Cinnamon Pudding

Recipe By : Marcia Adams "Cooking from Quilt Country"

7 Points Per Serving

Sauce:

2 c brown sugar

1 1/2 c water

2 tbsps butter

1/8 tsp salt

1 tsp vanilla extract

2 c flour

1 c sugar

2 tsps baking powder

2 tsps cinnamon

1/2 tsp salt

1 c milk

2 tbsps butter -- melted

1 tsp vanilla extract

1 c chopped pecans -- very coarse

Preheat oven to 350ºF. Prepare sauce first; in a medium saucepan combine first 4 ingredients. Bring to a boil over medium heat and cook uncovered for 5 minutes. Remove from heat, stir in vanilla and set aside while preparing batter. In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a small bowl combine milk, melted butter and vanilla, and add all at once to the flour mixture. Belnd quickly. Spread in a greased 9x13" cake pan, then pour the sauce over the top. Bake 40-45 minutes or until center bubbles up. Serve warm with whipped cream or ice cream.

Serving Size : 12

Per serving: 311 Calories; 8g Fat (22% calories from fat); 3g Protein; 58g Carbohydrate; 13mg Cholesterol; 231mg Sodium

Bon Appetit, Betsy Burtis Derry, NH