Pecan Tassies and Sweet Potato Pound Cake

[Guest guest]

MINIATURE PECAN TASSIES  

Makes 24 tassies.

CRUST:

1 (3 oz. pkg. cream cheese

1 c. sifted all purpose flour

1 stick butter

For the crust, have all ingredients at room temperature. Mix together and chill

for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls.

Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against

bottom and sides of tins. Set aside and mix filling.

FILLING:

1 egg, beaten

3/4 c. brown sugar, firmly packed

1 tbsp. soft butter

1 tbsp. vanilla

2/3 c. chopped pecans

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at

325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around

edge and lift out.

 

SWEET POTATO POUND CAKE  

1 c. butter

2 c. sugar

2 1/2 c. mashed cooked sweet potatoes

4 eggs

3 c. flour

1/4 tsp. soda

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. vanilla

1/2 c. chopped pecans

1/2 c. flaked coconut

Cream butter and sugar; add sweet potatoes and beat until light and fluffy. Add

eggs one at a time beating well after each. Combine dry ingredients and stir

into creamed mixture; add vanilla, nuts, and coconut. Pour mixture into greased

10 inch tube pan and bake at 350 degrees for 1 hour and 15 minutes or until cake

tests done. Spread with icing while warm.

SWEET POTATO POUND CAKE ICING:

1 lb. box confectioners sugar

Grated rind of 1 orange

Grated rind of 1 lemon

Juice of 1 lemon

Juice of 1 orange

Combine all ingredients, slowly adding enough orange juice to make spreading

consistency. I got both recipes from cooks.com.  My mother has made pecan

tassies all my life.  Sometimes instead of pecan pie filling, she would put in

Lemon pie filling, and I have seen one that had cheesecake filling.  Im not big

on regular pie crusts, so of course these crusts are just great.

The sweet potato pound cake, is light fluffy and just yummy!

 

 

 

 

 

 

 

 

[Guest guest]

I love pecan tassies. The sweet potato pound cake with pecans and coconut with

orange zest in the frosting sound delic! I appreciate you sharing these great

recipes.

Judy

-

Sheyen

Thursday, December 11, 2008 11:34 AM

Pecan Tassies and Sweet Potato Pound Cake

 

 

 

 

MINIATURE PECAN TASSIES

Makes 24 tassies.

CRUST:

1 (3 oz. pkg. cream cheese

1 c. sifted all purpose flour

1 stick butter

For the crust, have all ingredients at room temperature. Mix together and

chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch

balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough

against bottom and sides of tins. Set aside and mix filling.

FILLING:

1 egg, beaten

3/4 c. brown sugar, firmly packed

1 tbsp. soft butter

1 tbsp. vanilla

2/3 c. chopped pecans

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at

325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around

edge and lift out.

 

SWEET POTATO POUND CAKE

1 c. butter

2 c. sugar

2 1/2 c. mashed cooked sweet potatoes

4 eggs

3 c. flour

1/4 tsp. soda

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. vanilla

1/2 c. chopped pecans

1/2 c. flaked coconut

Cream butter and sugar; add sweet potatoes and beat until light and fluffy.

Add eggs one at a time beating well after each. Combine dry ingredients and stir

into creamed mixture; add vanilla, nuts, and coconut. Pour mixture into greased

10 inch tube pan and bake at 350 degrees for 1 hour and 15 minutes or until cake

tests done. Spread with icing while warm.

SWEET POTATO POUND CAKE ICING:

1 lb. box confectioners sugar

Grated rind of 1 orange

Grated rind of 1 lemon

Juice of 1 lemon

Juice of 1 orange

Combine all ingredients, slowly adding enough orange juice to make spreading

consistency. I got both recipes from cooks.com. My mother has made pecan

tassies all my life. Sometimes instead of pecan pie filling, she would put in

Lemon pie filling, and I have seen one that had cheesecake filling. Im not big

on regular pie crusts, so of course these crusts are just great.

The sweet potato pound cake, is light fluffy and just yummy!