Jew Bread

4 eggs
2 cups self-rising flour
2 cups chopped pecans
1 box light brown sugar
1 tsp. vanilla

Mix eggs and sugar over low heat until mixture dissolves.  Remove from heat.

In large bowl, combine flour, pecans, and vanilla.  Add first mixture and mix well.

Pour batter into 18 muffin tins that have been well-sprayed with Pam.  Bake in a 350 degree oven for 20 - 25 minutes.

I have no idea where the name of this recipe comes from.  It is one of my brother Scott's favorites.