Gentle Friends I am so happy that you all enjoyed yesterdays post, I am often concerned that I'll yap about something only I am interested in or that a Post will be dull as ditch water - I'll keep trying to mix things up.
Today I'm going to post about a little baking I did last Sunday afternoon - as you know I like make something for Monday mornings and since I was all nostalgic last week - my Mom's bridge Quiche - I dug around and came across another recipe that reminds me of my Mom. There are lots of variations of this recipe on the Internet - and they are all about the same - and here's the recipe from another hand written card from the recipe binder..... I'm not sure where or when it came from, as there is no identifying name or date. I'll make a note of the changes I made....
Pecan Tassies
1 Stick Butter - room temperature
3 oz Cream Cheese - room temperature
1 Cup AP Flour
1 Tbls melted butter
1 Large egg - room temperature
3/4 Cup Packed Light Brown sugar (I used dark brown, I like it better)
1 Teas Vanilla
pinch of salt
1/2-3/4 Chopped pecans
Beat the butter and cream cheese together until smooth. Add the flour and beat until fully combined. Wrap this very soft dough in plastic wrap and chill for 1 hour.
Preheat oven 325 degrees, spray the mini muffin pans with cooking spray ( I just wiped the cups with a little oil since I was out of Pam)
In a mixer beat together next 5 ingredients until well combined....
to this mixture add the chopped pecans...
... set aside this filling mix.
Take the dough from the refrigerator and you can either shape into 24 equal balls - or do like I did and just pinch off about a Tablespoon - flatten this in the palm of your hand then press into greased mini muffin cup - spreading evenly up the sides - repeat until all the cups are lined with dough. Work quickly as the dough warms up fast and is very soft. Into each cup you will spoon about a Tablespoon of the filling making sure that each cup has an equal amount of filling....or so...
... here are the cups ready for the oven - not the neatest job, but I was distracted and ready to get these going. Bake until the filling is set about 25 or so minutes.....
... cool these in the pan and then "knife them out" - a quote from the card....
... they really do not just pop out and you have to use something to get them out of the pan. I really like these little tarts/cookies the crust is deliciously crumbly and the filling is tasty like Pecan Pie - so there you go little two bite pies!!
They are great with a cup of tea or coffee.
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That's about it for today sports fans. Thanks for stopping by do stop again!!
Take care,
edgar
Yum!
ReplyDeleteYum! One of my favorites.
ReplyDeleteThanks for sharing this recipe! Sounds wonderful and I can't wait to try it!
ReplyDeleteIt looks wonderful! I love pecan pie -- have to get DH to bake some up!
ReplyDeleteEdgar, these are lovely! I'm licking the screen! Thanks so much for the recipe!
ReplyDeleteYum, these look so good. I've never tried making them before. I may have to now. :)
ReplyDeleteYou are such a great cook Edgar, these look real tasty.
ReplyDeleteWelll done to Rico, the pizza in the post below looks delicious.
I love these! Another recipe for my files : )
ReplyDeleteThey look wonderful but what is AP flour? I think it is all purpose, am I right?
ReplyDeleteYummmy! Way better than the store bought version I am sure.
ReplyDeletePecan tassies are definitely an old
ReplyDeleteSouthern favorite. They are always
served at receptions and fancy parties. Yours look great and certainly made me want some!
Those are some of our favorite cookies at Christmas. I have another recipe for Raspberry/Almond tassies if your interested. They're very good also.
ReplyDeleteThat takes me back! My grandma and I used to make those all the time when I was visiting with her - what great memories :)
ReplyDelete