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Category:Desserts - Author:N/A- Contributor:
Honey Cake
Ingredient:


  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup honey
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 tablespoons sliced almonds



Direction:

Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note).


Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.


NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning.

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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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