Maids Of Honour Recipes

Steps:

• Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
• Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
• In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
• Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

Steps:

• In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.
• Preheat the oven to 350 degrees F.
• Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
• In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
• Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

Steps:

• Pre-heat oven to 220C/450F/gas7 and lightly grease a 12 hole bun or muffin tin.
• Roll out the pastry and stamp out 12 fluted rounds - try to make sure that they are at least 1/4" bigger than needed, as the puff pastry shrinks during baking.
• Line the bun tray with the pastry rounds and chill them whilst making the filling.
• Place the curd cheese or cottage cheese into a large mixing bowl and add the beaten eggs, cream, sugar, orange flower water or rose water and almonds.
• Mix well and then add the mixed dried fruit, mixing again well.
• Spoon the filling into the pastry cases and bake the tarts for 15-20 minutes or until well-risen, golden brown & firm to the touch.
• Allow them to cool a little and then carefully remove them and place them on a wire rack to cool completely.
• Arrange them on an attractive cake platter and sprinkle with icing sugar to serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) Roll pastry carefully in both directions until about 1/4-inch (7 millimeters) thick, cut in circles about 3-inches (75 millimeters) in diameter and allow to rest. Mix cheese, sugar, lemon rind, and almonds, then add egg and mix until combined. Press pastry into mini muffin pans. It is important that it is thin on the base and thick on the sides. Fill about 2/3 full with mixture and bake for about 25 minutes, or until golden brown.

Steps:

• Spray muffin tin with nonstick spray.
• Preheat oven to 350 degrees.
• In a medium bowl, combine 1/4 cup sugar, flour and 6 Tablespoons butter.
• Press into 12 muffin cups.
• Bake in oven for 10 minutes. Remove from oven and allow to cool. Do not turn oven off.
• When cookies are cool enough, press a hole in the center of each cookie and fill with 1 tsp of jam.
• Prepare streusel topping. In a medium bowl, combine 2 tablespoons butter, 1/4 cup sugar, egg, walnuts and extract.
• Divide streusel evenly among muffin tins.
• Return pan to oven and bake for an additional 20 minutes.
• Edge each tin with knife.
• When cookies are cool, remove from tin.