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To: Jamestown1630

Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.

Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.

I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.

Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!


15 posted on 10/07/2015 5:43:55 PM PDT by miss marmelstein (Richard the Third: I'd like to drive away not only the Turks (moslims) but all my foes.")
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To: miss marmelstein

The pecan sauce would be great just on plain vanilla.

-JT


19 posted on 10/07/2015 6:55:43 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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