nd half of the chopped pecan nuts (50g), again with a minimum
ry ingredients for the filling (pecan nuts, brown sugar and cinnamon) and
BASE:.
Cream butter & sugar together.
Sift together the flour and cocoa and add to creamed mixture.
Press into a baking paper lined sponge roll/slice tin.
Bake at 170'C for 10 minutes.
FILLING:.
Bring all ingredients, except the nuts, to the boil in a pot.
Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
Pour over cooked base.
Cover with the pecan nuts.
TOPPING:.
Melt together the chocolate and butter.
Spread over the nuts.
Slice when cooled.
erving bowl, sprinkling on the pecan nuts just before serving; give them
Preheat oven to 160\u00b0C.
Spray a large slice tin (would suggest a 9\" x 13\") with oil and then line with parchment/baking paper and spray again.
Melt the butter and allow to cool,.
Stir in the sugar and cocoa until combined.
Fold through the chocolate chips and pecan nuts.
Stir in the flour and baking powder until combined.
Add the eggs one by one and stir until combined.
Pour the mixture into prepared tin and place in the oven and bake for 40 to 45 minutes, should be firm to the touch.
Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
Stir until the mixture starts to bubble around the edges.
Remove the saucepan from the heat and allow to cool.
When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.
Combine all ingredients.
Chill.
Shape on serving board to ressemble pine cone.
Garnish with pecan nuts.
Serve with assorted crackers.
inutes, making sure that the nuts and sauce does not burn
inutes.
Add carrots, pineapple, nuts, Amarula Cream and apricot jam
Melt butter in an 8 x 8-inch pan.
Beat rest of ingredients except nuts.
Mix in nuts by hand and pour into pan.
Bake at 350\u00b0 for 25 minutes.
Cut in squares.
ew minutes.
Stir the pecan nuts through the syrup.
Spoon
br>Stir constantly.
Add pecan halves.
Stir until pecans
aking paper. Put half the nuts on a baking tray and
Let cheese warm to room temperature, then beat together until light and fluffy and blended.
Beat in the onion and garlic.
Roll into ball, then in chopped nuts.
Mix the eggs, sugar and corn syrup.
Stir in the salt and vanilla.
Stir in the nuts.
Turn the mixture into a 9-inch pie pan lined with pie dough and bake in a hot oven at 450\u00b0 for 10 minutes. Reduce the heat to 350\u00b0 and continue to bake for 30 minutes longer or until a silver knife inserted in the center of the filling comes out clean.
Grease a 9 x 13-inch cake pan.
Place rolls in pan.
Sprinkle pudding and nuts on top.
Combine brown sugar, melted butter and cinnamon in pan and bring to a boil, stirring.
Pour over rolls. Let raise overnight.
Bake for 30 minutes at 350\u00b0.
Let rest a minute before flip over on dish.
n well. Fold in the pecan nuts, chocolate and banana chunks very
Mix first 3 ingredients.
Then add the next 3.
Put in lightly greased cake pan.
Sprinkle brown sugar and pecan nuts (chopped) on top.
Bake at 350\u00b0 for 40 to 50 minutes.
Beat eggs slightly.
Add sugar; beat.
Add Karo syrup; beat. Add nuts, salt and vanilla.
Put in unbaked pie shell; dot with butter or margarine.
Bake for 50 minutes in slow oven (325\u00b0). Pie will seem not done (or loose) after baking, but will settle and firm as it sets.
Cook sugar and syrup until mixture thickens.
Beat eggs well. Add hot syrup slowly, beating constantly.
Add butter, vanilla and nuts.
Pour into unbaked pie shell and bake in a moderate oven for 35 to 45 minutes.