I did some promising of recipes at Strip Club this past weekend so I thought I'd better make good on that promise...so here goes...
1 cup sugar
1 lb Pecan halves
1 egg white
1 tbs water
1 tsp salt
1 tsp cinnamon
splash of vanilla
Beat egg white and water until frothy (but not stiff). In a second bowl sift sugar, salt & cinnamon together. Pour pecans into egg white mixture add splash of vanilla and stir until
well coated. Add sugar mixture into pecans. Stir until well covered. Spread on cookie sheet lined with parchment paper and bake at 275 degrees for 30 minutes. Be careful pecans don't get to brown during last 15 minutes, stir every 10 minutes.
Sour Cream Pound Cake
1 cup butter (yes real butter)
3 cups sugar
8 oz sour cream (can use reduced fat but NOT fat free)
6 eggs (yes real eggs)
3 cups plain all purpose flour
1/4 tps baking soda
a pinch of mace
1 tbs vanilla
cream butter for several minutes then add sugar, cream together for several more minutes, this creaming process is very important so don't scrip on the time spent creaming the butter and sugar together. Fold in Sour Cream and add eggs 1 at a time and mix just until yokes are mixed in, don't over mix at this point or your cake can turn out tough. Add baking soda/mace/flour together and then slowly add this to the egg/butter/sugar/sour cream mixture, remember don't over mix but make sure all the flour is mixed in. Add Vanilla. Pour into large bundt cake pan or angel food pan treated with either Bakers Joy or butter and floured, bake at 350 degree for 1 hr and 10 minutes.
I hope you enjoy both of these recipes as they are two of my Christmas favorites...
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