| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | 3 oz cream cheese softened | |
| 1/2 | c | Margarine |
| 1 | c | Flour |
| 1 | Egg | |
| 3/4 | c | Brown sugar |
| 1 | T | Soft butter |
| 1 | t | Vanilla |
| 1 | ds | Salt |
| 2/3 | c | Pecans, broken |
INSTRUCTIONS
Pastry: Combine and refrigerate 1 hour. Roll into 24 balls and press in bottom and sides of miniature muffin pans. FILLING: Blend all filling ingredients except pecans. Put some pecans in bottom of pastries; add filling; sprinkle rest of pecans on top. Bake at 324 degrees for 20 minutes. Posted to bakery-shoppe digest V1 Number 030 by "Lewis" <lewises@flatoday.infi.net> on Apr 15, 1997
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“You can fool yourself. You can never fool God”
Nutrition (calculated from recipe ingredients)
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Calories: 2581
Calories From Fat: 1395
Total Fat: 160.6g
Cholesterol: 216.5mg
Sodium: 1476mg
Potassium: 777.2mg
Carbohydrates: 269.2g
Fiber: 10.4g
Sugar: 164g
Protein: 27.2g