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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel Tarts Recipe

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This recipe for Caramel Tarts is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º 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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