Mininuttystreuselcherrypies Recipes

PEANUTTY MINIS

Steps:

• Spread each cracker with peanut butter; drizzle with honey. Top the peanut butter and honey layer with a banana slice.

COCONUT STREUSEL CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir 1/4 cup sugar and cornstarch together in a saucepan; add cherries and almond-flavored liqueur. Cook and stir mixture over low heat until thickened, 10 to 15 minutes. Spoon mixture into pie crust.
• Whisk flour and 3/4 cup sugar together in a bowl. Cut butter into flour mixture until texture of coarse crumbs; stir in coconut. Sprinkle topping over filling to within 2 inches of center.
• Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.

MINIATURE PEANUT BUTTER TREATS

Steps:

• In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 42 walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes. , Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.

MINI MEAT PIES

Steps:

• Preheat oven to 200°C.
• Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
• Press 24 circles into two lightly greased 12-hole patty tins.
• To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
• Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
• Add flour, stir until combined then cook over medium heat for 1 minutes.
• Add stock, sauces and herbs and stir over the heat until boiling.
• Reduce heat to low and simmer for 5 minutes or until mixture thickens.
• Stir occasionally then allow to cool.
• Divide filling among pastry circles.
• Top each with two half slices of tomato and sprinkle with oregano.
• Bake for 25 minutes or until pastry is golden brown and crisp.
• For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
• Serve hot.

3-INGREDIENT MINI HEART CHERRY PIES

Steps:

• Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
• Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
• Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
• In small bowl, beat egg and water. Brush over crust on each.
• Bake about 20 minutes or until golden brown and bubbly.

MINI NUTTY STREUSEL CHERRY PIES

Steps:

• Pre heat oven 350°F.
• Combine streusel ingredients in a mini chopper or food processor.
• Pulse until coarsely chopped.
• Spoon approximately 1 tsp of pie filling into each phyllo shell.
• Put 1/2 tsp of streusel topping on top of each little pie.
• Bake for 15-20 minutes.
• Serve immediately.
• Enjoy!

SHERRY BUTTER NUT DROPS

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and sugar together with an electric mixer until fluffy. In a separate bowl, combine the flour and salt. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour. Stir in the ground pecans.
• Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth, even balls. Press each one into the cookie sheet and brush with beaten egg white. Using a fork, knife or another tool, press a design into the top of each cookie, or press a pecan half, right side up, into each ball or dough. Bake in the preheated oven for 25 minutes. Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely.
• Cool and let cookies sit overnight to ripen. Serve or store in an airtight container for up to 1 week.

PEANUT BUTTER MUMMIES RECIPE BY TASTY

Steps:

• Melt the candy melts in a double boiler or in the microwave in 30-second increments at 50% power. Stir until smooth.
• Dunk the peanut butter cookies in melted candy, coating both sides. Transfer to a sheet of parchment paper and use a spoon to ensure the cookies are entirely covered.
• Place 1 or 2 candy eyes on each cookie.
• Using a fork, drizzle melted candy from side to side over each cookie to create a bandaged look.
• Let set completely before serving.
• Enjoy!

MINI REESE'S PEANUT BUTTER TRIFLES RECIPE

Steps:

• In a large bowl, whisk milk and pudding together for about two minutes. Let stand for 2-3 minutes until it starts to set.
• In a mini trifle dish (or goblet), layer a scoop of pudding, a scoop of Cool-Whip, a handful of angel food cake and a handful of peanut butter cup pieces. Repeat layers until dish is full.
• Repeat steps for remaining mini trifle dishes.
• Serve immediately or keep in the refrigerator until serving.