| 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 |
t |
Vanilla extract |
|
|
added touch |
| 1 |
c |
Pecans, chopped |
INSTRUCTIONS
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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