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Ingredients
- 1 stick unsalted margarine or butter
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces pecan halves
Preparation
Step 1
Cream butter and sugar. Add vanilla and eggs one at a time.
Sift together dry ingredients and add to butter mixture. Add pecans and mix to well blended.
Divide into 3 8x3 3/4 x2 1/2 disposable
foil loaf pans that have been sprayed with nonfat cooking spray. Bake 30 minutes to 40 minutes until golden brown or cake tester comes out clean.
Cool and wrap in foil; freeze for several hours.
With serrated knife, slice thin while frozen. Place on a cookie sheet lined with foil. Bake in preheated 375 oven for 10 to 12 minutes until golden brown.
Other Versions:
8 ounces of mini chocolate chips
6 ounces dried cranberries and 2 ounces slivered almonds
8 ounces toffee(without chocolate)
8 ounces of your favorite candy ground