Pecan Bread with Butter Sauce

1 c. sugar

1 c. brown sugar

4 eggs, beaten

1 c. olive oil

1 1/2 c. self-rising flour

1 t. vanilla

2 c. chopped pecans*, divided (I use cookie pieces)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a medium bowl, mix together sugar, brown sugar, eggs and oil until smooth. Gently stir in flour and vanilla. Finally, mix in 1 1/2 cups chopped pecans. (or 3/4 c. each pecans and toffee bits) Pour into prepared baking dish. Sprinkle top with remaining pecans (& toffee). Bake for 35-40 minutes until pick comes out clean. Top warm cake slices with butter sauce.

Butter sauce:

14 oz can sweetened condensed milk

2 T. butter

1/2 c. chopped pecans* (I use cookie pieces)

Melt butter in a small pan over medium heat. Pour in condensed milk & stir. Continue to stir until heated thoroughly, add pecans. Stir again then remove from heat. Spoon this delicious sauce over individual slices of warm cake.

*I have also used 1/2 pecans and 1/2 toffee bits..Yum!

Sour Cherry Pie

2 unbaked pie crusts, (I use frozen ones-- follow directions on pkg.)
5 c. pitted sour cherries
1 T. lemon juice
2 t. brandy (optional), or rum extract
1/2 t. almond extract
1 c. sugar or splenda
1/4 c. cornstarch
butter
milk
sugar

Preheat oven to 400 degrees. Combine cherries, lemon juice, brandy (if using) and almond extract. Combine sugar and cornstarch. Pour over cherries. Pour mixture into pie crust. Dot top with butter. Make a lattice pattern over top of filling with 2nd crust, if desired. Brush with milk and sprinkle with sugar. Place pie on parchment paper covered baking sheets to catch any spillage. Bake at 400 degrees for 30 minutes, reduce temperature to 350 degrees and bake another hour. Serve warm with vanilla ice cream. Yum!

Blueberry Streusel Cheesecake Bread

1/2 c. butter, softened
1 1/2 c. sugar
1 1/4 c. milk + 2 T.
2 eggs
4 c. SR flour
2 t. cinnamon
2 t. vanilla
4-5 c. fresh blueberries
1 t. lemon zest (optional)

Filling:
2, 8 oz. pkgs cream cheese, softened
1 t. vanilla
1/2 c. sugar
2 eggs
1 t. lemon juice

Topping:
1/2 c. butter
3/4 c. brown sugar
1 t. cinnamon
3/4 c, SR flour
1/2 c. chopped pecans

Preheat oven to 350 degrees. Spray 2 large and 6 small loaf pans with cooking spray. Beat soft butter and sugar together. Add eggs. Beat well. Add milk on low speed. Add vanilla, Mix. Add flour and cinnamon. Blend on low. Gently fold in blueberries and zest. Divide batter evenly among all pans. Allow room for filling and topping. Combine all filling ingredients and beat until smooth. Spread on top of bread batter in pans. Place all topping ingredients in food processor except nuts, or combine by using 2 forks, if processor not available. Pulse until crumbly. Add in nuts. Divide & top batter in pans. Place pans in oven. Bake for 1 hour and 10 minutes, until pick comes out clean. Remove from oven to cool for 10 minutes. Invert onto plates to cool completely. Do not overbake or bread will be very dry! (I made 2 large heart shaped loaves, and 6 small loaves* with this recipe.) *may use muffin tins instead, if desired. Tastes delicious with coffee or hot cocoa in the mornings.

The first 2 pictures are before baking, the others are after baking. The streusel topping can not be seen, as the bread is inverted onto plate: