Pecan Sour Cream Cake

250g butter
1 tsp vanilla
3/4 cup castor sugar
2 eggs
300g carton sour cream
1 and 1/2 cups plain flour
1/2 cup sr flour
1 tsp bicarb soda
1/2 cup finely chopped pecans
2 tblsp brown sugar
1/2 tsp ground cinnamon
Grease a deep 23cm round pan.
Cream butter, essence and sugar in a small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined.
Transfer mixture to a large bowl, stir in sour cream then sifted flours and soda.
Spread half hte cake mixture into prepared pan, sprinkle with half hte conbined pecans, brown sugar and cinnamon. Spread evenly with remaining cake mixture, sprinkle with remaining pecan mixture; press gently into cake mixture. Bake mod oven 1 hour or so. Stand 5 mins before turning onto wire rack to cool.

Keeps 3 days (yeah, sure!)

Bron's Vege Bake

Another yummo vegetarian dish (not very pretty tho, so no photo)

I cooked off, in the frypan, some carrot, onion, tomatoes, sweet potato, potato, zucchini and wong bok or some other chinese vege. the carrots, tomatoes, sweet potato, garlic and wong bok came from the garden [Grin]
When quite soft, i added a mix of eggs (from our own chookies), coconut milk, rice milk and a can of tomatoes (the kids didn't pick enough tomatoes for the job, so i added more).
Mix till cooked and serve.

Bron