Butter Pecan Cake Anyone????

Butter Pecan Sheet Cake

Ingredients

Cake:

Just out of the oven!

3 TB melted butter

3/4  cup (1 1/2 stick) butter

2 1/4  cups sugar

4  eggs

3  cups all-purpose flour

1 1/2  teaspoon baking soda                                              

1  1/2 cup buttermilk

1 1/2  cup chopped toasted pecans (1/2 cup reserved)

3  teaspoons vanilla

Caramel Icing

Completed!

1/2 cup butter (unsalted)
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk
3 cups powdered sugar

1/2 cup of reserved nuts

Instructions

Preheat oven to 350F.

In 9 x 13 pan, add melted butter and pecans.  Bake for 10 minutes, let cool.

Grease and flour sheet cake pan.

To prepare cake:  beat butter in mixer bowl on high speed. Add sugar & vanilla, beat well. Add eggs, beating after each addition. Combine flour and baking soda; add alternately with buttermilk until blended. Stir in pecans.

Pour batter into cake pans and bake 20 to 30 minutes. Cool on wire racks.

To prepare icing:  melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil.  Remove from heat. Beat in powdered sugar.  Should be pourable!  Spread over cake.  Sprinkle with remaining 1/2 cup toasted pecans.

Nothing is More Sweet than a Good Hearty Breakfast..Make it Dessert!

Peach Crisp Oatmeal

1 cup old fashion oats
2 cups water
1 peach
1 1/2 tsp cinnamon
1/4 tsp allspice
Dash ground cloves
1 tsp sugar
1 TB maple syrup

Peel & dice peach.   Mix peaches, spices, sugar, syrup in microwave safe bowl.  Cover with plastic and microwave on high for 2 minutes.  Let rest.
While peaches are cooking, cook oatmeal.  Bring 2 cups water to boil, add oats.  Boil gentle for  about 1 to 2 minutes, until water is about all absorbed.
Divide oatmeal between two bowls.  Top each with half the peach mixture.  Stir and enjoy.

Peel & Dice Peach

Add spices, sugar, syrup

Microwave on High 2 minutes.  Let rest.

Cook oatmeal.

Top oatmeal with peach mixture.

Valentine Dinner & Just Dance 2 Party

Nothing could have been better than this party!  Incredible Friends, Great Food, & Lots of Fun....

Carrot Cake..So Love it! Happy Birthday Sweet Sarah

CAKE

2 cups all-purpose flour                                                                      
2 teaspoons ground cinnamon
1 tsp nutmeg 2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups sugar
1 1/2 cups oil or substitute: 3/4 cup oil, 3/4 cup applesauce
4 eggs
2 cups shredded carrots (2 to 3 carrots)
1/2 cup crushed pineapple, well-drained
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans or walnuts, optional

FROSTING

1 (8-oz.) pkg. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 3/4 to 4 cups powdered sugar

1/8 cup cream or milk, or until desired consistency

Preheat oven to 350°F. Spray 2 -  8 inch sq or round or 13x9-inch baking pan with cooking spray.

Whisk flour, cinnamon, baking powder and baking soda in medium bowl.

Beat sugar and oil, applesauce  in large bowl at medium speed 2 minutes. Add eggs one at a time, beating just until blended. At low speed, beat in flour mixture until moistened. Stir in all remaining cake ingredients. Pour into pan.

Bake (adjust time for smaller cakes  40 minutes) 50 to 55 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat cream cheese, butter and vanilla in large bowl at medium speed until combined. At low speed, slowly beat in powdered sugar until of spreadable consistency. Spread frosting over top of cake. 

My Professional Life

·     Background in accounting, with strong emphasis in payroll and payroll taxes

·     Consistently exceed goals and expectations

·     Experienced in TIC real estate investment accounting

·     Skilled in developing and implementing standardized policies and procedures

·     Strong background in various computer software programs

·     Goal oriented individual with strong leadership skills

·     Organized, highly motivated, detail oriented

·     Committed to excellence

·     Proven ability to work in unison, as a team player

Bachelor of Science,  Accounting, Utah State University

Associates of Science. Accounting, Utah Valley University

Central Bank Insurance, Inc.,  Provo, UT	May 2009 - Present
Accountant ·     Processed semi-monthly payroll and meet all filing requirements ·     Responsible for deposits,  cash in general ·     Created spreadsheets to meet the needs of daily tasks ·     Reconciled "sweeps" from insurance companies ·     Monitored Trust Account ·     Maintained Depreciation Schedule and General Ledger ·     Reconciled Petty Cash daily ·     Reconciled client/insurance company balances RealtyNet Advisors, Inc., Provo, UT February 2005 -  January 2009 Accountant, Escrow Agent, Qualified Intermediary Coordinator ·     Performed all duties for internal accounting, including, but not  limited to bank reconciliations, trial balance proofing, accounts  receivable, accounts payable, for over 30 accounts/business entities ·     Processed bi-weekly payroll and meet all filing requirements ·     Liaison between the company and the property management company ·     Responsible for deposits, wire transfers, cash in general ·     Performed duties of an in-house escrow agent  which included, but not  limited to, processing Sale and Purchase Agreements, preparing docs for  closing in commercial real estate RIC investments,  researching county  and states’  filing requirements, prepared re-conveyance docs ·     Performed duties of an exchange accommodator to fulfill  Section 1031 of the IRS code for like-kind exchanges,  which included preparing the documents for title companies  and clients ·     Set up business entities Accomplishments ·     Served as PTA  President of local elementary school & Council ·     Served on the SCC (School Community Council) ·     President of the Student Chapter of IMA (also known as CMA) ·     Dean’s List, Spring 1989 ·     Managed and supervised fund raisers for various organizations ·     Served on the board of a local Non-profit organization,  as well as performed the accounting functions ·     Own and manage a small accounting business with  emphasis in payroll and all filings associated with the commitment ·     Prepare personal and business tax returns for accounting clients

Celebrate With Me ....AMERICA!

All American Sandwich Cookies

Yields: 12 sandwich cookies

Cookies

2 2/3 cup(s) all-purpose flour

2 teaspoon(s) baking powder

1 teaspoon(s) baking soda

1/4 teaspoon(s) salt

3/4 cup(s) (1 1/2 sticks) unsalted butter, softened

1 1/4 cup(s) granulated sugar

2 large eggs

1 teaspoon(s) vanilla extract

3/4 cup(s) milk

Food Coloring, Blue & Red (gel or paste works best)

Filling

4 oz softened cream cheese

1/4 cup softened butter

1 tsp vanilla

2 cup(s) confectioners' sugar

Directions

Cookies: Heat oven to 350°F. Line 4 baking sheets with parchment. Be sure to bake each pan separately and in the middle of the oven.

Whisk flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla until blended. Add flour mixture in three additions alternately with milk, beginning and ending with the flour. Beat until just combined.

Divide dough in half and add food coloring to one half, stirring until just blended. Use a scant 1/4 cup ice cream scoop to drop chocolate dough 3 inches apart on 2 baking sheets. Bake 12 to 13 minutes, or until centers are soft but firm and edges are just beginning to brown. Cool 5 minutes. Transfer to a wire rack to cool completely./  Using a cookie cutter, cut to trim so all cookies are same size. 

Filling: Beat cream cheese, butter, vanilla.  Add confectioner sugar.  Beat until fluffy.   Frost one bottom of cookie and top with the other.  Roll in sprinkles if desired.