| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Cream cheese |
| 1 |
|
Stick butter or margarine |
| 1 |
c |
Flour |
| 1 |
|
Egg; well beaten |
| 1 |
tb |
Oleo |
| 3/4 |
c |
Brown sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Chopped walnuts |
| 1 |
pk |
(6-oz) chocolate chips |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Milk |
| 1 |
|
Beaten egg |
| 1 |
tb |
Margarine or butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
DOUGH
NUT FILLING
CHOCOLATE FILLING
Dough: Mix dough. It will come together very nicely. Roll into size of
walnuts and form into mini-cupcake tins.
Nut Filling: Mix ingredients and fill into mini-tins.
Chocolate Filling: Mix all ingredients over medium heat. Fill mini-tins.
Bake at 375 for 25 minutes. Do not overbake. You can take them out just
when they begin to turn golden. These freeze very nicely up to two months.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ghibbard@hamilton.edu (Gina Hibbard) on Nov 19, 1997
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