3 tablespoons white sugar
1 cup all-purpose flour
1 tablespoon salt
1 1/4 cups milk
1/4 cup butter, chilled and diced
1 egg, beaten
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 teaspoons cream of tartar
1/2 cup halved pea-sized rinsed tomatoes
salt to taste
crushed red pepper flakes to taste
3/4 teaspoon some salt
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking pan.
In a mixing bowl, combine sugar, flour, salt, milk and butter. Beat until smooth and creamy. Stir in egg. Stir in cinnamon and 2 tablespoons flour. Gently stir onion and tomato into pan, then pour over sauce.
Cover pot with foil and bake in preheated oven for 55 minutes. Refrigerate for 10 minutes. Serve at once.
This quick and easy sour cream cheese pizza crust recipe was last modified in July 2015 and is adapted from a pizza crust recipe by Rachel Lochlin.
In a saucepan over medium heat, warm water briefly stir in Italian-style cream of mushroom ricotta. Cook, stirring constantly, until soft and thick-looking, about 2 minutes. Remove from heat.
Serve mixture over hot pizza crust.
Works like a charm... Had a large avocado (250g) and cut it down the center (I cut down both black and white). Crushed Red peppers and Provolone creme brulee. Did ok, but not terrific. Might be finicky about the dates, but she was asking for them. I added at least 1/2 cup pine nuts. I may reduce the sweet cream on this, but that is just my personal preference. If anyone has tried this and liked it, I would definetely try it again. As this was SO easy, and liked the banana, I gave it eight stars, but eliminated the pecans. Depends on your tolerance...
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