Southern Nut Baskets Recipe
Ingredients
| 24 cupcake liners | ||
| 1/4 cup butter or magarine | ||
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Pecans and walnuts | 2/3 Cup (16 tbs), chopped (Filling:) | |
| Eggs | 3 (Filling:) | |
| 1/2 cup light or dark corn syrup | ||
| Packed brown sugar | 1/3 Cup (16 tbs) (Filling:) | |
| Butter/Margarine | 2 Tablespoon, melted (Filling:) | |
| Flour | 1 Tablespoon (Filling:) | |
| Vanilla | 1 Teaspoon (Filling:) | |
Directions
Place 2 liners in each of twelve 5-or 6-oz custard cups.
In small bowl, microwave butter at High 45 to 60 seconds, or until melted.
Stir in crumbs and sugar.
Place rounded tablespoonful of crumb mixture in each liner.
Press down firmly with bottom of small glass.
Place a scant tablespoon of pecans in each cup.
Blend remaining filling ingredients; place 2 tablespoons in each cup.
Arrange 6 cups in circle in oven.
Microwave at High 2 to 4 minutes, or until mixture bubbles in spots and tops are quite firm, rotating and rearranging cups every minute.
Remove desserts as they appear done.
Cool.
Serve topped with whipped cream.
In small bowl, microwave butter at High 45 to 60 seconds, or until melted.
Stir in crumbs and sugar.
Place rounded tablespoonful of crumb mixture in each liner.
Press down firmly with bottom of small glass.
Place a scant tablespoon of pecans in each cup.
Blend remaining filling ingredients; place 2 tablespoons in each cup.
Arrange 6 cups in circle in oven.
Microwave at High 2 to 4 minutes, or until mixture bubbles in spots and tops are quite firm, rotating and rearranging cups every minute.
Remove desserts as they appear done.
Cool.
Serve topped with whipped cream.
Chef
