Lemon Cream Cheese Tarts

Cool idea use a flower shaped cookie cutter
for a really cute tart shape

Recipe via:http://jamiecooksitup.net/2010/04/lemon-cream-cheese-tarts-for-my-dear-mom/#

Yield: 24 tarts

Time: 1 1/2 hours + 1 hour refrigeration
Crust recipe from Julie Thomson
Filling Recipe from Taste of Home

Crust: (this crust recipe makes 24 tarts, or 2-3 pie crusts…depending on how thin you roll it!)
3 C flour
1 t salt
1 1/3 C shortening, butter flavored
2 T sugar
5 T cold ice water
1 egg, beaten
1 t vinegar

Lemon Filling:
1 1/2 C sugar
6 T cornstarch
1/2 t salt
1 1/4 C water
2 T butter
2 t grated lemon peel
6 drops yellow food coloring
1/2 C fresh lemon juice

Cream Cheese Topping:
1 8 oz package cream cheese, softened
1 C powdered sugar
1 1/2 C cool whip
1 T fresh lemon juice

PASTRY SHELLS

1. For the crust, put the flour, salt, sugar and shortening in your stand mixer and mix with the whisk attachment just until it starts to form a crumb like mixture. If you don’t have a stand mixer you can just put the ingredients in a bowl and mix with a fork, or pastry blender.

2. Turn the mixer on to low and add 5 T cold ice water. Don’t add any of the ice….just the cold water. I just fill up a bowl with water and ice and then measure out the 5 T.
 

3. Add one beaten egg.
 

4. Add 1 t vinegar. Mix the dough until all ingredients are combined. Don’t over mix here folks. Just get them combined and you are good to go.
 

5. Divide the dough into 4 pieces. Flour your counter top just a bit and then roll each section out. It helps to flour your rolling pin and your dough as well. You don’t want it to stick to the counter top.

6. Cut out the tarts with a large star or flower cookie cutter. You could also use a large cup, or small bowl.




 

7. Gently place the cut out dough in regular sized muffin tins. Use a fork to poke some holes in the bottom of each shell.

8. Bake at 400 degrees for about 10 minutes. You don’t want them to get too brown. Keep and eye on them and take them out just when the tips of the shells start to turn a golden color.
 

9. Take the pans out of the oven and set them on cooling racks for about 10 minutes. Don’t remove the shells yet. They need time to sit and cool in the muffin tins. This will help them keep their lovely form. After the 10 minutes are up carefully take them out of the tins and let them continue to cool on the wire racks.

 

LEMON FILLING

1. Zest your lemons and squeeze the juice. Set both of these aside.

2. In a sauce pan combine 3/4 C sugar, cornstarch and salt. Stir in the water and bring to a boil over medium heat.

3. Reduce the heat and add the remaining sugar.

4. Cook until the mixture is thick and bubbly.

5. Remove from the heat and stir in the butter, lemon peel, and food coloring. When these are combined gently stir in the lemon juice. Do not over mix.

6. Let the filling cool for about 10 minutes. Then pour into the pastry shells. Refrigerate for about 1 hour.

 

CREAM CHEESE TOPPING

1. Beat your softened cream cheese and powdered sugar together. Add the cool whip and lemon juice and beat for another minute.

2. Pipe the topping onto the tarts and enjoy!

Store leftovers in the refrigerator.

 

{Easy!} Creamy Fruit Mousse

This is one of those great recipes that can go from quick and casual, to special and fancy. It’s such a great little treat to whip up when you’re short on time and ingredients, but want something fun and homemade. It literally takes minutes to make and yet it’s soooo special

Recipe by Our Best Biteshttp://www.ourbestbites.com/2012/03/easy-creamy-fruit-mousse/

Ingredients
1 small (3 oz) box fruit flavored gelatin, regular or sugar free
1 cup boiling water
8 ounces cream cheese, divided
1/2 cup cold water
8 ounce container COOL WHIP, divided
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 small orange

Instructions
Dissolve gelatin in boiling water.
Place in blender and add 4 ounces (half of the package) cream cheese. Process until smooth.
Add cold water and pulse blender to stir.
Add half of the container of COOL WHIP (about a heaping cup) to the blender and process just until combined and mixture is free of lumps.
Pour mixture into one serving bowl, or several smaller individual sized dishes.
Refrigerate until firm, 3-4 hours.
Either top with remaining COOL WHIP or continue on with topping recipe.

