or a few minutes.).
Candied pecan variation: Combine first 4 ingredients
You can substitute store-bought candied pecans and store bought vinegarette
andled pecans.
For the Candied pecans: Line a baking sheet
o 350\u00b0F. Grind the candied orange peel and mix with
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ven door closed. (In other recipes I have read that one
inutes, stirring frequently.
Cool candied pecans to room temperature.
ntil serving time.
MAKE CANDIED PECANS:.
Preheat oven to
riefly melt.
Make Firecracker Candied Pecans: Add in all maple
Roll and press crust into 9-inch glass pie plate .
Do not bake .
Heat oven to 350\u00b0F degrees .
For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
Mix well .
Pour into unbaked pie crust.
Bake at 350\u00b0F for 1 hour 10 minutes or until knife inserted in center comes out clean .
Do not overbake .
Cool completely .
Grease baking sheet lightly with shortening .
For topping, combine granulated sugar and water in small ...
Cream butter.
Gradually add powdered sugar.
Blend in egg and vanilla.
Add flour; mix well.
Stir in pecan halves and candied cherries.
Chill at least 2 hours.
Divide dough into thirds. Shape into rolls 12-inches long (3).
Wrap in waxed paper.
Chill at least 3 hours.
Cut into 1/4-inch slices and place on ungreased cookie sheet.
Bake at 350\u00b0 for 13 to 15 minutes.
br>With hands, mix in pecan halves.
Grease and line
b>pecan halves and cherry halves. (I like to substitute some yellow candied
Preheat oven to 275\u00b0F.
Grease two loaf pans.
Line bottom and sides with parchment paper.
Chop all fruit (except cherries) into small pieces.
Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.
Bake in center of oven for 1 1/2 hours.
Remove from pans to cool on rack, and keep in an airtight container.
sheet pan.
Toss pecan pieces in a bowl with
Cream butter.
Gradually add powdered sugar, creaming well. Blend in unbeaten egg and vanilla.
Add flour; mix well.
Stir in pecan halves and candied cherries; cut in halves.
Chill for 1 hour.
Divide dough into thirds.
Shape into rolls.
Wrap in wax paper; chill at least 3 hours.
For quick chilling, place in freezer for 1 hour.
Cut into 1/8-inch slices and place on ungreased cookie sheets.
Bake at 325\u00b0 for 13 to 15 minutes until delicately browned on edges.
Can use half red cherries and half green cherries.
pray.
To make the candied pecans, rinse the pecans with
Cream sugar and butter.
Add flavoring and egg yolks, one at a time.
Beat well.
Mix soda in flour.
Pour 2 1/2 cups flour over nuts and candied fruits in a large pan.
Pour your batter over the nut and candied fruit mix into the pan.
Mix well.
Beat the egg whites and fold in mixture.
Bake 4 hours at 225\u00b0 in a large tube pan.
Cream butter and sugar until light.
Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans.
Pour into unbaked pie shell and bake in hot oven (450\u00b0) for 10 minutes, then reduce to 350\u00b0 for about 25 minutes longer.
(Some recipes bake at 375\u00b0 the full time.)
Mix all dry ingredients together.
Cream butter and sugar, then add eggs one at a time.
Mix this with dry ingredients.
Then fold in candied fruit and nuts.
Pour into greased and floured tube pan.
Bake at 250\u00b0 for 3 hours.