Chai Spiced Sweet Rolls

Its the fall season, so bring on the chai flavored recipes! Fall can encompass many different flavors including apple, pumpkin, maple, cranberry and ginger just to name a few. To me, baked goods and chai spices are a no-brainer. Traditionally, chai is made into a tea which consists of milk, spices, sweetener and black tea. Chai spices can be used for so much more than just tea. Once you make your basic chai spice recipe, there are so many different ways to utilize it.

Chai can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper and coriander, nutmeg and fennel are also used but they are slightly less common.

In the winter of 2011, Brion & I traveled to Turkey for a month. That trip we were meeting up with a Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a Starbucks, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. The flavor was so incredible, I have been addicted to it ever since.

A stay in Istanbul would not be complete without a traditional and unforgettable boat excursion up the Bosphorus, that winding strait that separates Europe and Asia. Its shores are a mixture of past and present, grand splendor and simple beauty. Modern hotels stand next to shore-front wooden villas, marble palaces in contrast to rustic stone fortresses and elegant compounds neighbor small fishing villages. Since Turkey actually straddles two separate continents, its culture features strong elements and traditions from both east and west. At that point in time we found Turkey a relaxed country to travel in which made our time there very enjoyable.

This bread is literally like the food version of your favorite chai drink.

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Chai Spiced Sweet Rolls
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Glaze
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Instructions
Dough
  1. In a small dish, combine yeast with lukewarm milk (or water) & 1 tsp of the sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Combine yeast mixture with butter mixture; then add flour mixture. Combine then turn onto a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a tea towel. Place in a draft-free place to rise for about 20 minutes.
  4. Line a baking sheet with parchment paper. In a bowl, combine brown sugar & chai spices to make filling.
  5. When dough has risen, place on a lightly floured work surface & roll out into a rectangle about 12 x 16 inches in size. Spread with softened butter & sprinkle with brown sugar/spice mix.
  6. Beginning with one of the long edges, roll the dough up, pulling it first up & over the filling & working it carefully until you've created a tight log. Press/pinch along the seam to seal.
  7. Using a sharp knife, cut roll in a zig-zag fashion about 2-inches apart. Place wedges on prepared baking sheet, spacing to allow room for the buns to spread a bit. With a wooden skewer, press each wedge down across the center to form their unique shape. Cover & allow to rise until oven is ready. If you wish , make a bit of egg wash & gently brush over buns before baking.
  8. Preheat oven to 350 F. Bake rolls for about 20 minutes or until golden brown. Place on a wire rack to cool.
Glaze
  1. In a small bowl, combine the powdered sugar, milk & vanilla. Stir to create a smooth glaze. Once the rolls have cooled for about 10 minutes, drizzle with glaze.

Cuban Sugar Cookies w/ Guava & Lime

In a country where sugar has historically represented both the agricultural and industrial goals, desserts are found everywhere. Generally they are very simple, made mainly with fruit and sugar.

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. It differs from other Latin American cuisines and has almost nothing in common with Mexican cuisine. Cuban recipes tend to share spices and techniques with Spanish and African cooking with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can be accounted for, mainly in the Havana area.

The fact that most Cuban desserts are extremely sweet (usually fruits and sugar are in equal quantities) has inspired the custom of eating them along with salted or cream cheese to help offset the sweetness.

The use of the lime and rum flavor in these cookies makes their taste distinctly Cuban. Brings back memories from a past vacation we spent in Cuba.

