3 lg Eggs 1 c Brown sugar 1 c Pecans; roughly chopped Margarine; for greasing pan 24 Pecan halves; for topping Beat egg whites to form peaks. Gradually add sugar and beat until whites are stiff. Stir in chopped nuts. Preheat oven to 275 degrees. Spoon a heaping teaspoon of macaroon mixture on a greased cookie sheet. Press down like a macaroon and put a pecan half on top. Bake for 30 minutes, checking occasionally, until cookies are hard but shiny. -----
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Pumpkin Bread Pudding with Dulce de Leche | Thanksgiving Recipes | Everyday Food with Sarah Carey
Everyday Food editor Sarah Carey shows you how to make this delicious pumpkin bread pudding that's sweet, spiced, warm, and nutty -- everything a fall dessert should be.
Recipe Ingredients: Unsalted butter, room temperature, for dish 1 can (15 ounces) pure pumpkin puree 1 cup whole milk 1/2 cup heavy cream 2 large eggs, lightly beaten 1/4 cup light-brown sugar 1/2 teaspoon coarse salt 3/4 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon anise seed, roughly chopped 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes 1/2 cup pecans, roughly chopped 1 cup homemade Dulce de Leche, or store-bought, warmed
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pumpkin Bread Pudding with Dulce de Leche | Everyday Food with Sarah Carey