I usually substitute walnuts for pecans, when I don't have any pecans. I find that almonds have a much harder texture than pecans. Walnuts are closer, but still a little harder than pecans. If I also don't have walnuts, but do have sliced almonds, then I'll use those. Once the almonds are thinly sliced, they aren't as hard.I baked a pound cake today, then cut some of it up into little pieces, and made a parfait with pureed pears and pastry cream, suggestion from @larry_stewart ,then instead of pecans, which I didn't have, I sprinkled slivered almonds, a hint from @dragnlaw. I left out the whipped cream as I'm just so used to cooking "light" nowadays. I haven't tasted it yet, we'll have it after lunch, I'll let you know.
A bowl of rye dough, ready to punch down and divide into 2 loaves. by pepperhead212, on Flickr
The 2 rye loaves, ready to cover and rise. by pepperhead212, on Flickr
Finished rye bread. by pepperhead212, on Flickr
Have you shared that recipe here?
Here it is. I changed the name from Apple Squares to Apple Walnut Cake. Also experimented with reducing the sugar to one cup. Either works.
www.discusscooking.com
Potato Rye, started 3 days ago. by pepperhead212, on Flickr
