Sour Cream Pound cake

3 cups sugar

1 cup butter

6 eggs, separated

2 teaspoons vanilla

1 tablespoon fresh lemon juice

1 cup sour cream

3 cups all-purpose flour, sift before measuring

1/4 teaspoon baking soda

1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan

http://woorldcooking.blogspot.com/2016/05/old-fashioned-sour-cream-pound-cake.html?m=1

Sweet Crispix Mix

Preheat oven to 300

You will need:
1 and 1/2 sticks butter (3⁄4 cup) 
1 cup packed light brown sugar
1 cup pecan halves
Handful of broken pretzel sticks 
6-7 cups Crispix cereal
A small sprinkle of Kosher or Sea Salt

Spray 2 large baking sheets lightly with cooking spray and set aside.
In a large container combine cereal, nuts, and pretzels - set aside.
In saucepan, bring butter and brown sugar to a boil on stove top. 
Boil for 2 minutes, then immediately pour over cereal mixture and gently stir to coat.
Divide mixture by pouring 1⁄2 onto each baking sheet and spread into a single layer. Bake 8 minutes and then gently stir mixture and bake another 8 minutes.
Remove from oven and sprinkle very lightly with a bit of coarse salt
Let cool completely on the baking sheet - toss to break apart.
Store in airtight container. Enjoy! 

Thanks Pam Cole