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
Heat oven to 300 degrees.
In large bowl combine cereal, pretzels, and pecans.
In microwave melt butter and combine with honey.
Pour honey mixture over cereal mixture; stir until well coated.
Spread onto 15x10-inch jelly roll pan and bake for 10 minutes; stir.
Continue baking for 15 minutes or until cereal is glazed and honey mixture is absorbed.
Immediately place snack mix on waxed paper; cool.
Store in tightly covered container.
Preheat oven to 250 degrees F (120 degrees C).
Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper in a separate bowl. Pour butter mixture over snack mixture and toss lightly to coat. Spread mixture into a 10x15-inch jelly roll pan.
Bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
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 dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Preheat oven to 250\u00b0.
Combine the cereal and pecan halves in a 13 x 9-inch pan; set aside.
Combine Crispix cereal, pretzels and pecans in a 13 x 9 x 2-inch baking pan coated with cooking spray.
Set aside.
In a large saucepan, combine margarine, sugar and honey; bring mixture to a boil and continue to boil for 5 minutes.
Do not stir. Remove from heat and stir in vanilla.
Cover each apricot half with cream cheese.
Top with a pecan half.
This may also be used with dates.
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine powdered sugar, butter, and corn syrup in a saucepan and stir over medium heat. Once boiling, add in pecans and remove from heat.
Spoon pecan mixture onto Pretzel Crisps(R) on prepared baking sheet. Bake in preheated oven for about 5 minutes. Remove from oven and cool.
Mix gently; spread on cookie sheet.
Bake at 275\u00b0 for 1 hour, turning every 15 minutes.
Preheat oven to 350.
Lightly grease and flour 1 13x9 sheet cake pan.
Add boxed cake mix to large mixing bowl, make a well in the center.
Add eggs, oil and water to the well.
Mix on low speed 30 seconds, then medium speed for 1 minute.
Add entire contents of tub of frosting to the batter.
Mix frosting into batter on medium speed for 1 additional minute.
Pour batter evenly into prepared pan.
Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
Cool ...
Preheat oven to 250\u00b0.
In 2 large roasting pans, combine pecans, peanuts, cereal, cheese crackers, pretzels, and bagel chips.
In a medium bowl, combine melted butter, brown sugar, rosemary, paprika, chili powder, Worcestershire sauce, thyme, and salt.
Pour evenly over pecan mixture, tossing gently to coat.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven, and let cool completely.
Store in airtight containers for up to 2 weeks.
tiff peaks. Pour in the snack mix and toss until everything
eaches 370\u00b0F. Add the pecan halves to the caramel and
eanwhile, to make the hot pecan sauce, combine candy bars and
nd half of the chopped pecan nuts (50g), again with a
et aside to cool.
Pecan Filling.
Combine all ingredients