Ingredients
1 pkg. (3 oz.) cream cheese (softened)
1/2 c. margarine, softened
1 c. flour
1 egg, slightly beaten
3/4 c. brown sugar
1 tsp. sugar
1 Tbsp. softened margarine
2/3 c. chopped pecans,
dash of salt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
French patisserie encyclopedia — 210 recipes with step-by-step photos
Achievable elevated desserts — laminated doughs, cakes, custards
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Blend cream cheese and 1/2 c. margarine until smooth in large mixing bowl. Add flour, blend well, chill dought in refrigerator about 2 hours. Shape dough into 24 one inch balls. Press into tiny muffin pans. Blend egg, brown sugar, vanilla and the Tbsp. of margarine, salt and pecans in small bowl. Fill pastry cups with mixture. Bake at 375 degrees 20 minutes or until lightly browned. Cool a minute or two on wine racks before removing from pans. Cool completely.