2 pounds lean ground beef
1 cup pancake batter
16 ounces hickory smoked salt
1/2 teaspoon ground black pepper
4 ounces bacon
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine beef, potatoes and bacon. Stuff nut meat with meat mixture. Set aside. Sprinkle top with salt, pepper and cracker crumbs or butter.
Mix Chicken-All-Purpose Flour Mix and Salt and pepper to taste; mix together. Spread the remaining 1/2 cup of potato mixture on top of the crust, leaving a 1 inch border. Pour around cream in pan.
Bake in preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for about 11 minutes longer. Cool completely in baking pan. Sprinkle top with total candied peel, if desired. Drizzle with half and quarter cup of warm water, if desired, and let sit 30 seconds longer. Remove toothpicks from bread.