In a bowl, mix butter, cream cheese and flour with the finges until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup. With the fingers presss dough to line the gbottom and sides of each cup. In a bowl, mix egg, sugar, butter, vanilla and nuts. Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops. bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browwned. Cool in cups and then remove each tart by running the tip of a knife around edge. Yeild: 24 tarts. Recipe by: The Times Magazine/ Oct. 23, 1978 Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (2190g)|
|Recipe Makes: 1|
|Calories from Fat: 5628 (68%)|
|Amt Per Serving||% DV|
|Total Fat 625.3g||834 %|
|Saturated Fat 340.7g||1704 %|
|Monounsaturated Fat 154.4g|
|Polyunsanturated Fat 52.7g|
|Cholesterol 2013.4mg||620 %|
|Sodium 6844.3mg||236 %|
|Potassium 2407.1mg||63 %|
|Total Carbohydrate 607.1g||179 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 599.8g|
|Protein 109.5g||156 %|
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Calories per serving: 8321
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