CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
2 |
c |
Vanilla wafer crumbs |
1/4 |
c |
Finely chopped walnuts |
6 |
tb |
Melted butter |
1/2 |
c |
Sugar |
1/4 |
c |
Frozen orange juice concentrate; thawed |
1 |
|
Egg white |
1 |
ct |
(8-oz) sour cream |
|
|
Whipped cream (optional) |
INSTRUCTIONS
Combine crumbs & walnuts. Add butter, mixing well with a fork. Place paper
liners in 12 muffin cups. Press about 3 tablespoons crumb mixture onto
bottom & sides of each cup. Combine sugar, orange juice & egg white (at
room temperature). Beat at medium speed with electric mixer until soft
peaks form, about 7 minutes. Fold sour cream into orange mixture. Spoon
orange mixture into prepared muffin cups. Freeze. Let tarts stand at room
temperature 10-15 minutes before serving. Garnish with whipped cream, if
desired. Yields 12 servings.
MRS. JAMES P. BAKER
LISA YOUNG
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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