Monday, November 18, 2013

Oh, (Baby) Boy!


I helped with a baby shower yesterday at our church.


A celebration of a baby boy due in January.

This was another celebration, too, of a medical miracle experienced by this family. The grandmother of the baby-to-be had a catastrophic medical event a few weeks ago during a routine surgery. And because of this miracle (that is the doctors' only explanation) she is recovering and will be able to share the joy this new baby will bring. 

I made pecan toffee tassies for the refreshment table. These are easy to make. Just know that they do not freeze well, so you can't make them way ahead. The day before, yes; the month before, no. I tried freezing them once and the crust was a little soggy after they thawed. But they are simple enough to make that I have done them in the morning before we left for our family's Thanksgiving lunch.


The toffee bits are with the chocolate chips at the grocery store. We have two grocery stores in our little town. One store had them, one did not. But you will find them. The pie crust is the kind you can roll out, not the frozen ones in a foil pie plate.


PECAN TOFFEE TASSIES

1 (15-oz) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (8-oz) bag Heath toffee bits

Preheat oven to 350 degrees.

Unroll one pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out circles, using a 2-1/2 inch biscuit cutter, re-rolling dough as needed. Press circles into mini-muffin tins to make crusts. Repeat with other pie crust to make 48 tart shells. 

Combine the melted butter, brown sugar, flour and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and toffee bits. Spoon the pecan filling evenly into the tart shells.

Bake for 20-25 minutes, or until filling is set and the crust is lightly browned. Cool in the pans on wire racks.









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