Pecan Tassies

Soften 3 ozs cream cheese and ½ cup butter; blend together. Stir in 1 cup flour. Chill 1 hour. Shape into 2 dozen 1" balls; place the balls in ungreased 1¾" (mini) muffin pans. Use thumb or mini tart press to press dough against bottom and sides, creating a shells.

Beat together 1 egg, ¾ cup brown sugar, 1 tbl softened butter, 1 tsp vanilla, and a dash of salt, just till smooth. Divide 1/3 cup coarsely broken pecans among all the tarts; add egg mixture to each. Top with 1/3 cup coarsely broken pecans. Bake at 325º for 25 minutes or till filling is set. Cool; remove from pans. Makes 2 dozen.

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French Silk Pie

1½ sticks butter, softened
3 squares unsweetened chocolate, melted & cooled
3 eggs
1 baked pie shell
1¼ cup powdered sugar
½ tsp vanilla
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2 cups whipping cream, whipped and sweetened
chocolate shavings (sweetened chocolate, candy bar)

Beat butter with electric mixer for 2 minutes. Add powdered sugar and beat 2 minutes. Add melted chocolate and beat 3 minutes. Add eggs, one at a time, and beat 2 minutes after each addition. Blend in vanilla. Pour into baked pie shell. Cover with whipped cream and garnish with chocolate shavings.

Gain two pounds.

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