Recipes for Treats (Baking, etc.)

 This is one of my favorite Pampered Chef recipes and it's so much easier then making a whole pecan pie (because I refuse to buy already made crust) and it's good if your going to a big party. The only thing with this recipe is you need a 24 cup mini-muffin pan which you can buy from Pampered Chef or I am sure that Bed Bath and Beyond would have a kitchen aid version. Also, you need a wooden mini-tart shaper. If you can't find one of those just use your thumb!

Pecan Tassies

Ingredients:

Tart Shells

·      ½ cup butter softened

·      3 oz cream cheese softened

·      1 cup all-purpose flour

Filling

·      2 tablespoons butter melted

·      ¾ cup packed brown sugar

·      1 egg

·      1 teaspoon vanilla

·      1 cup pecan halves finely chopped

·      powdered sugar

Directions:

·      Preheat oven to 350f for tart shells, beat butter and cream cheese in large bowl until well blended. Add flour; mix until a soft dough forms

·      Shape dough into 1 inch balls. Place balls of dough into ungreased cups of mini-muffin pan. Dip tart shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.

·      For filling, place butter in microwave on high 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans and mix well.

·      Using small spoon fill each tart shell with level scoop of filling (do not overfill or they will stick to the pan). Bake 20-25 minutes. Cool in pan 3 minutes then remove from pan onto a baking rack. Cool completely sprinkle with powdered sugar. Store in an air tight container.

• Italian Creme Cake 

• Ingredients

• For the cake

• 1/2 cup shortening, room temperature
• 1 stick butter, room temperature
• 2 cups sugar
• 5 eggs, separated and at room temperature
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 2 cups shredded coconut
• 1 cup finely chopped pecans or walnuts
• 1 teaspoon vanilla extract

For the frosting:

• 1 (8-ounce) package cream cheese at room temperature
• 1/4 cup butter, softened at room temperature
• 1 teaspoon vanilla
• 1 (16-ounce) box powdered sugar, sifted
• 3/4 cup finely chopped pecans or walnuts

Directions

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.

In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.

This is from Food Network.  It is the best recipe for Italian Cream Cake I have ever tried.  I usually make this cake for our family gathering at both Christmas and Thanksgiving.  This is a true Southern recipe.