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.
Let us tell you about a place we know, where culture and creativity flow like the river that runs through it.
Settle beneath the trees with a sandwich, salad, and friends to enjoy one of summer’s most delightful pastimes.
Northwest of downtown Winston-Salem, the lush grounds of Reynolda hold art, history, shopping, and a gateway to enjoying the outdoors.
The whimsy of summer camp knows no age limit.
