Creamy Pecan Mini Cups Food

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

CREAMY PECAN MINI CUPS

Steps:

• Combine the butter and monk fruit sweetener in a small pot and allow to melt over low heat for about 6-10 minutes, until a golden color.
• Add cream, sea salt and cacao nibs, simmer under low heat for about 15 minutes until the mixture thickens. Once cooled (about 15 minutes), add the chopped pecans and vanilla extract.
• Line two mini muffin trays with mini muffin liners, and scoop the mixture into each, leaving enough to allow for the paper liner to have a little rim. That is where you grab the cups once they are cooled and hardened to get them out of the tray (not all of them pop out when you hit the tray on the counter to dislodge them).
• Place a pecan half on the top of each cup and press down gently.
• Store in the refrigerator until the cups have hardened, best overnight.
• Once removed from the tray, keep the cups stored in the fridge as they will soften at room temperature.
• Can be frozen.

MINI PECAN NUT CUPS

Steps:

• Dough: Let butter or margarine and creme cheese soften to room temp. Mix together. Add flour and mix to form soft dough. Chill AT LEAST 1 hour or overnight. Pinch off pieces of dough, roll them into a ball, press into mini-muffin cup. Pecan Filling: Mix until well blended. Carefully fill each unbaked tart shell, don't overflow the crust, and bake at 350 degrees F for 15-20 minutes. cook's notes There were times when I was so tired from baking these mini-tarts that I got out a regular sized muffin pan and made these, only bigger! LOL!! :)

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

PECAN GOODY CUPS

Steps:

• In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

PECAN GOODY CUPS

Steps:

• In a large mixing bowl,cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
• For filling, in a small bowl, combine the brown sugar, eggs and butter. Set aside.
• Roll dough into 48 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon a scant teaspoon of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool 2-3 minutes before removing from pans to wire racks.

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.

MINI BUTTERSCOTCH CHOCO-PECAN PHYLLO CUPS

Steps:

• Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
• Whisk in the cream cheese.
• Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
• Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
• Dollop each shell with melted chocolate.
• Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.

CHRISSI'S CREAM CHEESE NUT CUPS (MINI PECAN PIES)

Steps:

• Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
• Filling: Combine all ingredients.
• Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
• Bake at 350 degrees for 30 minutes. Enjoy.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine flour and baking powder.
• Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
• Sprinkle in the milk and mix lightly.
• Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
• Beat together eggs and stir in pecans and topping.
• Place 1 1/2 Tbsp of the mixture into crust lined cups.
• Bake for 25 minutes or until mixture is set.
• Store in airtight container.