Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

1/2 cup pecans — chopped
3/4 cup semisweet chocolate chips
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 3/4 cups granulated sugar
5 large eggs
1/4 cup milk
1 teaspoon vanilla
1 tablespoon bourbon
Syrup:
2 tablespoons water
2 tablespoons granulated sugar
2 tablespoons bourbon
Glaze:
4 ounces chocolate or white chocolate — chopped

Heat oven to 325°. Butter and flour 10 cup bunt pan.

Combine the pecans, chocolate chips, and 1 tablespoon of the flour; toss to mix. Set aside.

Sift together the remaining flour, baking powder and salt. In the 4 1/2 quart bowl of a heavy duty electric mixer, using the paddle attachment, beat the butter for 2 minutes at medium speed, or until creamy. Add the sugar and continue beating for 2 minutes, or until the mixture is light in texture and color. Beat in the eggs, one at a time, beating for 30 to 40 seconds after each egg is added. Scrape down the sides of the bowl frequently with a rubber spatula to keep the batter even-textured. Blend in the bourbon and vanilla.

On low speed, alternately add the sifted mixture in 3 additions with the milk in 2 additions, beginning and ending with the sifted mixture. Mix in the chocolate chip-pecan mixture.

Pour and scrape the batter into the prepared pan. Smooth the top with a rubber spatula. Bake the cake for about one hour, or until risen and a wooden toothpick inserted into the cake withdraws cleanly. Cool the cake in the pan on a rack for 10 minutes, then invert onto the cooling rack and remove the pan.

Prepare the syrup:
Combine the water, sugar, and bourbon in a small saucepan, set over moderate heat, and warm the mixture until the sugar melts, about 5 minutes, stirring. Using a pastry brush, dab the syrup over the surface of the warm cake, allowing it to sink into the cake before reapplying it in the same area. Let cake cool completely.

Glaze the cake:
Melt the chocolate or white chocolate. With a fork, drizzle it over top of cake in a decorative design. Continue until all chocolate is used up. If chocolate begins to harden before it has all been drizzled on cake, set the bowl over an inch of simmering water in a small saucepan and stir the chocolate until it melts again. Let glaze set before serving. At least an hour.

Per Serving (excluding unknown items): 463 Calories; 24g Fat (46.3% calories from fat); 6g Protein; 57g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES: From Lia Anderson. She served this when we visited she and Andy in Williamsburg in February 1999

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles

3 cups Konriko Wild Pecan Rice — cooked
2 1/2 cups diced cooked chicken
1/2 cup slivered almonds — blanched
1/2 onlion — chopped fine
1/4 cup butter
6 Tablespoons flour
2 cups chicken stock or bouillion
1 cup light cream
2 Tablespoons diced pimiento
1 Tablespoon parsley — chopped fine
1 teaspoon salt

Saute almonds and onion in butter until almonds are golden. Stir in flour. Add stock and cream. Cook, stirring until thickened. Add chicken and remaining ingredients
Pour into casserole. Bake at 375° for 30 minutes.

Yield: “1 casserole”

Per Serving (excluding unknown items): 245 Calories; 22g Fat (77.6% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Poultry Soup

Roux
1 cup butter
1 cup flour
3 onions — chopped
2 large carrots, — diced
2 stalks celery — chopped

To make the roux: Melt butter, add flour. Cook stirring constantly 5 minutes. Then add the vegetables. Cook 10 minutes. Stir often.

Add broth, chicken, rice, salt, and pepper. Cover and reduce heat. Let simmer 20 minutes or until rice is tender.

Add half and half. Cook until heated. You can probably turn off the heat as it should not boil after adding the half and half.

Yield: “16 cups”

Per Serving (excluding unknown items): 2219 Calories; 186g Fat (74.1% calories from fat); 19g Protein; 127g Carbohydrate; 11g Dietary Fiber; 497mg Cholesterol; 1955mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 1/2 Vegetable; 36 1/2 Fat.

NOTES: From: 1990 Southern Living Cook Book and Elizabeth Gadihe

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast

2 eggs
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon salt
1 3/4 cups milk
1 3/4 cups flour
4 teaspoons baking powder

Beat egg yolks, stir in milk & oil. Add flour, sugar, baking powder & salt. Stir just until large lumps disappear. Beat egg whites until stiff and gently fold into batter. Bake & serve. Bake for 4 minutes for crisper waffles.

Yield: “4 waffles”

Per Serving (excluding unknown items): 1795 Calories; 81g Fat (40.6% calories from fat); 49g Protein; 217g Carbohydrate; 6g Dietary Fiber; 482mg Cholesterol; 4436mg Sodium. Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 14 1/2 Fat; 2 Other Carbohydrates.

NOTES: From waffle iron recipe book