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Cuban Sugar Cookies w/ Guava & Lime
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Cuisine Cuban
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Instructions
  1. Preheat oven to 350 F. Line a 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon & salt.
  3. In a large bowl, cream together butter & sugar with a mixer until light. Beat in lime zest & egg followed by lime juice & rum. Gradually beat in the flour mixture, scraping down the sides of the bowl as you work, until it comes together.
  4. Divide dough into three portions, wrapping 2 in plastic wrap & place in refrigerator while you are working on the first piece.
  5. Place the first piece on a lightly floured surface & roll out to 1/3-inch thickness. Using a lightly floured 2-inch round cookie cutter, cut out circles of the dough. Place on baking sheet. Repeat with remaining dough.
  6. Cut pieces of guava paste into dime-sized circles or squares ( depending on what shape your guava paste comes in), making each approximately 1/4-inch thick. Lightly press one piece into the top of each cookie.
  7. Bake for 13-16 minutes, until cookies are light gold at the edges. Cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool. If you wish you can dust the cookies with powdered sugar.
Recipe Notes
  • As an alternate idea, assemble them similar to a 'linzer' cookie. Roll half of the dough to 1/8-inch thickness; cut with a circular (more decorative) cookie cutter. Repeat with remaining dough but cut small circles in the center of these.
  • On top of each plain cookie, place one with a hole in it. Press a guava 'circle' in the hole & sprinkle with a few chopped pistachios if you wish.¬†
  • I used this method for the blog picture. Same cookie just a bit fancier.

Christmas Turkey Pizza

In 2019, Boston Pizza, a Canadian pizza chain created a Christmas pizza which literally consisted of a turkey dinner on top of a pizza crust.

The most notable aspect of their Christmas pizza was the ‘singing box’ it came in. The company had an advertising agency create a caroling delivery box. Using a play on ‘Carol of the Bells’, the jingle ran through the components of the holiday menu item: ‘cranberry sauce, gravy on top, turkey as well and also cheese. Why the cheese? Cause we love cheese, turkey & cheese, four kinds of cheese’.

Like those musical greeting cards that emit tinny tunes when you open them, the ‘Chorus of the Pizza’, playing box reportedly operated using a light senor device. When the box was opened, the music played, as soon as it closed, silence.

The singing box was to replicate carolers coming to your door, but it was better because they brought pizza and you didn’t have to stand awkwardly listening to people sing to you.

I’m not sure if Boston Pizza is using this kind of promotion in 2020, but based on their ad from 2019, I developed a Christmas pizza ‘copy cat’ recipe. Great taste and a nice way to use some leftover turkey.

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Christmas Turkey Pizza
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Instructions
Pizza Dough
  1. Cook potato, peel, mash & cool. In a small container, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy.
  2. In a large bowl, combine yeast/water, butter, salt, sour cream & potato; mix well.
  3. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 5-10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap. Allow to rise in a draft-free place until doubled in size, about an hour.
Herb Sauce
  1. In a skillet, melt butter; add herbs & cook for 2 minutes. Pour in your choice of either heavy cream OR chicken broth. Heat until hot, about 2 minutes more. Season with salt & pepper to taste. Set aside to cool slightly.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to either a 14-inch pizza pan or a flat baking sheet.
  3. Carefully spread the 1/2 cup herb sauce over the bottom of the pizza (leaving the outside ring without sauce). Sprinkle a bit of the cheese over sauce then layer with turkey & stuffing. Drizzle with turkey gravy & top with remaining cheese. If you prefer, brush the outside edge of the pizza ring with egg wash.
  4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice.
  5. When you are ready to serve, dot pizza with cranberry sauce or just let everyone put on their own.
Recipe Notes
  • As an alternate to the herb sauce, using 1/2 cup bottled lite Alfredo sauce w/ Parmesan cheese makes a good choice.

Pumpkin Cinnamon Buns

It doesn’t have to be fall to crave something pumpkin. It’s still a bit early for Halloween jack-o-lanterns but not too early for some pumpkin cinnamon rolls.

This recipe builds on the traditional cinnamon roll, but adds the magic of pumpkin and fall spices. The dough is more subtle, moist and not too sweet in taste. With the addition of pumpkin to the dough, it adds a nice vibrant orange color. The filling is the classic pumpkin pie spice mix, blended with butter and sugar. What makes the buns even more special is they are then ‘baked‘ in the spiced ‘sauce’ mixture. Last but not least, topped with some whole pumpkin seeds, adds a delicate crunchy texture.

