I just tried to get it all out before the computer froze up!! I often tend to dump most ingredients together,do beat eggs 1st if says beaten eggs. People are always wanting to "buy" stuff I make or wanting me to go into business. Then it wouldn't be fun.I made lots of wedding & shower cakes for just the cost of ingredients as I had 2 kids & didn't work. I love giving it away & my neighbors tell me I "make" their Christmas. That's all I need to hear!! This computer won't let me make receipes in receipe form for some reason & can't make paragraphs, so everything is run together. I usually print off receipe from here & try & then if I like it I write it up & put in my receipe box & where I got it fromand yr. I find my tastes have changed some over the yrs & I have to cook more low sodium as parents BP spikes if they eat salty foods. Thanks for the birthday greeting! Some day to be born-tax day!!! Jan

Sue, I could almost look forward to going back to work if I could work in your office! You spoil those people rotten:)

Splenda Raspberry Cheese Tarts Makes: 10 (3-inch) tarts Preparation Time: 25 minutes Bake time: 15 to 20 minutes 1 1/4 cups graham cracker crumbs 1/4 cup SPLENDA No Calorie Sweetener, Granular 5 tablespoons reduced-calorie margarine, softened 1 cup fresh or frozen raspberries 4 ounces reduced-fat cream cheese, softened 1/2 cup plain fat-free yogurt 1 cup SPLENDA® No Calorie Sweetener, Granular 1/2 cup egg substitute PREHEAT oven to 350°F. Paper line 10 muffin cups. COMBINE first 3 ingredients in a small bowl, stirring until blended. Press 1 tablespoon of mixture into each muffin cup. Place 4 or 5 raspberries on top of crust in each muffin cup. Set aside. BEAT cream cheese at medium speed with an electric mixer until creamy. Add yogurt and beat 1 minute or until smooth. Add SPLENDA® Granular and egg substitute; beat until blended. Divide mixture evenly over raspberry topped crusts. BAKE for 15 to 20 minutes or until firm to touch. Cool in muffin tins on a wire rack. Chill 2 hours before serving. Nutrition Information per serving Serving size: 1 tart Total Calories 120 Calories from Fat 45 Total Fat 5g Saturated Fat 2g Cholesterol 5mg Sodium 160mg Total Carbohydrate 15g Dietary Fiber 0g Sugars 4g Protein 4g Exchanges Per Serving: 1 Starch, 1 Fat This recipe, when compared to a traditional recipe, has a 53% reduction in calories, a 58% reduction in fat, a 57% reduction in carbohydrates and an 85% reduction in sugar! ------------------------------- Award-Winning Butter Tarts recipe by Lennie Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins. 16 servings 1 hour 5 minutes 45 mins prep pie pastry (enough to fill 16 muffin cups, your own or from a mix) 1/2 cup raisins 1/4 cup soft butter 1/4 cup packed brown sugar 1 pinch salt 1/2 cup corn syrup 1 egg, lightly beaten 1/2 teaspoon vanilla Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. Calories 84 Calories from Fat 28 (34%) Amount Per Serving %DV Total Fat 3.2g 4% Saturated Fat 1.9g 9% Polyunsat. Fat 0.2g Monounsat. Fat 0.9g Trans Fat 0.0g Cholesterol 20mg 6% Sodium 36mg 1% Potassium 51mg 1% Total Carbohydrate 14.3g 4% Dietary Fiber 0.2g 0% Sugars 8.6g Protein 0.6g 1% Vitamin A 103mcg 2% Vitamin B6 0.0mg 0% Vitamin B12 0.0mcg 0% Vitamin C 0mg 0% Vitamin E 0mcg 0% Calcium 7mg 0% Magnesium 2mg 0% Iron 0mg

Copied!! Thanks Marigene...I'll make just as soon as I can get local Mac's.... it won't be long. Just a thought here.... seem's like it would be good with peaches also...and I just happen to have some. What do you think? Nancy