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Holidays brings back memories of all the wonderful aromas
of homemade sweets--the ones we grew up enjoying.
yield: 30 pieces
1 stick of butter
2 cups brown sugar
2 cups flour
2 cups pecans
2 eggs
2
/
3
cup dried cherries
2
/
3
cup dried cranberries
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
Melt butter in a small pot over medium high heat.
Stir in sugar and continue to cook for 2 minutes
to caramelize slightly. Combine flour, pecans, dried
fruits, baking powder, and salt in mixing bowl. Stir
butter mixture into flour until combined. Stir in
the eggs and vanilla. Pour into a greased 13x9
baking dish and bake at 350 for 25-30 minutes
or until set. Cool on baking rack then cut into
2 x 2 pieces and dust with powder sugar and your
favorite holiday sprinkles.
Holiday Caramel Sticks
2 sticks of butter (½ pound), softened
3 cups flour
3 cups sugar
1 cup milk
5 eggs
½ teaspoon vanilla
½ teaspoon baking powder
Cream butter and sugar in electric mixer. Add
eggs one at a time. Sift baking powder with flour.
Add flour and then milk alternately a little at a
time until all incorporated. Mix in vanilla until very
smooth and velvety. Pour into a greased, paper-
lined loaf pan. Put in a cold oven. Bake at 350 for
about 1 hour and 15 minutes. Bake until inserted
toothpick comes out clean.
yield: 1 loaf pan or 1 bundt pan
My dad's "no-fail" pound cake is perfect every time! Start
with a cold oven and cook for 1 hour and 15 minutes. It's a
great base for berries and sauce or just serve it toasted with
butter for breakfast.
A. B.'s Pound Cake
