Saturday, December 27, 2008

Two more Recipe Shares.. Strawberry-Almond Tarts and Wild Rice Mushroom Pilaf

It's the day after Christmas, the presents are unwrapped, the children are sleeping, the hustle and bustle of the holiday is over... My home is quiet, and I really enjoy the peacefulness of the morning hours.  I hope Santa was very good to you, because we know you were good all year... Right?

Two more recipe requests from my hostess luncheon... one of them came right off a coupon flyer.  The original recipe called for rhubarb (which I LOVE).. but rhubarb is not commonly available in Florida.  I grew up in Michigan, and we always had a rhubarb plant in our yard for a quick yummy snack!  Unfortunately, my family members just can't seem to appreciate the delectable treat either.. oh well!

Strawberry/Almond Tarts

Preheat Oven to 350 degrees Fahrenheit

Tart Ingredients:

1 tube refrigerated sugar cookie dough

8 oz. cream cheese, softened

1/4 cup sugar

1/2 cup sour cream

1/2 tsp. Pure Vanilla Extract

1/4 tsp. Pure Almond Extract


2 cups chopped fresh strawberries

1 cup chopped kiwi

2 TBSP sugar

1/4 tsp Pure Almond Extract


  1. Grease and flour 12 regular size muffin tins.
  2. Slice cookie dough into 12 equal portions, roll into ball and press into the muffin tin until they come 1/2 way up the sides.
  3. Bake at 350 degrees for 10 minutes, cool on rack.  (As they cool, they will recede in the muffin pan.. but you can also 'help' them along with a spoon by pressing them down on the bottom and sides)
  4. Beat softened cream cheese and sugar until smooth.
  5. Add sour cream, 12/ tsp vanilla, and 1/4 tsp almond extract.
  6. Pour into cooled muffin cups
  7. In a separate bowl, mix together topping ingredients.
  8. Spoon topping onto cream cheese
  9. Bake for 10-15 minutes, until firm cool on rack
  10. Refrigerate 1 hour before removing from pan and serving.



Wild Rice Pilaf with Baby Carrots

Makes 10-12 servings / Preheat Oven to 400 degrees F, reduce to 375 for casserole


  • 2  garlic bulbs
  • 1  tablespoon  olive oil
  • 1 cup celery, finely chopped
  • 1 cup yellow onion, finely chopped
  • 8 oz mushrooms, cleaned and cut into thick slices
  • 1 (10 oz.) package plus 1 (5 oz) package Vigo Wild Rice with Spices
  • 1/3 cup butter
  • 2 TBSP Extra Light Olive Oil
  • 5  cups  home made Chicken Stock (or other product using no salt or seasoning)
  • 1  (16-ounce) package baby carrots
  • 1/4  cup  butter or margarine, cut into pieces


1. Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.

2. Bake at 400° for 30 minutes; cool. Squeeze pulp from garlic cloves.

3. Heat butter and olive oil until melted.

4. Over Medium heat, Sautee onions and celery in butter and olive oil until slightly transparent/

5. Add mushroom, and sautee until done.

6. Remove mushroom/celery/onion combo to small bowl.

7.  Saute rice in remaining butter/olive oil until rice is slightly browned.  You may need to add more butter and olive oil.. but not much.

8. Stir together garlic pulp, wild and long-grain rice, sauteed vegetables and chicken stock, pour into a greased 13- x 9-inch dish

9. Top casserole with add baby carrots, and remaining butter. 

Bake, covered, at 375° for 60 to 75  minutes or until rice and carrots are tender and liquid is absorbed.  The pilaf remains hot for a very long time... you can cook this about 30 minutes ahead, and set on top of the stove without needing to reheat... as I did to cook the rosemary chicken and garlic bread!




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1 comment:

Anonymous said...

Yum! This was so good, thanks for all you do and for honoring all of us with such a great afternoon and luncheon!