Posts Tagged ‘ pecans ’

Can you believe it is December already!?  WOW.  Time to start thinking of the baking to be done.  A baking tradition going back years in our family is Pecan Tassies!  It’s a way to eat pecan pie without overindulging – unless you eat a lot of them!   They are pretty simple to make and they are rich and sweet.

To make 2 dozen:

Crust:

  • 1 3-oz pkg Philly Cream Cheese, softened
  • 1/2 cup butter, softened
  • 1 cup flour

Cream together cream cheese and butter.  Add flour and mix well.  Chill for at least one hour.  Shape into 2 dozen 1-inch balls.  Press into bottoms and sides of ungreased cupcake tins.

Preheat over to 325 degrees.

Filling:

  • 1 egg
  • 3/4 cup brown sugar
  • 1 tbsp butter, softened
  • 1 tsp vanilla
  • dash of salt
  • 2/3 cup pecans, chopped

Beat together eggs, sugar, butter, vanilla and salt until smooth (I whip til it is airy)

Divide half the pecans among the pastry-lined tins.  Add filling by teaspoonful; top with remaining pecans.

Bake for 25 minutes.  Cool in pans.  Remove.  These keep for quite awhile in an airtight container.

Mangia Bene!

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admin December 3rd, 2008      No Comments »

I catered a dinner party the other night and normally I don’t use a recipe I have never prepared before at a party.  But I saw these and came up with a variation of my own, and they were a hit!

Fried Ravioli

  • Olive oil for frying
  • 1 pkg frozen ravioli, any kind (I used cheese)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped pecans
  • 2 tbsps chopped parsley
  • 1/2 cup milk
  • 3 eggs
  • salt & pepper

Boil ravioli for about 2-3 minutes only, then transfer to bowl of ice water to stop cooking.

Heat oil in deep skillet or deep fryer.  Mix cheese, pecans and parsley in a large shallow plate.  Beat milk, eggs, salt & pepper in a separate bowl.

Dip the ravioli in the milk/egg mixture, then dredge in the cheese/nut mixture, twice.

Fry in oil about 2 minutes on each side, or 3 minutes total in a deep fryer, until golden.  Drain on paper towels.

Serve hot with a creamy marinara sauce.  I used a jarred marinara sauce, added about 1/2 cup of whipping cream, and doctored it up with some fresh rosemary and fresh garlic.

Mangia Bene!

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admin September 8th, 2008      1 Comment »

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