The Biblical Journey

Blueberry Cream Cheese Tarts

From Paula Dean Cookbook

2   8-ounce packages cream cheese, softened

1cup sugar

1 teaspoon pure vanilla extreat

2 eggs

12 vanilla wafers

1  21-ounce can blueberry filling, or other pie filling

 

preheat oven to 350 place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electic mixer until fluffy.

add sugar and vanilla, beating well.

add eggs, one at a time, beating well after each addition.  lay a vanilla wafer flat side down in each muffin cup.  Spoon cream cheese mixture over wafers.

Bake for 20 minutes. Allow tarts to cool completely.  Serve with blueberry filling on top , or pie filling of your choice.  ENJOY!

Chile Pasta Salad

Form Betty Crocker's New Choices Cookbook

4 ounces uncooked bow ti  pasta (about 1 1/3cups)

1 tablespoon Dijon Mustard

1 jalapeno chile, seeded and finely chopped

3 plum tomatoes, cut lengthwise into halves and sliced

2 green onions, cut diagonally into 1/2 inch pieces

1 large clove garlic, crushed.

Cook pasta as directed on package, drain. Rinse with cold water; drain. Mix pasta and remaining ingredients.

Cover and refrigerate 2 hrs. or until chilled

Serve on lettuce leaves if desired> ENJOY!

Oat -Peach Muffins

From Betty Crockers "New Choices Cookbook"

1 cup quick-cooking oats

1 cup nonfat buttermilk

1/4 cup packed brown sugar

1/4 vegetable oil

2 tablespoons light molasses

1 teaspoon vanilla

2 egg whites or 1/4 cup cholesterol-free egg product

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped fresh,frozen,or canned peaches

Heat oven to 400 spray bottoms of muffin pans with cooking spray, or line with paper baking cups.

Mix oats and buttermilk in large bowl, Beat in brown sugar, oil, molasses, vanilla, and egg whites.

Stir in remaining ingredients except peaches just until flour is moistened(batter will be lumpy) Fold in peaches. Divide batter evenly among muffin cups

Sprinkle with sugar if desired

bake about 20 minutes or until golden brown.

ENJOY!

 

Applesauce Cake (From the Paula Dean cookbook)

1 cup granulated sugar

1/2 cup vegtable shortening

2 eggs

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 tablespoon freshly grated nutmeg

1 tablespoon baking powder

1/2 teaspoon salt

1cup chopped nuts

1 cup raisins

1 cup unsweetened applesauce

Confectioner's sugar, for sprinkling

Preheat oven to 350, Grease a 13x9x2 inch pan

Cream together granulated sugar and shortening until fluffy, using an electric mixer.

add eggs, beating well.  In another bowl, sift flour, cinnamon, cloves, nutmeg, baking powder, and salt.  Stir nuts and raisins into mixture. Add flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Pour batter into prepared pan. Bake 45 mintues or until center is firm.  Spinkle with confectioner's sugar.