We have a little bit of news this week, as the local Texas Blaze RTX held its gun fundraiser and has announced its winners. The 10 winners were as follows: David Goeltz, Tiffani Scott, Cathy Rinaldi, Ken White, Phil Concan, Cody Loehr, Traci Ricketson, Eric White, Armando Martinez and Jess Miller. Congratulations to the winners.
RECIPE—This week, since there are not a lot of things to report, I want to continue to share my mother Kay’s love of baking and her great recipes with her Honey Cakes.
She has passed her love of the culinary arts to me and my children, and we now want to share what we can with the readers. Each recipe I share brings back memories of my childhood, and these Honey Cakes are no different.
When I was in elementary school, I remember my mom making these only as special treats. She would make them during Christmas time, making sure they were stacked just right on her glass platters. She would be sure to make them once or twice a year and take them to the teacher lounge. They were a must for any bridal or baby shower she attended.
Other members on my mom’s side of the family also make these amazing treats, and they are all so scrumptious. I don’t ever remember the honey cakes not being at family functions.
There are two recommendations I have if you make these yummy treats. The first is, bake them in a good, broke-in metal pan. My mom’s special honey cake pan just makes them taste better. The second is, enjoy them over coffee with friends.
One of the many things that has come to light for me during this unprecedented times is that I miss our friends. I plan to include more coffee dates and “mom squad” dinners to my calendar once things get better.
Honey Cakes
2 c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 c. sugar
1 egg
3/4 c. vegetable oil
1 tsp. vanilla extract
1/4 c. honey (I like to use local honey when can)
1 c. chopped pecans (or you can also use chopped walnuts)
1 c. powdered sugar
1 tbs. mayo
1 tbs. water
Preheat oven at 350 degrees F. Sift together flour, baking soda, cinnamon and salt. In a separate bowl, mix together sugar, egg, oil, vanilla and honey. Add flour mixture gradually until well blended. Then stir in the chopped nuts if using them. Spread into greased 9x12 pan and bake for 20 minutes.
Once you take cake out of oven to cool, begin the glaze. Mix together in small bowl with fork the powdered sugar, mayo and water. Mix until dissolved and smooth and pour glaze over honey cakes in pan. Let cool completely and cut into squares before serving. Be sure to store leftovers in refrigerator.
STAY SAFE—M y prayers include that everyone is continuing to stay safe and healthy during this extended time of physical distancing and at home education. Stay strong and remember we are all in this together and will come out better on the other side of it.
Do your part to stay home, stay safe, stay well and stay kind. Wash your hands and cover your nose and mouth with some type of mask if you must go out. The more we adhere to the precautions, the sooner these strange times will be behind us.
CONTACT INFO—If you have any other information on events that have had date changes or other community news, please contact me at 254-718-0133 or m_lagrone@yahoo.com.
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