"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Raspberry Tarts Recipe

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This recipe for Raspberry Tarts, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gangstad
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter
3 oz. cream cheese
2 c. Bisquick
1/3 c. milk
3/4 c. red raspberry preserves (or whatever you like)
1 c. powdered sugar
2 T. fresh lemon juice

Directions:
Directions:
Yields: 24 small pieces
Preparation time: 40 minutes

Preheat oven to 425. Cut cream cheese and butter into Bisquick with a pastry blender until mixture resembles small peas. Add milk. Turn dough onto lightly floured board. Knead ten times. Divide dough in half. Roll one half into a 8" x 10" rectangle. Place onto a greased cookie sheet. Repeat with other half of dough and place on a second cookie sheet. Spread preserves down center of rectangles, lengthwise. Cut 2 1/2" strips at 1" intervals on the long sides of the rectangles. Fold strips over filling and overlap strips. Bake 10-12 minutes at 425 until lightly brown. Cool for ten minutes. Mix powdered sugar and lemon juice. Drizzle with thin icing. Makes two small coffee cakes.

Number Of Servings:
Number Of Servings:
24 small pieces
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a favorite Christmas morning treat at our house!

 

 

 

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