Heat oven to 350F degrees.
Spray a small ovenproof dish with nonstick cooking spray.
Place the Brie in this dish.
Spread sour cream over brie as though frosting a cake.
Sprinkle top with brown sugar, then with pecans.
Dot top with butter.
Bake until cheese is very soft to the touch, 15-18 minutes.
Increase heat to 425F and bake 5 minutes longer.
Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
Serve with bread, sliced apples and crackers.
Preheat oven to 350\u00b0F. Lightly grease four 1 cup ramekins.
In a small saucepan, combine milk, butter, cocoa and 1/4 cup water. Stir over low heat for 2 - 3 minutes until smooth.
Sift flours together into a medium bowl. Stir in sugars. Blend in chocolate mixture and egg. Fold in pears. Spoon mixture evenly into prepared dishes. Sprinkle with pecans.
Bake for 20-25 minutes, until cakes are cooked when tested with a skewer. Cool in ramekins for 5 minutes. Dust cakes with powdered sugar and serve with ice cream.
4 inch loaf pan with parchment paper, extending paper at
lace potatoes, onion and drizzle with 2 T olive oil.
Mash bananas with fork.
Blend in sugar, salt and beaten egg. Melt butter and stir into banana mixture. Dissolve soda in water and add with sifted flour.
Mix.
Add 1/4 cup broken nutmeats and bake in greased loaf pan for 45 minutes in a 350\u00b0 oven.
Frost with thin vanilla icing.
Sprinkle with red and green crystallized sugar and decorate with pecans.
Makes 1 large loaf.
Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Bring a medium sauce pan of water to boil, and cook the asparagus until tender but crisp.
Drain and briefly run under cool water.
In a large ziploc bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper.
Seal the asparagus in the bag.
Marinate for 24 hours in the refrigerator.
Sprinkle the marinated asparagus with pecans and green onions to serve.
Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
Sprinkle salad with pecans, cranberries, and blue cheese.
Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; saute 5 minutes.
Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.
arrots and asparagus.
Sprinkle with pecans.
Mix cranberry sauce, sugar, rum or extract and nutmeg.
Remove rind from TOP of brie only, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact) and place in an ovenproof dish.
Spoon cranberry mixture on top and sprinkle with pecans.
Bake in a 450\u00b0F preheated oven for 5 to 7 minutes or until cheese softens.
Transfer to a serving plate and surround with crackers or bread slices.
aking sheet.
Place the brie in the center of the
Roll puff pastry to 10-inch circle (or use one 10-inch sheet); place on a greased baking sheet.
Cut Brie in half crosswise; place bottom half on center of pastry.
Spread Brie with chutney and sprinkle with pecans.
Place remaining half of Brie, rind side up on top of Chutney.
Wrap pastry around Brie, pleating edges and sealing seam. Brush with beaten egg.
Bake at 400F for 30-35 minutes or until golden brown. Cool 5-10 minutes before serving.
Place Brie on large serving plate.
Melt butter and brown sugar in saucepan; add corn syrup and flour, stirring well. Bring to boil; reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat; cool to lukewarm.
Gradually stir in milk.
Pour caramel over Brie.
Sprinkle with pecans.
Combine lemon juice and water.
Toss with fruit wedges.
Drain.
Arrange around fruit.
Lay brie on 3 or 4 fillo sheets.
Spread on top of brie the mustard and preserves and top with pecans.
Bring the fillo sheets up and seal.
Coat the dough sheets with melted margarine.
Cut a wedge out of the Brie equal to 1/4 of the wheel. Turn and stack this on top of the remaining 3/4 of the wheel. Pour about half the preserves into a small bowl and stir to loosen. Pour preserves over Brie, then sprinkle with pecans, bacon and raspberries. You may use whatever amount of each ingredient you would like, just make sure there is enough so everyone can get some of each with each bite.
Preheat oven to 425 degrees.
Lightly grease a 9x13 inch baking dish.
Unroll the crescent rolls and press into baking dish pinching seams together.
Bake 5 minutes, or until lightly brown.
Remove from the oven and sprinkle with pieces of Brie cheese.
Spoon the cranberry sauce over the cheese.
Top with pecans.
Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown.
Cool 5 minutes and cut into squares.
Place Brie in an ovenproof dish.
Toast pecans in butter and stir in parsley.
Heat cheese at 300\u00b0 for 8 to 10 minutes or until just warm.
Top with pecan mixture.
Serve immediately with unsalted crackers or sliced French bread.
Mix all ingredients together except the brie. Slice the brie in half horizontally & put on a microwave-able plate or container. Put 1/2 the mix on the brie, cover with the remainder of the brie, and top with the remaining mix. Microwave 2-3 minutes or til brie is softened. Enjoy!
minutes. Season to taste with salt and pepper. Cool. (Can