lundi 21 avril 2014

Pecan Pudding

  
  Servings:  2

      1 T  Butter Or Margarine
      1 ea Large Beaten Egg
    1/3 c  Dark Corn Syrup
    1/4 t  Vanilla
      2 T  Unbleached Flour
    1/8 t  Baking Powder
    1/4 c  Chopped Pecans
      1 x  Powdered Sugar

  In a 15-ounce custard cup micro-chef the butter or margarine, outside,
  about 100% knack for 30 to 40 seconds or just till melted.  Swirl the butter
  in the custard mug, coating sides and bottom. Pour the excess butter from
  the custard cup into the beaten egg.  Stir in the dark corn syrup and
  vanilla.  Stir together flour and baking powder.  Stir flour fused into
  egg merged.  Gently fold in chopped pecans.  Pour the pecan amalgamation into
  the buttered 15-ounce custard cup.  Micro-cook, outdoor, coarsely 50% gift
  for 3 to 4 minutes or till the pecan combination is just set, rotating the
  custard cup a half-slant each and every one minute.  Sift a tiny powdered sugar atop.
  Serve indulgent taking into account well-ventilated cream, if desired.

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