W H AT’ S CO O KIN G
APPLE-PEAR TART
Purchased cookies are the crust's main
ingredient. For crumb-free prep, crush
them in a resealable plastic bag.
P R E P :
35
M IN . B A K E :
20
M IN . C O O K :
10
M IN .
O V E N :
350
°F
10
pecan shortbread cookies,
crushed (i ’/3cups)
/2
cup all-purpose flour
V
4
cup butter, melted
1
8-oz.pkg. cream cheese, softened
1
egg
/ 4
cup caramel ice cream topping
2
medium firm ripe pears, peeled,
cored, and cut in 12 wedges each
2
medium apples, cored and cut in
12
wedges each (do not peel)
2
Tbsp. butter
1
Tbsp. lemon juice
2
Tbsp. caramel ice cream topping
1
. Preheat oven to 350°F. In bowl
combine crushed shortbread cookies,
flour, and the
lA
cup melted butter. Pat
mixture into bottom and up sides of
14x5xl-inch rectangular or 10-inch round
tart pan with removable bottom. Bake
crust 10 minutes. Set aside.
2.
In medium bowl beat cream cheese
with electric mixer on medium to high
speed for 30 seconds. Add egg and
lA
cup
caramel ice cream topping; beat until
smooth. Spread mixture in bottom of
baked crust. Bake 10 minutes more or
until center appears set when pan is
shaken. Cool on wire rack. Cover and
chill at least 2 hours or up to 24 hours.
3.
In 12-inch skillet cook pears and apples
in 2 tablespoons butter over medium heat
10 minutes or until tender but still
holding their shape, stirring occasionally.
Add lemon juice and heat through. Spoon
fruit mixture atop tart. Drizzle with
2 tablespoons caramel topping. Pass
any fruit that doesn’t fit on top of tart.
M A K E S 8 SE R V IN G S.
E A C H S E R V IN G
391 cal, 25 g total fat (13 g sat.
fat), 82 mgchol, 249 mg sodium, 38gcarbo,
3 gfiber, 5gpro. Daily Values: 14% vit. A,
7% vit. C, 4% calcium,
6
% iron.
m
_
m
■ 2 !
m
*
m
PEANUT BUTTER CREAM
SANDWICH COOKIES
Insulated cookie sheets slow down baking,
preventing burning. Darker sheets produce
darker cookies, lighter ones, lighter results.
PREP:
50
M IN . BAKE:
7
M IN . PER BATCH
O V E N :
350
°F
Vz
cup chunky peanut butter
V2
cup shortening
cup packed brown sugar
egg
tsp. vanilla
tsp. bakingsoda
/8
tsp. salt
/4
cups all-purpose flour
Granulated sugar
i
recipe Peanut Cream Filling
1.
Preheat oven to 350°F. In bowl beat
peanut butter and shortening with electric
mixer on medium speed for 30 seconds.
Add brown sugar, egg, and vanilla. Beat
until combined, scraping sides of bowl.
Beat in bakingsoda, salt, and as much flour
as you can. Stir in any remaining flour.
2.
Form dough into balls, using a level
teaspoon each. Place
\ l 2
/ i
inches apart on
ungreased or parchment-lined baking
sheets. Flatten by making crisscross
marks with tines of fork dipped in sugar.
3.
Bake 7 to 8 minutes or until edges are
lightly browned. Cool on baking sheet
1 minute. Transfer to wire rack; cool.
4.
Spread one teaspoon Peanut Cream
Filling on flat side of half of cookies. Top
with remaining cookies. Store in airtight
container at room temperature up to
3 days. Freeze unfilled cookies up to
1 month.
M A K E S
4
D O Z E N S A N D W IC H C O O K IE S.
P E A N U T C R E A M F ILLIN G 111 m e d iu m b o w l
w h is k to g e th e r
3
/4
c u p c h u n k y p e a n u t
butter,
3
/4
c u p m a r s h m a llo w crem e,
3 tablespoons milk, 3
/4 teaspoon ground
cinnamon, and
lA
teaspoon ground
cumin. Gradually whisk in 3 tablespoons
powdered sugar.
E A C H C O O K IE
9 8
cal, 6gfat
(1
gsat. fat),
4
mgchol,
69
mg sodium,
11
gcarbo,
1
gfiber,
2
gpro. Daily Values:
1
% calcium,
2
% iron.
2 0 4
N
0
VEM
13
LR
20
O
8
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