Title: Tassies
 Categories: Breads
      Yield: 6 servings
    1/2 c  Butter or margarine,                3 oz Pkg. cream cheese, softened
           -softened                           1 c  Flour

      1 ts Butter, melted                      1 ts Vanilla
    3/4 c  Brown sugar                       1/2 c  Chopped pecans
      1 lg Or 2 sm eggs                   
  SOURCE: Natl Cooking Echo 19 Jun 90
  Contributed to the echo by: Debra Heng Originally from: the back of the
  Mrs. T's Tart Tamper
  This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got
  at Lechter's (discount housewares store). The tamper is only $2.89 and well
  worth it! It makes perfect little tarts quickly every time. Oh, and you'll
  need a mini-muffin pan or two. (My nieces and nephews love the little bite
  sized cranberry nutbread gems I bring for them at Thanksgiving.)
  Mix butter and margarine well, then add flour and mix to a soft dough.
  Chill at least 1 hour or overnight.
  Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and
  spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F
  for 15 minutes, then at 250F for 30 minutes, or

      Title: More Fillings for Tassies
 Categories: Breads
      Yield: 6 servings
  6 1/2 tb Sugar                               2    Eggs
    1/4 c  Butter                            1/4    To 1/2 tsp lemon peel
    1/4 c  Lemon juice                    
  SOURCE: Natl Cooking Echo 19 Jun 90
  Contributed to the echo by: Debra Heng
  I haven't made these lemon ones yet, but I scaled down a larger recipe from
  some cookbook to resemble the pecan tassie proportions, hoping to have
  enough lemon filling for a batch of tartlets. So it may or may not be
  enough, thought I'd let ya know.
  In a small saucepan over low heat, cook the 1 st three until dissolved.
  Beat the eggs with a mixer and add the hot mix very slowly, mixing
  constantly. Then return mix to the saucepan and cook for about 3 minutes
  until it's of pudding consistency. Stir in lemon peel. Let cool to room
  temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F
  for 20-25 mins., or until golden.
  The back of the tart tamper package also suggested some other fillings,
  like cherry or blueberry pie filling, or vanilla pudding topped afterwards
  with a strawberry or a few blueberries (glaze with some heated currant

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