"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nut Cups Recipe

  Tried it? Rate this Recipe:


This recipe for Nut Cups, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Tuesday, September 11, 2007


1/2 lb. butter
1 c. sugar
1/2 tsp. almond extract
3 c. flour
1 egg

2 eggs, beaten
2/3 c. sugar
1/2 tsp. salt
2 tbsp. melted butter
2/3 c. dark Karo syrup
1 tsp. vanilla
2/3 c. chopped nuts

Cream butter and sugar, add egg and almond extract. Add flour and mix well. Chill for several hours. Roll into balls and form into cupcake muffin pan. Makes 36. Fill with filling mixture. Bake at 350 for 15 to 20 minutes. When cool, sprinkle with powdered sugar.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!