Blogshare:Home on The Range

Home on The Range
I love this blog...and I love the great recipes shared.  Some favorites we have tried so far:

Fresh made Ravioli with Ricotta filling
Ham and Cheese Biscuits
Homemade Baking Mix
Malted Milk Ball Cookies....how could they possibly be bad?

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I am debating....

What do you think....shall we begin again, fresh and new here?

...or shall I go ahead and give all the old archives a new home here, categorized and easy to find?

I will leave the choice up to the few faces who peek in here :o) You know even if I choose to start a fresh set of pantry shelves over here as it were, I'll most likely have lots of repeated recipes and sharings anyway.  I tend to repeat myself. Quite often. It's one of my quirks.

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VCE 2010:Pecan Tassies

Cream Cheese Pastry: 1 cup (226 grams) unsalted butter, at room temperature 6 ounces (170 grams) regular cream cheese, at room temperature 2 cups (260 grams) all-purpose flour Pecan Filling: 3 large eggs 3 tablespoons (42 grams) unsalted butter, melted 1 3/4 cups (370 grams) light brown sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup (110 grams) coarsely chopped pecans Cream Cheese Pastry: In the bowl of your electric mixer, or with a hand mixer, cream the butter and cream cheese until light and fluffy. Add the flour and beat until incorporated. Flatten the dough into a 1 inch (2.5 cm) thick disk, wrap in plastic, and refrigerate for about one hour. Preheat the oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Have ready two - 24 cup or four - 12 cup miniature muffin pans. Remove the pastry from the refrigerator and pinch off one-quarter of the pastry. Return the remaining pastry to the refrigerator. On a lightly floured surface, roll the pastry dough until about 1/8 inch thick and cut into rounds that are slightly larger than the muffin tins. Gently place the rounds into the muffin tins. Repeat with the rest of the pastry dough. Pecan Filling: In the bowl of your electric mixer, or with a hand mixer, beat the eggs, butter, brown sugar, vanilla, and salt until well mixed. Spoon about 1 tablespoon of the filling into each of the pastry-lined muffin tins. Sprinkle each with some coarsely chopped pecans. Bake in the preheated oven for about 20 minutes, or until the pastry has nicely browned and the filling is set, yet still a little soft in the center. Remove from oven and place on a wire rack to cool briefly before removing from tins. Pecan Tassies can be frozen. Makes about 48 miniature Pecan Tassies. Sources: Cunningham, Marion. The Fannie Farmer Baking Book. Wings Books. New York: 1984. Ojakangas, Beatrice. The Great Holiday Baking Book. University of Minnesota Press. Minneapolis: 1994..

Read more: http://www.joyofbaking.com/PecanTassies.html

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Welcome to our new kitchen...

I will slowly work on moving the collected goodies from our previous Kitchen Blog, but for now, please be patient while I get set up here.

This will be the new Kitchen Blog for our family.  All new recipes, links and pages will be added here and not on our old one.

Please click to be a Follower, or grab the RSS feed, so you don't miss anything! And do drop me a line to say hi :o)

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