Made it, ate it, loved it.Though I did squeeze the broccoli in a towel/paper towel wrap, I would say a better squeezing is in order for next time. Chopping the broccoli, then squeezing allows more moisture to be blotted out.If you use an overly large onion, that will also add additional moisture, which in some cases, is not necessarily a good thing, as the bread will end up very soft. That is okay, for those of us who like such texture, but any time our food is even slightly moist, my husband calls it 'mushy', which it is not.However - should you decide your bread is just a bit too soft and moist, a night in the refrigerator, followed by careful splitting and a bit of time in the toaster oven will help a great deal.I used two boxes of Jiffy cornbread mix, with Colby & Monterrey Jack cheese.Will definitely make this again, but will use tiny cupcake tins, which should give them a lovely crust.
It's is a good meal, perhaps served with rice and beans. I mix half the green chilies in with the sour cream mix, sprinkle the rest on top of the cheese.
Freshly ground black pepper on top before baking, definitely.
Sauteed onions, and a dash of cumin would really give this a kick.
Rotisserie chicken makes life easier, and adds additional flavor.
Use the entire 10 ounce can of sauce, which will allow for extra sauce in the casserole dish to add to the top of the individual servings.
Oh, forgot to mention, have plenty of paper towels on hand for dabbing the tortillas.
Will make again, with suggested changes.
This is a great recipe for the 'keeper' file! With the exception of the anchovy paste, all of the ingredients are in our pantry at all times, so it is a great quick way to make a meal.
If you don't care for the slight sweetness, a Tablespoon of the honey could be omitted. Don't forget that the taste will vary depending on which brand of tomato paste is used. Tomato paste, not sauce, and yes, there IS a difference. This recipe made enough sauce to cover a baker's half sheet of crust quite well. At first bite, we realized we would have to find a different crust than we used, one worthy of this sauce. Thank you!
The first time I found this recipe was in a 1989 Treasury of Christmas recipe cookbook, though the recipe differs from this one in that it calls for 2 tablespoons of confectioner's sugar instead of 3 as listed on Allrecipes. The only other alteration is more nuts in the cinnamon-nut topping, which I would never argue with. :-)
A delicious cake with a wonderful creamy center, a great choice for morning guests!
Signing in as another who has previously disliked pecan pie due to the sticky, syrupy, sweetness of it. We can all live without high fructose corn syrup.
I doubled the recipe and used a double crust, which was absolutely perfect. No need to be nervous, every drop of the mix fit the crust.
The pie was baked at 350° for 15 minutes, then I reduced the heat to 300° and baked for an additional 55 minutes. During the last 15 minutes, the edges were covered with a pie crust protector. I even allowed an extra ten minutes just in case, without burning it.
For those of us who are busy or otherwise not inclined to make our own pie crust, Mrs. Smith is your friend.
It cooks beautifully, but I was a bit dismayed at the texture. My two cents. The middle still seemed loose to me, and was more like scooping a pile than serving a slice. Perhaps increasing the flour, reducing the sugar, adding a little more pecan next time? It could very well be that I tried to double this recipe. Too many others have had great success, so I'm willing to try again.
Otherwise, the taste is wonderful! Served with ice cream, it was delicious.
What a great pleasure to find this recipe posted, true to the original ingredients!
In 1985 I first found this recipe on the old fashioned cans of Hershey's Cocoa, back when one had to use a screwdriver to pop off the lid. The can was in the pantry of an older woman who had saved the empty container from years back. How times have changed.
This is an excellent cake that is unbelievably moist. I've made it on many occasions over the years, turning out so well each time that several people have doubted I actually made it. It is that delicious.
For those experiencing difficulties such as sinking and sticking, I would be curious to find, perhaps in a poll, how many used true buttermilk vs. vinegar + milk, as well as results for anyone who used chilled coffee, room temperature coffee, or hot coffee. Just a thought.
Thank you for sharing this recipe!
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