Caramel Tassies Recipe 42

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

Steps:

• cream together butter and powdered sugar -- add 2 tsps cornstarch.slowly add flour to make a dough.
• form dough into small balls and put in miniature muffin tins.
• press dough to form.
• bake at 8 minutes at 350*.the dough will puff up --
• press dough down -- let cool and remove from tin for filling.
• Use fudge topping.spoon a little of the topping into each cup --
• melt caramels with a little milk in microwave or in saucepan on low -- stir till smooth.
• spoon a little of caramel sauce on top of fudge filling.
• top off cups with a small amount of vanilla frosting --
• may add a small piece of cherry or pecan to top of frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. Press dough into a mini muffin tin.
• Bake at 350 degrees F (175 degrees C) for 18 minutes.
• Melt the caramels in the microwave or on the stovetop. Add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. Set aside to thicken.
• To Make The Topping: Combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. Beat for at least 8 minutes.
• To Assemble: Pour caramel mixture into the baked cups, filling them halfway. Wait 10 minutes and then top with the topping mix. Sprinkle with ground pecans, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.