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Archive for February, 2008

Mary Kaye Huntsman’s Favorite Coca-Cola Cake

Coca-Cola Cake from “Favorites – A Collection of Favorite Ivory Family Recipes”
Mary Kaye Huntsman is the First Lady of Utah

2 cups flour
1/2 cup buttermilk
2 cups sugar
2 eggs
1 cup butter
2 teaspoons vanilla
1 cup Coke (not diet)
1 teaspoon baking soda
2 tablespoons cocoa
1/4 teaspoon salt
1 1/2 cups miniature marshmallows

Mix flour and sugar in a large bowl. Melt butter in saucepan, add Coke and cocoa and bring to a boil. Stir into flour mixture. Blend in buttermilk, eggs, vanilla, baking soda and salt. Pour into greased 9” by 13” baking pan. Bake at 350 degrees for 35 minutes. Sprinkle with marshmallows and bake an additional 3 to 5 minutes until melted. Cool cake and frost with Coca-Cola Frosting (below).

Coca-Cola Frosting

½ cup butter
6 tablespoons Coke
2 tablespoons cocoa
3 ½ cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)

Melt butter. Add Coke and cocoa and bring to a boil. Remove from heat and mix into powdered sugar. Add vanilla and mix until smooth and creamy. Spread onto cake and top with nuts, if desired.

This recipe found at Mary Kaye Huntsman’s Favorite Coca-Cola Cake

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white cheddar potato soup

white cheddar potato soup

white-cheddar-potato-soup.jpg

Ingredients

Milk
butter
salt and pepper
onion powder
terragon
Horizon organic white cheddar cheese (shredded)
3 to 4 potatoes

Preparation

Peel and cut potatoes and boil for 20 min or until tender enough to mash.
pour out water except 1/4 a cup at the bottom.
Add milk. Start with 2 cups and add more if needed.
Add 2 T butter
Mash potatoes leaving bits and pieces of potatoe. Small pieces.
Add cheese to taste
dash of onion powder, salt and pepper to taste
a coupld pinches of terragon.

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banana-stuffed-french-toast.jpg

Baked Banana-Stuffed French Toast

4 ripe bananas, peeled, each cut into 4 pieces
8 slices whole wheat bread
1/2 cup milk
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch fresh grated nutmeg
1 Tablespoon butter
confectioners’ sugar

Preheat oven to 350 degrees F. Lay out 4 bread slices on your work surface and add 4 pieces of banana on each slice. Use a fork to gently mash the slices together on the bread. Top with remaining bread slices. In a shallow dish, whisk together milk, eggs, vanilla, cinnamon and nutmeg. Working in batches, dip bread into the egg mixture, letting each soak for 45 seconds per side. In a large skillet, melt butter over medium heat. Add assembled toasts to the skillet and cook until golden, about 2 minutes per side. Gently move them to a baking sheet and place in the oven and bake until warmed though, about 8 to 10 minutes. Dust with confectioners’ sugar to serve. Makes 4 servings.

[would be really good using raisin bread! yummy!]

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Cheddar Potato Soup

Cheddar Potato Soup

1/3 cup chopped onion
1/3 cup chopped celery
2 Tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
2 cups shredded Cheddar cheese
2 cups mil
1/4 teaspoon pepper
dash of paprika

In a large saucepan, sauté onion and celery in butter until tender. Add potatoes and broth and bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until cheese is melted. Garnish with croutons and parsley, if desired. Makes 8 servings

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