Ann Hudson presents a pecan pound cake
Pecan Pound Cake
1 1/2 cups butter or margarine, softened
1 (8 oz.) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon or milk
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans, toasted
Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add sugar, beating 5 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour and salt, and add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Stir in vanilla and chopped pecans.
Pour into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10-15 minutes.
Yield: 1 (10-inch cake)
Prep: 10 minutes
Chill: 30 minutes
1 (28 oz.) can crushed tomatoes
1/2 medium onion, diced
1 (4.5 oz.) can chopped green chiles
1 tablespoon sugar
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
Stir together all ingredients.
Cover and chill 30 minutes.
Yield: 4 cups
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 cups buttermilk
2 large eggs
2 tablespoons butter, melted
1 large Granny Smith apple, peeled
Combine first 4 ingredients in a large bowl, and make a well in center of mixture.
Stir together buttermilk, eggs and melted butter. Add to dry ingredients, stirring just until moistened. Fold in chopped apple.
Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle.
Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.
Yield: 16 (4 inch) pancakes
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.