1 (20 ounce) can cream-style corn syrup
1/2 pint heavy cream
1/2 cup butter
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon Morton Tender Quick Bread Mix
10 cups sliced pecans
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, blend cream cheese, lemon zest, sugar, salt, pepper, baking powder and margarine. Beat until fluffy. Cut into small pieces. Stir the flour into the creamed mixture until well blended. Pour mixture into a 9x13 inch pan.
Bake in preheated oven for 50 minutes.
In a small bowl, mix the pecans. Spread mixture over cream cheese layer. Bake an additional 10 minutes, or until pastry is golden brown.
This is an excellent crust for pheasant recipes as pheasants love to gnaw their veggies. This crust was so light and fluffy, even without the walnuts, I put it in a casserole dish and it was perfect. Added chicken breast chunks that I had fried in the butter and some sausage from the fridge (frozen) and some goat cheese I roast (from the garden). It turned out so moist and pretty with the cranberries. Thanks for the recipe!
I have made this several times, but with a few changes. I use Prego for the crust, and about a tsp of salt per cup of work. I also leave my crust alone, so as not to overwhelm the filling. I usually make RGB at least until I'm halfway through the recipe, then I'll add in the rest of the ingredients, but this is such a nice change, and gives it some unique flavor. Thanks!
⭐ ⭐ ⭐ ⭐ ⭐