For caramel pecans, line a baking pan with
Soak pecans in salted water for 30 minutes.
Drain on paper towel for 2 hours.
Bake in 300\u00b0 oven, stirring every 10 minutes until of desired color of brown.
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.
1/2 handful of pecans.
Wrap the banana, chocolate
Melt butter in a large skillet.
Add pecans and salt.
Stir well to coat pecans.
Remove from heat.
Place pecans into a 13 x 9 x 2-inch baking dish.
Cook for 1 hour and stir every 15 minutes.
Drain on absorbent paper.
Boil sugar and water until threads.
Add salted pecans. Remove from fire and stir until pecans are crystallized. Separated the pecans.
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.
ven to 140\u00b0C.
For creme brulee, combine cream,
Mix all
together and place on a cookie sheet.\tBake in oven at\t250\u00b0
for 1 hour and stir every 10 minutes.
Sprinkle with salt.
Fill a quart jar with pecan halves.
Put 1/4 cup salt in jar. Fill with tap water.
Let stand 30 minutes.
Drain well.
Pat nuts on layers of paper towels, patting with dry towels until all water is absorbed. Place on dry towels and let stand in warm room two hours.
When thoroughly dry, toast in 225\u00b0 oven for 1 1/2 to 2 hours.
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.
Coat pecans with melted margarine; sprinkle with salt.
Bake 20 minutes at 275\u00b0.
Cool on paper towels.
Blend oil, sugar, eggs and vanilla.
Add flour, soda and baking powder.
Add apples and pecans.
Bake 40 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Melt butter in shallow baking pan.
Add pecans and stir well.
Bake 20 minutes, stirring every 5 minutes. Remove from oven, sprinkle with salt and pepper.
Let nuts cool in pan.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and