Shady Rest Gardens APRICOT SPARKLES
Beat butter and cream cheese until smooth. Add flour and pecans; mix until shaggy. Step 3. Form into a ball; cover and refrigerate 1 hour. Step 4. Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray. Step 5. Press 1 tablespoon of dough into the bottom and up the sides of each cup.
Chocolate Covered Almond Apricot Tassies Recipe Recipes
Preheat oven to 350. In a mixing bowl cream 1/2 cup butter and cream cheese. Gradually add flour beating until mixture forms a ball. Cover and refrigerate for 15 minutes. Meanwhile in a bowl combine brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans then set aside. Roll dough into 1" balls.
Fruity inspirations honeyed apricot tassies
Beat 1 cup butter and cream cheese with an electric mixer in a large bowl until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 small balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 mini-muffin pans.
Apricot Glazed Spiral Ham Cooking Mamas
directions. preheat oven to 350*. beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough. divide dough in half.shape each portion into 1" balls. press balls in miniature muffin cups.set aside. to prepare FILLING:.
Pumpkin Tassies Recipe by Lynne CookEatShare
Baking. Bake tassies in a preheated oven (350 degrees Fahrenheit) for 20-25 minutes or until light golden brown. Remove from oven and allow to cool for a few minutes prior to removing from pan (if the mixture bubbled over I find using a toothpick helps with removing the tart from the pan). Allow tarts to cool on cooling rack.
Honeyed Apricot Tassies
1 1/2 jars Bakers Apricot Filling Combine butter, sugar, egg, vanilla, and flour with a mixer to form a dough. Chill 1 hour. Line tassie pans with dough. Fill each dough cup 3/4 full with Baker's Apricot Filling (or your choice of filling flavor). Bake 15 minutes at 350°. Cool in pan 10 minutes. Ice when cool. Icing (Makes more than needed)
PumpkinPecan Tassies Recipe Pumpkin pecan, Food, Pecan
Add the butter and cream cheese to the flour. Sift the flour and salt into a large bowl. Then add the cold cubed butter and cream cheese to the flour and cut through it using a pastry cutter/blender. Add the egg yolk. Now add the egg yolk to the flour and butter mixture and begin working it in with your hands.
Honeyed Apricot Tassies
Preheat oven to 400°F and whisk together egg yolk and water in a small bowl. Brush the sides of the pastry lightly with egg wash, and sprinkle pastries with sliced almonds and sugar. Bake pastries for about 14 minutes, until tops are golden. Carefully tent with foil, and continue baking another 8 to 10 minutes, until pastry is fully baked through.
Apricots Free Stock Photo Public Domain Pictures
Why you will love these pecan tassies. Easy: A press in crust with a filling that is mixed by hand in one bowl! It doesn't get much easier than that! Buttery, flakey crust: The cream cheese crust simply presses into the muffin tins but bakes up flakey and tender! Other people cream the crust ingredients like you would for apricot kolacky or Hungarian nut rolls, but I find that a traditional.
Apricot Peach Spotted Post Office Farm Nursery
Instructions. Make pastry: Cream softened butter butter, softened cream cheese and ¼ teaspoon salt in a medium mixing bowl. Gradually beat in flour on medium speed, just until combined - do not overbeat. Cover bowl and place in refrigerator for at least 2 hours, until firm.
Delectable Apricot and Pecan Tassies Sustain My Cooking Habit
Spoon or pour in the filling into the tart dough to ⅔ full, then top with more pecans. Bake at 350 degrees for 25-30 minutes. When the tassies are done, let sit for 5 minutes then run a knife around the edges of the tart pan to release the tarts. Store the tarts in a sealed container for several days.
Delectable Apricot and Pecan Tassies Sustain My Cooking Habit
Put in the refrigerator to chill for at least one hour or overnight. Preheat oven to 400 degrees. Form dough into walnut size balls and place into a mini muffin/tart pan. Using a tart tamper dusted with flour, press down on each ball forming the tart shape. Fill tarts with a heaping teaspoon of apricot filling.
Apricot tea Coffee City USA
honeyed apricot tassies The only special equipment needed for this recipe is a mini muffin pan. And to make your holiday baking easier, both the filling and dough can be prepped ahead of time.
Apricot Cheesecake Tassies Better Homes & Gardens
One from the 1950s features a recipe for apricot turnovers based on a cream cheese dough. By the 1980s, Kraft was publishing dozens of recipe booklets starring Philadelphia cream cheese, available in checkout aisles. Pecan tassies, more or less as we know them today, first started appearing in these pamphlets in the 1980s.
Free stock photo of apricot, apricots, berries
Stir in apricots and nuts. Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets.
Earthly Treasures Daylily Garden RUFFLED APRICOT*
Add granulated sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
