| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Sugar |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour; (self-rising) |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
Cream butter, gradually add 1 cup sugar & 1/2 cup brown sugar, beating
well. Add eggs one at a time, beating well after each addition. Stir in
vanilla. Combine flour and 1 teaspoon cinnamon. Add to creamed mixture
alternately with buttermilk, beginning and ending with flour mixture. Mix
well after each addition. Pour batter into a greased and floured 13X9X2
pan. Combine pecans, 1/2 cup brown sugar and 1/'2 teaspoon cinnamon. Stir
well and sprinkle over batter.
Cover and chill 8-10 hours or overnight. Uncover batter and let come to
room temperature. Bake at 350 for 35 minutes or until wooden toothpick
inserted in center comes out clean. 12-15 servings.
Posted to EAT-L Digest by "Waanda B. Lee" <wlee@RA.MSSTATE.EDU> on Mar 9,
1998
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