BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
BOURBON-PECAN TASSIES
This is one of my all-time favorite bourbon-pecan tassie recipes from Cooking Light. Whole-grain rye flour and heart-healthy pecans make this a lighter holiday treat.
Provided by Pam Fullenweider
Categories Quick & Easy Snacks
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Generously coat a 24 cup mini muffin tin with baking spray.
- In a large bowl, beat oil, 2 Tbsp butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined.
- Process pecans in a food processor until finely ground. Add rye flour and 1/4 tsp salt to food processor; pulse 5 times.
- Add flour-pecan mixture to butter mixture; beat just until combined. Knead in bowl until dough comes together.
- Shape dough into 24 balls.
- Place balls in cups of a prepared muffin pan; press dough into bottom and up sides of cups to form shells.
- Bake 5 minutes, and let cool 10 minutes.
- Whisk together brown sugar, maple syrup, bourbon, eggs, 1 Tbsp butter, and 1/4 tsp salt in a large bowl.
- Stir in chopped pecans. Spoon about 1 Tbsp pecan mixture into each prepared tart shell.
- Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in a pan on a wire rack.
- Microwave chocolate in a microwave-safe bowl on high until chocolate melts, about 45 seconds, stirring every 15 seconds.
- Run an offset spatula around the edges of tarts to loosen; remove tarts from pan.
- Drizzle chocolate evenly over each tart.
BOURBON PECAN PRALINES
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 pound (about 16 pralines)
Number Of Ingredients 7
Steps:
- Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.
Nutrition Facts : Calories 183 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 28mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN TASSIES
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PECAN TASSIES
These are a favourite with American families and make a great alternative to mince pies
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the pastry, whizz the pecans in a food processor until finely ground, then pulse in the remaining ingredients with a pinch of salt until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into 12 small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the fridge while you make the filling.
- Toast the pecans in a dry frying pan for 3-5 mins until lightly toasted and smelling aromatic. Cool a little, reserve 12 of them, then roughly chop the rest. Whisk the remaining ingredients with a pinch of salt, then stir in the chopped pecans.
- Bake the pastry cases for 5 mins, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsps of the filling into each of the pastry cases, then top each with a whole pecan. Bake for 15-20 mins or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm on their own, or with some cream whipped up with maple syrup.
Nutrition Facts : Calories 181 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
MINI BOURBON PECAN PIES
These are mini pecan pies, made with a cream cheese crust. The title "Pecanda's " is from my daughter, who when she was young couldn't say pecan pies, and said pecanda, and it stuck. These are very good and guaranteed to be a hit at any party, since people tend to feel less guilty about eating 3 mini pies than they would just getting a slice of a normal sized pie.
Provided by aimbrulee
Categories Tarts
Time 50m
Yield 24 pies, 24 serving(s)
Number Of Ingredients 13
Steps:
- For pastry, in a bowl combine 1 c flour baking powder and salt. In a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. Mix until well blended, stir in the flour mixture, press firmly into a ball with hands. Divide in half. Set aside 1 half. On a lightly floured surface roll out dough to a 1/8 inch thickness. Lightly spray 2 twelve cup mufin pans with nonstick spray. Cut out 12 2 1/4 inch rounds, I suggest using a cookie cutter or biscuit cutter. Press the rounds evenly into the bottoms and sides of the muffin pan cups. Repeat with remaining dough. Then refridgerate about 10 to 15 minute.
- Meanwhile , in a medium bowl beat the eggs slightly. Stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. Spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. Top with the corn syrup mixture. Be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. Bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. Cool , and sprinkle with powdered sugar before serving.
- Enjoy!
Nutrition Facts : Calories 150.2, Fat 9.7, SaturatedFat 4.1, Cholesterol 32.1, Sodium 41.7, Carbohydrate 14.2, Fiber 0.6, Sugar 6.5, Protein 1.7
PECAN TASSIES
These little tarts are a great hit - and look beautiful on a holiday tray!
Provided by Carla A.
Categories Desserts Pies Pecan Pie Recipes
Time 40m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
- In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
- Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.
Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g
PECAN TASSIES/MINI PECAN PIES
These are a hit each time I make them. Cute little pecan tarts! Great for CHRISTmas trays! I've also put chopped cranberries or mini chips in them to vary the filing.
Provided by SweetsLady
Categories Tarts
Time 43m
Yield 60-72 cookies, 60-72 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Chill the dough while making the filling.
- In another bowl, mix the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans.
- Roll into small balls, and press slightly into the bottoms and sides of greased tart pans or mini muffin pans making sure to put some of the dough over the lip of the cup. Use a spoon to fill each of the crusts 2/3 full with the filling. It will overflow if you fill too full.
- Bake for 15-18 minutes in oven, until shell is lightly browned, and filling has puffed up. Cool, and carefully remove from pan.
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