Tiny Toastwiches Recipes

TINY TOASTWICHES

Steps:

• Transfer filling to small resealable food-storage plastic bag. Cut 1/8-inch tip off 1 bottom corner of bag.
• Pipe small dab of filling onto 1 piece of cereal, and sandwich with another piece. Continue for remaining toastwiches.

FRENCH TOAST-WICHES WITH QUICK-COOK WARM CHUTNEY

Steps:

• Put all of the ingredients for your chutney in a medium pot and bring liquid to a boil. Reduce heat a bit and let the chutney cook down for 10 minutes. Remove gingerroot before serving.
• Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line.
• Preheat nonstick griddle or large skillet over moderate heat.
• To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pieces over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or two. Repeat the process with the remaining ingredients.
• Cut sandwiches on a diagonal and serve with small buttercups or ramekins of warm fruit chutney for topping.

TINY TIM SANDWICH COOKIES

Steps:

• Preheat oven to 375°. Combine 1/2 cup sugar and red food coloring; set aside. In another bowl, combine remaining sugar with green food coloring; set aside. , In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually beat in flour. Shape into 1/2-in. balls. , Place 1 in. apart on ungreased baking sheets. Coat bottoms of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed. Bake until edges are lightly browned, 8-10 minutes. Remove to wire racks to cool completely. , For frosting, combine confectioners' sugar, butter, cream and extract. If desired, use food coloring to tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; cover with remaining cookies.

TINY APPETIZER BISCUITS

Steps:

• Combine all the dry ingredients in a bowl.
• Add the water and mix in lightly.
• Knead on a board 4 or 5 times.
• Pat down to 1/2" thickness.
• Cut out small circles 1" to 1 1/2" (I used a campange flute).
• Bake on a lightly sprayed cookie sheet or line with parchment paper.
• Bake in a 425F oven for 10-12 minutes or until golden.

TINY QUICHES

Steps:

• Cream butter and cream cheese together.
• Use your hands to work in the flour.
• Chill dough for about 30 minutes.
• Meanwhile, beat egg, milk, salt, and pepper together and put to the side.
• Preheat oven to 350°F.
• Divide dough into small balls and press into miniature tins.
• Divide the Swiss cheese into the unbaked shells.
• Drizzle egg mixture over the cheese.
• Sprinkle with paprika.
• Bake for 30-35 minutes.

TINY TARTS

Steps:

• Preheat the oven toe 325 degrees F (165 degrees C).
• Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
• Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
• To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
• Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.