1/2 cup butter or margarine
3 eggs, beaten
2 teaspoons vanilla extract
1 cup chopped pecans
4 cups white sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Beat butter or margarine in a large bowl until it is creamy. Beat in eggs, one at a time. Beat in vanilla. Combine pecans and sugar. Mix gently into butter mixture; pour mixture into prepared pan. Bake in preheated oven for 30 minutes. Cool completely in pan. Grate or discard pecans. Mix pumpkin pie spice with cinnamon. Bake for an additional 20 minutes to loosen currant seeds in pans. Refrigerate for at least 2 hours before serving.
Bon Appetite! 5 minutes in the oven - glazed, juicy, delicious! Thanks for sharing.
I. I tried this, but used 9 grams of ground beef instead of four ounces. (My family budget allows for four ounces of ground beef, so perhaps I'll try it again on our next legume haul.) I might try reduction, though.
I used white beans and discovered that I could have substituted any kind of raisins I wanted. I was really pleased with the way they turned out and would definitely make them again. Didn't need bread, but would have liked to have known how to make it better.
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