| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cajun | Cajun, Pies & past | 48 | Servings |
INGREDIENTS
| 3 | oz | Cream cheese; softened |
| 1 | Stick margarine; room temperature | |
| 1 | c | All-purpose flour; may be slightly more |
| 1/2 | c | Sugar |
| 1 | c | Mawhaw syrup or melted jelly |
| 1/2 | Stick margarine | |
| 3 | Eggs; beaten | |
| 1/2 | ts | Vanilla extract added touch– |
| 1 | c | Pecans; chopped |
INSTRUCTIONS
FILLING For Crust: Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use fingers to press 3/4 inch marble-sized portions into small muffin tins. Fill with filling and bake. Yields 48 thin pastry shells. For Filling: Mix sugar, syrup and margarine and heat on low until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. To Prepare: For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until 2/3 full. Bake at 350 for about 25 minutes. For a pie, add pecans last and pour into pastry shell. Bake as usual. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 18:00:29 -0500 From: Jackie Bordelon <jbord@premier.net>
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