Ingredients
1/2 cup sugar
1/2 cup vegetable shortening
2 each eggs
2 1/2 cup all purpose flour
2 tsp baking powder
FILLING
1 -any flavor jam, preserves, or frui, t butter
1 each egg white, beaten with 1t milk
1 ; sugar for sprinkling on t
Directions
Cream together sugar and crisco, beating until light. Beat in eggs
until creamy, then stir in flour and baking powder to amek soft
dough. Divide dough evenly into 16 parts. Roll each part into a
flattened ball and set aside on a plate. Wrap plate in plastic wrap
and refrigerate two hours.
Grease cookie sheet and set aside.
Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping
teaspoon of filling
margin. Roll out another ball into similar shape and lay it neatly
over the first. Using sharp knife, trim the tart to approximately 3
1/2"x5" and crimp edge with fingertips or tines of fork. Place tart
on cookie sheet and prick top with fork.
Optional--lightly beat egg white with milk; brush tops of tarts and
sprinkle with sugar, if desired.
Bake 350 for 25 mins, until edges are browned. Prick again during
first 10 mins of baking keep them flat. Cool, wrap, and store at room
temp or frig. Tarts may also be iced.
Posted on Cooking echo by Pat Stockett
Servings: 1 batch
Pop Tarts Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Historians have tracked the existance of recipes far back into the far past, certainly as far as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During the time of the Roman Empire a roman called Apicius created a number of documents detailing recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also describes how the ancient chefs made use of many different spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Over the following few hundred years, the families of Europe competed to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookbooks were highly popular mostly as a result of more people being able to read, more leisure time and disposable income. |
We hope you enjoy this Pop Tarts recipe.
