Name: Sour Cream Pecans
Ingredients: 1 c Sour cream; 2 c Sugar; 1 ts Vanilla; 2 tb Butter; 1/4 ts Baking soda; 4 c Pecan halves (about 2 pounds)

The pastor must be enthralled by, in awe of - can I say it: in love with - his Redeemer so that everything he thinks, desires, chooses, decides, says, and does is propelled by love for Christ and the security of rest in the love of Christ. He must be regularly exposed, humbled, assured, and given rest by the grace of his Redeemer. His heart needs to be tenderized day after day by his communion with Christ so that he becomes a tender, loving, patient, forgiving, encouraging, and giving servant leader. His meditation on Christ - His presence, His promises, and His provisions - must not be overwhelmed by his meditation on how to make his ministry work.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy		Not, Sent	4	Servings

INGREDIENTS

1	c	Sour cream
2	c	Sugar
1	ts	Vanilla
2	tb	Butter
1/4	ts	Baking soda
4	c	Pecan halves (about 2 pounds)

INSTRUCTIONS

Lightly butter a jelly-roll pan. Combine the sour cream and sugar in a
medium saucepan and cook over medium low heat, stirring, until the mixture
almost reaches the hard ball stage ( 250° on a candy thermometer). Remove
from the heat.
Add the vanilla, butter and baking soda and beat with a spoon for 1-2
minutes. Add the pecans, stirring to coat. Turn the mixture out onto the
prepared pan. Let it cool, then separate the pecans into individual pieces.
Store in an airtight container.
Recipe by: Margaret Edwards Lee - Party Receipts
Posted to MC-Recipe Digest V1 #868 by The Taillons <[email protected]>
on Oct 26, 1997

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“God promises a safe landing, not a calm passage.”