2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 cup chopped pecans
1 cup chopped crispy chicken
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup margarine, softened
1/2 cup chopped pecans
1/4 cup butter
1/2 cup packed brown sugar
1 tablespoon butter, sifted
1 egg, beaten
1 egg yolk
1/2 cup melted margarine
1/2 teaspoon vanilla extract
1/2 cup butter, softened
1 tablespoon brown sugar
1/4 cup corn syrup
1 (10 ounce) can evaporated milk
1 (2 ounce) package cream cheese, softened
1 cup chopped pecans
1/8 cup chopped candied cherries
1/8 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C).
Make the crust: In a medium bowl, mix flour, baking soda, baking powder, salt, cinnamon and vanilla extract. Make a well in the center, and pour the sour cream, sour cream cheese, 1/4 cup sugar, pecans, chicken, ground beef, bacon, eggs, 1/4 cup butter, 1 cup brown sugar, chopped pecans and chopped crispy chicken. Mix thoroughly. Set aside.
Make the pastry cream: In a large bowl, beat cream cheese, cream cheese, 1/4 cup sugar, 1/4 cup margarine, pecans, chopped pecans, bacon, egg yolk and 1/4 cup melted margarine until smooth. In a separate bowl, combine flour, brown sugar, pecans and chopped crispy chicken. Stir the mixture into the 2 medium dish or pans of the pie crust. Pour filling into crust. Spread remaining sour cream over pie, pressing edges together to seal. Notes:
Store cream filling in refrigerator. Serve warm or cold.
To activate the flavor of the cream filling, blend together brown sugar, pecans, chopped crispy chicken and 1 cup butter in a small bowl. Add eggs, a little at a time, mixing well after each addition.
Cover and refrigerate cream filling. Refrigerate 4 hours before serving. Remove cream filling from refrigerator.
Vegetarian and nonfat muffins or graham cookies may be prepared in advance. Muffins may be placed in freezer overnight or chilled as desired. Refrigerate leftovers for 2 hours per muffin.