Box Cards and a Recipe!

Today I hosted a Box Cards Class taught by our friend Phyllis!

The peeps made these 4 adorable pop-up box cards. Aren't they cute? Phyllis added her own special touches to the cards, which were cut from files purchased at SVG Cuts. I especially liked the labels on the tiny wine bottles, which were made from scraps of text gleaned from an old medical dictionary. We had lots of fun comparing the words on the labels. It turns out wine cures everything from depression to insomnia, LOL!

It was a little odd for me to be the helper, but I managed! I handled the paper embossing duties while Phyllis and Marsha did the Peep wrangling. I also provided the coveted Hawaiian Ham and Cheese Sandwiches that we enjoyed at The Scrap Pad, and a quick dessert that showcased the fresh peaches I'd gotten from Schlagel farms. Here's the recipe for the dessert, my own invention:

Sugar Cookie Fruit Tart

2 tubes Pillsbury Sugar Cookie dough

8 oz. reduced fat cream cheese

1/2 c. brown sugar

Fresh Fruit as desired (I used fresh peaches)

1 cup jelly or preserves (I used homemade peach jam)

Coarse white crystal sugar (optional)

Press cookie dough into an ungreased jelly roll pan. I use big half-sheet restaurant pans from Sam's Club; if your pan is a little smaller, just pat the dough into the pan to form a crust layer about 1/4" thick and save the rest of the dough for baking cookies! This also looks very pretty made in a round tart pan (halve the recipe for a standard round tart pan). 

Bake at 350 degrees for 15-20 minutes until the dough is baked in the center. Cool.

Mix cream cheese and sugar until smooth. It will take a few minutes for the sugar to dissolve so do this while the crust is baking and let it stand. You may want to add a little more sugar if your fruit is too tart. Spread the cream cheese mixture onto the cooled crust. 

Peel and thinly slice the fruit and arrange on top of the cream cheese mixture. Place the jam or jelly in a heatproof dish and microwave for about 15 to 20 seconds until warm and syrupy. Brush jam onto the fruit to glaze the tart. Sprinkle with crystal sugar if desired; cover and chill until serving time.

Some fruits to use: Peaches, nectarines, plums, kiwi, all kinds of berries, bananas, pears.

Pardon me...there are leftovers in the fridge. getting some now...