Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
Pastry:
1-3 oz. package of cream cheese
1/2 cup butter
1 cup flour
Filling:
2 eggs
1 1/2 cup brown sugar
2 tbsp soft butter
2 tsp vanilla
1 1/4 cup coarsely chopped pecans
24 pecan halves
Instructions:
Blend cream cheese with butter, stir in flour. Chill for about 1 hour. Shape dough in 24 1" balls and line mini muffin cups. Dough must line bottom and side of cups. Use more dough if you are using small tart shells. (These are very rich and should be made in small sizes) To make the filling combine eggs, sugar, butter and vanilla and beat until smooth. A dash of salt may be added. Divide the chopped pecans among the 24 cups and add egg mixture and place half of a pecan on top. Bake at 325 degrees for about 25 minutes or until filling is set. Cool and remove from pan with care.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
