This is a bit of a departure from my usual posts. I wanted to share with my
readers, one of my other true passions: cooking.
At this time of year, food is never far from my thoughts. (Okay, I’ll be honest, it’s never far at any time of year). So, with that in mind, I thought I would share one of my favourite recipes for the season. It’s fast, pretty on the plate and delectable.
I invite all who visit, to do the same thing on their blogs and leave a link in the comments below. Bon Appetit!
Kat’s Pecan-cranberry tartlettes with orange zest
1/4 lb butter
1 cup flour
3 oz. cream cheese
(*the first 3 ingredients should be at room temperature)
1/2 cup brown sugar, packed
1/4 cup golden corn syrup
2 tsp. vinegar
1/2 tsp. vanilla (use the real thing)
Grated zest of 1/2 an orange
1/4 cup melted margarine
1/4 cup dried cranberries
1/4 cup chopped pecans.
*Note, if you’re not into making pastry, the frozen mini tart shells work just fine.
In medium bowl, combine butter, flour and cream cheese to form a stiff dough. Divide into 24 balls and press down into mini-muffin tins.In medium bowl, lightly beat egg with a fork, gradually add brown sugar. Blend in syrup, vinegar, vanilla, orange zest, cranberries and melted margarine (or butter, if you’re indulging). Fill tart shells about 2/3 full with mixture. Bake in a 350 degree oven for 15 minutes. Cool and serve. Enjoy!