Recipes

I always get oohs and awes when I bring this to the family gathering.

Early in the day:
Beat eggs in medium saucepan until frothy. Add sugar, 1 Tbsp. at a time, continuing to beat until mixture is thickened. Add lemon juice & peel. Cook over medium heat, stirring, until mixture coats a metal spoon (about 5 min.). Remove from heat. Cut cream cheese into 1" chunks & stir into hot lemon mix until dissolved & blended. Spoon into tart shells. Cover & chill until ready to serve.

Susan Mason of Pineapple Creek Interiors

10

15

History - This recipe is a favorite with our customers...delicious and so easy to prepare. It's taken from our popular "Tea-Time Favorites" cookbook by Jean Childress. Enjoy it with your favorite cup of tea!

3 eggs

3/4 c.sugar

1/2 c.lemon juice

2 tsp. grated lemon peel

8 oz. pkg. cream cheese

10 ready-made tart shells

To Prepare
Grease a jelly roll pan, line base with paper, grease paper. Sift flour, cocoa and soda into small bowl of electric mixer, add sugar, butter and water; beat on medium speed for two minutes. Add egg, beat until combined. Spread mixture into prepared pan. Bake in moderate oven for about 20 minutes; cool in pan. Spread base with filling, refrigerate until set, spread with topping, refrigerate until set before cutting.

Peppermint filling:
Combine powdered sugar and oil in small heat proof bowl, stir in enough milk to make a stiff paste; Add peppermint extract. Stir over hot water until spreadable.

Chocolate topping:
Melt chocolate and butter over hot water.

**I got this from Chocolate Eden

Submitted by: Kristi, a Christmas Organizing Member

15

2/3 cup self-raising flour

1/4 teaspoon baking soda

1/3 cup sugar

1 TBS butter

1/3 cup water

1 egg

PEPPERMINT FILLING:

2-1/4 cups powdered sugar

1 TBS oil

2 TBS milk

1/2 tsp. peppermint extract

CHOCOLATE TOPPING:

4 squares (4-oz) dark chocolate, chopped

3 TBS unsalted butter