| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | (3-oz) cream cheese |
| 1/2 Tasse | butter |
| 1 Tasse | Sifted flour - maybe you will need more |
| 1 Prise | salt |
| 1 | egg beaten |
| 3/4 Tasse | brown sugar |
| 1 Esslöffel | butter soft |
| 1 | Teaspn vanilla |
| 1 Prise | salt |
| 2/3 Tasse | pecans finely chopped |
|
(She comes from a long line of wonderful Illinois cooks!)
Crust: Cream together cream cheese and butter; stir in flour and salt. Chill for 1 hour. Shape into 24 balls and press into tiny muffin tin, like small pie crust bottoms.
Filling: Combine filling ingredients and fill each cup 2/3 full. Bake for 25 to 30 minutes in 325 degree oven. Cool before removing from pan.
Hint: Although the pecan filling for these is wonderful, you can use all kinds of other fillings - jellies etc. They are very good as well.
|
|
Anmerkungen zum Rezept:
|
