sovegan
sovegan:

Pecan pie :)

Ingredients: 

Pastry
4 oz (115g) plain flour1 oz (30g) vegan margarine 1 oz (30g) solid vegetable oil1 oz (30g) caster sugarWater to bind
Filling
4 oz (115g) dates4 floz (110ml) boiling water1 dssp cocoa powder1-2 tsp whisky or brandy - optional1 tbsp maple syrup1 oz (30g) self raising flour2 oz (55g) vegan margarine2 oz (55g) caster sugar4 oz (115g) pecan nuts
Preperation:
1. Start by making the pastry: rub the margarine and solid oil into the flour to resemble breadcrumbs. Add sugar, stir and slowly add enough water to form a dough. Knead lightly, cover in cling film and refrigerate for 30 minutes. Roll out to fit a 9 inch baking tin, and bake ‘blind’ for 10 minutes in oven pre-heated to 190C/375F/gas mark 5.2. Soak dates in the water for 10 minutes to soften. Put them and the water into a blender with cocoa, whisky/brandy if using and maple syrup. Blend until smooth then stir in the flour.3. Cream the margarine and sugar and add the date mixture, mixing well. Chop and toast half the pecans and mix them in.4. Pour the mixture into pastry case. Arrange the remaining pecans on top and bake for 30 minutes in the pre-heated oven. Serve warm or cold.
Enjoy!

sovegan:

Pecan pie :)

Ingredients: 

Pastry

4 oz (115g) plain flour
1 oz (30g) vegan margarine 
1 oz (30g) solid vegetable oil
1 oz (30g) caster sugar
Water to bind

Filling

4 oz (115g) dates
4 floz (110ml) boiling water
1 dssp cocoa powder
1-2 tsp whisky or brandy - optional
1 tbsp maple syrup
1 oz (30g) self raising flour
2 oz (55g) vegan margarine
2 oz (55g) caster sugar
4 oz (115g) pecan nuts

Preperation:

1. Start by making the pastry: rub the margarine and solid oil into the flour to resemble breadcrumbs. Add sugar, stir and slowly add enough water to form a dough. Knead lightly, cover in cling film and refrigerate for 30 minutes. Roll out to fit a 9 inch baking tin, and bake ‘blind’ for 10 minutes in oven pre-heated to 190C/375F/gas mark 5.
2. Soak dates in the water for 10 minutes to soften. Put them and the water into a blender with cocoa, whisky/brandy if using and maple syrup. Blend until smooth then stir in the flour.
3. Cream the margarine and sugar and add the date mixture, mixing well. Chop and toast half the pecans and mix them in.
4. Pour the mixture into pastry case. Arrange the remaining pecans on top and bake for 30 minutes in the pre-heated oven. Serve warm or cold.

Enjoy!

clubfandemonium
clubfandemonium:

Teen Wolf season 4, episode 10, titled “Monstrous,” will premiere the day before its usual airing and at a new time-slot.

According to MTV, episode 10 of Teen Wolf will first air on Sunday, August 24 at 7 p.m. as a lead-in to the VMA Pre-Show, which is being hosted by Lucy Hale.

The episode will then air again on its usual day and at the normal time, which will be Monday, August 25 at 10 p.m. ET.

clubfandemonium:

Teen Wolf season 4, episode 10, titled “Monstrous,” will premiere the day before its usual airing and at a new time-slot.

According to MTV, episode 10 of Teen Wolf will first air on Sunday, August 24 at 7 p.m. as a lead-in to the VMA Pre-Show, which is being hosted by Lucy Hale.

The episode will then air again on its usual day and at the normal time, which will be Monday, August 25 at 10 p.m. ET.