Pumpkin, like zucchini, seem to grow in abundance so it is always nice when they can be used in either sweet or savory recipes.

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Pumpkin Cinnamon Buns
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Instructions
  1. In a small bowl, add yeast, lukewarm water & 1 tsp sugar. Allow to sit about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, butter, salt, cinnamon, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover with a tea towel & allow to rise for about 1 hour or until doubled in size.
  3. While the buns are rising, place sauce ingredients (except pumpkin seeds), in a saucepan over medium-high heat. Cook, while whisking, until sugar has dissolved & ingredients are combined. Remove from heat & set aside to cool for a few minutes while you are preparing the buns.
  4. In a small dish, combine filling ingredients, set aside.
  5. LIGHTLY butter a 9 x 13-inch baking pan. Turn dough out onto a floured surface; roll out into a rectangle (about 12"x 18"), approximately 1/2-inch thickness. Spread the melted butter across the rolled out dough leaving 1/2-inch around the top edge. Sprinkle filling mixture over butter. Roll up tightly lengthwise towards the top edge. Using a sharp knife (or a string), cut dough into 12 slices. Place in prepared pan. Pour cooled sauce evenly over buns. You can reserve a bit for drizzling on top after they are baked if you wish.
  6. Cover the buns with plastic wrap & a tea towel. Set aside in a warm place for 20 minutes.
  7. Preheat oven to 350 F. Bake for about 20 minutes. Remove from oven; allow to rest for a few minutes then drizzle with remaining sauce & sprinkle with pumpkin seeds.
Recipe Notes
  • Once the sauce is cooked & cooled, you can blend with a mixer or blender to keep it from separating if you wish.

Crispy Seed & Fruit Oat Diamonds

Faster to make than cookies, easier to transport than a cake and equally as delicious as both, what’s not to love about dessert squares (or in this case ‘diamonds’).

The classic rice krispie treats recipe found on the back of the cereal box call for very few ingredients. While we will forever appreciate the simplicity of the sweet treat in its unaltered form, its hard not to experiment with a few new ideas.

There’s a good reason why oatmeal cookies are the poster child for rolled oats. Oatmeal can enhance a whole range of dough and/or batters from pancakes to bread & muffins, etc.

The idea of putting oatmeal, rice krispies, pumpkin seeds & candied fruit peel all in one dessert bar is the ultimate rice krispie treat in my opinion.

You can choose to cut them in whatever shape you wish depending on the the baking pan you use. I wanted to bake these in a 9 x 13 pan and cut them into diamonds for this blog recipe. I had previously made the same recipe in a drop cookie form. Same great taste, just a different shape.

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Crispy Seed & Fruit Oat Diamonds
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Lemon Glaze
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Lemon Glaze
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Instructions
  1. Preheat oven to 375 F. Grease or line (w/parchment paper) baking pan of choice & set aside.
  2. In a medium bowl, combine flour, salt, baking soda & oatmeal.
  3. In a large bowl, cream together butter & sugars until light & fluffy. Mix in vanilla & eggs until well incorporated. Add flour mixture & mix until completely combined.
  4. Stir in seeds, fruit & rice krispies with a spatula.
  5. Press batter into prepared baking pan. Bake 20 minutes, until LIGHTLY golden on the edges. These bars are best if slightly under-baked. They may look shiny & under-baked, but will darken & set up as they cool.
  6. Cool completely then cut into desired size & shape (squares, diamonds or bars). Drizzle with lemon glaze & remove diamonds from pan.
Recipe Notes
  • If you are not a fan of pumpkin seeds or candied fruit peel, just substitute them with your own favorites.

