Can't eat a whole pecan pie--well, I could, but that's a different story!
These little pecan pies are perfect for parties or special occasions. I would
make them to freeze--when needed--there they were.
Of course, you need those little tiny muffin tins--you know, those little
tins are so worth the price to create bite size tidbits of anything!
2--3 Oz cream cheese
2 sticks butter
2 cups flour
Let butter/cheese stand at room temperature. Mix good--then add
flour--best to let sit in refrigerator for 1.5 hours covered. Okay,
we ready to place in tins: make small balls and place into muffin tin,
press around to cover the sides and bottoms. Now, you're ready
for the filling!
1.5 Cups brown sugar
2 eggs
2 Tablespoons softened butter
2 teaspoons vanilla
1.5 cups pecans (slightly chopped)
1/8 teaspoon salt _funny how this little bit of salt gives pecans taste
Stir together thoroughly to fill your
shells about 3/4 full.
bake 25 minutes in 375* oven
Enjoy, my friends and think of me as you savour!
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