| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(3-oz) cream cheese |
| 8 |
tb |
Butter |
| 1 |
c |
All purpose flour |
| 1 |
|
Egg |
| 3/4 |
c |
Packed brown sugar |
| 1 |
tb |
Butter; softened |
| 1 |
ts |
Vanilla extract |
| 1 |
ds |
Salt |
| 2/3 |
c |
Pecans; chopped |
INSTRUCTIONS
PECAN FILLING
The Newport Newspaper
Let the cream cheese and butter soften at rm temp. Blend. Stir in the
flour. Chill the dough about 1 hr. Shape into 2 doz 1" balls; place in
ungreased 1 3/4 inch muffin tins. Press the dough on the bottom and sides
of cups.
Preheat oven to 325 degrees. Beat together the egg, brown sugar, butter,
vanilla, and salt until smooth. Divide half the pecans amoung the
pastry-lined cups; add the egg mixture and top with remaining pecans. Bake
25 mins or until filling sets. Cool before removing from pans. This makes 2
doz min pastries.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "janet toomey"
<lovefd@hotmail.com> on Nov 04, 1997
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