Marinated Chicken & Artichoke Pizza

Pizza is one of the easiest meals you can make at home. I most always prefer to make my own crust but nothing wrong with a purchased one or some focaccia bread pizza crust. Once that crust part has been taken care of, its really just a matter of topping the pie with all your favorite ingredients and waiting for it to come out of the oven.

But of course, there are a number of things that can go wrong even so. You might think that there’s no such thing as too much cheese …. but there is. Cheese normally means a lot of grease, your pizza could fall apart under the weight of all that dairy.

Too many toppings can cause overly cooked crust or under-cooked toppings. Another thing I find super important, is making sure the toppings are sauteed so they are not releasing too much moisture into the crust.

Since Brion & I are both lovers of marinated artichokes, putting them on a pizza sounds real good. Artichokes are technically the flower buds of a thistle plant that hasn’t blossomed yet. Its kind of amazing to think we can enjoy these odd little culinary treats in so many ways.

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Marinated Chicken & Artichoke Pizza
Instructions
Pizza Dough
  1. Cook potato, peel, mash & cool. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato, mix well.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Pizza Topping Prep
  1. Slice chicken into strips, saute in some drained artichoke marinade until most of it evaporates. Set aside.
  2. Saute mushrooms & onions in a teaspoon of butter until moisture evaporates. Set aside.
  3. Shred cheese. In a small dish combine spices.
  4. Drain sun-dried tomatoes & black olives, blot on paper towel & slice tomatoes.
  5. Cut each piece of (drained) artichoke in half.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer on paper to a baking sheet.
  3. Carefully spread the 1/2 cup marinara sauce over the bottom of pizza. Season with spice mixture. Sprinkle with a bit of cheese then layer with mushrooms, onion, chicken, artichokes, sun-dried tomatoes, olives & remaining cheese.
  4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice. If you prefer, brush the top of the outside (dough) ring with artichoke marinade either before or after baking.
Recipe Notes
  • If you like, press pizza dough into a 16 X 12-inch rectangle instead of a circular shape.

Oatmeal Pumpkin Sandwich Cookies

We are now officially into fall, so its time to think in terms of a bit of pumpkin. I had not considered pumpkin as part of a sandwich cookie before, but oatmeal with pumpkin and cream cheese makes good sense to me. There’s more to oatmeal cookies than the recipe on the Quaker Oats box. In fact there’s a lot of amazing combinations out there but first a bit of food history.

Oatmeal cookies evolved from oatcakes, a type of plain flatbread made centuries ago by the British and the Scots. Raisins and nuts were added to the mix somewhere around the Middle Ages to make them tastier. When oatmeal cookies became elevated to the ranks of ‘health food’, a recipe for them appeared on containers of Quaker Oats. These recipes were circulated widely and oatmeal cookies were soon common in households throughout North America.

An important part of these cookies lies in the spices. Rather than using a pre-made ‘pumpkin pie spice’, I like to give them a personal touch by using my own combination. This way, you can control the flavor better. Feel free to adjust the spice mix to suit your taste or just simply go with cinnamon.

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Oatmeal Pumpkin Sandwich Cookies
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SANDWICH COOKIES
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Cookies
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Instructions
Spice Mix
  1. In a small bowl, whisk together spice mix combination from recipe notes & set aside.
Cookies
  1. In a large bowl, whisk together flour, baking powder, baking soda, salt & 1 1/2 tsp spice mixture; add oatmeal & pumpkin seeds; mix together.
  2. In a bowl, using a hand mixer, cream butter until light & fluffy. Add sugars & beat until fluffy, about 2 minutes. Add pumpkin puree, egg yolk & vanilla; mix to combine. Add flour mixture, mixing ONLY until combined. Place dough in refrigerator & chill for 30 minutes.
  3. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper. Scoop dough into 2 tsp sized balls & place on cookie sheet. Press with a dampened for to flatten a bit. Bake for 10-15 minutes or until done but not browned. Allow to cool for 1 minute before transferring to a wire cooling rack.
Filling
  1. In a bowl, beat together cream cheese & butter until smooth. Add in pumpkin & mix until fully incorporated. Add remaining spice mixture & powdered sugar about 1/4 cup at a time, allowing each prior amount to fully mix into the filling before adding more.
  2. Spread or pipe filling on half of the cooled cookies & top with remaining cookies. This recipe makes 5 dozen filled cookies so you may want to freeze some.
Recipe Notes
  • ¬†Spice Mixture Recipe (2 1/8 tsp):
  • 1 tsp cinnamon
  • 1/4 tsp EACH nutmeg & cloves
  • 1/8 tsp EACH ginger, cardamom & white pepper
  • 1/4 tsp ground star anise

