Desserts
- Apricot Pineapple Upside-Down Cake
- Baked Bananas
- Chocolate Raspberry Pound Cake
- Coffee Cake
- Dutch Apple Tarts
- Frozen Strawberry Yogurt
- Icing
- Orange Pineapple Parfait
- Pepper Jelly Tarts
- Pinwheel Cookies
- Pumpkin Pecan Muffins
- Strawberry Rhubarb Tarts
- Whipped Raspberry Cream
Breads
Sauces
Description:
Ever want to "eat the whole thing"? ... with individual servings like this, no one need feel guilty about doing just that.
DILLMAN PRODUCT USED:
Dillman Farm Dutch Apple Preserves
- 1 - 20 oz jar Dillman Farm Dutch Apple Preserves (you won't use the entire jar)
- 2 cups self rising flour
- 1 - 8 oz. pkg cream cheese
- 1/2 stick margarine or butter
- 1/2 cup cold water
Mix together flour, cream cheese and margarine. Combine thoroughly until the flour mixture is grainy like cornmeal.
Set aside a muffin pan or tart pans and spray with a nonstick spray.
Pour 1/2 cup cold water into the flour mix and quickly mix as you would pie crust dough. Roll the dough ball out to 1/8" thickness. Take a small diameter glass and cut out little circles with the dough. Put these little circles of dough into the prepared tart pan.
Fill each little pielet with 1 TBS. of preserves. (A little more or less as desired). Refrigerate left over dough for another use. Bake the tarts at 375° for 15 - 18 minutes. Yield 2 dozen.