Preheat oven to 350\u00b0F. Lightly grease four 1 cup ramekins.
In a small saucepan, combine milk, butter, cocoa and 1/4 cup water. Stir over low heat for 2 - 3 minutes until smooth.
Sift flours together into a medium bowl. Stir in sugars. Blend in chocolate mixture and egg. Fold in pears. Spoon mixture evenly into prepared dishes. Sprinkle with pecans.
Bake for 20-25 minutes, until cakes are cooked when tested with a skewer. Cool in ramekins for 5 minutes. Dust cakes with powdered sugar and serve with ice cream.
4 inch loaf pan with parchment paper, extending paper at
lace potatoes, onion and drizzle with 2 T olive oil.
Mash bananas with fork.
Blend in sugar, salt and beaten egg. Melt butter and stir into banana mixture. Dissolve soda in water and add with sifted flour.
Mix.
Add 1/4 cup broken nutmeats and bake in greased loaf pan for 45 minutes in a 350\u00b0 oven.
Frost with thin vanilla icing.
Sprinkle with red and green crystallized sugar and decorate with pecans.
Makes 1 large loaf.
Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Bring a medium sauce pan of water to boil, and cook the asparagus until tender but crisp.
Drain and briefly run under cool water.
In a large ziploc bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper.
Seal the asparagus in the bag.
Marinate for 24 hours in the refrigerator.
Sprinkle the marinated asparagus with pecans and green onions to serve.
Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
Sprinkle salad with pecans, cranberries, and blue cheese.
Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; saute 5 minutes.
Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.
arrots and asparagus.
Sprinkle with pecans.
large bowl, beat oil with remaining sugar and eggs until
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.
ot work well for this recipe.
In a small saucepan
up or small bowl, combine pecans and sugar; sprinkle pecan mixture
owl, mix mayonnaise and Lipton Recipe Secrets until well blended.
Line bases with rounds of parchment paper. Sprinkle with pecans.
Add dates
Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended.
Shape into a bowl and roll in pecans.
Cover and chill.
Serve with crackers.
br>Line 2 baking sheets with parchment paper.
Sift together
Scatter the pecans over the yams and drizzle with the toppping
Cook pudding following package directions.
Place thin layer of pudding in bottom of trifle dish.
Make a layer of angel food cake.
Cover with layer of Cool Whip and sprinkle half of the pecans over the Cool Whip.
Repeat layers and garnish with pecans. Enjoy!
This recipe comes from Laura Smith.
Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
When the leaves begiin to soften and change from red to pink, remove from the heat.
Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
Season with plenty of pepper and serve warm. Enjoy!