Recipe Talk

This recipe was brought to a covered dish dinner. The person that brought it said that the recipe came out of a recent magazine but when I asked for the recipe she said she accidently threw the magazine a way. The chocolate filling was DIVINE. They were cooked in mini muffin or tassie pans. I am not sure if the chocolate filling and surprises were added before or after the shells were baked. Anyway, the magazine was from 2004 or earlier. I MUST HAVE THIS RECIPE!

PEANUT BUTTER/ROLO TASSIES

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1/2 c. white sugar
1/2 c. margarine
1/2 c. peanut butter (creamy)
1/2 c. brown sugar
1/2 tsp. vanilla
1 egg
1 1/4 c. flour
1/2 tsp. salt
1 tsp. baking soda

Cream together white sugar, margarine, peanut butter,
brown sugar, vanilla and egg. Sift flour, salt and baking
soda; add to other ingredients. Have miniature Reese's peanut
butter cups or Rolos unwrapped and ready to insert, small side
down, when cookies are removed from oven. Form 36 equal size
balls of ingredients, and place in tassie pans. Bake at 350 degrees
for 8 to 10 minutes. Upon removal from oven, immediately press
miniature peanut cups or Rolos into hot cookies.

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TEA-TIME TASSIES

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1 (3 oz.) pkg. cream cheese
1 stick margarine
1 c. sifted plain flour
Pecan Filling

Soften cream cheese and margarine at room temperature.
Blend and stir in flour. Chill at least 1 hour. Shape in 2
dozen small balls and place in tiny muffin tins. Pull dough
around with index finger to shape into pastry. Fill with pecan
filling.

Pecan Filling For Tea-Time Tassies:
1 egg
3/4 c. light brown sugar
1 Tbsp. soft margarine
1 tsp. vanilla
2/3 c. broken pecans
Blend until smooth. Do not add pecans now. Place a few
nuts into each pastry cup. Add one teaspoon filling and add
more nuts. Bake for 25 minutes at 325 degrees.

Reese's® Peanut Butter and Milk Chocolate Chip Tassies

Submitted by: HersheysKitchens.com

Cook Time: 22 Minutes Ready In: 3 Hours

Yields: 36 servings

"Traditional tassies take on a new twist with Reese's Peanut Butter & Milk Chocolate Chips. Mixed within the tassie as well as drizzled on top, you'll want more than one when these are pulled piping-hot from the oven!"

INGREDIENTS:

3/4 cup butter, softened

1 (3 ounce) package cream

cheese, softened

1 1/2 cups all-purpose flour

3/4 cup sugar, divided

1 egg, slightly beaten

2 tablespoons butter or

margarine, melted 1/4 teaspoon lemon juice

1/4 teaspoon vanilla extract

1 (11 ounce) package

REESE'S® Peanut Butter and

Milk Chocolate Chips, divided

2 teaspoons shortening (do not

use butter, margarine, spread

or oil)

DIRECTIONS:

1. Beat 3/4 cup butter and cream cheese in
medium bowl; add flour and 1/4 cup sugar,
beating until well blended. Cover; refrigerate
about one hour or until dough is firm. Shape
dough into 1-inch balls; press each ball onto
bottom and up sides of about 36 small muffin
cups (1-3/4 inches in diameter).

2. Heat oven to 350 degrees F. Combine egg,
remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder to egg mixture. Evenly fill muffin cups with chip mixture.

3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.

4. Combine reserved 1/3 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies.
ALL RIGHTS RESERVED © 2005 Allrecipes.com

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Chocolate Pecan Tassies

Cream Cheese Pastry
1-3oz pkg cream cheese, room temperature
8 Tbsp unsalted butter, room temperature
1 Cup flour
1/4 tsp salt

Filling
3/4 Cup light brown sugar packed
1 egg, beaten
1 Tbsp unsalted butter melted
1/8 tsp salt
1 tsp vanilla
1/3 C semisweet chocolate chips
1/2 C chopped pecans

Position rack in center of the oven and preheat to 350. Coat 24 mini muffin cups with vegetable oil spray.

To make the pastry mix the cream cheese & butter in a medium bowl with an electric mixer on high speed until they are well combined. On low speed, gradually mix in the flour and salt until the dough clumps together. Gather up the dough and press it into a thick disk. Wrap in plastic wrap & refridgerate until chilled about 1 hour. Roll the dough into 24 1" balls. Press 1 ball firmly into each muffin cup to line the cup with pastry dough. Freeze the pans while making the filling.

To make the filling, whisk the brown sugar, egg, melted butter, salt,and vanilla into a medium bowl or 1 quart measuring cup until smooth. Combine the pecans and chocolate chips, and sprinkle the mixture into the pastry Lined cups. Ladle or pour the filling into the muffin cups in equal amounts.

Bake until the crusts are golden brown and the filling is evenly puffed, about 20 minutes. Cool in the pans for 5 minutes. Remove the tassies from the pans and cool completely on wire cooling racks

Source: Kitchen Life by Art Smith

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Coconut Tassies
I found out when I was preparing for my wedding that "tassies" is a fancy word for "tartlets".

Ingredients
3 ounces cream cheese, softened
7 Tablespoons butter, softened
2 Tablespoons light brown sugar
3/4 cup plus 1 Tablespoon all-purpose flour
1/4 cup unsweetened cocoa
1/3 cup packed light brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
1 cup sweetened flaked coconut, toasted

Let's Get Crusty
Preheat the oven to 350 degrees.

In a small bowl, beat the cream cheese, butter, and sugar with an electric mixer on medium. Beat until creamy, reduce speed to low, and beat in the flour and cocoa until thoroughly combined.

Flour your hands, and divide the dough into 24 equal pieces. (This dough is really soft and squidgy.) Press the dough pieces evenly into and up the sides of 24 mini muffin-pan cups. A tart-tamper works really well for this, if you don't have one, get one!

Fill 'er Up!
In a medium bowl, with a wire whisk, mix the sugar, corn syrup, vanilla, salt, and egg until well blended. Stir in the toasted coconut. Spoon about two tablespoons of filling into each cup.
Bake 25 to 30 minutes until filling is set. Let cool for 5 minutes in the pan, then turn out onto wire rack and let cool completely. Store in a tightly covered container. Will keep up to one week.

Notes and Hints and Stuff
Get a Cookie Dough Scoop
If you make cookies, or fill a lot of tart pans, get a dough scoop. They look like teeny ice cream scoops, and come in several sizes. They make filling little things SO much easier, plus they help make even cookies.

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Caramel Dream Tassies
Cream Cheese dough for 4 dozen tassies

14 oz. pkg. caramels (unwrapped,)

3/4 cup evaporated milk, divided

1/2 cup butter (1 stick)

1/2 cup shortening

2/3 cup sugar

1 tsp. vanilla

ground nuts

Melt caramels with 1/2 c. milk in microwave or double boiler. Spoon into baked Tassie shells, about 2/3 full.

In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, remaining 1/4 c. milk, and vanilla. Set aside for 20 minutes.

Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Next, spoon this frosting on top of the caramel layer, and then sprinkle with ground nuts. Makes 4 dozen cookies.

Note: It is best to use miniature cupcake papers in pans.