The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Dessert Pecan Cups Click photo to enlarge. Ingredients: Shells 1 cup (250 mL) butter 1-8 oz package (250 g) cream cheese 2 cups (500 mL) flour Filling 2 eggs 1 1/2 cups (375 mL) brown sugar 2 Tbsp (25 mL) butter, melted 1 1/2 cups (375 mL) pecans, chopped 1/2 tsp (2 mL) vanilla   Instructions: To make shells, beat butter and cream cheese until fluffy. Add flour and continue to mix. Put dough in refrigerator until firm to handle. After chilling, form dough into little balls and press into bottom and sides of small, tart tins that have been lightly sprayed with non-stick vegetable spray. To make filling, beat eggs and add all remaining ingredients and spoon into shells. Bake at 350°F (180°C) for 30 minutes. Makes 48 two inch diameter tarts. Nutrients per serving: Carbohydrates: 12.1 g Fat: 8.9 g Protein: 1.5 g Sodium: 66.4 mg
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