or a few minutes.).
Candied pecan variation: Combine first 4 ingredients
You can substitute store-bought candied pecans and store bought vinegarette
Follow directions for pudding on package.
Pour into pie crust.
(You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together.
Drain juice from pineapple and add 1/2 small can to Cool Whip mixture.
Spread on top of pudding mixture in pie crust.
Refrigerate for 20 minutes and serve.
Garnish pie with topping and pecan halves. Store covered in refrigerator
Preheat oven to 375 degrees.
Stir the Butter Pecan Cake Mix, Oats and Brown Sugar together.
Add the oil and eggs and mix until incorporated.
Add the Pecans and mix until evenly distributed.
Using a small ice cream scoop (1 Tablespoon size) place dough on a cookie sheet lined with parchment paper. Flatten each cookie slightly.
Cook at 375 degrees for 8 minutes.
After removing from oven dust with powdered sugar.
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.
br>Stir in almonds and candied fruit and peel. Dough will
op of rolls and sprinkle pecan pieces over pudding powder (add
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.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Combine cornflakes, slivered almonds, raisins and candied cherries in a large bowl. Add condensed milk and stir until all ingredients are well coated. Drop tablespoonfuls of mixture onto prepared trays, flattening slightly. Bake for 10-12 mins, until light golden brown. Let cool completely on trays.
If desired, spread bases of florentines with melted chocolate, making wavy lines with a fork when almost set. Chill in an airtight container for up to 5 days.