In J. Ryan Stradel’s Kitchens of the Great Midwest, a hometown cook successfully beats out more sophisticated chefs in a prestigious cooking contest with her simple five ingredient recipe.
Here’s the recipe if you’d like to try it.
Pat Prager’s Award Winning Bars
- 2 1/2 cups crushed graham cracker crumbs
- 1 cup melted Grade A butter
- 1 cup peanut butter
- 2 1/2 cups powdered sugar
- 1 cup milk chocolate chips with 1 teaspoon Grade A butter
Mix together the graham cracker crumbs. melted butter, peanut butter, and sugar. Put into a greased 9×12 inch pan. Melt the chips and butter and spread them on top of the bars. Set into the refrigerator until firm. Cut into bars.
This sweet cream cheese fruit tart is a berry simple dessert; I found this recipe among my mother’s clippings and was surprised how easy it is. Of course, she made her pastry from scratch, but I took a short cut with the pre-made dough.
Sweet Cream Cheese Berry Tart
- 8 oz package Philly cream cheese (my mother only used Philly – staying true to her roots)
- 1/2 cup confectioner’s sugar
- 3 tablespoons cream of tartar
- 1 egg, separated
- 2 tablespoons granulated sugar
- 1 tsp almond extract
- pie crust dough (or 1 refrigerated pre-made pie crust)
- 2 cups fruit (blueberries, strawberries, blackberries, raspberries)
Preheat oven to 400 degrees. Beat together: cream cheese, confectioner’s sugar, 2 tablespoons cream of tartar, egg yolk, and almond extract. In a separate bowl, mix fruit with 2 tablespoons of sugar and remaining tablespoon of cream of tartar.
If using refrigerated pie crust, roll it out a little and then cut into four or five pieces that will fit into large muffin slots. My tin holds six, but I only had enough dough for 5, so I tried a little experiment. I added a little water to the empty spot before baking, and then filled a custard cup with the cream cheese mixture and fruit – it fit nicely into the slot – turned out tasty.
Fill bottom of each tart with cream cheese mixture and then top with fruit. Fold the edges over slightly to look like a small pie. Brush the edges with the egg white. Bake about 30 minutes (until edges of the pie crust are lightly browned). Cool and enjoy.
Posted in recipe
Tagged berries and cream chees, berries for dessert, Cream cheese, cream cheese berry tart, cream cheese tart, dessert, easy berry tart, Fruit, Powdered sugar, Sugar, tart