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.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
