Preheat oven to 400\u00b0F. Lightly grease 8 mini loaf pans.
In a large bowl, combine powdered sugar, almond meal and flour. Add egg whites and vanilla, mixing lightly. Pour in butter. Mix well and fold in apple.
Spoon mixture evenly into pans until two-thirds full. Top with pecan halves.
Bake 12-15 minutes, until golden. Allow to cool in pans for 5 minutes before turning onto a wire rack to cool completely. Dust with powdered sugar before serving.
Spread apple pie mix on the bottom of 9 x 13-inch pan.
Evenly distribute dry cake mix over filling.
Pour melted butter over dry cake mix.
Sprinkle pecan chips on top.
Bake at 325\u00b0 for 40 to 45 minutes.
Serve with Cool Whip.
Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.
Mix pie filling, water and nutmeg.
Pour into greased 10 x 6 x 2-inch pan.
Sprinkle with pecans.
Top with biscuits.
Bake at 375\u00b0 for 30 minutes.
Makes 4 to 6 servings.
br>Meanwhile, for the caramelized apple, melt butter and brown sugar
Use your favorite pie crust recipe for a two crust pie.
Mix pie filling, water and nutmeg.
Pour into greased 10 x 6 x 2-inch baking pan.
Sprinkle with pecans.
Top with biscuits. Bake at 375\u00b0 for 35 minutes.
Combine quinoa flakes and 1/2 cup water in a small bowl. Cover and refrigerate for 1 hour, or until soft.
Stir in grated apple, yogurt, agave syrup and vanilla then sprinkle with chopped nuts. Serve.
Preheat oven to 350\u00b0.
Grease 13 x 9 x 2-inch pan.
Combine dry cake mix and coconut in large bowl.
Cut in butter with pastry blender or 2 knives.
Put apple pieces into pan.
Sprinkle crumbly mixture over apples.
Combine water and lemon juice in glass measure.
Pour over all.
Bake at 350\u00b0 for 45 to 55 minutes or until top is lightly browned.
Set to cool before serving.
Serves 12 to 16.
Combine brownie mix with the oil, water, and eggs.
Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
Cool completely.
Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
Spread cream cheese/caramel mixture over cooled brownies.
Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
Drizzle remaining caramel dessert topping over the dessert.
Slice into squares.
Refridgerate left-overs.
Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.).
When the machine beeps, or between Knead 1 and Knead 2, add the apples and pecans.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
ver the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan
he pan.
Put the apple slices into a bowl and
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
rust. Sprinkle 1/2 cup pecan chips on top.
For
o 350 degrees.
Boil apple slices in enough water to
Crush crackers and mix with melted butter.
Press into pan and bake at 350\u00b0 for 10 minutes.
Cool.
Beat vanilla pudding and cold milk with electric mixer until stiff.
Add butter pecan ice cream. Pour into 9 x 13-inch pan and refrigerate.
Serve topped with Cool Whip and crushed Heath bars or top entire pan with Cool Whip and sprinkle crushed Heath bars on top.
nch pie plate.
Arrange pecan halves around bottom of pan
br>Add remaining frosting to apple mixture; stir until apples are
Mix graham crackers, soda crackers and melted butter. Spread in pan. Mix pudding and milk. Add quart pecan ice cream. Pour on top of graham cracker crust. Put in freezer until hard. Top with Cool Whip and chopped Heath
bar. Set out just before serving.