| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
(3-oz) cream cheese |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
|
Egg |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Melted butter |
| 1 |
ts |
Vanilla |
| 1 |
ds |
Salt |
| 2/3 |
c |
Broken pecans |
INSTRUCTIONS
FILLING
Soften cheese & butter & blend; stir in flour; chill dough 1 hour. Shape
dough into 1-inch balls & place in tiny, ungreased muffin tins. Press dough
against bottom & up sides of muffin cup. For filling, beat egg, sugar,
butter & vanilla until smooth. Divide half the pecans among the muffin
tins; pour in filling. Top with remaining pecans. Bake at 325 for 20-25
minutes or until filling is set.
MRS C.R. (DIXIE) SIMMONS
MRS C.L. (KATHY) PULLMAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“Do you want to know the master planner? God!”