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PECAN TASSIES IN CREAM CHEESE PASTRY One way to serve these tassies (miniature tarts) during the holidays is on a dessert bar, with an assortment of winter fruits and hot drinks. PASTRY 1 cup all-purpose flour 1 tablespoon granulated sugar Dash of salt 1/4 cup 1/3-less-fat cream cheese, softened 2 tablespoons butter or stick margarine, softened 2 tablespoons fat-free milk Cooking spray FILLING 1/3 cup finely chopped pecans 1/2 cup packed brown sugar 1/3 cup light-colored corn syrup 1 teaspoon vanilla extract 1/8 teaspoon salt 1 large egg 1 large egg white

Preheat oven to 350°F.

To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low-speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Makes 2 dozen tassies.

SUGARY SPICE PECANS

Serve these pecans as a snack, or add then to mixed greens tossed in a vinaigrette and topped with goat cheese.

1 cup sugar
1/2 cup water
1 teaspoon ground cinnamon
Dash of ground cloves
2 cups pecan halves
1 teaspoon vanilla extract
Cooking spray

Combine first 4 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring constantly (about 8 minutes). Add pecans and vanilla; cook until all syrup is absorbed and pecans are coated, stirring contantly (about 12 minutes). Spread pecan mixture on a baking sheet coated with cooking spray. (Pecans will have a sugar coating.) Separate pecans into halves. Cool completely.

Makes 3 1/2 cups.

NOTE: Store in an airtight container in a cool, dark place for up to one month; in the refrigerator for up to 3 months; or in the freezer for up to 8 months.

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