Best 7 Nut Cups Recipes

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

NUT CUPS

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.

DELICIOUS NUT CUPS

Steps:

• 1. With your hands, work the first three ingredients together until well mixed. Make 24, walnut size balls. Press into mini muffin pans.
• 2. Now for the filling. Mix the filling ingredients together. Fill each cup with 1 teaspoon of filling.
• 3. Bake at 350 degrees for 20 to 25 minutes. Let cool in pans for a bit, remove, and enjoy!

CHRISSI'S CREAM CHEESE NUT CUPS (MINI PECAN PIES)

Steps:

• Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
• Filling: Combine all ingredients.
• Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
• Bake at 350 degrees for 30 minutes. Enjoy.

NUT CUPS

Steps:

• Crust: Blend and form into balls. Press into small cupcake tins. (Aunt Kathy has been using cupcake papers first since they are easier to remove from the pans). Put in filling before baking. Filling: Mix everything together. Spoon filling into crusts. Bake at 350 for 20 minutes, then give me two!

MINI CHOCOLATE-RASPBERRY NUT CUPS

Steps:

• 1. Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
• 2. Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about 3/4 full. Refrigerate for 10 minutes to allow the individual desserts to "set".
• 3. Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

GLAZED BANANAS IN PHYLLO NUT CUPS

Steps:

• In a food processor, process pistachios and sugar until very finely chopped. Transfer to a bowl; stir in cinnamon. Cut each sheet of phyllo dough into six 4-in. squares (discard trimmings). Stack squares and cover with plastic wrap. , One at a time, brush each square with melted butter and sprinkle with a heaping tablespoonful of pistachio mixture. Stack three squares, turning each one at an angle so the corners are not aligned. Press each stack onto the bottom and up the sides of a greased 8-oz. custard cup. Bake at 350° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack to cool completely., For sauce, melt butter and brown sugar in a saucepan. Bring to a boil; reduce heat. Gently stir in bananas and cinnamon; heat through. Fill phyllo cups with ice cream; top with banana sauce. Serve immediately.