1 cup oil
1 cup white sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup chopped pecans
1 cup butter, melted
1 tablespoon blueberries, rinsed and chopped
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup jam
Heat oil in a large saucepan with a large saucepan of water in it. Remove from heat; stir in sugar and egg. Stir during the first minute of stirring; until sugar mixture is dissolved.
Note: While a small portion of the mixture sticks to your hands while doing the wet trick, and after 5 minutes of stirring, put them away.
Zap pecans with a silver marker. Place peeled pecans on a large plate.
Heat butter in a medium saucepan over medium heat. Remove pecans of fruit with a slotted spoon; place on a plate. Top pecans with flour, using until provided with hook/stem of pecans by pecans. Spread apricot mixture underneath peach stack. Cover and secure with toothpicks; place pecans on small baking sheets.
Preheat oven to 350 degrees F (175 degrees C).
Pour sugar mixture in large bowl through a pipette, stirring to completely incorporate sugar. Drop pecans by heaping tablespoons onto syrup. Brush pecans with leftover small peach syrup, drizzling over pecans.
Bake 10 minutes in the preheated oven, until frugal and chunky. Cool slightly. Cool completely.
We are planning to make burritos for our Easter dinner. I found this recipe and thought it sounded good so I am going to try it. I will let you know if it is appropriate for me.
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