or atleast 30 minute.
***Pecan Filling Instructions***.
Using a
To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.
ugar mixture.
Place a pecan half on top of each
ool 10 minutes.
Remove tassies from pans and continue cooling
hells.
Spoon a heaping pecan filling into each cup.
br>
For the smaller recipe, roll dough into a rectangle
Mix all ingredients until well blended.
Fill each unbaked tart shell (see following recipe).
Bake at 350\u00b0 for 15 to 20 minutes.
Dust tops with powdered sugar when cool.
Let cream cheese and butter soften to room temperature.
Blend together with flour.
Chill one hour.
Shape into 2 dozen 1-inch balls.
Press into ungreased tiny muffin tins.
Mix egg, brown sugar, 1 tablespoon butter, vanilla and salt.
Put half the pecans in each tin, add egg mixture and top with remaining pecans.
Bake at 325\u00b0 for 25 minutes.
Cool before removing from pans.
Makes 24 tassies.
Mix 1 cup butter, cream cheese and flour to make dough.
Press into miniature cupcake tins to form crusts.
Mix 2 tablespoons melted butter, brown sugar, eggs and vanilla.
Fill crusts 1/2 full.
Place 1 or 2 whole pecans on each pie, or use crushed pecans to cover each pie.
Bake at 325\u00b0 for 25 minutes.
Makes 5 to 6 dozen tassies.
Mix thoroughly.
Divide into 24 balls.
Press in tiny muffin tins.
Put 3 pecan halves in each.
Pour the following mixture over this.
Pastry:
Let cream cheese and 2 sticks butter soften at room temperature.
Blend the cream cheese and butter together.
Stir in flour.
Cover and chill 1 hour.
Mix first three ingredients to make crust.
Chill.
Roll crust into little balls and press into small tart pans.
Make filling from brown sugar, egg, butter and nuts.
Mix and put into each crust.
Put whole pecan on top.
Bake 400 degrees for 10 minutes, then turn to 350 degrees until done.
Makes about 2 dozen.
Let margarine and cream cheese soften to room temperature. Mix together.
Add flour and mix to form a soft dough.
Chill at least 1 hour or overnight.
Form the dough into 30 walnut-sized balls.
Place each ball of dough in the center of a mini-muffin cup.
Dip a tart shaper in flour, then press into the dough to make perfect tarts.
Pierce the shells with a fork and bake empty at 450\u00b0 for 10 to 12 minutes or fill unbaked tarts with pecan tassie filling and bake as directed.
Preheat oven to 350.
For shells, beat butter and cream cheese until well blended, add flour, mix until soft dough forms.
Using small scoop, shape dough into 1 inch balls, place into ungreased cups of mini muffin pan.
Dip mini tart shaper in flour, press into dough with even pressure until dough rises slightly above rim of pan (dip in flour and repeat for all remaining cups).
For filling, melt butter in microwave (about 30 seconds), stir in brown sugar, egg, and vanilla.
Finely chop pecans, add to mixture, mix well.
Using ...
Cream together.
Wrap in plastic wrap and chill.
Shape into walnut-sized balls.
Press each onto sides and bottom of 1 3/4-inch muffin cups.
Fill with Pecan filling.
Bake in preheated 350\u00b0 oven for 25 minutes.
Cool.
Store in refrigerator.
Makes 4 dozen.
br>Top each with a pecan half.
Bake at 325
Beat above ingredients together and fold in 1/3 Cup crushed pecans.
Pour into pastry crusts.
Top with 1 small piece of pecan. Bake at 325 for 25 minutes.
Let cool in pan.
You might need to use a sharp knife and go around the inside of the pan before you remove the pastry.
ach with 1 tsp apricot-pecan filling. Bake 25 minutes or
s really nice.
Caramel Pecan Topping:
Mix butter, brown
o 325\u00b0.
Thaw pecan pie according to package directions