Spicy Pork Po'Boys

Total time : 30 minutes  ... Makes 4 servings

1 ..................1/2 teaspoons paprika
1 1/4 ............teaspoons dried thyme
3/4................teaspoon cayenne pepper
3/4................teaspoon garlic powder
**Kosher salt and freshly ground black pepper**
1/2.................cup mayonnaise
1 1/2..............tablespoons Dijon mustard
2....................medium kosher dill pickles, very finely chopped
1/2 ................small shallot, m
**Four 8-inch soft baguettes, split**
1-1/2 ............pounds ground pork
2 ....................cups shredded iceberg lettuce
2 ....................tomatoes, thinly sliced
          **Hot sauce, for serving**
1 )       Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
2 )         Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
3 )         Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.
　 In Louisiana, a po'boy is a soft baguette filled with either fried seafood or meat. you can make your po'boys with juicy grilled pork patties, topped with lettuce, tomato and a crunchy-creamy pickle-and-shallot mayonnaise.

TIP : You can use  deli meats sliced thin and veggies of your choice ... there is a lot of ways to make it to your taste .
Heart Healthy

Cream puffs with creamy vanilla filling

Ingredients

• one cup of water
• 1/2 cup butter

1/4 teaspoon salt

1 cup sifted all-purpose flour

4 large eggs, beaten

Creamy Vanilla Filling, below

Confectioners' Sugar

Directions

In large saucepan heat water, butter, and salt, to a full rolling boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon. Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat and add beaten eggs a little at a time (about 6 additions), beating with an electric hand mixer after each addition until batter is smooth.
Drop dough from large metal spoon onto greased baking sheets, forming 12 to 16 mounds about 3 inches apart. Bake at 400° for 35 to 45 minutes. Transfer immediately to racks to cool away from drafts. When completely cooled, split and fill with Creamy Vanilla Filling and sprinkle with confectioners; sugar or frost with thin chocolate icing if desired.


Creamy Vanilla Filling

• 3 cups milk
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 tablespoon butter
• 2 teaspoons vanilla extract

Scald milk in top of double boiler over boiling water. Mix sugar, cornstarch and salt; stir into scalding milk. Cook, stirring constantly, until thick. Cover and cook for 10 minutes longer. Add a small amount of hot mixture to beaten eggs; return to the mixture in double boiler. Cook for 5 minutes,l stirring constantly. Add butter. Put in bowl and sprinkle small amount of sugar over top to prevent skin from forming. Chill well; add vanilla.

These are so good and not high in fat. Indulge yourself; you deserve it. If you want to dress the cream puffs up a bit  more for company you can drizzle a little  melted chocolate on the top crust of each one.

Three-Ingredient Prime Rib Roast

Prep: 15 minutes ... Cook : 4 hours  ... Makes 10 servings

1/3 ................ cup finely ground coffee

2 ................... tablespoons kosher salt

1 ................... tablespoon freshly ground black pepper

1/4 ................ vanilla bean, split and seeds scraped

  **One 12-pound, bone-in prime rib roast (5 bones) **
1 . In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
2 .Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
3. Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Make Ahead

The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.

Coffee and prime rib seem like unlikely partners, but the recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.

　
Heart Healthy
　

Garlic & Herb Crusted Leg of Lamb

Prep: 25 minutes  ... Cook : 2hours 15 minutes  ... Makes 8 servings

1/4 .......... cup extra-virgin olive oil, plus more for drizzling
2 .............heads garlic, cloves separated but not peeled
3 .............garlic cloves, minced
1 .............tablespoon minced rosemary, plus 3 sprigs
1 .............tablespoon minced thyme
1 ............. 6-pound bone-in leg of lamb, aitch bone removed
       **Salt **
      **Freshly ground pepper **
1 ...........large sweet onion, cut into 1/2-inch-thick wedges
2 ...........large carrots, cut on the diagonal 1/2 inch thick
2 ...........large celery ribs, cut on the diagonal 1/2 inch thick1 . Preheat the oven to 400°.
1 )    In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.
2)    Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
3)     Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
4 ) Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.

