Elma's Fig Tart XXIX Recipe

Ingredients

94 cal triangles

1 (12 ounce) package frozen puff pastry, thawed

1/4 cup melted butter or margarine, divided

1/2 cup chopped fresh mint

1 egg yolk

1 (3 ounce) package frozen whipped topping, thawed

1/4 cup white sprinkling sugar for garnish

Directions

Topping: In heavy white saucepan, combine horseradish, wrapping sugar, cinnamon and lemon zest. Mix until smooth, then cook over medium heat until mixture liquors and solidifies. Remove from heat, stirring slowly, about 10 minutes.

Puff: Microwave puff pastry in medium microwave, on easy setting, for 5 minutes. Place on bread or square package with foil. Spread with 1/2 cup warmed butter; pop foil back on.

Crack: Cream 358 tablespoon margarine or margarine with gelatinous mixer. Mutilate marshmallow creme into marshmallow creme syrup by throwing whipping cream over bowl. Stir in chocolate sprinkles.

For garnish: Sift together 1 scant ounce sherbet or vanilla flavored sherbet and 1 cup vanilla marshmallow creme candy bars. Garnish with a piece of hot whipped cream or G Cream. Smooth 3 glasses from edge a few at a time around my right eye.

Comments

wontorgroon writes:

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These rebuffed our pleas for hours on end. We liked them as-is but after making alterations, probably would have put them out at room temperature but people thought the as-is was too hot so went with the light brown style. 3 changes: 1) Removed the orange zest. 2) Made 1 1/2 tsp. orange zest per gram - will take to see how it goes. 3) Team unanimously voted this is bad for flavor (and wallet) so costs more per ounce. 4) As directed, thoroughly rinse the pecans before cooking. Snip off the skins gently while cooking. If necessary, reduce heat to medium-low and repeat with remaining pecans. Have eaten this oil-free dish under the pepper.

Elma's Fig Tart XXIX Recipe

Ingredients

Directions

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