Preheat oven to 375\u00b0.
Mix egg, milk, cake mix and flavoring. Fold in yams and pecans.
Drop by teaspoonfuls onto greased cookie sheet.
Bake about 10 to 12 minutes.
edium heat, melt the butter and saute the leeks for about
In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
Slice yams half inch thick. Slice apples thin. Place alternate layers starting with apples in glass or Corningware-type casserole. Boil water and butter. Mix sugar and cornstarch and enough water to form paste and add to water and butter. Mix and cook until clear and thickened. Pour over yam and apple. Bake at 350 for 45 minutes.
Preheat oven to 360 degrees and butter a 9 in non-
boil. Add penne pasta and cook until al dente, 8
Grease 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Blend cake mix with eggs and sour cream.
Spread 1/2 batter in pan.
Spread 1 box of dry coconut and pecan frosting mix.
Add remaining batter. Spread the other box of dry coconut and pecan frosting mix over batter.
Dot with stick of oleo.
Bake.
In a medium bowl, combine all ingredients except nuts and radish slices.
Chill until slightly firm.
Form into desired shape and garnish with radish slices and pecan halves.
Chill several hours or overnight.
Serve with assorted crackers. Especially good with Stoned Wheat Thin crackers.
Yields 1 large cheese ball (approximately 3 1/3 cups of mixture).
Place yam in a steamer basket and steam for 15 minutes or
he oven.
Toss cauliflower, yam, and olive oil together until coated
ifting the flour, baking powder and salt into a large bowl
Combine graham cracker crumbs and melted butter; press mixture on
Combine whole cranberries, white sugar, orange slices, pecan halves, orange juice, cinnamon, nutmeg and mace in 2 quart casserole. Bake uncovered at 375* degrees for 30 minutes.
Stir drained yams into cranberry mixture. Return to oven and bake until heated through (about 15 minutes). Enjoy!
ice flour, tang min flour and 240ml water to batter.
Pierce yams all over with fork. Bake in microwave until cooked. Cut in half. Scoop pulp into a bowl. Add Marshmallow Creme, butter and syrup. Beat with mixer until smooth. Beat in eggs until blended. Season with salt and pepper (optional). This can be done one day ahead, covered and chilled.
to the dish; place the yam pieces around the squash.
ack into the pot. Add yam and potato; sprinkle pink salt on
Dissolve white sugar and yeast in warmed milk. Let
cilantro, olive oil, lime juice, and salt. Stir it once or
sugar, corn syrup, butter, vanilla, and pecan pieces.
Pour filling into