I tried the Pecan Tassies a few weeks ago when my lovely wife made them for me and they were awesome! I highly recommend them for holiday treats. Here I have added icing to this “sounds-so-good” recipe.
INGREDIENTS
* 1 c flour
* 1 egg yolk
* 1/8 tsp ground nutmeg
* 1/2 c sliced pecans
* 3/4 c brown sugar, divided
* 1/4 tsp rum extract
* 1/2 c butter, softened
* 1 tbsp half-and-half cream
* 4 tsps butter, melted
* 1 tbsp butter, melted
* 1/8 tsp ground cinnamon
FILLING
* 1/4 c cooked pumpkin or canned pumpkin
* 1 tsp vanilla extract
* 1 (3 oz) package cream cheese, softened
CREAM CHEESE ICING
*1/2 c. butter, softened
*1 (8 oz.) pkg. cream cheese
*1 (1 lb.) box powdered sugar
*2 tsp. vanilla
DIRECTIONS
*In small mixing bowl, cream butter & cream cheese.
*Beat in flour.
*Shape into 24 balls.
*With floured fingers, press onto the bottom & up the sides of greased miniature muffin pan cups.
*Bake at 325F for 8-10 mins or until edges are lightly browned.
*Meanwhile, in a bowl, mix 1/2 c brown sugar, pumpkin, 4 t. melted butter, egg yolk, extracts, cinnamon, cream, & nutmeg.
*Spoon into warm pan cups.
*Combine the pecans & remaining brown sugar & 1 T. melted butter; sprinkle it over filling.
*Bake 23-27 mins longer or until set & edges are golden brown.
*Cool for 10 mins before removing from pan to wire racks.
*Prepare Cream Cheese Icing. Combine icing ingredients in a mixing bowl. Beat with an electric mixer until smooth. Spread on cooled tassies or squeeze from a pastry icing bag using decorative tips.
Pecan Tassies
“Small pecan pies…very flaky. Made in small muffin tins.”
Yields: 12 servings
INGREDIENTS:
1 (3 ounce) package cream cheese, softened
1/2 cup butter
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar 1 tablespoon butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup chopped pecans
24 pecan halves
DIRECTIONS:
1. To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
2. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
3. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
4. Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.
These are awesome little pecan pies. They make up quick and are very tasty. They are a nice appetizer to go along with the upcoming holiday.
As with the previous recipe post I have yet to try, I have also not tried this one. It sounds delicious and I will try it one day. If anyone uses these instructions and loves it let me know.
Ingredients:
1. Turkey or other poultry
2. Kosher or sea salt
3. A plastic bag big enough to hold the bird
4. Butter
5. Stuffing (optional)
For every four pounds of poultry, measure out one tablespoon of salt. Take your thawed bird, rinse, then pat dry with a paper towel. Sprinkle the inside cavities, then the entire breast side with salt. Turn the bird sideways and sprinkle with salt. Turn bird to other side and do the same, finishing with the underside. Take a plastic bag and place the bird inside. Squeeze as much air as you can from the bag and seal it up tight. Place it in your refrigerator for THREE days.
The night before you’re going to cook your turkey (or 8 hours before you’re going to start cooking it), remove it from the plastic bag and place it in a large dish breast side DOWN. Remove the bird from fridge when the 8 hours has passed, stuff it, and let rest at room temperature for one hour prior to placing it in your pre-heated 425 degree oven. Throwing a little butter and/or your favorite herbs on it won’t hurt.
Assuming you use a roasting rack, place the turkey breast side DOWN and let bake for ONE HOUR at 425 degrees. Remove from oven, flip the bird breast side UP (I use oven mitts), and bake at 325 degrees until the little thermometer pops out or your oven thermometer reads 165 degrees. For extra golden skin, baste occasionally with butter.
Once finished, remove the turkey from the oven, tent loosely with foil, and let rest at least 30 minutes. Carve and serve.
I found this great recipe from the S. John Ross website for General Tso’s Chicken.
* Peanut Oil
* 1 lb chicken thighs, boned and cubed
* 3 eggs, beaten
* 1 & 1/2 cup and 6 tsp cornstarch
* 5 dried pepper pods
* 1-1/2 tbsp rice vinegar
* 2 tbsp rice wine or Sherry, NOT cooking sherry!
* 3 tbsp sugar
* 3 tbsp soy sauce
* 1/2 cup of fluid – Your choice of chicken broth, water, orange juice or pineapple juice
In a large bowl, thoroughly blend the 1 & 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 6 tsp cornstarch with the wine, vinegar, sugar, soy sauce and 1/2 cup of chosen fluid.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General’s Favorite Sauce: Add the sauce-mixture to the wok. Cook the sauce only until it thickens, instead of waiting for a glaze. Serve immediately. Serves 4, along with rice.
