Sentences with phrase «substituting pecans for walnuts»

I made this with a party following the recipe except substituting pecans for walnuts.

i wiped sliced pears with lemon juice to stall browning, substituted pecans for walnuts, put 1/2 pat of butter in each core hole, sprinkled some brown sugar, drizzled with honey and added pecans.

Feel free to substitute pecans for the walnuts.

I didn't follow the recipe exactly, used graham flour, substituted pecans for walnuts, left out the molasses, and did the lemon juice and milk swap for the buttermilk.

Also, I substituted pecans for walnuts and sprinkled ready made Greggs crumble topping on some of my muffins (I got my inspiration from your blueberry crumble muffins.

I substituted pecans for the walnuts because I had them in the house already.

Can you substitute pecans for walnuts?

Not exact matches

Another wonderful recipe for me to try this weekend I was thinking would it be possible for me to substitute the pecans with walnuts instead?

Could I substitute the pecans for any other nut such as walnuts or more almonds?

I did substitute bourbon for Chivas Regal and when I have them available I add 1/4 or so of pecans or walnuts, it tastes fab.

Finally, you may also substitute pecans or another type of nut for the walnuts.

You can also substitute dried cranberries for the tart cherries if you can't find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans.

Just made this substituting walnuts for pecans and dried cherries for the raisins.

Toasted walnuts or pecans can be substituted for chestnuts.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I substituted pecans and walnuts for the hazelnuts and a chocolate / coffee liquor for the Frangelico and next time I will not grind the nuts as fine.

Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread

I substituted grapeseed oil for avocado oil and walnuts for pecans because that's just what I had around and it still turned out beautifully.

In spite of my allergy to walnuts (headache, not lethal) I think I will make this substituting pecans (which I adore) for walnuts.

The same goes for the nuts — walnuts, pecans, or pistachios would substitute just fine (and pistachios would make for some exceptionally beautiful granola bars).

The only changes I made were using pecans for walnuts because they were what I had and substituting a jar of mildly curried apple cranberry chutney for the glaze because I'm visiting someone's house and didn't have any of the glaze ingredients.

1 1/2 cups almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds Pinch sea salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish

Feel free to substitute the ingredients to work with what you have on hand, for example walnuts instead of pecan or sultanas soaked in boiling water for 10 - 15 minutes instead of dates.

Tid - bits: I've found that cashews and almonds create the best consistency and flavor for this cookie — but feel free to substitute walnuts or pecans in here if that it what you have on hand.

I also substituted walnuts for pecans, and added some pumpkins seeds.

Substitute pecans, walnuts or sunflower seeds for the almonds.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

So I substitute something like ground oats, pecans and walnuts for the ground meat.

I like to add pecans to the topping for added depth of flavor and texture but if feel free to leave these out or substitute with walnuts or almonds.