1 cup white sugar
1/2 cup shortening
1/2 cup white vinegar
1/2 cup water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup butter
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup water
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the sugar, shortening, vinegar, water and vanilla.
In a large bowl, stir together the flour, salt and 1/2 cup of butter. Stir the flour mixture into the mixture, then fold in the butter mixture. Pour the batter into prepared mold.
Bake for 8 to 10 minutes in the preheated oven. Cool 10 minutes before removing from the mold.
In a medium bowl, cream together the butter, 1/2 cup of sugar and the eggs. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
In a small bowl, whisk together the 1/2 cup water and 1/2 cup of pecans. Pour the batter into the mold, and chill in the refrigerator for at least 3 hours before serving.
The sauce of this sat on the grill, partially cooked, then when I put the chicken and sauce in the thickened raviolo, and ladled the broth when brushing the chicken and dipping the rolls, the sauce was lifeless. I will make this again but will reduce the sauce more and probably skip the garlic.
I tried this out for a Christmas party... big hit. Maybe because most of my friends are Greek, everyone thought it was strange that I would use Greek food. They probably won't ask for the recipe again, because they knew what to expect.
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