Bake for 12-15 minutes.Īs soon as the pecans come out of the oven, scrape the pecans off the pan ad break up pecan clumps to prevent from sticking together. Spread the pecans out on a baking sheet covered with foil. Pour maple syrup mixture over pecans and mix until all are evenly coated. Mix water, syrup, salt and both peppers together in a small bowl. Use sauce immediately or store in the fridge for up to 3 days. Remove pan from heat and stir in bourbon and vanilla. Once melted, add brown sugar and continue to cook for about 8 minutes, stirring occasionally.Īdd heavy cream and allow to cook for another 6-7 minutes, still stirring occasionally. Place butter in a heavy bottom sauce pot over medium heat. If stored in the fridge, before use, reheat in the microwave at 10 second intervals on 50% power until thinned and slightly lukewarm. Place the container of bourbon sauce in an ice bath until cool.Įither use the sauce immediately, or store in the fridge until ready to use. Pour the mixture through a strainer into a container. Stir in the vanilla extract and bourbon and remove from heat. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon. Pour the egg mixture into the pot of remaining heavy cream. While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs. In a mixing bowl, whisk the egg yolks and other 1/4 cup sugar together until frothy. Use immediately or store in an airtight container.īring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small to medium-sized sauce pot. To make self-rising flour, mix together 3 cups of all-purpose flour, 2 teaspoons of salt and 1 tablespoon of baking powder in a medium-sized bowl. Wrap the cake in plastic wrap and store at room temperature until ready to use. Leave at room temperature to cool completely. Flip the cake out onto a parchment paper lined tray. Pour in the cake batter and bake for 30-40 minutes or until a toothpick comes out clean.Īllow the cake to cool at room temperature for 20 minutes. Sprinkle the turbinado sugar into the baking pan and move the pan around until the sugar coats the bottom and all sides. Spray a 9 x 13-inch baking pan with non-stick spray. Add the date paste and gently fold in using a rubber spatula. With the mixer running on low, add the flour, about 1/2 cup at a time, and mix just until the flour is no longer visible. Add the eggs, one at a time, mixing in between to fully incorporate each egg. Scrape down the sides of the bowl using a rubber spatula. Add the sugar and continue to cream for 3 minutes longer. Using a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 1 minute.
Place the date mixture in a food processor for 2 minutes to form a paste. Allow to sit for 15-20 minutes until the dates are softened. Place dates, baking soda and boiling water in a medium sized bowl.
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