Black Cat Crossing (21 page)

RECIPES

Pecan Tarts

CRUST

1 stick butter

1 three-ounce package cream cheese

1-¼ cup flour

FILLING

1 egg

¾ cup brown sugar

2 tablespoons softened butter

1 teaspoon vanilla

¾ cup chopped pecans

For the crust, soften the butter and cream cheese. Mix them together, then add flour. Chill for 2 hours. Roll into small balls, then press into tart pans.

For the filling, beat together egg, brown sugar, butter, and vanilla. Stir in pecans. Spoon one teaspoon into each crust. Bake at 350 degrees for 25 minutes. Makes 24.

Texas Toffee Cake

1 box devil’s food cake mix

1 can sweetened condensed milk

1 container caramel topping

1 container Cool Whip

Toffee bits

Prepare and bake the cake according to package directions. Allow to cool, but while still warm poke holes in top of cake and drizzle with one can of sweetened condensed milk and ½ container caramel topping. Frost with Cool Whip and sprinkle with toffee bits. Refrigerate.

Easy Peach Cobbler

2 cans peach pie filling

1 package yellow cake mix

2 sticks butter, melted

1 cup chopped nuts

Spread pie filling on bottom of greased 9x13 pan. Sprinkle cake mix over top. Pour melted butter over cake mix. Sprinkle top with nuts. Bake for 45-50 minutes at 350 degrees. Serve with whipped cream or ice cream.

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