It's Breakfast Time

Butter Pecan Honey Walnut Breakfast Loaves

Good recipe, make two loaves, freezes well. Do not glaze loaves before freezing. Thaw at room temperature and then glaze and add nuts.

1 package of Butter Pecan Cake Mix
1 cup Water
1/2 cup chopped Pecans/Walnuts
1/3 cup Margarine, softened
1/4 cup Honey
3 Eggs

Heat oven to 350F. Grease pans, lightly flour.

Beat cake mix, water, nuts, butter, honey and eggs in large bowl on low speed with electric mixer. Medium speed for two minutes, pour into pans.

After 40 - 50 - 60 minutes (depending on the loaf pans your are using, I use glass, I hate teflon - I use PYREX (c). {geeez, I hope that is OK}. Cool about 10 to 15 minutes and remove from pans. Cool completely for about one hour. Proceed with Vanilla Glaze.

If you want to freeze them, do it now. Wrap them tightly. If not follow the glaze recipe.

Follow those who froze, - well, room temperature thaw - then proceed with,

Vanilla Glaze
1 cup icing sugar (powdered sugar)
1 to 2 teaspoon milk
1/2 teaspoon vanilla

Mix icing sugar, milk and vanilla until smooth - the consistency of thick syrup. If you do not have that, add a tiny bit of milk.

After glazing, add chopped nuts as topping.

Enjoy, - "Gramma you are a good baker - we don't get this at home"