Suggested Pairing:Spicy and dark Carignane, a red grape typically grown in Spain and southern France but occasionally found in California, is fantastic with this herb-infused lamb.
Heart Healthy

Spiced Fig Bread Pudding

 

Prep: 25 minutes ...Start to finish : 10 hours ... Makes 10 servings

10 ................ounces  Brioche , Challah or french bread , cut into  3/4-inch slices  then cut  into 3/4-inch cubes  (7 cups)
27 ................dried  Mission figs  (about 7 ounces) stems removed
2 ..................cups boiling water
2 ..................teaspoons  butter , softened
4 ..................whole eggs
1...................egg yolk
1/4 ...............cup granulated sugar
3 ..................cups half-and-half
1 ..................teaspoon grated orange peel
1 ..................teaspoon vanilla
1/2 ...............teaspoon ground ginger
1/4 ...............teaspoon ground allspice
1 ..................tablespoon coarse sugar , if desired
1 ..................cup whipping cream
2 ..................tablespoons granulated sugar

1)       On 17x12-inch half-sheet pan , place bread  cubes  . Let stand uncovered  8 hours to dry .
2)       In a small bowl , place figs covered with boiling water . Let stand 15 minutes   or until figs  are softened . Drain , coarsely chopped figs .
3)        Greased  11x7-inch (2-quart) glass baking dish  with softened butter . In a large bowl , beat whole eggs  , egg yolk  . 2/4 cup granulated  sugar , the half-and-half  , orange peel  , vanilla  , ginger  and allspice  with wire whisk  until well blended . Gently stir in bread  cubes  and figs . Pour into baking dish  . Let stand 30 minutes  .
4)         Heat oven 325*F. Sprinkle  coarse sugar over bread pudding  . Bake 1 hour 20 minutes  or until top  is puffed and light golden brown . Cool 5 minutes .
5)         In chilled medium bowl  , beat whipping cream  and 2 tablespoons  granulated  sugar with electris mixer  on high  speed until stiff peaks  form (do not overbeat) Serve with warm berad pudding .
Heart healthy

Grilled Pork Tenderloin & Peachy Barbeque Sauce

Prep:  20 minutes + marinating ...  Grill: 25 minutes  + standing   Mkes 4 servings

1 ....................pork tenderloin (1 pound)
1 ....................cup soda
3 ....................tablespoons  brown sugar
2 ....................tablespoons olive oil
2 ....................teaspoons  garlic powder
2 ....................teaspoons  paprika
1 ....................teaspoon salt
1 ....................teaspoon dried oregano
1 ....................teaspoon dried thyme
1/2 .................teaspoon pepper
SAUCE
1/2 .................cup peach presrves
1/2 .................cup ketchup
1 ....................tablespoon brown sugar
1 ....................tablespoon cider vinegar
1/2 .................teaspoon chili powder
1/8 .................teaspoon pepper
     Dash of ground pepper

1)         Place pork in a large resealable plastic bag  , add cola . Seal bag  and turn to coat . Refrigerate for 8 hours or overnight .
2)         Drain pork  and discard marinade . In a small bowl  , combine  the brown sugar  , oil , garlic  powder  , paprika  , salt oregano , thyme  and pepper ; rub over pork .
3)          Prepare  grill for indirect heat  ; using a drip pan . Moisten  a paper towel  with cooking oil  ; using long-handle tongs , lightly coat the grill  rack . Grill pork  covered   over indirect medium-hot heat  for 25 to 40 minutes  or until  meay thermometer  reads 160* . Let stand  for 10 minutes .
4)          Meanwhile , in a small saucepan  , combine  the sauce  ingredients  . Bring  to a boil . Redduce heat  ; simmer  uncovered  for 8 to 10 minutes . Slice pork ; serve with sauce .

