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Strawberry Season
Strawberry Danish Tarts
A p a s tr y - lik e b u tte r y c r u m b
w ith th e z in g o f le m o n p e e l
M akes 2 4 Tarts
Ing red ients
• 5-3/4 cups all-purpose flour
• 1/3 cup sugar
• I envelope F leischm ann’s
R apidR ise Yeast
• 2 tablespoons cornstarch
• 1/2 te a s p m n grated lem on peel
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup w ater
• I cup butter o r m argarine
• I large egg
• Strawberry Filling (recipe follows)
• Pow dered Sugar
D ire c tio n s
In a large bow l, com bine 2 cups
flour, sugar, u n d isso lv ed y east,
cornstarch, lem on peel, and salt.
H eat m ilk, w ater, and butter until
very warm ( 120°F to 130°F). Gradu-
ally add to flour m ixture. B eat 2
m inutes at m edium speed o f electric
mixer, scraping bowl occasionally.
A dd eggs and 1 cup flour; beat 2
m inutes at high speed. S tir in re-
m aining flour to m ake a stiff batter.
C o v er tightly w ith plastic w rap;
refrigerate 2 to 24 hours.R em ove
dough from refrigerator; roll on
lightly floured surface to 1/4-inch
thickness. W ith a 3-inch cookie
cu tter, cut 24 circles; place on
ungreased baking sheets. From
rem aining dough, using a 3-inch
doughnut cutter, cut 24 circles and
place on top o f rounds. C over; let
rise in w arm , draft-free place until
alm ost doubled in size, about 45
minutes.
Bake at 375°Ffor 10 minutes. Spoon
S traw berry Filling into cen ter o f
tarts. R eturn to oven; bake ad d i
tional 5 m inutes o r until evenly
g o ld e n . R em o v e fro m b ak in g
sheets; cool on wire rack. Sprinkle
generously w ith pow dered sugar.
Nutrition Information PerServing:
Serving Size; one tart
Serving Weight; 2.6ounces
Calories; 210
T otal Fat; 9 g
S aturated Fat: 5 g
C holesterol; 4 0 mg
Sodium : 190 mg
C arbohydrates: 28 g
D ietary Fiber: I g
Sugars: 5 g
Protein: 4 g
Strawberry Filling: In a saucepan, com bine 1 (10-ounce)
package frozen strawberries in heavy syrup, thawed and 1
tablespoon cornstarch. Cook over medium heat, stirring
constantly, until mixtures clears and comes to a boil, about 2
to 3 minutes. Remove from heat; let cool.
Its unique construction creates a "cup"
fo r a generous dollop o f sweet filling.
Fresh Shortcake for Strawberries
A fte r tryin g th is recipe, sto re -b o u g h t sh o rtc a k e m a y n e v e r a g a in m e a su re up
M akes O ne (9 -in c h ) Shortcake
In g re d ie n ts
Fresh spongy, light cake with a fla v o r
reminiscent o f sponge cake, only lighter.
• 1 teaspoon salt
• Fresh sliced straw berries
• W hipped cream
•3/4cup warm water< 100°Fto 110°F)
• 1 envelope F leisch m an n ’s
D ire c tio n s
A ctive Dry Yeast
P lacew arm w aterinlargebow l. Stir
• 1 tablespoon sugar
in yeast and I tablespoon sugar.
• 2 cups all-purpose flour
A dd 1 cup flour; stir until sm ooth.
• 1/2 cup bu tter or m argarine,
C over; let rise in w arm , draft-free
so fte n e d
place for 30 m inutes.
• 1 cu p sugar
U sing electric m ixer, cream butter
• 2 large eggs
and 1 cup sugar until light. A dd
• 1 teaspoon vanilla extract
eggs, vanilla and salt; beat 2 m in-
¿ ff* .
.<*►
utes at high speed. S tir in yeast
m ixture and rem aining flour. Pour
into greased 9-inch round pan.
C over; let rise in w arm , draft-free
place until doubled in size, about 1
hour.
Bake at 35O°F for 25 to 30 mi nutes or
until done. C ool 5 m inutes in pan
on w ire rack; invert onto w ire rack
to com plete cooling. T o serve, cut
into w edges; top with straw berries
and w hipped cream .
Nutrition Information PerServing:
ServIngSIze: ls llc e ( 1 /1 2 of recipe)
Serving Weight: 2 .6 ounces
Calories: 230
T otal Fat: 9 g
S aturated Fat: 5 g
C holesterol: 55 mg
Sodium : 280 mg
C arbohydrates: 34 g
D ietary Fiber: < 1 g
Sugars: 18 g
Protein: 3 g
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