Houston daily journal. (Perry, GA) 2006-current, July 22, 2006, Image 56
Hometown ■
i Recipes J
Summery
Delights
Cookies and ice cream —
can summertime desserts be any better? This
week American Profile offers two delightful
desserts sure to please your family.
Jan Edwards, of Albuquerque, N.M., sent
us her recipe for Sand Tarts, an old-fashioned
cookie that's great for packing in picnic
lunches or serving with a bowl of your favorite
ice cream. This recipe was passed down from
Edwards' mother, who "prepared it before 1
was bom in 1931 and for many years after.
She always made these cookies for her Pioneer
Study Club teas. They melt in your mouth.”
The creamy ice-cream-based Butterfinger
Dessert is perfect for hot summer evenings,
especially since you don't have to turn on
your oven to make it. Sent to us by Joan
Reed of Canton, 111., die recipe can be made
with any crisp, crunchy candy bar. "I got this
recipe from a friend on a Thanksgiving Day
when we were invited for dinner. Since then I
have made it for the holidays and for friends,”
Reed says.
As always, American Profile looks forward
to receiving—and publishing—your favorite
recipes each week and sharing them with our
millions of readers across the nation.
You Can Have 425 More
Recipes Just Like This One!
The new American Profile Hometown
Cookbook is loaded page after page with
425 crowd-pleasing, easy-to-prepare recipes
from our nation's hometown kitchens. To
order, send $14.95 + $4.95 s/h ($19.90 total)
to: American Profile Cookbook 341 Cool Springs
Blvd, Suite 400, Franklin, TN 37067 or call I -800-
851-5284
Residents of CA.TN, IL AR and NY add sales tax. NSF
checks will be automatically debited for the amount of the
check plus applicable fees. Offer is limited.
RECIPE:
■ . . '■ . -”*• \ .
EBSSSI
Photo: High Cotton Food
"Styling vnd^Photography
m m
RECIPE:
Imerksui/MA 1
\7 1
Joan Reed
Canton, 111.
i ill
* i I % %
*• ■. * Tgt ’fit %
\ I I
Photo: Higt i HiTTliii fm Am
Styling and Photography
Sand Tarts
* * n
Jr * t g
Butterfinger Dessert
Sand Tarts
I cup butter
3 tablespoons sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
I cup finely chopped walnuts
or pecans
Confectioners’ sugar
Preheat oven to 350 F. Cream but
ter and sugar well. Add vanilla. Stir in
flour and then nuts. This stiff dough
can be mixed with your hands or a
heavy-duty mixer. When blended,
form dough into I-inch balls and place
on an ungreased cookie sheet. Flat
ten with the bottom of a glass and
press tines of a fork around edges.
Bake 10 to 12 minutes or until light
golden. When tarts are cool enough
to handle, sprinkle generously with
confectioners’ sugar. Yield: 2 dozen
cookies.
Tips From Our Test Kitchen:
These sandy-textured cookies freeze
well. For a festive touch, tint the dough
with a bit of food coloring.
Butterfinger Dessert
2 cups milk
1 quart vanilla ice cream
2 (3.5-ounce) packages instant
vanilla pudding
1 11 cup butter
I 1/2 cups crushed Graham
cracker crumbs
1/2 cup crushed saltine crackers
I (8-ounce) container whipped
topping
4 (2-ounce) Butterfinger bars,
crushed
Combine milk, ice cream and dry pud
ding mix in a large bowl and beat until well
mixed. Place in refrigerator. Melt butter
in saucepan; pour over cracker crumbs in
a large bowl. Stir well. Pour into a 13-by
-9-inch pan, patting into an even layer on
bottom and reserving 1/3 of mixture for
topping. Pour ice cream mixture over crust.
Freeze I hour. Spread whipped topping
over filling. Mix crushed Butterfingers with
reserved crumb mixture. Sprinkle over top
and return to freezer to set. Garnish with
chocolate sauce if desired. Serves 10 to 12.
,V