| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breakfast, The pampere | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Ricotta cheese* |
| 1 | tb | Brown sugar — packed |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Vanilla |
| 1/2 | c | Walnuts — finely chopped |
| 1/4 | c | Raisins |
| 1 | Loaf | |
| 1/4 | c | Butter or margarine — |
| Melted | ||
| Powdered sugar | ||
| Soft white or wheat bread |
INSTRUCTIONS
Preheat oven to 400. Combine ricotta cheese, sugar, spices and vanilla in Batter Bowl. Chop nuts with Food Chopper. Add nuts and raisins to cheese mixture. Place a scant teaspoon of filling in center of a piece of bread. Cover with another slice. C ut and seal the 2 layers of bread with 3-inch Cut-N-Seal. Brush the tarts lightly with melted butter. Bake on 13-inch Baking Stone for 10-12 minutes or until golden brown. Serve warm dusted with powdered sugar. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T." <[email protected]> Recipe By : The Pampered Chef
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