| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
24 |
Servings |
INGREDIENTS
| 3 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Butter; at room temperature |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg; beaten |
| 3/4 |
c |
Brown sugar |
| 2 |
tb |
Butter; at room temperature |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Pecans; chopped |
INSTRUCTIONS
Date: Fri, 05 Apr 1996 19:26:00
From: smiler@gnn.com (Scott Miller)
Recipe By: Betty Talmadge
1. Mix together the cream cheese, 1/2 cup butter, 1 cup AP flour and 1/4
tsp. salt until blended. Chill this mixture for at least an hour.
2. Form the dough into 24 small balls, then press them into the bottom and
sides of ungreased miniature muffin tins.
3. Blend the remaining ingredients, except the pecans, to make the filling.
4. Sprinkle a few nuts in the bottom of each pastry shell. Pour the filling
mixture over the nuts to fill each cup 3/4 full.
5. Bake at 350 F for 20-25 minutes, or until the filling is set.
6. Cool slightly and remove from tins by running a knife around the edges.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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