Jewish Sour Cream Coffee Cake

Ingredients Batter Ingredients Topping
2 sticks of butter 2 Tbls cinnamon
2 cups of sugar 1/2 cup brown sugar
2 eggs 1/2 cup nuts (I like pecans)
1 cup of Sour Cream
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking powder

Mix ingredients for topping in separate bowl.

For the dry mixture, mix in a separate bowl:
Flour, salt and baking powder

Cream butter and sugar. Add eggs one at a time and then the vanilla.

Alternate adding the dry mixture (not topping) with sour cream into the creamed butter.

Pour 1/2 mixture into tube or bunt pan. Sprinkle evenly 1/2 of the topping. Add remainder of batter and finish with rest of topping.

Cook at 350 degrees for one hour or until sides separate. I found that 45 minutes was enough for me, so keep an eye on it. Use a toothpick to test doneness.

Wildfire Mac and Cheese

The name of this dish comes from the fact that I learned it from one of the chefs at Wildfire Grill in Georgetown, Texas when I worked there through college. It was a dish that was on the kid's menu but all the wait staff (okay, all the PMSing female wait staff) would order it all the time. A true favorite.

Ingredients:
1 Lb of Fettucini
1 cup heavy cream
2 tbls. Butter
(Cheese is just a suggestion, for a shortcut you can get a bag of mixed blend. OR switch it up with special cheeses)
1/4 cup sharp cheddar
1/4 cup parmesan
1/4 cup monterey jack
Pinch of salt
Pepper
Dash of nutmeg

Boil Fettucini. Melt butter in a saucepan, when melted, add cream. Add cheese a little at a time, stirring CONSTANTLY. The key is to melt completely in cream before adding more cheese. At the end of the melting process, sauce shouldn't be stringy but completely liquid. If it isn't add more cream and melt completely. Add salt, pepper and nutmeg. Taste constantly when making this. Do not add more cheese if it tastes like you shouldn't add more if you want. This a to taste recipe! Toss with cooked pasta.