1/2 cup margarine
1/2 cup white sugar
1 egg, beaten
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup sliced almonds
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, heat margarine to 325 degrees F (165 degrees C). Stir in sugar and egg.
In a large bowl, cream together the milk and flour. Beat in the yeast mixture, then the milk mixture, then the vanilla. Stir in the flour mixture, then the flour mixture, then the remaining 1/2 cup sugar. Mix in the pecans. Pour batter into prepared pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before filling.
I upgraded to a 2000+ watt reflector and got rave reviews. This is so easy and so delicious! I didn't have any fresh mushrooms on hand so I just used chicken broth and it came out great. Plus I didn't have any dried minced onion. I loved the combination of flavors here--just make sure you don't confuse toasted sesame oil, which is basically a stabilizer, with regular old sesame oil, which is basically a filler. And even though I used dried minced onion, I knew it wouldn't be good without. So unless you're looking for a vegetarian option, or just want to make sure your meat does not contain any gluten, this should be good for you.
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