Maple Cashew Mini-tarts... Decadence!

I recently signed up again as a Pampered Chef Consultant and thought it would be helpful to test a recipe to get back in the groove.  I chose Maple Cashew Mini-tarts. The idea of salty, creamy cashews with real maple syrup sounded too good to be true. 

The recipe is easy and quick, however I am not usually a baker, so although they look good, the promotional picture looks so much better.

I shopped around for the best deal on maples syrup and actually bought some at Wal-Mart, 12 oz for about $7, so not bad, but if I am going to make more I would definitely go to Vitamin Cottage and pick up the 32 oz bottle for $17. 

I hope you enjoy it and I hope you let me know if you give it a try!


Pampered Chef Maple Cashew Mini-tarts


Ingredients
1 cup (250 mL) salted cashews
2 eggs
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125mL) pure maple syrup (do not use maple-flavored pancake syrup), divided
1 tbsp (15mL) butter, melted
1 tsp (5mL) Double Strength Vanilla
1 pkg (15oz/350mL) refrigerated pie crusts (2 crusts), softened according to package directions
Directions

1. Preheat oven to 375°F (190°C). Coarsely chop cashews with Food Chopper. In Classic Batter Bowl, combine eggs, brown sugar, 1/3 cup (75 mL) of the maple syrup, butter and vanilla. Whisk with Stainless Whisk until smooth. Stir cashews into egg mixture; set aside.
2. Unroll one pie crust onto Pastry Mat. Using wide end of clear Food Chopper collar, cut out six pastry circles. (Circles will measure 33/4 in./9.5 cm. Discard remaining dough.) Pinch edges of circles inward at 1/2-in. (1-cm) intervals, creating ruffled shells. Place shells intoMuffin Pan wells; repeat with remaining pie crust.
3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-21 minutes or until shells are golden brown. Remove pan from oven to Stackable Cooling Rack; cool completely. Brush tops of tarts with remaining maple syrup.

Yield: 12 mini-tarts
Nutrients per serving: (1 mini-tart): Calories 270, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Carbohydrate 33 g, Protein 4 g, Sodium 160 mg, Fiber 0 g
Cook’s Tips: To create pastry shells with the prettiest fluted edges, it’s best to shape them before placing them into the Muffin Pan. After shaping each shell, immediately place it into the pan well.
A mixed nut blend that does not contain peanuts can be substituted for the cashews, if desired.
Serve these pretty tarts in place of pecan pie for the holidays.
© 2010 The Pampered Chef used under license.

Email me at cookingwithtrace@gmail.com

Go cook something!

Trace
www.cookingwithtrace.com

Turkey day!

Woo hoo it is turkey day! Happy thanksgiving from cookingwithtrace.com and the family.

I hope your holiday us filled with family and food.

Here are some pics from our festivities!













Check out my new domain!

www.cookingwithtrace.com

Happy Thanksgiving!

Location:Lois St,Clifton,United States

Oats - not just for breakfast anymore!

Oats - not just for breakfast anymore!

I am always trying to find ways to improve the diet of my family, and often I am thanked with sneers and turned up noses, but I persevere. I remember hating things that my dad tried to feed me and now I like most of them. So I continue to add them to the menu and maybe they stick now and maybe they stick later.

It is official, you can ask anyone who is around me, I am obsessed with oats. Note that I did not say oatmeal. I am not buying that whole “Quaker oats are good for you” junk and I sure as hell am not buying flavored/colored instant oats. If that it your thing, good for you, but I would be willing to bet that you have not had real rolled oats cooked properly with amazing flavor possibilities.

My oats are better than yours, just sayin’.

This idea came upon me when reading about a savory oat recipe from Mark Bittman, he suggested oats with soy sauce and scallions, now while I have not been able to bring my self to add soy sauce, i have found a few other ingredients that may seem just as strange.
My first foray is listed on my blog (www.cookingwithtrace.blogspot.com) and it is a recipe for savory oats that include honey and chili sauce. They can be eaten as a side dish or for breakfast, lunch, etc. The ingredients and instructions are listed below.

In the meantime, if you are interested here are some ideas for other taste combinations:
Peanut butter and bananas
Peanut butter and coconut (unsweetened)
Chili-honey sauce
Cinnamon
Apple and cinnamon (substitute half of the water for apple juice)
Chicken and vegetables (use chicken broth instead of water and add cooked chicken, with your choice of vegetables)

Savory Oats, well almost!
1 cup rolled thick cut oats
1 cup water
2 tbls honey
2 tbls chili sauce (found in the Asian food section)
pinch of salt
butter

Bring the salted water to a rolling boil, add oats and return to boil for approximately 1-2 minutes (I like them al dente). Remove to bowl and stir in butter, mix chili sauce and honey together (makes a delicious dipping sauce as well) drizzle over your oats, and enjoy.

My next experiement is:
Coffee oatmeal (instead of water cook the oats in coffee, add sweetener and cream/milk).

Caffeinated oats... now that has to be a winning idea!

Go cook something.

Trace

www.cookingwithtrace.blogspot.com or find me on facebook (search for cooking with trace)