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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
NUTTY POUND CAKE - Millie Hawes

Pecans (prepare in advance)
¼ cup water
1 cup sugar
2 tablespoons vanilla
1 pound pecan pieces
Mix water and sugar. Bring to a boil. Stir in vanilla. Remove from heat and stir in pecans to coat. Spread pecans on pan in single layer and cook in a 350 F oven for approximately 10 minutes or until crunchy. Do not overcook. Cool.

Cake:
2 sticks margarine (softened)
3 cups sugar
6 eggs (at room temperature)
3 cups plain flour, sifted
½ pint whipping cream
2 teaspoons vanilla
pinch of salt

Preheat oven to 350 F. Cream margarine and sugar. Add eggs, one at a time, beating after each. Add 2 ½ cups flour alternately with cream, beginning and ending with flour. Stir in vanilla and salt. Take 1 cup of the toasted pecans and combine with the remaining ½ cup flour, stirring to coat pecans. Stir pecans into cake batter. Bake at 350 F for approximately 1 hour and 20 minutes.
Enjoy the remainder of the pecans for a snack or use in an icing or glaze of your choice.





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