Ingredients Jump to Instructions ↓

  1. 1 T Butter Or Margarine

  2. 1 ea Large Beaten Egg

  3. 1/3 c Dark Corn Syrup

  4. 1/4 t Vanilla

  5. 2 T Unbleached Flour

  6. 1/8 t Baking Powder

  7. 1/4 c Chopped Pecans

  8. 1 x Powdered Sugar

Instructions Jump to Ingredients ↑

  1. In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, 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 mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ——– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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