putting here for later use.... (cajones)

Caramel Dream Tassies
Cream Cheese dough for 4 dozen tassies
14 oz. pkg. caramels (unwrapped)
3/4 cup evaporated milk, divided
1/2 cup butter (1 stick)
1/2 cup shortening
2/3 cup sugar
1 tsp. vanilla
ground nuts
Melt caramels with 1/2 c. milk in microwave or double boiler. Spoon into baked Tassie shells, about 2/3 full.In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, remaining 1/4 c. milk, and vanilla. Set aside for 20 minutes.Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Next, spoon this frosting on top of the caramel layer, and then sprinkle with ground nuts. Makes 4 dozen cookies.
Note: It is best to use miniature cupcake papers in pans
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Lemon Curd Tassies
Cream Cheese Dough for 2 dozen tassies
1/2 tsp. lemon zest
3 eggs, well beaten
1 1/4 c. sugar
1/3 c. lemon juice
1/4 c. butter
Fill 2 tassie pans with dough. Bake tart shells at 400F for 10 to 12 minutes. Cool in pans.To Make Filling: In saucepan combine eggs, sugar, lemon juice and butter. Cook and stir over low heat till thick, about 15 minutes.Remove from heat; stir in lemon peel. Chill. Spoon a rounded tsp. of filling into each shell. If desired, you can top with toasted slivered almonds. Chill.
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Chocolate Pecan Tassies Filling: for 24 Tassies
1 tablespoon butter or margarine
1 square (1 ounce) unsweetened chocolate
3/4 cup packed brown sugar
1 teaspoon vanilla
1 egg, beaten
Dash salt
3/4 cup chopped pecans.
Melt butter and chocolate in saucepan over low heat. Remove from heat. Blend in sugar, vanilla, egg and salt; beat until thick. Stir in pecans. Spoon about 1 teaspoon filling into each unbaked pastry shell. Bake at 350° F. for 20 to 25 minutes or until lightly browned and filling is set.Cool in pans on wire racks. Remove from pans; store in airtight containers.