Layer the apple and
pecan mixture on top and finish with the remaining biscuit pieces.
Slowly add flour and
pecan mixture on low speed and mix until just combined, about 1 minutes.
Not exact matches
Add flour
mixture to
pecan mixture and beat
on medium - low just until combined, about 1 minute (dough will suddenly thicken, come together, and cling to beaters).
Pour in the flour and
pecan mixture and beat
on low until almost all the flour is mixed in.
I put the
pecan mixture into the freezer and instead of cutting them into bars and then pouring the chocolate over them, I saved time by pouring the chocolate
on top of the whole dish!
Transfer
pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg and vanilla and beat
on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.
Blend
on high until
pecan mixture is very smooth.
With a pastry brush, spread honey butter
mixture on the layer of phyllo and sprinkle with
pecans.
The ground up
pecans mixed with the garlic and ginger take
on a real hearty consistency and this
mixture can be added to all sorts of recipes.
Spread the remaining batter
on top, arrange the remaining peaches
on top, and sprinkle with the remaining sugar
mixture and the
pecans.
I used dried cranberries instead of cherries, dry oats in place of the almonds and
pecans (just didn't have any
on hand), a
mixture of chia and flaxseed, and an extra 1/4 cup of cranberries.
Place the
mixture into the prepared loaf tin and if you wish place whole
pecans on top of the loaf
mixture.
Add the flour
mixture and the
pecans and beat
on medium - low speed for 20 seconds.
Spoon the whipped cream
mixture on top of the
pecans.
Pour in the
pecans and, mixing thoroughly, quickly pour the
mixture on to a parchment sheet and spread out with a spatula.