| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
—Cream Cheese Pastry— |
| 1 |
c |
Soft butter |
| 1 |
pk |
Soft cream cheese (8-oz) |
| 2 |
c |
All-purpose flour -Cheese Tassies— |
| 1 |
lb |
Soft cream cheese |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs; slightly beaten |
| 1 |
ts |
Vanilla |
| 1 |
pn |
Cinnamon |
| 1 |
cn |
Cherry pie filling -Pecan Tassies— |
| 1 |
|
Egg |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Soft margarine |
| 1 |
ts |
Vanilla |
| 1 |
ds |
Salt |
| 2/3 |
c |
Pecans; coarsely broken |
INSTRUCTIONS
Cream butter and cream cheese together. Mix in flour; form in a ball, wrap
in plastic wrap and chill in refrigerator for 6 or more hours. Form tiny
balls of pastry and press into miniature tart forms. Should fill about 60
forms.
Cherry: Beat cheese. Add eggs, sugar, vanilla and cinnamon. Using a
teaspoon, spoon into shells, making each 3/4 full. Bake for 25 minutes at
350 degrees. Remove from tins while warm. Cool thoroughly, then top with a
cherry and a bit of juice from cherry pie filling. Keep refrigerated.
Pecan: Beat together egg, sugar, butter, vanilla and salt just until
smooth. Divide half the pecan pieces and place in bottom of each pie crust
filled tart pan. Add egg mixture and top with remaining pecans. Bake in a
slow 325 degrees oven for 25 minutes or until filling is set. Cool and
remove from pans.
Posted to recipelu-digest Volume 01 Number 316 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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