Honey Buns Anyone?

Most of the time recipe books put out by churches, Junior Leagues, schools, etc have the obligatory orange jello recipe and Flo's Awesome potato casserole concoction...but this little gem put out by my sister's Junior League has some great recipes...which again in my book means relatively simple to make but looks like you spent a lot of time making it! So today I'm sharing the Honey Bun Cake recipe. You know Honey Buns from the gas station(c'mom I know you know what I'm talking about)....those delectable little treats that call to you when you have been stuck on the highway for too long....well this cake is even better...because A. it is fresh and B. it does not come from a gas station or in plastic wrap....so you could actually bring it for brunch or dessert...kinda hard to show up with a platter of Honey Buns to share...well I guess you could...but I digress...enjoy!

Honey Bun Cake

Cake:

1 (2-layer)package moist butter recipe cake mix

1 cup (2sticks) butter, softened

4 eggs

1 cup sour cream

1/2 cup packed brown sugar

1/3 cup chopped pecans (optional)

2 teaspoons ground cinnamon

Vanilla Glaze:

1 cup confectioner's sugar

1 tablespoon (or more) milk

1 teaspoon vanilla extract

To prepare the cake, generously grease the bottom of a 9 X 13 inch cake pan. Reserve 1/2 cup of the dry cake mix. Combine the remaining cake mix, butter, eggs and sour cream in a large mixing bowl and beat at medium speed for 2 minutes, scraping the bowl occasionally. Spread one-half of the batter in the prepared pan. Mix the reserved cake mix, brown sugar, pecans and cinnamon in a small bowl. Sprinkle over batter. Drop the remaining batter by dollops over the pecan mixture and carefully spread to cover. Bake at 350 degrees for 40-45 minutes or until the cake is a deep golden brown and springs back when lightly touched.

To prepare the glaze, mix the confectioners' sugar, 1 tablespoon milk and the vanilla in a bowl until thin enough to drizzle, adding additional milk one teaspoon at a time if needed. Poke several holes in the top of the warm cake with a fork. Spread the glaze over the top of the cake. Let stand for 1 hour to cool completely and then cover to store.

Serves 12

Good Eats!

My sister gave me a subscription to Everyday Food for Christmas....here are few reasons I love it:

• It is smaller than normal recipe magazines...thus not taking up library size space!
• It has recipes that appear to have that Martha Stewartesque quality to them...but they (most of the time) use items that we have already or that we don't have to set out on a four day journey to locate.
• It is gives you "how to's" for things you are "supposed" to know how to do---like cutting an avocado without turning it into mush...good stuff like that

I was hoping to link this recipe....but they have not posted the May magazine on-line....so copy write hounds out there...all props are going to M.S. herself....Sorry to all the vegetarians out there....sometimes a good steak is just that good!

Citrus Steak Salad

Enjoyed with a bottle of Riparosso Illuminati

(Serves 4)

4 Strip Steaks (4-6oz. each)

Coarse salt and ground pepper

2 navel oranges, peel and pith removed

2 tablespoons vegetable oil

2 tablespoons honey

1 teaspoon finely grated peeled fresh ginger (okay...so I left this out!)

1 head of romaine lettuce, cored (or...get a bag o'salad!...Sorry Martha!)

1 small red onion, halved and thinly sliced

4 carrots cut into matchsticks

1. We (which I mean Chris) grilled the steaks outside on the gas grill....season steaks with salt and pepper. Once grilled, cut them into thin slices (crosswise).

2. Cut oranges to release segments (doesn't it sound like you are freeing hostages!) (Again...sorry Martha). Squeeze remaining membranes to release 2 tablespoons juice, whisk in oil, honey and ginger. Season with salt and pepper. Add lettuce, onion, carrots and orange segments, toss to combine. Top salad with steak. Enjoy...it was very yummy especially with a bottle of red wine!