"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Caramel Tarts Recipe

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This recipe for Caramel Tarts, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Travis Habursky
Added: Saturday, September 8, 2007


6 oz. cream cheese, softened
1 cup butter, softened
2 cups flour
1 14-oz bag caramels
1/2 cup evaporated milk
1/2 cup sugar
1/2 cup Crisco
1/3 cup evaporated milk
1 tsp vanilla

Mix cream cheese, butter and flout until dough forms and shape into 48 balls. Press each ball into small muffin pans. Smooth around sides and up to top to form a small cup. Bake at 350 until light brown. Cool.
Melt caramels and 1/2 cup evaporated milk over low heat until smooth. Pour into cooled cups.
Whip sugar, Crisco, 1/3 cup evaporated milk and vanilla until frothy and smooth. (it will look like icing). Ice each cup.




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