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Tomorrow night beginning at 6:00 p.m.
6:00 p.m. - Dessert and Fellowship
6:30 p.m. - Worship, Testimonies, and Communion
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Radical: Taking Back Your Faith From The American Dream by David Platt
A Beautiful Exchange by Hillsong Live
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Book of the Week
Radical: Taking Back Your Faith From The American Dream by David Platt
CD of the Week
A Beautiful Exchange by Hillsong Live
Recipe of the Week
Moist Sour Cream Coffee Cake
1-1/2 cups Granulated sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 tsp. Vanilla
2 Eggs
2 cups Flour
1 tsp. CALUMET Baking Powder
1/2 tsp. Baking soda
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped PLANTERS Pecans
1/3 cup firmly packed brown sugar
1-1/2 tsp. Ground cinnamon
PREHEAT oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
MIX pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.
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