Real Vermont Cooking

Ingredients 1/2 # butter 2 c. Sugar 2 eggs 1/2 tsp vanilla 2 c. Cake Flour 1 tsp baking Powder 1/4 tsp salt 1 c. Sour Cream 1/2 c. Chopped pecans 1-1/2 tsp cinnamon 2 tbsp sugar Cream Butter, 2 c. sugar, eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Alternately fold in sour cream and dry ingredients into the butter mix. Mix pecans, cinnamon and 2 tbsp sugar. Grease a bundt pan. Pour in half of the mix. Sprinkle with half the pecan mix, pour in remaining batter and finish with remaining nuts. Bake at 350 for 55 minutes.

Ingredients 1# 3 oz. Flour 1# Butter 3 3/4 c. Milk 15 Eggs Heat butter and milk together, when boils, add flour, stir until a ball is formed that does not stick to the side of the pan. Put in a bowl, add eggs two at a time at medium speed. Pipe out on parchment paper. Bake at 350 in convection oven for 30 minutes. Do not open the oven until done!! They may fall. Cool, split and add Ice cream, top with strawberry or chocolate syrup.

Ingredients 3 eggs 1 cup sugar 1/2 tsp salt 1/3 c. melted butter 1 cup light corn syrup 1 cup pecan pieces or halves 1 tsp vanilla or rum 1 9″ unbaked pie crust Thoroughly beat the eggs, add the sugar, salt, melted butter, and corn syrup. Stir in the pecans and vanilla or rum. Pour in the pie shell and bake for 40-50 minutes at 375 degrees or until a toothpick comes out of the center clean.

Ingredients 12 oz can peaches 1 tbsp cinnamon 1/2 tsp nutmeg 4 oz butter 4 oz sugar 2 oz peach schnapps or peach liquor Ice cream Melt the butter and add sugar, cook for 3 minutes. Strain peaches and add juice. simmer. Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liquor and serve over ice cream.

Ingredients 1 1/3 c sugar 2/3 c brown sugar 1 1/3 c water 1/8 tsp salt 2 cups nuts Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.

Ingredients 1 # dark brown sugar 1 c sugar 1/2 tsp salt 3/4 c. milk 2-3 c. whole pecan halves 2 tbsp butter 1/2 tsp vanilla Cook sugars, salt, and milk until temperature reaches 238 degrees or soft ball stage. Add pecans and bring to a rolling boil. Remove mixture and add vanilla and butter. Let stand in the saucepan for 20 minutes. Spread wax or parchment paper on table. Beat mix slightly until it glosses, drop by spoonfuls onto paper. Cool 20 minutes and wrap individually in plastic. Makes 20-30. Louisiana Pralines (2 of 3 recipes) Ingredients 2 cups light brown sugar 1 cup white sugar 1 cup water 1 c heavy cream 1 tbsp vanilla 1-1/2 cups chopped pecans 1/2 cup pecan halves In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in film.