Food recipes
Piccadilly Cafeteria Pecan Pride
Piccadilly Cafeteria Pecan Pride Serves 8 to 12 Ingredients: - 1/2 cup finely chopped pecans - 1/2 cup coarsely chopped pecans - 3 egg whites - 1 teaspoon vanilla extract - 1/2 teaspoon Cream of tartar - 3/4 cup sugar...
Piccadilly Cafeteria Pecan Pride
Serves 8 to 12
Ingredients:
- 1/2 cup finely chopped pecans
- 1/2 cup coarsely chopped pecans
- 3 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon Cream of tartar
- 3/4 cup sugar
- 1/2 cup finely overwhelmed Ritz crackers
- 1 1/2 cups frozen whipped topping, thawed
Directions:
1. First, preheat the oven to 350°F.
2. Next, spread the finely chopped pecans and the coarsely chopped pecans inside individual parts on a sheet pan and toast them for 5 to 6 minutes. Remove Although they are evenly golden brown, and fastened apart, individually, to great.
3. Then, remove the oven temperature to 275°F.
4. Then, utilizing an electric powered mixer, beat the egg whites to delicate peaks. Include the vanilla extract and the Cream of tartar and beat to rigid peaks. Gradually incorporate the sugar and beat until the whites are Quite rigid and the sugar is included.
5. Then, fold in the finely chopped pecans and the Ritz crackers.
6. Then, spread the meringue mix lightly throughout the bottom and up the facets of the penned pie plate in a 1-inch-thick layer. Create a dime-sized gap in the heart of the meringue mix to support with even baking.
7. Then, bake the pie shell for 1 hour, or until the meringue turns mild tan. Change the oven off and permit the shell sit for an additional hour, until totally dry. Remove the shell to the pie plate and permit awesome.
8. Finally, spoon the whipped topping cautiously into the meringue shell and sprinkle with the coarsely chopped pecans. Chill correctly just before serving.
Serves 8 to 12
Ingredients:
- 1/2 cup finely chopped pecans
- 1/2 cup coarsely chopped pecans
- 3 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon Cream of tartar
- 3/4 cup sugar
- 1/2 cup finely overwhelmed Ritz crackers
- 1 1/2 cups frozen whipped topping, thawed
Directions:
1. First, preheat the oven to 350°F.
2. Next, spread the finely chopped pecans and the coarsely chopped pecans inside individual parts on a sheet pan and toast them for 5 to 6 minutes. Remove Although they are evenly golden brown, and fastened apart, individually, to great.
3. Then, remove the oven temperature to 275°F.
4. Then, utilizing an electric powered mixer, beat the egg whites to delicate peaks. Include the vanilla extract and the Cream of tartar and beat to rigid peaks. Gradually incorporate the sugar and beat until the whites are Quite rigid and the sugar is included.
5. Then, fold in the finely chopped pecans and the Ritz crackers.
6. Then, spread the meringue mix lightly throughout the bottom and up the facets of the penned pie plate in a 1-inch-thick layer. Create a dime-sized gap in the heart of the meringue mix to support with even baking.
7. Then, bake the pie shell for 1 hour, or until the meringue turns mild tan. Change the oven off and permit the shell sit for an additional hour, until totally dry. Remove the shell to the pie plate and permit awesome.
8. Finally, spoon the whipped topping cautiously into the meringue shell and sprinkle with the coarsely chopped pecans. Chill correctly just before serving.