To make topping, beat remaining 4 ounces cream cheese with powdered sugar, vanilla, about 1 teaspoon orange zest (more if desired) and one teaspoon of the orange juice.
Blend until creamy and smooth, and fold in remaining 4 ounces COOL WHIP.
Add more orange juice if needed for consistency. 

Dollop, pipe, or spread topping over chilled mousse just before serving.
If you refrigerate the mousse with the topping on, it will harden, so it’s best to whip it up just before serving.

Makes about 6, 1/2 cup servings.

Try making rainbows layers if you want to get really creative - let layers solidify in the fridge
 and then add another flavor on top. This looks great in individual serving dishes
and also larger ones where you can scoop out servings.

Pudding/Cool Whip Frosting

Recipe via: http://notjustcute.com/2010/06/24/dear-sweet-puddinhead/

One of the simplest and most versatile recipes - This tasty stuff results from the combination of pudding and whipped topping.  We’ve used it for quite some time in our house, as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like this chocolate trifle, a hot chocolate topping, or a tasty filling in crepes or on waffles along with some fruit. 

This recipe is so simple, your little ones will love to help you out with it, and will likely volunteer to lick the spoon as well.  The directions are simple and completely open to tweaking. 

 All you do is mix:

One vanilla pudding packet with

Half of the milk called for on the package. 

Whisk until it begins to thicken. 

Then fold in one container of Cool Whip. 

That’s it!

Use it in one of the many ways I described above, or eat it straight from the bowl

After sharing this recipe with people they usually ask what sizes to use.  The answer – it doesn’t really matter.  I’ve used one large package of pudding and one large Cool Whip,  two small puddings and one small Cool Whip, one small pudding and one small Cool Whip, and virtually ever other combination you can imagine!  It’s always good.  More pudding in your proportion means more flavor and more density.  But it’s always good. 

I’ve used vanilla pudding, French vanilla, and even chocolate.  All delicious!  I’ve also blended cream cheese in with the pudding portion of the recipe.  Also tasty!  You can add coloring if you need to and it still works- and tastes – fantastic

One puddin’head use I really love this time of year is as a filling for ice cream sandwiches. 

Dollop or spread between two graham crackers, place them on a sheet and set them in the freezer. 

Once they’ve firmed up, you can transfer them to an airtight container, separating layers with wax paper.  It’s a cool and tasty summertime treat! 

Get fancy and press sprinkles into the sides or dip half of the sandwich in melted chocolate.  Whatever makes you happy! 

Colorado Crème or Russian Crème

Recipe via: http://www.melskitchencafe.com/2010/09/colorado-creme.html Recipe Source: from Hollie

Classy, creamy, smooth and rich, this simplifed pot de crème (a fancy French custard that is baked and chilled) Not only is it easy to make but it tastes simply amazing!!

*Makes about 4 cups of “Crème” enough for about 6 dessert-sized portions

INGREDIENTS:

1 tablespoon unflavored gelatin

½ cup sugar

2 cups heavy cream
1 ½ cups light or regular sour cream
1 teaspoon pure vanilla extract

Assortment of fresh berries (strawberries, raspberries, blackberries, blueberries)

DIRECTIONS:

In a medium saucepan, stir together the gelatin, sugar and heavy cream until well combined.

Set the saucepan on the stovetop burner and set the heat to low, stirring until the sugar and gelatin are dissolved and the mixture is barely warm to the touch. Be careful not to overheat the mixture – the purpose is simply to heat slightly to dissolve the sugar and gelatin.

Remove the pot from the heat and fold in the sour cream and vanilla extract until the mixture is well combined.

