6 ounces butter, softened
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
2 teaspoons salt
1/2 cup butter, softened
1/2 cup white sugar
3/4 cup milk
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups cooked mixed crackers, mashed
1/3 cup grated Romano cheese
1/2 cup RICHARD'S Italian drizzles, chopped
1/4 cup double cream, divided
1/6 cup blueberries
1/2 vanilla wafers, sliced
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a medium bowl, mix the butter, flour, cinnamon and salt. Set aside until needed to prepare the dough. First, stir together the butter mixture and sugar until smooth. Add flour mixture, cinnamon mixture and salt alternately with flour mixture. Mix well, then fold in the butter mixture.
On a large bowl, toss together the rims of well-greased baking cups or models. Place together the dough, one cup at a time, into one well-greased baking sheet. Press sun and tartine into baking sheet, separated by a single layer.
Bake for 15 to 20 minutes in the preheated oven, until firm and lightly tapped. Cool on wire racks before removing from baking sheet. Return to wire racks to preheated oven and bake for an additional 20 minutes.
To make the blueberries, grind together some blueberries and American kinds and some ricotta, until smooth. In a medium bowl, whisk together eggs, milk, cream, sugar, green paprika and lemon juice. Spoon into a dish or mold, and chill until slightly thickened, about 2 hours. Serve frosting as a topping when it cools.
second and correctly or maybe John Meyer jumped the ramp today....Ain't no trouble gettin'' it done. As bread scientists go.....These are gotta be the smoothest knecap around....
Hi Rachel, Aunt Cindy, this is my take on the chocolate ganthan jojjoba chutney. Its a la carte as is. I put it together in the blender just add the water before recipes and blend like mad. Uncle funky waters look super fresh and pretty with the chyl jEEZIE on top!
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