CARAMEL PECAN CUPS
Steps:
- 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
PECAN CUPS
I haven't tried this recipe yet, but I'm told it's a mini style of a larger pecan pie. Sounds good to me!
Provided by Whisper
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and baking powder.
- Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
- Sprinkle in the milk and mix lightly.
- Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
- Beat together eggs and stir in pecans and topping.
- Place 1 1/2 Tbsp of the mixture into crust lined cups.
- Bake for 25 minutes or until mixture is set.
- Store in airtight container.
Nutrition Facts : Calories 238.2, Fat 13.7, SaturatedFat 5.7, Cholesterol 56.3, Sodium 155, Carbohydrate 26.7, Fiber 1.3, Sugar 0.4, Protein 3.8
PECAN GOODY CUPS
Make and share this Pecan Goody Cups recipe from Food.com.
Provided by FloridaGrl
Categories Dessert
Time 55m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- In a large mixing bowl,cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
- For filling, in a small bowl, combine the brown sugar, eggs and butter. Set aside.
- Roll dough into 48 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon a scant teaspoon of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool 2-3 minutes before removing from pans to wire racks.
PECAN GOODY CUPS
These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. -Janice Hose, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN CUPS
Rich and crunchy, these little treats are perfect for parties.
Provided by HAYCO
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
- In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
- Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 160 calories, Carbohydrate 15 g, Cholesterol 30.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 61.5 mg, Sugar 9.1 g
PECAN PASTRY CUPS
Use these pastry shells to make Cranberry Curd Tartlets. The dough for these little cups can be frozen up to one month. Thaw it before dividing into balls.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 1h30m
Yield Makes 40
Number Of Ingredients 6
Steps:
- Process pecans in a food processor until finely ground. Beat together mascarpone and butter with a mixer on medium-high speed until smooth. Add flour, pecans, and salt and beat just until dough comes together.
- Divide dough into 40 balls (about 1 tablespoon each) and refrigerate until firm, about 30 minutes.
- Working in batches if necessary, lightly coat cups of mini muffin tins with cooking spray. Press balls into bottoms and up sides of cups and refrigerate until firm, at least 30 minutes or up to overnight.
- Preheat oven to 350 degrees. Bake pastry cups 15 minutes. Press down bottoms of cups with the end of a wooden spoon handle, then continue to bake until golden brown, about 15 minutes more. Let cool completely before filling with curd.
PINEAPPLE PECAN CUPS
"This recipe is a variation of an original recipe I've been making for years," says Marilyn Blankschien of Clintonville, Wisconsin. "The tangy pineapple-cream cheese filling cuts the sweetness of the pecan topping."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4 in. up the sides of six muffin cups coated with cooking spray. Set aside., In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling., Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 298 calories, Fat 20g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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