Tiny  Shortbread  Tarts






1 cup butter, softened

  1/2 cup confectioners sugar

2 cups all-purpose flour

1 can (21 ounces) raspberry, cherry or strawberry pie filling





Preheat oven to 300 degrees.


In a large bowl, cream butter and confectioners sugar until light and fluffy.

Gradually add flour and mix well.


Shape into 1 inch balls.

Press onto the bottom and up the sides of greased miniature muffin cups.


Bake for 17 to 22 minutes.


Cool for 15 minutes before carefully removing from pan to wire rack to cool completely.


Spoon 1 teaspoon of pie filling into each tart.


Serves 3 dozen desserts






Stuffed  Strawberries






24 large fresh strawberries

1/2 cup spreadable strawberry cream cheese

3 tablespoons sour cream






Remove stems from the strawberries.


Place point side up on a cutting board.

Cut a deep "x" in the top of each berry.

Carefully spread berries apart.


In a bowl, beat cream cheese and sour cream until smooth.

Pipe or spoon filling into each berry.


Refrigerate until serving.



Serves 2 dozen desserts






Cranberry  Nut  Bars






2 eggs

1 cup granulated sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup butter, melted

1 1/2 cups all-purpose flour

1 teaspoon baking powder

2 cups fresh or frozen cranberries

1/2 cup chopped walnuts






Preheat oven to 350 degrees.


In a bowl, beat eggs, sugar, extracts and salt.

Add butter.


In a separate bowl, combine flour and baking powder.

Gradually add to the sugar mixture and mix well.

Fold in cranberries and nuts.


Transfer to a greased 13 inch x 9 inch baking pan.

Bake for 30 to 35 minutes or until golden brown.


Cool on a wire rack.


Cut into bars.



Serves 2 dozen desserts







 Salem's Den  Salem 2004 and Beyond