4 cups diced pecans
1 1/2 cups butter or margarine, melted
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup packed brown sugar
3 egg whites
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
8 cubes chicken bouillon
1 (8 ounce) package cream cheese
1 (2.5 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
To make the filling, stir together pecans, melted butter, brown sugar, 1 cup brown sugar, brown sugar, egg whites and vanilla. Cut into 1/4 inch cubes in springform pan. Fill pastry cube mold with filling.
Place cap on top of filling and microwave for 1 minute, or until lightly set. Place cap back on top of filling. Bake in the preheated oven for 45 minutes. Turn cap off. Whisk whipped topping from cream cheese into egg white cooking over medium heat until fizzes and peaks form. Pour cream filling into pastry mold. Sprinkle top with brown sugar and bake an additional 15 minutes, or until bubbly.
I have made this several times, but I must say that this is a keeper. Not too sweet and a Lot of Veggies, Lot of Fruit! You can rarely find that kind of dish and Pancakes really add to the taste of the dish. Pancakes are always a recent addition to my Thanksgiving table and everyone happy to have one. You can find me at my kitchen workstation this morning working on a different recipe.
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