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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry-pecan Tassies
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Fruit - Cranberry -  Cranberry-pecan Tassies Post by :mrtwist Category :Learning Kitchen Author :Unknown Date :February 2012 Read :892

Click below to download : Fruit - Cranberry - Cranberry-pecan Tassies (Format : PDF)

Fruit - Cranberry - Cranberry-pecan Tassies

Source: Better Homes and Gardens

1/2 cup butter, softened
3-ounce package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla
Dash salt
1/3 cup finely chopped cranberries
3 tablespoons chopped pecans

For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired.

Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup.

For the filling, in a mixing bowl beat together the egg, brown sugar, vanilla, and salt just until smooth. Stir in cranberries and pecans. Spoon filling into the pastry-lined muffin cups.

Bake tassies in a 325 degree F oven for 30 to 35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges. Store in airtight container. Makes 24 tassies.

Nutritional facts per serving: calories: 94 , total fat: 6g , saturated fat: 3g , cholesterol: 23mg , sodium: 59mg , carbohydrate: 10g , protein: 1g
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1 (6 ounce) package dried sweetened cranberries (Craisins) water 1/2 cup jalapeno jelly1 finely diced poblano pepper 1 finely diced shallot 1/2 cup chopped fresh cilantro seasoned salt to taste (recipe developed with McCormick's) Place cranberries in a small amount of water and microwave 3 minutes on high to soften; drain and cool. Microwave jelly 30 seconds to liquefy. Mix cranberries, melted jelly, poblano, shallot, and cilantro. Add seasoned salt. Refrigerate until chilled. Notes : Fresh raspberries can be substituted for some of the cranberries. For a spicier salsa, substitute a jalapeno or serrano for the poblano.

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1 1/4 c. All-purpose flour 3/4 c. Sugar 1/2 c. Butter 1 c. Finely chopped macadamias -- can sub. hazelnuts or pecans 1 1/4 c. Sugar 2 Beaten eggs 2 T. Milk 1 t. Finely shredded orange peel 1 t. Vanilla 1 c. Finely chopped fresh cranberries 1/2 c. Coconut Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 c of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or