| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Cakes, Bundt, Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
ts |
Soda |
| 2 |
c |
Flour |
| 1 |
|
Egg |
| 1 |
c |
Brown sugar;packed |
| 1 |
ts |
Vanilla |
| 4 |
|
Toffee candy bars;crush fine ( 3/4 oz. ea.) |
| 1/2 |
c |
Sugar |
| 1 |
c |
Buttermilk or sour milk |
| 1/4 |
c |
Chopped pecans |
INSTRUCTIONS
Cut butter into flour and sugars until crumbly. Set aside 1/2 c. To
remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3
batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved
mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter
and candy nut mixture. Bake at 350 degrees for 35-45 min. To crush candy
bars: place in freezer. When thoroughly chilled, place between 2 sheets of
foil and roll with rolling pin. Source: Unusual Old World and American
Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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