Now that Spring is officially here it actually feels like it
today too and I can see the tulips getting ready to poke their
heads out. Celebrating with some OH SO CREAMY FRUIT TARTS today.
This pastry has a softer texture than regular pastry due to
the cream cheese. This is also made with the all-purpose
baking mix, Bisquick. Sorry, I don't have an equivalent on
it if you do not have access to this in your area. Create
your own colorful combinations with various fruits in season.

If you're like me and busy as a bunny you're ahead of the
game with Easter your menu but you won't want to leave out
these HOT CROSS BUNS which are actually typlcally served on
Good Friday but we have them on the table on Easter scroll
down a little further for the bonus recipe.

Enjoy!
Marzee

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RECIPE: CREAMY FRUIT TARTS

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INGREDIENTS
1 cup Bisquick original baking mix.
2 tablespoons sugar
1 tablespoon stick margarine or butter, softened
2 3-ounce packages cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1.2 cup assorted fruit slices or berries
1/3 cup apple or apricot jelly, melted

DIRECTIONS:
Heat oven to 375 degrees. Mix baking mix, 2 tablespoons
sugar, the margarine and 1 package cream cheese in small
bowl until dough forms a ball. Divide into 6 parts. Press
each part dough on bottom and up 3/4 inch sides of 6 tart
pans, 4 1/4x1 inch or 10 custard cups. Place on cookie
sheet. Bake 10-12 minutes or until light brown; cool on
wire rack. Remove tart shells from pans. Beat remaining
package cream cheese, 1/4 cup sugar and sour cream until
smooth. Spoon into tart shells, spreading over bottoms.
Top each with about 1/4 cup fruit. Brush with jelly.

Yield: 6 Servings
Each Serving: calories 300, (calories from fat 155);
fat 17g (saturated 9g), cholesterol 3mg; sodium 400mg;
carbohydrates 40g (dietary fiber 1g); protein 4g.

Category: Desserts
http://www.thedailyrecipe.com

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BONUS RECIPE: HOT CROSS BUNS

2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
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2 Tablespoons water
1 egg yolk
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1 cup confectioner's sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla

DIRECTIONS:
Have the water and milk at 110-115 degrees. In a large mixing
bowl, dissolve the yeast in the warm water. Add the warm milk,
sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour.
Beat until smooth. Add the eggs, one at a time, beating the
mixture well after each addition. Stir in the dried fruit and
enough flour to make a soft dough. Turn out onto a floured
surface and knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl and turn over to grease the top. Cover
with a damp towel or plastic wrap and let rise in a warm place
until doubled in size (about 1 hour). Punch the dough down and
shape into 30 balls. Place on lightly greased baking sheets.
Cover and let rise until doubled (about 30 minutes). Using a
sharp knife or kitchen scissors, cut a cross (or X) on the top
of each roll. Beat the water and egg yolk together and brush
over rolls. (You will probably have more than you need, discard
the unused egg glaze.) Bake at 375-degree for 12 to 15 minutes.

Prepare icing by combining the last four ingredients and stir
until smooth, adjusting sugar and milk to make a mixture that
flows easily. When rolls are baked, cool on wire racks. Drizzle
icing over the top of each roll following the lines of the cut
cross.

Yield: 2 1/2 dozen
Category: Breads, Rolls, Holiday


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TIP: A FEW THINGS TO KNOW ABOUT PIE PANS

Choose heat resistant glass pie plates or dull finished
aluminum pie pans. Never use a shiny pan because the pan
reflects heat and the pie will have a soggy bottom crust.

Because of the amount of fat in pie crusts, pie plates
and pans are usually not greased.

Nonstick pie pans can cause a pastry to shrink excessively
when baking one-crust pie shells. Be sure pastry is securely
hooked over the edge of the pan.