br>Line 2 baking sheets with parchment paper.
Sift together
I baked the cookies only one tray at a
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
oist. Do not overbake. Let cookies cool while making frosting.
alt.
In another bowl with an electric mixer beat together
ine 2 large baking sheets with parchment paper.
In food
Line a baking sheet with a silicone mat.
Remove
FOR THE COOKIES: In a large bowl, with an electric mixer, beat the
Beat butter with Pyure Organic All Purpose Stevia
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.
ixture in three phases, alternating with the three tablespoons of milk
Line a large baking sheet with parchment paper.
Use a
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.