From Gayle B. Recipe taught at a class for Souper Sat 2015
Crust
3 oz cream cheese
1/2 C. softened butter
1 C. flour
1/4 tsp salt
Mix together. Measure in small balls and press into miniature muffin tins for the crust. Make sure you get the edges to the top of tin.
Filling
1 beaten egg
1 T. melted butter
1 tsp. vanilla
2/3 C. chopped pecans
3/4 C brown sugar
pinch of salt
Mix together and spoon inside of crust. Bake at 325 for 20-25 minutes.
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