All posts by Joe Freedman

The Never-Too-Late-To-Celebrate-A-Birthday Pecan Tart

Another fun fact: Mosingers, Freedmans, Severances, and Ogilvies have long mastered the art of celebrating birthdays. We’ve become so good, in fact, that we’ve learned the value of stretching out birthdays over several days, delivering late gifts, and doing anything we possibly can to prolong the happiness and celebration. This post is definitely not an example of this. I promise. Totally, 100%, serious.

Below is my own recipe for day-late pecan tarts (loosely adapted from

Cook time:
20 minutes prep, 10 minutes baking, and 2 weeks procrastination

1 jar of impossible to open sauce
1 brownie to snack on
1/2 cup margarine
1/2 cup white sugar
2 egg yolks
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/2 cup margarine
1/2 cup corn syrup
1 cup confectioners’ sugar
1 cup chopped pecans


Think long and hard about fun memories of cooking with Grandma. These include feelings of safety, comfort, and joy that only Grandma and Grandpa’s house can bring. Ponder them for two weeks while procrastinating.

Find a jar that you are unable to open. Ask Grandma to take care of it for you, because she has HUGE MUSCLES! Set jar aside.

Snack on a brownie when Grandma’s not looking. There’s always room for one more, right?

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.

Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.

To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner’s sugar. Stir in chopped pecans.

Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.

Love you grandma!!!!