CRANBERRY PECAN TASSIES
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY PECAN TASSIES
Make and share this Cranberry Pecan Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- cream butter and cream cheese.add flour gradually.mix until you have a soft dough.
- line miniature muffin cups with balls of dough and shape to fit tins.
- combine filling ingredients and spoon carefully into each tin.
- bake at 325* for 30-35 minutes or till filling is set.
- cool in pans.
- remove carefully from pans and cool on wire rack compeltely --
- store in refrigerator in airtight containers.
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.
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
CHEWY CRANBERRY PECAN BARS
I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PECAN TASSIES
Make and share this Pecan Tassies recipe from Food.com.
Provided by Joyce Heddin
Categories Pie
Time 1h
Yield 24 mini tassies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Crust---------------.
- Blend cream cheese and butter, add flour.
- Refrigeerate for about 30 minutes.
- Divide dough in 24 balls and press in mini muffin pans.
- (Note: Do not use dark coated pans.) Filling---------------.
- Combine egg, brown sugar, vanilla and nuts.
- Fill cups 3/4 full.
- Bake at 325 degrees for 25 to 30 minutes or until light brown.
- Cool 5 minutes and remove from pans.
Nutrition Facts : Calories 118.2, Fat 7.8, SaturatedFat 3.4, Cholesterol 21.8, Sodium 50.2, Carbohydrate 11.4, Fiber 0.5, Sugar 7, Protein 1.4
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/CRANBERRY TASSIES
Make and share this Pecan/cranberry tassies recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- For pastry, beat cream cheese and flour on high speed until combined.
- Stir in flour.
- Chill for one hour.
- Shape into 24 balls.
- Place in ungreased 1 3/4 inch muffin tins.
- Press pastry evenly against bottom and up the sides.
- For filling: Beat egg, sugar, vanilla til smooth.
- Stir in nuts and cranberries.
- Spoon filling into cups.
- Bake 325 for 30-35 minutes until brown.
- Cool on wire racks.
- Remove by running a knife around the edges.
Nutrition Facts : Calories 107.6, Fat 6.6, SaturatedFat 3.4, Cholesterol 22.9, Sodium 43.5, Carbohydrate 11.2, Fiber 0.4, Sugar 6.8, Protein 1.3
CHRISTMAS CRANBERRY-NUT TASSIES (MINI)
Serve these bite-size gems when family and friends drop in during the holidays, or box them up to give as gifts with hot cocoa mix, tea or winter blend coffee. This recipe comes from the "Southern Living Little Book of Mini Muffins & More..." NOTE: Preparation time includes 1-hour chill time for dough.
Provided by kitty.rock
Categories Tarts
Time 1h35m
Yield 24 mini tassies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add flour, beating well.
- Cover and chill dough 1 hour.
- Shape dough into 24 (1-inch) balls. Press 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
- Combine egg and next 3 ingredients; stir in cranberries and pecans.
- Spoon 1 tablespoon mixture into each shell.
- Bake at 325 degrees F for 25 minutes or until filling is set.
- Remove from pans immediately, and let cool completely on wire racks.
Nutrition Facts : Calories 115.1, Fat 7.5, SaturatedFat 3.7, Cholesterol 24.1, Sodium 46.9, Carbohydrate 11.4, Fiber 0.5, Sugar 6.8, Protein 1.3
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