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Pecan Pie V

Reviewed: Nov. 28, 2014
I made this exactly as written except added half pecans placed on top. The sugars crystalized and the texture was gritty and just as sweet as my old syrup recipe. I will return to my tried and true recipe.
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Reviewed: Dec. 4, 2013
I made these this morning in my antique aebleskiver pan. They were amazing. Light and fluffy. The only change I made was I used coconut oil to coat the pan after each cooking. Can't wait to experiment with some of my favorite fried breads, like hushpuppies and corn fritters. Thanks for an amazing recipe and a recipe for the proper use for this pan. .
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