Delish describes  this easy  to make pork tenterloin  . It's something different  to serve  to family and guests  at a cookout  rather  than the typical burgers or brats . The sweet tangy  sauce  can be served  with grill chicken or chops .
Heart Healthy  

Caramelized Onion & Cheese Pastries

Prep : 1 hour  ... Bake: 15 minutes ... Makes 4 dozen

2  .................. medium onions , thinly sliced
3 ...................tablespoons butter
1/2 ................teaspoon paprika
1/4 ................teaspoon salt
1/4 ................teaspoon dried thyme
1/8 ................teaspoon pepper
1 ...................cup (4 ounces) shredded Swiss cheese
32 .................sheets  phyllo dough ( 14-inches x 9-inches)
3/4 ................cup butter , melted
1/4 ................cup shredded Parmesan cheese

1 .         In a large skillet , saute onions in butter  until softened  . Reduced  heat to medium-low , cook for 30 minutes or until deep golden brown , stirring occasionally . Stir in Paprika  , salt , thyme and pepper . Remove from heat , cool . Stir in the Swiss cheese .
2 .        Lightly brush  one sheet  of phyllo dough  with some  of the melted buteer ; place another sheet of phyllo on top  and brush with butter .(keep remaining phyllo covered  with plastic wrap  and damp towel  to prevent it from drying out ).
3 .       Cut the  2 layers  sheets  into 14-inch x 3-inch strips . Place 1  teaspoon of onion mixture  on lower  corner of each strip . Fold  dough over  over filling , forming  a triangle  . fold triangle  up , then fold  triangle over forming another triangle . Continue folding like a flag  , until you  comr to the end of the strip . Brush  end of  dough  with butter  and press  onto triangle to seal . Turn triangle  and breash  with butter and press  on triangle to seal .
4 .       Place triangles on greased  baking  sheets . Sprinkle  with Parmesan  cheese . Bake at 375* for 15 to 17 minutes or until golden brown . Serve warm .
Heart Healthy

Amazingly Delicious Rum Pina Colada Cake

 

 

 

 

For the Cake

• 1 (18 ounce) box white cake mix, I use Duncan Hines
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
• 4 eggs
• 1/4 cup water
• 1/3 cup Bacardi dark rum, 80 proof
• 1/4 cup canola oil
• 1 cup flaked coconut

For the Frosting

1 (8 ounce) can crushed pineapple, in juice

1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)

1/3 cup Bacardi dark rum, 80 proof

1 (9 ounce) container frozen whipped topping, thawed

CAKE

Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.

 

Pour into two greased and floured 9 inch layer cake pans.

Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.

 

Cool in pan for 15 minutes; remove and totally cool on racks.

Filling/Frosting:

 

Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.

Make sure to now chill the cake. Refrigerate leftover cake.

 

NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.

Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

Luscious Lemon Cake

 

 

Lemon Cake 

 

Yields: One 4-layer cake

Total Time: 2 hr 25 min

Prep Time: 1 hr 15 min

Cook Time: 50 min

Oven Temp: 350

Luscious lemon cake is a zesty alternative to classic vanilla. Lemon's versatility gives you plenty of options for filling — lemon curd, raspberry jam, or buttercream frosting. The buttermilk in this luscious lemon cake produces a moist yet fluffy crumb.
Time-saver: For cake anytime, make this ahead and freeze it. Wrap completely cooled layers well in plastic wrap; store frozen for up to 4 months. Thaw and frost as desired.

 

Ingredients

U.S.

Metric

Conversion chart

• 3 cup(s) cake flour
• 1 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) baking soda
• 1 cup(s) butter, softened
• 2 1/2 cup(s) sugar
• 5 eggs
• 1/2 teaspoon(s) vanilla extract
• 1/4 cup(s) lemon juice
• 3/4 cup(s) buttermilk
• Almost Homemade Buttercream icing

---

Directions For Cake

1. Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
2. Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
3. Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
4. Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
5. How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.

Filling:

• Lemon curd, raspberry jam, or frosting

Almost Homemade Butter Cream Frosting

Yields: 3 1/2 cups

Total Time: 20 min

Prep Time: 20 min

 

Ingredients

U.S.

