1 onion, chopped 2 cloves garlic, chopped
1 cup crushed white sugar
7 cups water
2 cups milk
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon butter
3 eggs
2 tablespoons butter, softened
1 cup chopped green currants
1 teaspoon dried marjoram
1 cup sliced almonds
1 cup chopped pecans (optional)
1 cup chopped pecans (optional)
Preheat oven to 375 degrees F (190 degrees C). Prepare the crust according to package directions, using 1/2 cup margarine. Set aside.
In a large nonstick skillet, heat onion and garlic in oil over medium heat. Slowly pour in the water, whipping constantly. Simmer about 5 minutes. Reduce heat to medium and pour in the flour, baking soda and salt. Mix together and place mixture in a larger saucepan or stockpot.
Bring to a boil, stirring. Cover and simmer 2 to 3 minutes, or until thickened and bubbly. Stir in the butter, mix until nothing is stuck to the pan, remove pan from heat and leave it to cool immediately. Soak pecans in hot water, sprinkle liberally over cooled pecans. Sprinkle pecans over pe
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