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| Fruit Tarts Sugar cookie dough, fruit, cream cheese, sour cream, sugar, almond extract & apricot jam 1. Press 1 piece of sugar cookie dough onto bottom and sides of each of 12 tarts using a greased muffin tin. 2. Bake at 375 degrees until cookie-dough is golden brown (10-12 minutes) 3. Make cheese filling: beat together 8 oz. package of softened cream cheese, 1/4 cup sour cream, 2 Tbsp. sugar & 1/2 tsp almond extract. 4. Spread mixture over baked crusts. 5. Slice up favorite summer fruits (pineapple, peaches, bananas, grapes, berries, kiwi, etc.) and arrange on top of cheese filling. 6. Brush fruit with melted apricot jam to keep fresh. 7. Refrigerate until dessert time! |
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| Ruggelah Rendition Cookies Raisins, walnuts, cream cheese, sugar & cinnamon 1. Mix 4 ounces cream cheese, 1 unsalted stick butter, 1/8 cup sugar, 1/8 cup brown sugar, & 1 cup flour for dough. 2. Place 1 in. balls of dough on greased cookie tray. 3. Add 1/2 cup raisins & 1/2 cup chopped walnuts 4. Sprinkle cookies with 1 tsp. cinnamon and 1 tsp. sugar. 5. Bake for 20 minutes at 350 degrees. |
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| Bananas Foster Bananas, brown sugar, butter, rum, cinnamon & vanilla ice cream 1. Melt 4 tbsp. butter over medium heat and stir in 1 cup brown sugar. 2. Pour in 4 oz. dark rum and stir. 3. Add a few shakes of cinnamon. 4. Serve over ice cream. |