Metric

Conversion chart

• 16 ounce(s) marshmallow cream
• 1 1/2 cup(s) butter, softened
• 5 teaspoon(s) fresh lemon juice
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) confectioners' sugar

---

Directions for Frosting

1. Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.

 

Aunt Jeannie From The Diamond Fields

Love you Aunt Jeannie

Jonny , Sha , Jenny , Man  Carano

Chris , Sherlyn , Bubba Landrieu

Angel Lush Cake...Awesome!..Easy!

 

 

Angel Lush Cake: Simple to prepare cake for new cooks or non cooks

Prep Time: 15 min. Total Time: 1 hr 15 min

Serves: 10
 

Ingredients:

1 can (20 ounces) of crushed pineapple with juice. (Do not drain the juice)

1 pkg. JELL-O Vanilla flavored (Instant Pudding & Pie Filling)

1 cup thawed COOL WHIP topping

1 pkg. (10 ounces) round angel food cake
 

Instructions:

Mix pineapple and dry pudding mix in a medium bowl. Stir in the whipped topping.

Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat this step with the two remaining layers.

Refrigerate at least 1 hour. You can top with berries before serving.
 

*Any leftovers need to be stored in the refrigerator.
 

Let me know what you thought!!! I bet you’re going to LOVE IT!

 

Cubs Video Club

 

 

 

 

 



Vanilla and Lime Marble Cupcakes

 

Vanilla and Lime Marble Cupcakes
1 1/3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/3 cup butter, room temperature
1 large egg
1 1/2 tsp vanilla extract
1 cup buttermilk
1 tbsp lime zest
1/4 tsp green food coloring
1/2 tsp lime extract (optional)

 

Preheat oven to 350F. Place liners in a 12 cup muffin tin.
In a medium bowl, stir together flour, baking soda, baking powder and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and the vanilla extract until mixture is smooth.
Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing just until no streaks of dry ingredients remain.
Transfer 1 heaping cup of batter into a small bowl. Add lime zest, green food coloring and lime extract, if using. Stir well.
Add a small amount of vanilla batter to each muffin cup. Add a dollop of green on top, then top with remaining vanilla frosting. Each cup should be roughly 3/4 full. Swirl each gently with a knife.
Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
Turn the cupcakes out onto a wire rack to cool completely before frosting.
Makes 12 cupcakes

Vanilla Frosting
1/2 cup butter, room temperature
1/2 vanilla bean (or 1 1/2 tsp vanilla extract)
1 tbsp milk
2- 2 1/2 cups confectioners’ sugar
green food coloring

 

In a medium bowl, beat the butter until soft. Scrape in half of a vanilla bean (or add vanilla extract) and add milk and confectioners’ sugar. Beat until frosting is light and creamy. If it is too thick, add a small amount of milk to thin it out.
Divide frosting in half and add green food coloring to a portion of it. Stir until color is completely incorporated.
Add both vanilla and green frostings to a piping bag (or a large ziploc bag with the corner snipped off), putting them next to eachother with a spatula. Pipe frosting onto cooled cupcakes for a swirled look.

They are pretty , light and lime. Also scrumptious. And you are the cupcake Einstein

Heart Healthy Fruit puffs...With Becel

Fruit Puffs

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preparation Time - 10 minutes

Cooking Time - 30 minute
18 cream puffs (8.9 cm dia)

Ingredients

Puffs

• 1 cup (250 mL) water
• ⅓ cup (75 mL) Becel® Light margarine
• 1 cup (250 mL) all-purpose flour
• ¼ tsp. (1 mL) salt
• 4 eggs, or substitute 3 whole eggs
• 2 egg whites

Filling

• 4 cups (1 L) frozen yogurt, or prepared light whipped topping
• 3 cups (750 mL) fresh fruit (strawberries, peaches, raspberries, blueberries)
• ½ cups (125 mL) light jam (strawberry, raspberry, apricot)

Preparation

Step 1

Preheat oven to 400°F (200°C).

