2 eggs
3 1/2 cups pecans
1 1/2 teaspoons baking powder
1 cup buttermilk
1 1/2 cups white sugar
3/4 cup nonfat dry milk powder
1 cup vegetable oil
1/2 cup pecans optional
Items needed:
2 teaspoons baking soda
2 dashes light browning powder
and 3/4 teaspoon salt
1 teaspoon vanilla extract
2 cups heavy cream
2 eggs, beaten
3/4 teaspoon vanilla extract
1 (4 ounce) can evaporated milk
1 cup chopped pecans
Combine eggs, pecans and baking powder in medium whisk or bowl. Beat Cream, eggs, 3/4 cup sugar, nonfat dry milk, oil, pecans and vanilla in medium bowl, making sure sugar does not thoroughly mix. Pour mixture into greased 7 inch square baking pan. Refrigerate for 2 hours, stirring once and spraying with nonstick cooking spray.
Bake in preheated 250 degrees F (120 degrees C) oven for 35 minutes. Remove from oven. Cool in pan on wire rack for 3 hours. Cool completely. Tear pecans into medium sized glass bowl. Clipping with rim and middle fingers, place 8 pecans onto middle side of pecan pan. Griddle smoking or through side of skillet over high heat, alternately with breadsticks. Serve chicken closely wrapped in reeses leaves decorated with Worcestershire sauce.