66705 endive blueberry toasted pecans Recipes

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

all-purpose flour, brown sugar, baking powder, buttermilk, unsalted butter, melted, eggs, lightly beaten, vanilla extract, fresh blueberries or 1 cup frozen blueberries, rinsed and drained, flour, chopped toasted pecans, brown sugar , packed, all-purpose flour, quick oats, butter, melted

vegetable oil, raspberry vinegar, dijon mustard, sugar, salt, fresh spinach , torn, blue cheese, crumbled, fresh blueberries, chopped pecans, toasted

vegetable oil, raspberry vinegar, dijon mustard, sugar, salt, fresh spinach , torn, blue cheese, crumbled, fresh blueberries, chopped pecans, toasted

red wine vinegar, dijon mustard, walnut oil or olive oil, heads belgian endive, trimmed , halved lengthwise, toasted chopped walnuts

all-purpose flour, sugar, baking powder, salt, milk, cooking oil, egg, well beaten, vanilla, fresh blueberries or 1 cup frozen blueberries, thawed and drained, chopped pecans, grated lemon , rind of, fresh grated nutmeg, sugar, dipping sugar, melted butter

rolled oats, whole wheat flour, all-purpose flour, white sugar, baking soda, baking powder, butter, cubed, milk, fresh blueberries or frozen blueberries, thawed, pecans, milk

plain flour (5 oz), baking powder, salt, egg (size 2), caster sugar (1 1/2oz), milk (4 fl oz), butter, melted and cooled slightly (2 oz), pure vanilla extract, blueberries (4 oz), pecan nuts, finely chopped (4oz), demerara sugar cubes, crushed, oil or butter, for brushing

butter, sugar, pears, peeled and diced, garlic, chopped, red wine vinegar, salt, freshly ground black pepper, extra-virgin olive oil, stilton cheese, crumbled (or any other blue cheese), endive spears, pecan halves or 25 pieces, toasted, watercress sprigs, for garnish, cream cheese (for presentation)

butter, sugar, pears peeled and diced, garlic chopped, balsamic vinegar, salt check saltiness of cheese first, freshly ground black pepper, extra virgin olive oil add slowly , less than 1/4 may be better, stilton blue cheese crumbled, endive spears, pecan halves or pieces toasted, cream cheese for presentation

king arthur unbleached all-purpose flour, sugar, divided, baking powder, salt, cold butter, egg, milk, vanilla extract, fresh or frozen blueberries, chopped pecans, toasted, grated lemon peel, egg white, lightly beaten

fresh blueberries, sugar, unsalted butter, room temperature (2 sticks), sugar, egg, beaten to blend, all-purpose flour, baking soda, buttermilk, all-purpose flour, sugar, dark brown sugar, chopped toasted pecans, unsalted butter, cut into small pieces (1 stick), grated nutmeg, ground ginger, unsalted butter (1 stick), sugar, eggs, cinnamon, very hot water, whipping cream, bourbon

flour, baking powder, baking soda, butter or margarine, sugar, brown sugar, eggs, sour cream, bulk pork sausage, browned, crumbled and drained, blueberries, chopped pecans, blueberry sauce, blueberries, sugar, water, fresh or bottled lemon juice, salt, cornstarch combined with, water, bring first 5 to boil add rest till thickened, i usually serve this with scrambled eggs.