Tassies of all types are synonymous with holidays in the south. I typically have from one to four different types for all my parties, teas, etc. What I like about tassies is that they can be prepared and frozen for up to two months ahead of time. I know that these are not stellar for nutrition, but are super starts for a terrific sweet finger food.
1/2 cup butter (no substitutes), softened
1 3-ounce package cream cheese, softened to room temperature
Quick Bread Flour Blend(Click for link to recipe)
1. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.
2. Roll dough into approximately 1-inch balls; place one in each well of two 12-cup mini-muffin tins.
2/3 can corn syrup
2 Tablespoons butter (no substitutes), melted
1 pinch salt
2 medium eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pecans, finely chopped
1. Preheat oven to 300 degrees Fahrenheit.
2. In large mixing bowl, mix corn syrup, butter, salt, eggs, sugar, vanilla and pecans. Spoon into dough lined muffin tins. Place in preheated oven; bake for 25-30 minutes or until golden brown and completely set in the center.
3. Allow to cool slightly before running a thin spatula around the rim of each tassie. Remove from muffin tin cups and place on cooling rack until completely cool. Place in airtight container at room temperature until ready to serve, up to three days.
Oven Temperature: 300°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 1 hour and 30 minutes
Total Time: 2 hours and 30 minutes
· Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.
· Items highlighted in green are indicate a low value when considering total food intake for the day.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (65%) 51.23
% Daily Value
Total Fat 5.89g 9%
Saturated Fat 2.65g 13%
Cholesterol 18.49mg 6%
Sodium 27.97mg 1%
Potassium 19.85mg <1 o:p="o:p">1>
Total Carbohydrates 6.37g 2%
Fiber 0.25g 1%
Protein 0.77g 2%
Fiber 0.25g 1%
Copper 0.03mg 2%
Iron 0.11mg <1 o:p="o:p">1>
Magnesium 3.52mg <1 o:p="o:p">1>
Manganese 0.1mg 5%
Net Carbohydrates 6.12g
Phosphorus 15.76mg 2%
Riboflavin 0.02mg 1%
Selenium 0.84mcg 1%
Thiamin 0.02mg 1%
Vitamin A 149.96IU 3%
Vitamin B12 0.03mcg <1 o:p="o:p">1>
Vitamin B6 0.01mg <1 o:p="o:p">1>
Vitamin C 0.02mg <1 o:p="o:p">1>
Vitamin D 4.49IU 1%
Vitamin E 0.13mg 1%
Vitamin K 0.43mcg <1 o:p="o:p">1>
Zinc 0.17mg 1%
Jacquelyn P. Horne