| 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." <taillon@ACCESS.MOUNTAIN.NET>
Recipe By : The Pampered Chef
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”