Ingredients
CRUST
1 cup butter
6 oz cream cheese
2 cup all purpose flour
1/4 tsp salt
FILLING
1 1/2 cup packed brown sugar
2 tbsp butter, melted
2 tsp vanilla
1 tsp almond extract (opt)
2 cup chopped pecans
Directions
For crust, in small mixing bowl beat butter and cream cheese with an
electric mixer on medium speed until softened (about 30 seconds).
Stir in the flour.
Cover and chill about 1 hour until dough is easy to handled. Form the
chilled dough into two balls, then divide each ball into 24 equal
portions. Roll each portion into a small ball. Place each ball into a
grease 1 3/4 inch mini) muffin cup. Press the dough evenly against
the bottom and up the sides of the cup.
For filling, stir together egg, brown sugar, melted butter, vanilla,
almond extract and pecans in a medium bowl. Fill each dough-lined
muffin cup with a scant Tablespoon of filling. Bake in a 375F oven
for 15 to 18 minutes. or until filling is set.
Source: Better Homes and Gardens Cookies Cookies Cookies, =A91992,
Meridith Corporation, Des Moines, Iowa
Servings: 48 servings
Pecan Tea Cakes (Miniature Pecan Pies) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink; Nut; Pecan
The History of Recipes
We can track the history of written recipes back into the distant past, at least as far as the ancient Egyptians, and maybe further still. Having said that, generally, these old recipes were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe in existence, according to food historians are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and dessert, something we still use today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including some that we all recognise like bay, fennel and dill. Later on, there are two interesting books which date from the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and wealthy people of the period. Later on in the 1400s, the Crusaders brought back many spices and herbs from Arab countries, including parsley, basil and rosemary. These new foods and spices led to a surge in recipe manuscripts, most of which are kept safe in private cookery archives. For the next few years, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe books are in high demand, mostly due to more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Pecan Tea Cakes (Miniature Pecan Pies) recipe.
