This recipe for Kahlua Pecan Brie, by Gerry Sigmund, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-15 oz. mini Brie 1 c. finely chopped pecans, toasted 2 T. Kahlua 1 1/2 T. brown sugar
Remove rind from top of Brie, cutting to within 1/2" of outside. Combine pecans, Kahlua and brown sugar. Spread over top of Brie. Bake 350º 3-5 minutes or until soft. Serve with apple slices or ginger snaps.
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