|pastry sufficient for 1 pie shell|
|5 tablespoons||butter, melted|
|pinch of salt|
|i tsp vanilla|
|1 cup||chopped walnuts|
Preheat oven to 375 degrees F. Roll pastry thin and cut into 4inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well.
Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup ½ full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.
Makes 8-12 nut cups.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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