Sunday, September 7, 2014

"Teatime Treats and Snacks"

(copyright-free silhouettes from Dover).

For the next time you have neighbor ladies in to tea.

Pecan Tassies

1 3-oz package cream cheese
1/2 c. butter or margarine
1 c. sifted enriched flour
 *               *                *
1 egg
3/4 c. brown sugar
1 T. soft butter or margarine
1 t. vanilla
Dash salt
*                 *                *

Cheese pastry:  Let cream cheese and 1/2 cup butter soften at room temperature; blend.  Stir in flour.  Chill slightly, about 1 hour.  Shape into 2 cozen 1-inch balls; place in tiny ungreased 1 3/4 inch muffin cups.  Press dough against bottom and sides of cups.

Pecan filling:  Beat together eggs, sugar, 1 T. butter, vanill and salt just till smooth.  Divide half the pecans among pastry-lined cups; add egg mixture and top with remaining pecans.  Bake in slow oven (325°) 25 minutes or till filling is set.  Cool; remove from pans.


1/2 c. butter or margarine
1 c. sugar
2 eggs
2 1-oz. squares unsweetened chocolate, melted
1 t. vanilla
1/2 c. sifted enriched flour
1/2 c. chopped California walnuts

Thoroughly cream butter and sugar; add eggs and beat well.  Blend in melted chocolate, vanilla and flour.  Add nuts to batter or sprinkle them over the top after batter is poured into the pan.

Pour batter into greased 8x8x2 inch pan.  Bake in slow oven (325°) about 35 minutes.  Cool and cut in squares.  Makes sixteen 2-inch brownies.

From Better Homes and Gardens Holiday Cook Book, 1959.

1 comment:

Lady Anne said...

Those pecan tassies sound heavenly. I love pecans, and anything that contains them.

My sister, who was the worst cook since Lucretia Borgia bit the dust, disliked pecan and used to make walnut pies, instead of pecan pies. Ghastly. Everyone would take one skinny, skinny piece, and leave her - and her long-suffering husband - to finish the rest.