"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for TEATIME TASSIES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Wednesday, June 10, 2009


3 oz. cream cheese at room temperature
1/2 c. butter
1 c. flour
walnuts or pecans (finely ground)

1 Tbsp. butter
1 egg
3/4 c. brown sugar
1 tsp. vanilla
Dash salt

Mix dough ingredients together adding flour slowly. Put walnut size balls into greased and floured tart sized muffin tins. With fingers or wooden tart former by Pampered Chef© make dough form around bottom, and sides of tart pans, pushing a little above the top. Sprinkle 1/2 teaspoon finely ground nuts (walnuts or pecans) on bottom of each tart dough.
Filling: With electric mixer mix butter, egg(s), brown sugar, vanilla and salt together until smooth. Fill each tart with mixture almost to the top. Sprinkle finely chopped nuts on top of each tart. Bake at 350º for about 25 minutes or until lightly browned. Cool a couple of minutes and remove from tart pans.

Personal Notes:
Personal Notes:
Single Batch = 16 Tassies
Double Batch = 32 Tassies
Triple Batch = 48 Tassies
For 3 batches of dough, use 4 batches of sauce




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