Amongst other things, I'm making a chocolate & bourbon pecan pie for Christmas in my capacity as family pastry chef. The recipe calls for toasted pecan halv
My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon
I'm making pecan bars in the morning and I was thinking I'd get a jump on the work by toasting the nuts tonight. Is there a downside to toasting the pecans and
When I was making Pecan tassies, I read the recipe wrong and put a stick of butter in for the filling instead of 2 tablespoons. There are two eggs, 1 1/2 cups b