Step 2

Heat water and Becel® Light margarine in medium saucepan to a rolling boil. Add flour and salt all at once. Stir vigorously over low heat for about 2 minutes or until mixture leaves sides of pan and forms a ball. Remove from heat. Cool for 5 minutes.

Step 3

Add eggs, one at a time, beating on medium speed using an electric mixer or vigorously with a wooden spoon after each egg until smooth and glossy. Drop dough by scant ¼ cup (50 mL), 2-inch (5 cm) apart onto a baking sheet.

Step 4

Bake at 400°F (200°C) for 25-30 minutes or until puffed and golden. Slit sides of each puff with tip of a sharp knife to allow steam to escape. Bake for 2 minutes longer. Cool completely on wire rack.

Step 5

Cut puff in half horizontally. Spoon ½ tbsp. (7 mL) of the jam on bottom puff. Top with ¼ cup (50 mL) frozen yogurt or whipped topping and ¼ cup (50 mL) fruit. Replace puff top over filling. Repeat for remaining puffs. Serve immediately.

Light, refreshing and healthy for you. Indulge in a second helping. You deserve it.

Omlette in a bag

2 eggs
1/4 cup ham
1/4 cup cheese
1 dash salt
1 dash pepper
1/8 cup onion, chopped
Directions:

1
Fill a pan half full with water, the size of pan will vary depending on number of omelets being made(a 3 quart pan can cook up to 3 omlets).
2
Start to bring water to a boil while doing the following directions.
3
Put two eggs into a quart size ziplock bag.
4
Mush eggs while they are in the bag.
5
Add any ingredients you desire, examples listed above(but you can be creative and add anything you like).
6
Press out air and seal bag.
7
Place closed bag(s) in boiling water. Boil for 13 minutes. Carefully remove bag(s) from boiling water.
8
Open bag and slide omelet onto a plate.
9
Eat and enjoy.

Gregg Carano : Doing What He do Best

Gregg & Lisa Carano

 

Gregg Carano attended the Culinary Institute of America where he received an Associates Degree in Occupational Studies in Culinary Arts. He went on to receive a Bachelor of Science Degree in Hotel/Restaurant Management from Florida International University in 1985.

Gregg served as Director of Food and Beverage at the Eldorado Hotel Casino from 1985 to 1993. His responsibilities ranged from the supervision of the Eldorado's eight restaurants and ten bars, a cabaret with live entertainment, room service, banquets and catering to the supervision of the Kitchen staff, all food preparation, operational controls and personnel procedures. Through his vast and important duties, Gregg gained an invaluable amount of knowledge and management experience. In September 1990, Gregg was bestowed a great honor by being named the Restaurateur of the Year by the Nevada Restaurant Association and the Nevada Hotel Motel Association. From October of 1993 until June 1994, Gregg was General Manager of Circus Circus Reno. He then returned to the Eldorado that same month to hold the position of Vice President/General Manager. In 1998, Gregg took on a new role as Director of Customer Development. He has once again returned to the area that he is most passionate about, serving as Corporate Director of Food and Beverage for both the Eldorado Hotel Casino in Reno, Nevada and the Eldorado Resort Casino in Shreveport, Louisiana.

Thanx ... see you soon NEE

Vermont Maple Pecan Cake

Ingredients

• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup butter, melted
• 3 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• 1/3 cup finely chopped pecans, toasted
• GLAZED PECANS
• 3 tablespoons light corn syrup
• 1/3 cup pecan halves
• FROSTING
• 1 package (3 ounces) cream cheese, softened
• 3 tablespoons butter, softened
• 1 tablespoon plus 1 teaspoon maple syrup
• 1-1/2 cups confectioners' sugar

Directions

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.
• Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.
• For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator. Yield: 6 servings.
• This is such a delicious cake it can be addictive. You are the Picasso of cakes. Give your self a tea break.