Please accept this recipe book from - Kean Miller LLP

Pineapple Muffins
3/4 cup oil
3/4 cup butter, melted
2 cups sugar
4 eggs, beaten
3 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 (1 lb. 4 oz.) can crushed pineapple in its own juice
1-1/2 tsp. vanilla
1-1/4 cups pecans, chopped
Cream oil, butter, and sugar. Add eggs and mix. Sift together flour, baking soda, salt, and
cinnamon. Add dry ingredients to sugar mixture and then add crushed pineapple with the juice,
mixing until well blended. Add vanilla and stir in pecans. Pour in greased muffin pans and bake at
350° for about 25 minutes. Yield: 3 dozen muffins.
by Phyllis Sims (Baton Rouge), an associate practicing in taxation and legislative area
Cinnamon Coffee Cake
Cake Batter:
1 stick margarine
1 stick butter
1 cup sugar
3 eggs
1/2 pint sour cream
2-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. lemon extract
dash of salt
Filling:
1/2 cup brown sugar
1 Tbsp. flour
2 tsp. cinnamon
Topping:
1 cup pecans, chopped
4 Tbsp. butter, melted
Cream margarine and butter together. Add sugar and stir until light and
fluffy. Combine eggs and sour cream in a small bowl. Alternate adding sour
cream mixture with remaining dry ingredients to the batter. Add flavorings
and salt. Pour half of batter into a greased and floured 9 x 13 inch pan, then
half of filling. Repeat with remaining batter and filling. Sprinkle with nuts
and drizzle melted butter over all. Bake for 30 minutes at 350°.
by Sonny Chastain (Baton Rouge), a partner practicing in the commercial litigation and intellectual
property practice area
63