Wow, time has really gotten away from me. It’s been a month since my last post!!Life has been busy…my job and yes, I’ve been very busy in the sewing room too. However, most of what I am working on is either a gift or an experiment for a gift so I won’t be able to share photos just yet.
I am happy to report that I have TWO quilts at the long arm quilter’s and one more will be going this week J
Knitting needles have been humming also…again, gifts so no pictures yet.
I thought I would pop in and share a recipe that I found on a butter box. Yep, I’ll try recipes from ANYWHERE… do you do that, too?
This one sounds labor intensive but it is really super easy!
I hope you try it and like it!
Preheat oven to 375o
For the topping:
¼ cup all-purpose flour
¼ cup brown sugar, firmly packed
¼ cup pecans, finely chopped
2 Tbs butter, softened
Combine all ingredients in a bowl, mix until it resembles coarse crumbs. Set aside.
For the Crust:
¾ cup butter, softened
6 oz cream cheese, softened
1 ½ cups all-purpose flour
Combine the butter and cream cheese in a medium bowl, beat at medium speed until well mixed. Add the flour and beat until it forms a dough.
For the Filling:
14 oz. can sweetened condensed milk
1 ¼ cups pumpkin (I had to use canned)
1 tsp pumpkin spice
Combine all ingredients in a large bowl and whisk until smooth.
Divide the dough into 36 pieces and place each piece into an ungreased mini muffin pan cup. Press dough onto the bottom and up the sides of the cups.
Add approximately one tablespoon of the filling to each cup and sprinkle with the topping.
Bake for 25 – 28 minutes
Yields 36 tarts (I make 24 at a time because I only have one tart pan)
Can you smell them?
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