98. Easy Chocolate Cheese Pie
4 oz Unsweetened baking c -chocolate — broken into pie, 1/4 c Butter or margarine; -softened, 3/4 c Sugar, 3 oz Cream cheese; softened,1 ts Milk, 2 c Frozen non-dairy whipped -topping — thawed [cool whip, 1 8-inch packaged crumb crust — (6 oz.), Additional whipped topping — (optional)
In a small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until Chocolate is melted and smooth when stirred; set aside. In small mixer bowl, beat butter, sugar, cream cheese and milk until well blended and smooth. Blend in chocolate. Gradually blend in whipped topping. Spoon into the prepared crust. Refrigerate until firm. Serve with additional whipped topping, if desired. 6 to 8 servings.
99. Easy To Make Mince Pie
1 pk Mincemeat, 1/2 c Chopped dates, 1 1/2 c Finely chopped apple, 1/2 pk Seedless raisins, 1 1/2 c Water OR juice from spiced Peaches.
Add all and let boil over moderate heat and boil for about 15 minutes. Cool and pour into a pastry lined pie plate, cover with strips of pastry or with a whole pastry top and bake for about 40 minutes in a 375-400 degree oven. This makes 1 large and 1 small pie.
100. Ecclefechan Tarts
** British Measurements **
2 oz Butter, 3 oz Brown sugar, 2 ts Wine vinegar, 4 oz Mixed dried fruit, 1 oz Walnuts; chopped, 1 Egg
This variation of the border tart is traditionally made into small individual tarts, though it can be made into a larger tart.
Make a shortcrust pastry, as for the Border Tart and cut 12 circles to line a patty tin, or line an 8-inch flan ring. Melt the butter and stir in the sugar and egg. Add the vinegar, fruit and nuts and spoon into pastry cases.
Bake for 20 to 25 minutes at 375øF / 190øC / gas mark 3. Serve either hot or cold