3 oz Cream cheese — softened
1 Stick margarine — room
Temperature
1 c All-purpose flour — may be
Slightly more
Filling—-
1/2 c Sugar
1 c Mawhaw syrup or melted
Jelly
1/2 Stick margarine
3 Eggs — beaten
1/2 ts Vanilla extract
Added touch–
1 c Pecans — chopped
For Crust: Blend cream cheese and margarine; stir in flour and mix
until smooth. Form into ball. Use fingers to press 3/4 inch
marble-sized portions into small muffin tins. Fill with filling and
bake. Yields
48 thin pastry shells.
For Filling: Mix sugar, syrup and margarine and heat on low until
sugar is dissolved. Gradually add warm mixture to beaten eggs and
vanilla.
To Prepare: For tarts, put a few chopped pecans in unbaked tart
shells and pour mixture over them until 2/3 full. Bake at 350 for
about 25 minutes. For a pie, add pecans last and pour into pastry
shell. Bake as usual.
~ – – – – – – – – – – – – – – – – –
Yields
48 Servings
