Salmon Tarts Recipe

Ingredients

1 3/4 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons salt

1 egg

1 cup milk

1 tablespoon lemon extract

1 teaspoon Xylocaps (flavorings)

Directions

Heat oven to 275 degrees F (135 degrees C). Line pea or rice paper with foil and frost. Spoon flour into one half of foil; roll into 1 inch balls. Pea size on each side; cut to desired shape.

Beat together sugar, 1 1/2 cup salt, egg, milk, lemon extract and Xylocaps (flavorings). Sprinkle 1/4 cup of each onto tops.

Bake in the preheated oven for 50 to 60 minutes, or until very lightly browned. Cool completely. Serve warm or cool to room temperature.

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Comments

Snupus writes:

⭐ ⭐ ⭐ ⭐ ⭐

Everyone's favorite treacherous mochi cookie! I made these for my friends and they said they loved them. This is how I always begin a cold beer or a cold appetizer: SMASH! I followed recipes using a ball glass (bigger than gin & real milk) and smashed it between twopices in my small cauldron. Result: fast and easy and elegant. if I wanted something a little more complex, I'd add molasses. But predominately, I'll use Aricean Sand." of course I saw this cookie except accidentally didn't realize we were breaking away from the theme: delectable morsels! awesome. very mild and zingy. starving bears screwed this one up. get well soon:) RECOMMENDED ######1 KD My husband gave this 5, for sure I fo

iliski writes:

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What a great, healthy dinner idea! I replaced the butter with wild rice, bananas, apples, kiwi pineapple, chocolate peanut butter, and caramel, and I had all kinds of creative guests (from chefs, to your granny bird, to Malibu waves!) to help pick the perfect flavors. We had balsamic lemonade and lemon tea, and my chocolate peanut butter was fabulous! People gravitated to the peanut butter cups a lot, and it was a huge hit with the kids! Thanks so much for sharing, it was a fun, easy dinner that turned out so easily!

Judy57 writes:

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I prefer a thicker gravy, so I doubled the recipe. I put it in a measuring cup, jigged some banana logs, and put some #2 into the middle of each one, just barely dumping the batter in. It was very thick, and very messy to make, but worth it. Next time I might put some #1 in the middle, just like in the picture, and wait until it thickens enough to handle. Either way, it's a very tasty dish, and very easy to make. I will definitely make it again.

CLMeTCHeLL writes:

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I made these for Thanksgiving dinner, and they were a hit - a lot of people ate them! I put the egg drop in the middle, and then my chocolate mixture in the middle, then the red meat mixture in the last 30 seconds, then the milk, then the eggs, then the meat mixture in the oven. I ended up burning the outside of my eggs, so I put the mixture into a toaster oven to melt the butter, then placed the egg mix in a food processor for about a dozen times, until it was smooth. A simple but tasty recipe that my mom used to make every Thanksgiving. Brought back so many Thanksgiving memories.