©2009
Kraft Foods
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B a r b e c u e t a s t e t h a t
c o u l d s p a r k a s t a m p e d e .
The original BBQ Chicken Pizza from CPK.
Juicy white meat chicken, sweet BBQ sauce
and cilantro. It's all the taste of takeout, but in
your grocer’s freezer. www.cpkfrozen.com
A tradition o f being n o n -trad itio n al.
f o
o
d
T H A N K S G IV IN G
R E C IP E S
PECAN CRANBERRY TART
“This tart has all the goodness erf pecan pie
with a sweet-tart hit from the cranberries.’’
PREP: 30 MIN. BAKE: 10 MIN./35 MIN. CHILL: 2 HRS.
OVEN: 350oF.
1
recipe Tart Shells,
right
3
egg whites
2
whole eggs
V
3
cup butter
1
V
2
cups packed brown sugar
1
cup light-colored corn syrup
1
vanilla bean, halved lengthwise or
2
tsp. vanilla extract
2
cups pecan halves, toasted
1
cup cranberries
1
.
Heat oven to 3500F. Prepare Tart Shells.
In medium bowl beat egg whites and whole
eggs until combined; set aside.
2
. In small saucepan combine butter,
brown sugar, and corn syrup. Scrape
seeds from vanilla bean; add to pan with
bean. Bring just to boiling over medium
heat. Gradually whisk into egg mixture.
With slotted spoon remove and discard
vanilla bean.
3
. Arrange pecans and cranberries in cooled
tart shells. Pour syrup mixture over.
4
. Place tarts on large baking sheet. Bake
35 to 40 minutes or until filling is set.
MAKES 2 TARTS (10 SERVINGS EACH).
TART SHELLS In mixing bowl beat 2/3 cup
softened butter
with electric mixer on
medium-high until light. Add 1V3 cups
powdered sugar
and 1 tsp.
kosher salt;
beat
for 1 minute. Beat in 2
eggs
and 2
egg yolks;
beat 1 minute more. Gradually beat in
3 cups
all-purpose flour.
Divide dough in
half. Wrap in plastic; refrigerate 1 hour. On
lightly floured surface, roll each half to
16x6-inch rectangle about 1/4 inch thick.
Transfer to two 14x5-inch rectangular tart
pans with removable bottoms. Trim edges.
Chill 1 hour. Heat oven to 3500F. Bake 10
minutes or until edges begin to brown; cool.
EACH SERVING
369 cal, 19g fat, 88 mgchol,
196 mg sodium, 48 g carbo, 2 gfiber, 5 g pro.
>
MAKE AHEAD Bake tart shells 1 day
ahead. Wrap; store at room temperature.
SW EET BUTTERMILK ICE CREAM
“Using buttermilk in ice cream adds a bit of
tang, giving it a frozen yogurt-like taste.”
PREP: 30 MIN. CHILL: 4 HRS. FREEZE: 20 MIN.
2
cups half-and-half or light cream
1
cup milk
1
vanilla bean, halved lengthwise or
2
tsp. vanilla extract
220
NOVEMBER
2009
BETTERHOMESANDGARDENS
