or a few minutes.).
Candied pecan variation: Combine first 4 ingredients
b>honey to eggs. Blend well.
Stir flour mixture, dried mango, candied
You can substitute store-bought candied pecans and store bought vinegarette
In mixer bowl, beat sugar and butter until light. Add eggs, honey and vanilla. Beat until light and fluffy.
Stir together flour, soda, cinnamon and salt.
Stir into beaten mixture, blending well. Stir in oats and chopped pecans.
Chill until firm. Form dough into balls.
Place on ungreased baking sheet and flatten slightly.
Place a pecan half on each cookie, if desired. Bake at 350\u00b0 for 8 to 10 minutes. Cool slightly before removing from pan.
Makes about 5 dozen cookies.
In mixer bowl, beat sugar and butter until light.
Add eggs, honey and vanilla.
Beat until light and fluffy.
Stir together flour, soda, cinnamon and salt.
Stir into beaten mixture, blending well.
Stir in oats and chopped pecans.
Chill until firm.
Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
In large jar or blender, combine all ingredients except chicken to blend.
Pour this mixture over chicken in a shallow dish. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain chicken, reserve marinade.
Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Makes 6 servings.
ven on.
Heat butter, honey and sugars in a saucepan
Preheat oven to 375.
Mix mustard, honey and lemon juice.
Brush mixture onto both sides of chicken breasts.
Place chicken breasts in a single layer in a shallow baking pan.
Combine pecans, bread crumbs, and butter.
Sprinkle evenly over chicken, press lightly into chicken to secure.
Bake 20 to 25 minutes or until chicken is cooked through.
In a large screw-top jar, combine all ingredients, except chicken and glaze.
Cover and shake vigorously to blend.
In shallow dish, pour tomato sauce mixture over chicken.
Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain, reserving marinade.
Grill chicken over medium flame for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Candied orange zest:
Remove the
andled pecans.
For the Candied pecans: Line a baking sheet
pray.
To make the candied pecans, rinse the pecans with
o 350\u00b0F. Grind the candied orange peel and mix with
owl, combine orange juice and honey. Uncover turkey and brush with
ugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon
econds.
Add sugar and honey; beat until well blended.
FOR CANDIED GINGER:
Place ginger slices
/2 cups.
NOTE: Recipe is easily doubled, freezes well