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Pecan Tassies - Alice Kuhar's Recipes

(Helen Morel) (Makes 24 to 28 Tassies)
Dough Ingredients:
1/2 cup unsalted butter
1 cup flour
3 oz. pkg. regular cream cheese

Filling Ingredients:
1-1/4 cup chopped pecans (or half pecans and half walnuts)
1 tablespoon melted butter, cooled
1 egg, beaten
1/2 teaspoon vanilla
Dash of salt
3/4 cup light brown sugar
Dough Directions:
Have butter and cream cheese at room temperature. Cream together butter and cream cheese. Add flour a little at a time, blending until evenly distributed. Wrap dough in Saran Wrap and chill in refrigerator for 1 hour.

Filling Directions:
Preheat oven to 350 degrees. Mix all filling ingredients together until well blended. Separate dough into 24 to 28 pieces the size of walnuts. With fingers, press each piece into ungreased miniature muffin tins into shape of tarts (for tassies). Put 1 heaping teaspoon filling in each. Bake at 350 degrees for 30 minutes. Place tassies on wire rack to cool. Store in plastic containers and refrigerate. These tassies also freeze well.

To Make More Than One Batch: Do not double the dough recipe. Make each dough recipe as above separately and wrap the dough separately in Saran Wrap and refrigerate until ready to use.

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