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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
2.0 of Eggs
2.0 Cups of Lightly Packed Brown Sugar
1.0 Cups of Chopped Pecans
1.0 Teaspoons of Vanilla
Instructions
Break eggs with a fork (do not beat). Add vanilla and brown sugar. Mix with fork to break large lumps of sugar. Put a pinch of nuts in the bottom of individual tart shells. Fill 2/3 full of filling and sprinkle with more nuts. Bake at 350 degrees for 15 minutes or until golden brown. Let set 5 minutes, loosen edge with tip of knife and tip out to cool on a rack.