Fruit  Tarts

 

 

 

 

INGREDIENTS:
 


•
2 pkgs. (10 ounces each) Pepperidge Farmฎ Puff Pastry Shells

• 1 pkg. (8 ounces) cream cheese (softened)

  • 1 tablespoon sugar

• 2 tablespoons orange juice

• 2 teaspoons grated orange zest 

• 1 cup thawed frozen whipped topping 

• 6 strawberries (cut in half)

• 3 peeled orange slices (cut into quarters)

• 1 kiwi (peeled and cut into 12 chunks)

• 1/2 cup apricot preserves (warmed) 

 

 

 

DIRECTIONS:
 

Heat the oven to 400ฐF

Bake, cool and remove the "tops" of the pastry shells according to the package directions.

 

Beat the cream cheese, sugar, orange juice and orange zest in a medium bowl

with a fork or whisk until the mixture is smooth.

Fold in the whipped topping.

 

Spoon about 3 tablespoons cream cheese mixture into each pastry shell.

Divide the fruit among the filled pastry shells.

Brush the fruit with the preserves.

 

Serve immediately or cover and refrigerate for up to 4 hours.

 

Serves 12

 

 

 

 

 

4th  of  July  Cake

 

 

 

 

INGREDIENTS:
 


•
1 pkg. white cake mix

• 1 container frozen whipped topping (Cool Whip)

• 1 cup blueberries

• 3 pints strawberries halved (quartered if large)

 

 

 

DIRECTIONS:

 

Prepare and bake cake in a 13 x 9 x 2 inch pan according to package directions.

Cook cake.

 

Turn cake out onto a serving platter.

Frost cake with whipped topping.

 

Decorate top of cake as a flag.

 

Arrange blueberries in a square in the upper left hand corner of the cake.

Make stripes across the cake starting with a stripe of strawberries across the top.

Then leaving a stripe of white topping showing through, repeat.

(5 red and 4 white stripes)

 

Cut and serve.  Refrigerate any unused portion.

 

Serves 16

 

 

 

 

 

Peach  Ice  Tea

 

 

 

 

INGREDIENTS:
 

• 1/2 cup or 2 (1.6 oz.) envelope of lemon flavored sweetened ice tea mix

• 1 quart cold water

• 1 quart peach nectar

• lemon slices (optional)

 

 

 

DIRECTIONS:

 

Combine iced tea mix, water and peach nectar in large pitcher.

 

Pour over ice cubes in tall glasses.

 

Garnish with lemon slice if desired.

 

Makes 8 servings

 

 

 

 

             

       

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