozen
1 cup butter or margarine
1/2 cup confectioners sugar
2 cups all-purpose flour
1 21 oz can raspberry, cherry or strawberry -- pie filling
In a mix bowl, cream butter and sugar. Add flour; mix well. Shape into 1 inch balls; press onto the bottom and up the side of greased miniature muffin cups. Bake at 300 degrees for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 teaspoon of pie filling into each tart.
From: Nancy,.SanFran
Tiny Shortbread Tarts
Recipe By :Taste of Home, Feb/Mar, 1999, pg. 64
Joyce Jackson, Field Editor
Yield: 3 dozen
1 cup butter or margarine
1/2 cup confectioners sugar
2 cups all-purpose flour
1 21 oz can raspberry, cherry or strawberry -- pie filling
In a mix bowl, cream butter and sugar. Add flour; mix well. Shape into 1 inch balls; press onto the bottom and up the side of greased miniature muffin cups. Bake at 300 degrees for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 teaspoon of pie filling into each tart.
MsgID: 314103
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (102)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Buttery Baking Powder Biscuits
- Homemade Snowshoe Naan
- Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with 7 Filling Variations) - These might be close
- Sour Cream, Orange and Lavender (or Rosemary) Biscuits
- Nashville Fried Biscuits
- Florida Nut Biscuits (using refrigerated biscuit dough)
- Hobo Bread / Beer Bread (repost of one of my recipes)
- wheat and gluten free bread baking
- Royal Biscuits with Variations (Royal Baking Powder, 1940)
- Unleavened Griddle Bread
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!