CARAMELIZED PECANS: In a small saucepan, combine
) Aluminum Foil.
Roast for 30 minutes, then remove the
n the coffee.Let stand for 2 minutes, then stir, cover
ver medium-low heat. Add pecans and 1/2 cup white
Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!
For Caramelized Onions:
Heat the butter
Caramelized Ginger: Cut a ginger root
For caramel pecans, line a baking pan with
Toss oats with apple juice until well coated. Cover with plastic wrap and chill overnight.
For caramelized apples, heat butter in a large frying pan over high heat. Add apple and maple syrup. Cook for 4-5 mins, stirring occasionally, until caramelized.
Before serving, add yogurt, apple, strawberries, almonds and honey to oats. Mix well. Transfer between serving bowls. Top with caramelized apples.
Heat oven to 350F degrees.
Spray a small ovenproof dish with nonstick cooking spray.
Place the Brie in this dish.
Spread sour cream over brie as though frosting a cake.
Sprinkle top with brown sugar, then with pecans.
Dot top with butter.
Bake until cheese is very soft to the touch, 15-18 minutes.
Increase heat to 425F and bake 5 minutes longer.
Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
Serve with bread, sliced apples and crackers.
ix in the rice, the pecans and the cranberries.
Taste
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
ven.
Cook, basting occasionally, for about 3 hours, or until
Soak pecans overnight in 2 cups of water (6-12 hours).
Drain and rinse.
Spread the pecans on a dry towel and blot them dry.
Toss with honey, vanilla, cinnamon, nutmeg, and sea salt.
Marinate 30-60 minutes.
Spread on dehydrator trays and dehydrate 12-20 hours or until dry.
Store in an air-tight container in a cool, dry place.
Mix and cook slowly in heavy pan until thick all ingredients except pecans and vanilla.
Add the pecans and vanilla.
Cool and spread between layers and on top.
Halve recipe for one-layer skillet cake.
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
Beat eggs in 2-quart bowl.
Stir in sugar, syrup and melted margarine.
Stir in pecans.
Pour in unbaked pie shell.
Bake at 375\u00b0 for 35 minutes until filling is slightly firm.
Center of pie will become firm when cool.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.