For Crust:
3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 cup flour
For Filling:
1 egg
¾ cup light brown sugar
1 tablespoon butter
1 tablespoon vanilla
Dash of salt
⅔ cup pecans, chopped
For the crust, mix cream cheese and margarine/butter. Stir in flour. Chill one hour. Shape into two dozen balls and press each one into a tart pan to conform to the shape of the pan. Do not grease or spray pans. For the filling, beat the egg, sugar, butter, vanilla, and salt until smooth. Pour half the pecans on the crust. Pour filling into tart shells. Put remaining pecans on top. Bake at 325 degrees for 25 minutes.
Order a copy
To purchase Let Us Keep the Feast II, call St. Luke’s Episcopal Church at (828) 254-2133 or email stlukeschurch@charter.net.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
