INGREDIENTS:

2-3 boxes Athens Mini Fillo shells (15 shells per box)*
1 box Jello French vanilla pudding mix
2 cups cold milk
fruits - strawberries, blueberries, mandarin oranges
apricot jelly

DIRECTIONS:

1. Prepare pudding ahead of time in accordance with instructions
on the box using the pudding mix and milk. Chill.

2. Just before serving tarts, spoon pudding into tart shells and
top with sliced fruit.

3. Melt a few tablespoons of jelly in microwave and drizzle
over fruit.

4. Keep refrigerated if not eating immediately, otherwise shells
may get soggy.

*Shells can be found in the frozen section at Giant Foods.
Since shells can get soggy, don't make more than you can eat.
Keep ingredients separate to make more tarts another day.

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INGREDIENTS:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoon sugar
2 large eggs
1/2 cup buttermilk
1 cup milk
3 tablespoon melted butter
1 tablespoon of butter

DIRECTIONS:

1. Mix dry ingredients in a bowl. In a separate bowl, mix in eggs, milk and buttermilk.

2. Add the wet ingredients into dry ingredients. Mix until the batter just comes together.

3. Add melted butter. Mix lightly.

4. Heat a large pan or griddle to medium high heat. Oil the pan with butter or vegetable oil. Ladle the pancake batter onto the pan, using about a 1/4 cup for each pancake.

5. When air bubbles start to bubble up (2-3 minutes), use a spatula to flip them over. Cook pancake on the other side for about 1-2 minutes. Serve immediately butter and maple syrup.

Serves 3-4

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