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Christmas  Special

Pecan  Tassies

Crust

   1 cup butter, softened

   2  -  3 oz pkgs cream cheese,   softened

   2 cups flour, sifted

   1/2 cup sugar

Blend butter and cream cheese.   Add flour gradually, mixing thoroughly.  Work into a smooth dough with fingers.  Shape into small balls (about 1/4 inch diameter).  Put each ball in small muffin tin and with thumb mash gently into a shell.  Fill pecan filling.  Bake at 350 for 15 minutes.  Reduce oven temperature to 250 and bake 10 more minutes.

  Pecan Filling

   2  eggs, beaten slightly

  1 & 1/2 cups brown sugar

  2 tablespoons butter, melted

    dash of salt 

  1 cup chopped Deep South Pecans

  1/2 teaspoon vanilla

Beat eggs slightly and gradually beat in brown sugar, salt. and vanilla. Sprinkle half of the pecans over the dough in the muffin tins.  Pour in brown sugar mixture filling muffin tins not quite full.  Sprinkle with remaining pecans.  

Mock  Toffee

 35 saltine crackers

 1 cup butter

 1 cup brown sugar

 2 cups semi-sweet chocolate  

1 cup Deep South Pecans

Preheat oven to 350 degrees.  Cover cookie sheet with foil, then spray with oil spray on top of tinfoil.  Place crackers on foil to fill tray.  Heat butter until melted.  Add brown sugar & stir, continue stirring till thick.  Pour over crackers.  Bake 17-20 minutes.  Should bubble not burn.  Sprinkle chocolate chips over hot crackers.  Spread after 2 minutes when chips are soft.  Then press nuts on top.  Refrigerate for 1 hour, then break into pieces.  Makes 2 dozen.   An instant hit with kids and adults.