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"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

Pecan Tassies from Myrtle Matson Recipe

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This recipe for Pecan Tassies from Myrtle Matson is from The Zoutendam Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Shells:
2 sticks margarine
2-3 oz. cream cheese
2 c. flour

Filling: (The quantities of filling ingredients differ slightly and are 1 ½ times Myrtle’s
original recipe)
1 ½ c. chopped pecans
3 eggs
2 ¼ c. brown sugar
2 T. melted margarine
dash of salt
⅜ tsp. vanilla

Directions:
Directions:
Dough: Work margarine, flour, and cream cheese into well blended dough. Line sides and bottoms of mini muffin tins with dough. Sprinkle
½ c. chopped pecans in bottom of unbaked shells.

Filling: Mix yolks & whites. Add brown sugar slowly with margarine, salt, sugar, and vanilla. Mix well. Spoon filling over nuts, filling shells not quite full. Sprinkle remaining nuts on top of filling. Bake filled shells in 350º oven for 15 minutes.
Reduce heat to 250º and bake 10 more minutes.

Personal Notes:
Personal Notes:
Myrtle and Ed lived next door. Many times a year, but especially at Christmas, she would bring over plates of goodies which always included Pecan Tassies. Ed and Myrtle came for every child's birthday and Myrtle would bring 2 cakes. One for the birthday child and one for everyone else. The birthday child's cake was usually an animal like a lamb. Ed and Myrtle were almost like grandparents to the kids. After Ed passed away, we usually took Myrtle for a ride on Christmas Eve to see the lights.

 

 

 

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