How To make Willard Scott's Pound Cake
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1 c Butter; soft
1/2 c Shortening
5 Eggs; room temp
3 1/4 c Light brown sugar
3 1/2 c Flour
1/2 ts Baking powder
1 c Milk
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FROSTING---------------------------------- 1 c Pecans; chop
1/2 c Butter; soft
1 lb Powdered sugar
3 tb Milk; to 4 tb
In large bowl, cream together butter and shortening; add eggs, one at a time, creaming after each. Add sugar. Sift flour and baking powder together. Add alternately with milk to batter. Bake in greased and floured 10" bundt pan for 1-1/4 to 1-1/2 hours at 325~. FROSTING: Toast pecans in
butter in broiler pan until well browned. cool slightly; add sugar and enough milk to thin to spreading consistency. Spread on top of cake. Some should drip down sides and center, but spread only on top. -----
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⏲ CHAPTERS ⏲
00:00 - Shrimp sizes
00:39 - Cut shrimp legs
00:58 - Shrimp buying tips
01:23 - Devein shrimp
01:54 - Slice back of shrimp
02:19 - Season & coat shrimp
02:52 - Prepare garlic
03:32 - Prepare dry seasoning
03:50 - Pan-fry shrimp
06:12 - Stir-fry everything
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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