There is a little organic store and deli close to where we live. I go there a few times a month to pick up special spices or flours.
A couple years ago I got into a conversation with the owner about soups and how I make soup all the time. She got excited and offered up free turkey and chicken stock.
They make so many sandwiches that they cook 80 pounds of both each week, and they usually have to throw out the stock because they can't store that much.
Yesterday I took them these loaves of pumpkin bread as a thank you
I didn't want Dean and the kids to feel shortchanged so I made them a bunch of these:
I don't eat cream cheese but I've been assured these are da bomb! They don't usually make it to a plate but they look pretty on one!
Here is how I make these Tiny Tarts:
beat 2 blocks of cream cheese
add 1 can sweetened condensed milk
add 1 tsp vanilla
add juice of half a lemon
beat REALLY well and make sure all lumps are out.
pour into mini graham cracker crusts, I use the pre-made ones. You'll need 2 packs.
mix a bunch of clean, fresh berries together into a bowl...I use whatever is in season.
make a glaze to hold them altogether by heating some strawberry jam in the microwave. Then let it cool a bit.
Stir the berries with the glaze and then using a spoon, carefully top each tart with them.
Chill them to set the glaze and then serve.
1 day ago