 

Fresh Fruit Slab Pie

CELEBRATING LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 22), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. Whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

I’m sure you are all familiar with ‘slab’ pies. If not …. a slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan. These are a genius way to serve a crowd with less fuss and less mess. Almost any fruit pie recipe will work in this format. Just double you pie recipe, bake it in a jelly-roll pan (15 x 10 x 1) which are a little smaller than the typical baking sheet and have 1-inch sides. Most will serve 15-20 people.

For the sake of choice, I went with four different fruits in one slab pie. That should cover it I think!

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Fresh Fruit Slab Pie
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Shortbread Crust
Fruit Filling
Streusel Topping
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Shortbread Crust
Fruit Filling
Streusel Topping
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Instructions
Crust
  1. Line a 15 x 10 x 1-inch jelly-roll pan with parchment paper; set aside. In a large bowl, beat butter & sugar until light & fluffy, about 5 minutes. Add vanilla & lemon zest; beat another minute, or until blended. Add flour & salt, mix until fully incorporated, taking care not to over-mix the dough.
  2. Turn dough out onto paper-lined baking pan & evenly press into the bottom & about 1/2-inch up the sides of the pan. Place in refrigerator to chill for at least an hour or overnight.
  3. Preheat oven to 350 F. With a fork, prick crust all over & bake for 20 minutes until JUST PALE golden in color. Remove from oven & cool slightly on a wire rack.
Filling
  1. In a small saucepan, combine rhubarb with 1/4 cup water. Simmer 5-7 minutes ONLY until slightly softened. Strain rhubarb juice into a one-cup measure. Set aside. Place rhubarb in a dish until ready to assemble pie for baking.
Streusel
  1. In a bowl, combine oats, brown sugar & flour. Add butter & mix until coarse crumbs form; stir in pecans.
Sauce
  1. To reserved rhubarb juice in one-cup measure, add cherry juice & 3 Tbsp lemon juice. Add enough water to make one full cup. Return juice/water to small saucepan; add sugars & cornstarch. Cook until mixture boils & thickens.
Assembly
  1. Place rhubarb, saskatoon berries, peaches & cherries in partially baked crust. Form each fruit in a diamond shape to give it a bit of pizzazz!
  2. Drizzle hot sauce evenly over entire slab pie. Sprinkle streusel topping over all & bake in a 350 F oven for 25 minutes. Remove from oven & allow to cool on a wire rack before serving.

Chocolate Cupcakes in Orange Peel Cups

With Victoria Day week-end upon us, many people will be thinking of outdoor events. For some reason, food just tastes better when it is cooked over a campfire (or barbecue).

To date, no one seems to know who actually started toasting marshmallows on a stick, over a campfire. S’mores have been a camp tradition ever since the recipe first appeared in the 1927 edition of the Girl Scout Handbook. No doubt it was given its name ….. short for ‘some more’.

It seems there are endless campfire dessert concoctions such as: dessert pizza, apple pie foil packets, monkey bread, pineapple upside-down cake foil packets, walnut chocolate burritos, cinnamon buns in orange peel cups, etc., etc.

Since Brion & I are not inclined to go camping, I baked these in the oven. The orange peels infuse the chocolate with a fragrant, citrus flavor. Nice!

