3 oz Cream cheese, softened
1 Stick margarine, room temperature
1 cup All-purpose flour, may be slightly more
FILLING
1/2 cup Sugar
1 cup Mawhaw syrup or melted jelly
1/2 Stick margarine
3 Eggs, beaten
1/2 tsp Vanilla extract -added touch--
1 cup Pecans, chopped
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For Crust: Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use fingers to press 3/4 inch marble-sized portions into small muffin tins. Fill with filling and bake. Yields 48 thin pastry shells.
For Filling: Mix sugar, syrup and margarine and heat on low until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla.
To Prepare: For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until 2/3 full. Bake at 350 for about 25 minutes. For a pie, add pecans last and pour into pastry shell. Bake as usual. Posted to MC-Recipe Digest V1 #194
Date: Sun, 11 Aug 1996 18:00:29 -0500
From: Jackie Bordelon <jbord@premier.net>
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