A Year-Round Guide to Franklin and Nantahala

Yield: 2 dozen. 3 ounces cream cheese, softened ½ cup butter, softened 1 cup all-purpose flour ¾ cup packed light brown sugar 2 tablespoons butter 1 egg 1 teaspoon vanilla

Madison County Championship Rodeo

Yield: 2 dozen. 3 ounces cream cheese, softened ½ cup butter, softened 1 cup all-purpose flour ¾ cup packed light brown sugar 2 tablespoons butter 1 egg 1 teaspoon vanilla

Rosemary and Goat Cheese Strata

Yield: 2 dozen. 3 ounces cream cheese, softened ½ cup butter, softened 1 cup all-purpose flour ¾ cup packed light brown sugar 2 tablespoons butter 1 egg 1 teaspoon vanilla

Pecan Tarts

Pecan Tarts Recipe

Yield: 2 dozen.

3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour
¾ cup packed light brown sugar
2 tablespoons butter
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans

Combine cream cheese, ½ cup butter, and flour in mixing bowl; mix well. Cover dough and chill 1 hour. Roll dough onto floured surface. Cut into 3-inch rounds and place in small muffin tins, pressing dough about ½ way up the sides.

In a bowl, combine brown sugar, 2 tablespoons butter, egg, and vanilla; mix well. Spoon sugar mixture into each muffin cup and sprinkle with pecans. Bake at 325° for 20 to 30 minutes, or until crust is golden brown.

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This story was published on Dec 05, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.