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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | butter or margarine |
| 7/8 Tasse | sugar |
| 1/2 Tasse | shortening |
| 2 | eggs |
| 4 1/2 Tasse | flour |
| 1/2 Teelöffel | baking powder |
| 1 Prise | salt |
| 1 Teelöffel | vanilla |
| 1 Tasse | butter |
| 1/2 x ca. 450 g | light brown sugar |
| 1/4 Tasse | sugar |
| 3/4 Tasse | honey |
| 1 x ca. 450 g | Pecans; coarsley chopped |
| 1/4 Tasse | whipping cream |
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These are a little on the expensive side to make, but they are delicious!
For pastry, cream butter, sugar and shortening until well combined and smooth. Add remaining ingredients and mix just until combined (do not overmix). Pat pastry into 10 1/2 by 15 1/2 inch jelly roll pan. Prick surface with a fork. Bake at 350 for 15 min.
For filling, combine butter, brown sugar, sugar and honey in large saucepan. Bring to boiling. Boil 3 min. Do Not Stir during this time. Remove from heat and stir in pecans and cream, combining well. Spread over prebaked pastry Bake at 350 for 35 min. Cool. Cut into diamond shapes.
Just a personal experience note. I split the batch into two 7 X 11 pans. It makes a lot and will bake over the sides of the jelly roll pan.
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