creme ( i jused jet puff) oz cream cheese softened / cup confectioners sugar tablespoon half n half (may need more) / cup chopped pecan pieces instructions preheat oven to f. grease and flour a -cup bundt pan. set aside. in a medium-size bowl whisk together flour, baking powder, salt, cinnamon and nutmeg...
minute more. add the stock and bring to a low boil. add a few ladles of the soup to a food processor along with can of beans and puree until smooth. return the puree to the soup and stir to combine. add the remaining can of beans and the kale and cook until the kale is wilted. season with a hint of nutmeg...
and cook on high for about - hours or until apples are soft enough to mash. mash apples with a potato masher until it is the consistency of applesauce. stir in brown sugar and white sugar (a little at a time, since you may not need all of it depending on how sweet your apples are) stir in cinnamon, nutmeg...
(work quickly so the dough doesn't get warm) press the dough evenly into a buttered deep dish pie plate. place pie crust in the fridge while you prepare the filling. in a large bowl, stir together pumpkin puree, brown sugar and white sugar. stir in cinnamon, nutmeg, ginger and clove. add melted butter...