1C Pecans 1/2C White Sugar 3 eggs 1/2tsp Salt 1C Dark Karo Syrup 3Tbsp Butter 1tsp Vanilla
Beat Eggs. Add Sugar, Syrup, Salt, Vanilla and Pecans. Fill an unbaked 9-inch pie shell to within 3/8 inch. Dot with butter. Bake 45 minutes at 350 degrees.
Cashew Nut Ice Cream 1 Cup Raw Cashews 2 Cups Water 1/4 Cup Honey 1 Tbsp Vanilla 1 pinch Sea Salt
Add Cashews to blender, along with Honey, Vanilla & Sea Salt. Add1/2 Cup Water. Blend until smooth. Add remaining water, blend until frothy. Place in an ice cream maker & process until it looks like soft serve. This ice cream is a nice substitute if you can't have dairy products. Slight grainy taste may be eliminated by soaking the cashews overnight. Makes 6 servings.
Mix Dry ingredients together.
Melt 2 Cups Honey and mix into dry mixture.
Put into 3 greased jelly roll pans.
Bake at 350 degrees (or less) for 30 min. Stir every 10 min. so it toasts evenly.
Add raisins or dates before serving, if desired.
For back packers and campers, this is great! Good as a snack or cold cereal.
Store in Tupperware.
Fresh nuts, coconut, sunflower seeds, flax seed, honey, raisins & dates
can all be purchased at our website or in Modesto store (209-545-0446).