Please accept this recipe book from - Kean Miller LLP

Sour Cream Pound Cake
3 sticks butter
3 cups sugar
8 oz. cream cheese
8 oz. sour cream
3 cups flour
1/4 tsp. baking soda
3 tsp. vanilla extract
3 tsp. lemon juice
6 eggs, separated
Preheat oven at 350°. Add and mix butter, sugar, cream cheese, sour cream, flour, baking soda,
vanilla extract and lemon juice. Blend egg whites separately and add to mixture. Pour mixture
into large cake pan. Bake for 90 minutes. Allow to cool for 20-30 minutes.
by Victor Gregoire (Baton Rouge), a partner practicing in the toxic tort litigation area
Pecan Pralines
1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 Tbsp. butter
1 cup pecan halves
1/4 tsp. vanilla
Combine the sugar and milk and bring to a boil, stirring occasionally. Add the butter, pecans and
vanilla and cook until the syrup reaches the “soft ball stage” (238°). The “soft ball stage” is when a
little of the mixture forms a soft ball when dropped in cold water. Cool without disturbing, then
beat until somewhat thickened, but not until it loses its gloss. Drop by tablespoon onto a wellgreased,
flat surface (a piece of marble is best) or wax paper. The candy will flatten out into large
cakes. This will make 20 pralines.
by Jennifer Gary (Lake Charles), a partner practicing in the environmental law area
66