For caramel pecans, line a baking pan with
eal. Set it in a roasting pan large enough to hold
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.
e water off (keeping some for the gravy later), let
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.)
hem through so they start roasting more quickly - return the potatoes
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.
Blend oil, sugar, eggs and vanilla.
Add flour, soda and baking powder.
Add apples and pecans.
Bake 40 minutes at 350\u00b0.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Allow to marinate 3 or 4 hours or overnight.
Preheat oven to 500\u00b0.
Roast the meat for 7 minutes per pound for rare, 10 minutes per pound for medium.
Serves 8 to 10.
Cream sugar and butter or margarine.
Blend in flour.
Pat mixture onto greased cookie sheet and bake in moderate (350\u00b0) oven for 15 minutes.
n a bowl. Marinade chicken for at least 4 hours, but
For the dry mix: Combine all
For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
For dressing: combine all ingredients and refrigerate for 1 hour.
For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
Preparation time does not include cooking pecans.
ver medium heat and boil for 2 minutes; stir constantly.