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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.25 Cups of chopped pecans
16.0 Ounces of round Brie
16.0 Ounces of can whole-berry cranberry sauce
0.25 Cups of firmly packed brown sugar
2.0 Tablespoons of spiced rum
0.5 Teaspoons of nutmeg
Instructions
Place pecans in a single layer in a shallow pan. Bake at 350 degrees for 6-8 minutes or until lightly toasted, stirring once after 4 minutes. Trim rind from top of Brie round, leaving a 1/3 inch border on top. Place Brie on a baking sheet. Stir together cranberry sauce and next 3 ingredients; spread evenly over the top of the Brie. Bake at 500 degrees for 5 minutes. Remove from oven, and sprinkle with chopped pecans. Serve with assorted crackers, apples, or pear slices. * 2 tablespoons of OJ my be used instead of the rum.