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Raspberry Cream Tartlets
Shifflett Kids, Richmond, VA

• Line mini muffin pan with mini muffin cups.
• In a small bowl, mix chopped peanuts and crushed chocolate cookie wafers.  Set aside.
• Using a mixer, whip heavy whipping cream until soft peaks form.  Add sugar and mix until well blended.  Set aside in refrigerator.
• Mash raspberries and strain through a colander to remove seeds.
• Using spatula combine strained raspberries, softened marscapone cheese and honey until well blended.
• Fold whipped cream into raspberry mixture.
• Fill each muffin cup with about 1 tsp of peanut/chocolate cookie mixture.  Using fingers, press down firmly to tightly pack the crust in the muffin cup.
• Next, fill each muffin cup to the top with raspberry/marscapone cream mixture. 
• Place muffin pan in freezer for 1 hour.  When ready to serve, remove from freezer and let stand 5 minutes.

Moon Cakes (Swedish pancakes) with Fresh Fruit and Whipped Cream
From The Dalton Girls, Richmond, VA

Melt butter in a 2-cup glass measuring cup in the microwave for 25 seconds. Pour 1 cup of milk in the measuring cup with the butter and microwave for 10 more seconds. Whisk the eggs into the liquid. Mix together the dry ingredients in a separate mixing bowl. Whisk the milk/butter/eggs mixture into the dry ingredients until the batter is smooth.

Spray cooking spray in an 8" omelet pan, preheat the pan then pour in just enough of the batter to cover the pan. Cook the first side until you can see small bubbles or holes in the pancake. It is done when it's light brown on one side and resembles moon craters on the other. The pancakes should be thin.

Place the pancakes on a plate, stuff with fresh-cut strawberries. Fold in half and top with confectioners sugar and homemade whipped cream.  If you want to make a batch of pancakes and serve them all at once, put a piece of parchment paper between each and keep the stack warm in the oven at 250° F. Makes 12 pancakes.