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Chocolate Cupcakes in Orange Peel Cups
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Instructions
Oranges & Cake
  1. Cut oranges in half. Using a grapefruit knife, remove pulp from each half. Juice the pulp & reserve 1 cup for the cake mix.
  2. Preheat oven to 350 F. In a medium bowl, combine cake mix, eggs, oil & 1 cup freshly squeezed orange juice. Mix until batter has no lumps.
  3. Place the orange cups into a muffin tin & fill with about 1/4 cup each of the chocolate batter. Bake 25 minutes. Remove from oven & allow to cool.
Topping
  1. In a bowl, blend cream cheese, vanilla & orange zest with a hand mixer until smooth. Add butter & mix on medium-high for a couple of minutes. Add powdered sugar & blend until topping is uniformly smooth. Place a dollop of topping on each dessert.
Recipe Notes

If you wish to bake these desserts over a campfire:

  • Wrap each orange loosely in aluminium foil, taking care to keep the oranges upright.
  • Place the wrapped oranges on the edge of the camp-fire, out of the direct flame but close enough to the embers so the cakes will bake.
  • After 25 - 30 minutes remove the cakes from the heat and carefully unwrap. You should see cooked cake peeking out of the orange cup. Leave to cool for 15 minutes before adding a dollop of topping or just eat as is.

Sweet Cherry Cream Cheese Cakes

There are literally hundreds of ways to make cheesecake with so many recipes and ideas available today. When pairing fruit and cheese, the goal should be to highlight both elements equally. We enjoy fruit with cheese because the combination of flavors are so complimentary.

One of the first cheesecake pairings I recall was the ‘Cherry-O Cream Cheese Pie’ from the Borden company. I doubt there are very many people in North America who didn’t enjoy this dessert in the 60’s or 70’s. The recipe was placed in a magazine ad and was printed to promote two of their products … cream cheese and sweetened milk.

Part of the reason it became such a favorite was it tasted great and was a no-bake cheesecake. All you needed was the ingredients, a mixer, a can opener and a refrigerator. Borden is still in existence today, selling sweetened condensed milk under the name Eagle Brand.

With a cheesecake idea in mind, I picked up some frozen sweet, dark cherries when we were shopping. As usual, I like doing individuals since there’s just the two of us. The base is like cake batter which is topped with the cream cheese filling and cherries. The streusel and sliced almonds are the crowning touch.

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Sweet Cherry Cream Cheese Cakes
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mini tarts
Ingredients
Course dessert
Cuisine American
Servings
mini tarts
Ingredients
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Instructions
Filling
  1. In a small bowl, with an electric mixer, combine cream cheese & sugar until creamy. Add egg white & mix just to combine. Set aside.
Streusel
  1. In a small bowl, combine sugar, flour & chilled butter. With finger tips or a pastry blender, combine until pea-size crumbles form. Set aside.
Cake
  1. Preheat oven to 350 F. Lightly butter 8- 4 X 3/4-inch mini tart pans.
  2. In a bowl, whisk together flour, baking powder, baking soda & salt. In a large bowl, using an electric mixer, cream together butter & sugar. Add egg, egg yolk & the 3 extracts. Fold in flour mixture alternating with the sour cream. DO NOT OVERMIX.
  3. Divide batter between the 8 mini tart pans. Spread batter over bottom & up the sides of pans. Spoon filling into center of cake batter 'shells'. Arrange cherry halves, cut side down, in a circle on top of filling. Sprinkle tarts with streusel topping then with sliced almonds.
  4. Place tart pans on a baking sheet & bake 25-30 minutes, or until they test done. Serve warm or cold.
Recipe Notes
  • The newspaper clipping looks to be from a full page promo for Borden's cream cheese & condensed milk. The coupon at the bottom expired May 31, 1965
  • Interesting ... there is part of an ad on the reverse side of the clipping for a new Scout vehicle priced at $1690.85 which looks similar to a Jeep. What a price!!