Pour the mixture into ramekins, dessert cups, small glass bowls or pots de crème.

Chill for 2-3 hours or up to overnight.

Just before serving, spoon fresh berries on top.

I’ve made this before and we call it Russian Creme and served it in homemade chocolate bowls (made with water balloons dipped in chocolate) and berries and those cute long, tube pirouette cookies! So elegant!

As for the gelatin granules, I didn’t have that issue, but now that you bring it up, it might be wise to add a step in the recipe to pour the warmed mixture through a fine mesh strainer before spooning into serving dishes. The other tip that might work is to sprinkle the gelatin over the cream and let it sit for 5-6 minutes before whisking in the sugar and warming it. I know when I’ve used gelatin in other applications (like frostings, etc.) the recipe usually calls to soften the gelatin before warming.


We especially like the triple berry frozen blend from Costco. I think it has marionberries, raspberries and blueberries. Thaw and mix a bit of sugar in and spoon on top. Delish!

Peach Jello and Lemon Pudding Salad

Recipe via Louise Selk

Make according to pkg directions and cool:
     4 small pkg Peach Jello

Make according to pkg directions and cool:

     2 pkg Lemon pudding and pie filling

Mix together and pour in 2 - 9 x 12 pans or large bowl
Beat whipping cream and spread on top

Each pan feed 15 or large bowl will feed 30

3 recipes = 90 servings - 6 pans 9 x 12 - 15 servings each

Pistachio Salad

In medium bowl mix:
     1 - 4 portion size Pistachio instant pudding powder
     1 3/4 cup milk

Add:
     1 - 14 oz cn crushed pineapple, well drained
     2 cups small marshmallows
     1/2 cup chopped nuts (optional but good)

Whip:
     1 cup whipping cream or whipped topping

Fold into pudding mixture.. Chill

Creamy Rice Pudding

Recipe via CC Desserts

I love, love, love rice pudding - it is a real comfort food for me!!
Makes a nice creamy dessert using leftover or freshly cooked rice.

1 1/2 cups cooked rice
1 1/2 cups milk
1/4 cup sugar
1 tsp vanilla
1/3 cup raisins
1 TBSP butter

Optional:  raisins

Combine all 6 ingredients in top of double boiler.  Cook over simmering water stirring occasionally.
When thickened, pour into serving bowl.  Sprinkle with cinnamon
Serve hot today and leftover cold tomorrow. 
Serves 6

Creamy Rice Custard:  Add 2 slightly beaten eggs at the last.  Stir continuously as it cooks until it coats a metal spoon.
Chocolate Rice Pudding:  Add 2 TBSP cocoa

Tapioca Pudding

Recipe via CC - Desserts

Seriously  ~ Tapioca pudding is my very favorite!!  When I was little I used to beg my Mom to make "snakize" (I thought that was what it was called) I didn't know that I was saying "Snake Eyes" ~   it wasn't until I grew up that I learned the real name wasTapioca!!

This is very good ... I love the twist of making it with brown sugar!  Anything but ordinary!

1 egg yolk

2 cups milk

1/3 cup brown sugar, packed

1/4 cup butter

3 TBSP tapioca

1/8 tsp salt

1 egg white

2 TBSP brown sugar

1/2 tsp vanilla

Put egg yok into heavy saucepan.  Stir in a small amount of milk until smooth, the stir in rest of milk followed by the next 4 ingredients.

Heat and stir over medium heat until mixture conmes to a full rolling boil.  Remove from heat. It will seem too runny but will thicken on standing.

Beat egg white in medium bowl until soft peaks form. 

Add half of the brown sugar at a time continuing to beat until stifff. 

Add vanilla.

Pour hot tapioca-milk mixture slowly into beaten egg white folding as you pour.

Seve warm. Leftover may be eaten cold. Serves 6.

Regular minute tapioca:  Use granulated sugar instead of brown.  a few chopped nuts may be added.

Chocolate minute tapioca:  Add 3 TBSP chocolate drink powder to firs ingredients.