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These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. —Janice Hose, Hagerstown, Maryland
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 97 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 38 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Pecan Goody Cups in Taste of Home June/July 2006, p16
A real southern holiday treat is this bourbon-dark chocolate pecan pie. This creamy, delicious pie is sure to become one of your go-to recipes for the holiday season.Related RecipeIngredients: * 3 eggs * 2 egg yolks * 3/4 cup packed brown sugar * 2/3 cup light corn syrup * 1/3 cup butter, melted * 2 tablespoons Kentucky bourbon, optional * 1 teaspoon vanilla extract * Dash salt * 1 cup…
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Reviewed on Jan. 22, 2012 by 7b9gju89
One of my fav recipes! I bought a Taste of Home magazine and decided to try out some recipes. This was one of them. It is easy to make and so delicious. (It's something about the cream cheese crust!) Everyone I have made it for really likes it too and wants me to make it for every gathering.
Reviewed on Jan. 19, 2012 by Coryskitchen
My family loved these treats! Even my picky hubby! I followed the advice of "ani2951" and added more cream cheese with minced pecans in the filling. So good! my only mistake was not doubling the recipe...they were gone in a day and a half! :D
Reviewed on Jan. 16, 2012 by ani2951
This was a great recipe. They are a great 'grab-n-go' kind of dessert. I made the recipe my own and changed it slightly by adding 1/2 cup crushed pecans and a teaspoon of vanilla in the filling to give it a little more depth. I also used a whole 8oz block of cream cheese in the crust. In reading others' comments I didn't have any trouble at all with them overflowing. I used a not quite full 18/8 Farberware scoop to help make sure I put the same amount in each one. They puffed up a little bit like a pecan pie but never overflowed. This is definitely a keeper, hence why I am about to make more this month. I made some last month and 4 dozen just went way to fast!
Reviewed on Jan. 04, 2012 by MaryThompson
Loved them, added to my list of Christmas cookies. Will definetly make again! EASY.
Reviewed on Dec. 31, 2011 by auntojan
Crust tasted like cardboard..Maybe ok if starting with a different crust
Reviewed on Dec. 24, 2011 by krabon6
These came out excellent! I only filled them 3/4 and didn't have any problems with them overflowing. I'm adding these to my holiday cookie list.
Reviewed on Dec. 23, 2011 by monakenna
The flavors were amazing. I was so surprised that a diabetic friendly cookie could taste SO good. The reason I gave it 4 stars instead of 5 is because although I greased the pans, they stuck terribly and about half of them ended up coming out mangled. However, a cookie should first and foremost taste good. This one does, so it's a winner I'll make again.
Reviewed on Dec. 23, 2011 by bitzee
My sister found this recipe probably close to 20 yr's ago in TOH and has been in the family every yr. since. the mini muffin pan's that are shallower but little bit bigger around work the best for us. either way only fill cups 3/4 full as they do puff alot. also we sprinkle finely chopped pecan's on the bottom then put the filling over...they are time consuming but worth it....make assembly line, goes faster!
Reviewed on Dec. 22, 2011 by Gail Hurricane
It is hard to judge as to how much filling to put in the cup. I ruined my mini cupcake pans. It would seem if you are gong to submit a recipe you would at least give some idea of how much filling to put in.
Reviewed on Dec. 22, 2011 by GoodLuckBear
This is the first TOH recipe that I have had trouble with but I see that others have had trouble with these tarts overflowing. I actually had a fire in the bottom of my oven and could not finish baking them. I won't make them again. TOH: what could we be doing wrong that causes this problem?
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