Mini Pecan Nut Cups Cheesecake Bars
Quoted message said:From Kat
Cheesecake Bars
Base
1/3 cup margarine or butter softened
2/3 cup firmly packed brown sugar 1 cup all-purpose flour
3/2 cup chopped pecans Filling:
4/4 cup sugar 8 oz. cream cheese softened 2 tablespoons milk 1 tablespoon lemon juice (optional)
5/2 teaspoon vanilla 1 egg
Heat oven to 350 degrees. In small bowl, cream butter or margarine with brown sugar until light and
fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and pecans with creamed
mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8 or 9-inch square pan.
Bake at 350 degrees for 9 to 11 minutes or until lightly browned. In small bowl, blend sugar and
cream cheese until smooth. Add milk, optional lemon juice, vanilla and egg; beat well. Spread over
baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 23 to 27 minutes or until
lightly browned. Cool. Cut into bars. Serve a day or two later to let the flavors settle. Always
serve them very cold. Recipe may be doubled, over and over again. These go fast, too. Nutritional
info. per serving. Serving size: 1 bar. 120 calories, 2 g protein, 10g carbohydrate, 8 g fat, 60 mg
sodium, 40 mg potassium.
from: Pillsbury's "Cookies, Cookies and More Cookies Cookbook"
Mini Pecan Nut Cups
You'll need a mini-muffin pan. Dough:
6/2 cup butter or margarine 3 oz. cream cheese 1 cup flour
Let butter or margarine and creme cheese soften to room temp. Mix together. Add flour and mix to
form soft dough. Chill AT LEAST 1 hour or overnight. Pinch off pieces of dough, roll them into a
ball, press into mini-muffin cup.
Pecan Filling
2 Tbsp. melted butter
7/4 cup brown sugar 1 egg 1 1/2 cup chopped pecans 1 tsp. vanilla
Mix until well blended. Carefully fill each unbaked [censored] shell, don't overflow the crust, and bake
at 350F for 15-20 min. (No nutritional info. is available).
Note: There were times when I was so tired from baking these mini-[censored] that I got out a regular
sized muffin pan and made these, only bigger! LOL!! 🙂
Have a double rainbow day.
My little newsletter of this and that. To subscribe click the link thisnthatfromtheheartland-
[email hidden] Stationery and Music Version OR thisnthatnographics-
[email hidden] for the plain text one.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