Caramel Tassies Recipe 425 Food

CARAMEL CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

APPLE PIE TASSIES

Steps:

• Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together.
• Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water.
• Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes.
• Preheat the oven to 350 degrees F. Divide the apple mixture evenly among the muffin cups. Bake, rotating the pan halfway through, until the tassies are golden, about 30 minutes. Let cool 5 minutes in the pan, then use an offset spatula to remove the tassies and transfer to a rack to cool completely. They will crisp as they cool.

CARAMEL TASSIES RECIPE - (4.2/5)

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

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.

CARAMEL TASSIE COOKIES

Steps:

• cream together butter and powdered sugar -- add 2 tsps cornstarch.slowly add flour to make a dough.
• form dough into small balls and put in miniature muffin tins.
• press dough to form.
• bake at 8 minutes at 350*.the dough will puff up --
• press dough down -- let cool and remove from tin for filling.
• Use fudge topping.spoon a little of the topping into each cup --
• melt caramels with a little milk in microwave or in saucepan on low -- stir till smooth.
• spoon a little of caramel sauce on top of fudge filling.
• top off cups with a small amount of vanilla frosting --
• may add a small piece of cherry or pecan to top of frosting.

TURTLE TASSIES

Steps:

• Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.
• Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups.
• Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.
• Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.
• Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.
• Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.

LEMON TASSIES

Steps:

• Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
• Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
• Combine filling ingredients and mix well, divide among tart shells.
• Bake 25-30 minutes or until set.
• Cool them for several minutes and gently remove them from the tins.