Honey Coca Cola Cake

coca cola cake

Coke is one of my guilty pleasures.  Kicking the “Real Coke” habit is one of my greatest victories.

I’m now a Coke Zero fiend, thanks to my skinny, yoga-toned daughter Molly. Thank you, Dear!!

But this cake is a different story. It was introduced to me by my beloved mother L.J.  My Oldest Friend Mary Ann and I actually laughed when she told us about it. That was until we tasted it….

It’s one of the best we’ve ever tasted.  And even better with honey…

Ingredients

1 cup Coca-Cola

1/2 cup buttermilk

1 cup unsalted butter, softened

1 cup sugar

3/4 cup honey

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting (recipe follows)

Garnish: 3/4 cup chopped pecans, toasted

Directions

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar and honey; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Spread Coca-Cola Frosting over warm cake; garnish, if desired.

Coca Cola Frosting

Ingredients

1/2 cup unsalted butter

1/3 cup Coca-Cola

3 tablespoons cocoa

1 (16-ounce) package powdered sugar

1 tablespoon vanilla extract

Directions

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; Beat in sugar and vanilla until consistency of firm frosting.

Best Thanksgiving Leftovers – Turkey Tetrazzini

“Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.” – Nicole Hollander

Ms. Hollander has obviously never tasted my Turkey Tetrazzini.  🙂

 Ingredients:

16 ounces mushrooms, sliced thin (about 4 cups)

5 tablespoons unsalted butter

1/4 cup flour (I like to use Wondra…)

1 cup heavy cream

2 cups chicken broth

1/4 cup dry white wine

1 tablespoon honey

16 ounces spaghetti (I use DeCecco)

3 cups coarsely chopped cooked turkey, including cooked giblets if desired

1 cup frozen English peas

2/3 cup freshly grated Parmesan

1/3 cup fine fresh bread crumbs

Directions:

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a pot of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, the honey, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Minnesota Wild Rice Soup

One year I got extra fancy and started out Thanksgiving dinner with this wonderful soup! It’s a delicious and satisfying winter meal in itself.

Yields 8-10 first course servings

Ingredients:

1 cup uncooked wild rice

2 tablespoons butter

2 leeks, diced (about 2-1/2 cups)

2 plum tomatoes, diced (1 cup)

4 celery stalks, diced (1 cup)

8 ounces mushrooms, sliced (2 cups)

2 cloves garlic

1/4 cup flour

6 cups chicken broth

2-3 bone-in chicken breasts, cooked, removed from skin and bone, and diced (1 1/2 cups)

1 cup cream

1/4 cup dry sherry

1 tablespoon honey

Salt and pepper, to taste

Directions:

Cook the wild rice according to the directions on the package. Wild rice generally takes 55-60 minutes to cook.

In a large soup pot, melt the butter and sauté the leeks, tomatoes, celery, mushrooms, and garlic on medium high heat. Cook for about 15 minutes, or until the vegetables have softened, stirring occasionally.

Add the flour and stir until blended into the vegetables. Add the chicken broth and bring to a boil. Once boiling, cover, turn the heat down to low, and simmer for 30 minutes.

Add the wild rice and chicken. Stir in the cream, honey and sherry. Cook until thoroughly heated. Add salt and pepper to taste.

Serve hot!

Cranberry Week – Honey Cranberry Chocolate Chip Cookies

The Pedigree of Honey

by: Emily Dickinson (1830-1886)

The pedigree of honey

Does not concern the bee;

A clover, any time, to him

Is aristocracy.

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup honey
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts

Directions

Preheat to 375 degrees

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Cream the sugar, honey, and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.
4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack.

Cranberry Week – Roast Duck With Honey Cranberry Glaze

Did you know that cranberries help prevent stomach ulcers?  Most peptic ulcers are caused by a bacterial infection, Helicobacter pylori. Cranberries havebeen shown to inhibit the adhesion of these bacteria to the stomach lining. With 25 million Americans suffering from peptic ulcers in their lifetime, this is a significant health problem.

Ingredients

  • 1 1/2 cups cranberries
  • 1 cup honey
  • 2 cups water
  • 1 4-pound duck
  • 1 3-inch strip of orange peel
  • 1 medium onion
  • Salt and freshly ground black pepper as desired
  • 1/3 cup white wine
  • 1 tablespoon balsamic vinegar

Preparation

Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled.

Mix one cup of cranberries,1/2 cup of the honey and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.

Preheat the oven to 350 degrees. Remove the gizzard, heart and liver from the duck and set aside. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity.

Paint the duck with a little of the cranberry glaze.Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze.

Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.

While the duck is roasting, make a broth with the innards: Roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.

Mix the remaining half cup of cranberries with the remaining half cup of water, the remaining honey and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.

When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.

Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth to the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.

Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.

Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

YIELD

4 – 6 servings

Honey Brownies

These are perfect to bring to Labor Day picnics. As I always say, honey makes everything taste better!

INGREDIENTS
1 cup (6 ounces) semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1 cup chopped walnuts

PREPARATION:

Preheat oven to 350°F. Lightly grease 8-inch square baking pan. Melt chocolate chips and butter in medium heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla. Combine flour, baking powder, salt and walnuts in small bowl. Stir into chocolate mixture. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2-inch squares.

British Week – Honey Blueberry Scones With Honey Lemon Glaze

Nothing is more British than scones, and these are especially moist and delicious because of the honey!

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup honey
  • 4 tablespoons butter
  • 2 tablespoons shortening
  • 1/2 cup cream
  • 1 egg
  • 1 cup blueberries

Lemon Glaze:

  • 1/3 cup freshly squeezed lemon juice
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1/2 cup honey
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and honey. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in blueberries. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Let the scones cool a bit before you apply the glaze.

Make the lemon glaze in a double boiler. Mix the lemon juice with the honey and sugar until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method. Whisk in the butter and lemon zest. Continue whisking the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

British Week – Honey Raspberry Trifle

What is more British (and delicious!) than a beautiful raspberry trifle with honey and sherry? Perfect to go with a proper cup of tea! 

Ingredients

  • 1/2 cup honey
  • 2 tablespoons sugar
  • 1/4 cup fresh lemon juice
  • 1 cup dry sherry
  • 1 cup seedless raspberry jam
  • 4 cups raspberries
  • 2 cups heavy cream
  • 1 1/2 pounds favorite pound cake

Directions

  1. In a small saucepan, heat 1/2 cup honey, 1/4 cup water, 1 cup sherry, and lemon juice, stirring to dissolve honey, 1 to 2 minutes. Let cool.
  2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon/sherry syrup.
  4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Honey Spice Bread

Honey Spice Bread Recipe

This is great for breakfast, or even dessert! 

2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
1/2 cup honey
1/3 cup canola oil

GLAZE:
1/3 cup confectioners’ sugar
2 teaspoons 2% milk

Directions

In a small saucepan over low heat, cook and stir brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat. In a large bowl, combine dry ingredients.
In another bowl, combine the eggs, honey, oil and brown sugar mixture. Stir into dry ingredients just until moistened. Pour into a greased 8-in. x 4-in. loaf pan.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean (cover with foil if top browns too quickly).
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (12 slices).