Pecan Fig Tarts

½ cup fig mincemeat preserves

½ cup plum conserves

1 cup chopped pecans

¼ cup flour

¼ cup honey

2 Tbsp molasses

2 Tbsp butter

1 single pie crust

Preheat oven 375º

Combine fig mincemeat and plum conserves together in small bowl.  In microwave safe dish combine butter, honey and molasses; heat until butter melts.  Add flour and pecan and mix well.

Cut pie crust into 12 portions using large cup or cookie cutter.  Gently lay in muffin tins so that crust just comes to the top.  Divide preserve/conserve mixture up amongst the tins, cover with pecan mixture. 

Bake 375º 15-20 minutes until top is puffy and slightly browned.  Best served cold.

© Crackerberries 2011

Dijon Battered Catfish Nuggets

1 cup flour

1 egg

4-6 oz beer

1 Tbsp Dijon mustard

1 tsp Creole seasoning

1-1½ lb catfish nuggets

Oil for frying

Combine egg and mustard and mix well; add flour.  Pour in just enough beer to make batter (not too thick, not to thin).  Dredge nuggets through batter and deep fry in hot oil for 3-4 minutes per side or until golden and fish begins to flake with a fork when tested.  Serve with rolls and tangy Cole slaw.

© Crackerberries 2011