Sunday, November 23, 2008

Recipe of the Week #3

Well maybe I should rename this post to recipe of the month, because I have not done one since Halloween. Oh well, I will try to be better at doing one every week. But here is one of my favorites. Pecan pie is probably my favorite pie. Especially if it is done correctly. (Done correctly to me is whole pecan pieces on the top and little chopped up pieces floating around in the heavenly filling. I think that my mouth is watering just thinking about it!) And if you really want to have a treat you can get a pecan cobbler a la mode from the Whistle Stop Cafe in Kennesaw, GA. Anyway back to the real reason I was posting. This is a recipe that you can use for Thanksgiving if you are wanting to limit your Pecan Pie intake. (But who would want to do that.)

Pecan Tassies
24 tarts

1/2 cup butter, softened
3 oz cream cheese, softened
1 c flour
2 Tbsp butter
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla
1 cup pecans, chopped

For tart shells, beat the butter and cream cheese until smooth. Add flour; mix until a soft dough forms. Cover; refrigerate for at least 1 hour. Preheat oven to 350. Shape dough into 1 inch balls. Place balls of dough into ungreased cups of mini muffin pan. Dip a tart shaper in flour; press into dough to form tart shells. (If you dont have a tart shaper you can make an indention with your thumb or the back of a spoon.)
For filling, microwave butter on high for 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Chop pecans, stir into filling. Using a small scoop, fill each tart shell with a scoop of filling. Bake for 20-25 minutes or until light golden brown. Cool in pan for 3 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar if desired.


Jill said...

My pies are just coming out of the oven. They MUST have pecans all the way thru, none of that just floating on top business. One has chocolate in the bottom :)