Tomato Soup and Gold Nugget Cake

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Episode 70


Satisfying Tomato Soup

2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Minced fresh basil, optional

In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients, except for optional fresh basil. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.

Recipe Courtesy: Taste of Home


Gold Nugget Cake

For the cake
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour milk or buttermilk
1 cup mashed bananas (2–3 bananas)
1/2 cup butter or shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract

For the frosting
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners’ sugar

3 bananas, sliced

To make the cake
Heat oven to 375° F. Grease and flour 2 8-inch circular cake pans.
Sift flour, baking soda, baking powder, and salt together into a large bowl.
Place mashed bananas in a small bowl and add sour milk or buttermilk.
In a large mixing bowl, cream butter or shortening with sugar until fluffy. Add eggs and beat well. Add dry and wet ingredients alternately to batter in small quantities, beating well after each addition. Stir in vanilla extract.
Pour batter into prepared cake pans. Bake for 30 minutes, or until cakes are golden and spring back when pressed. Remove from oven and cool on a wire rack. Invert cakes onto plates.

To make the frosting
In the bowl of a large mixer, cream together butter, mashed bananas, lemon juice, and vanilla. Slowly beat in confectioners’ sugar, adding more if needed to make a fluffy, spreadable frosting.

To assemble cake:
Spread frosting over the top of the first cake. Top with sliced bananas. Place the second cake on top, and frost sides and top of cake. Garnish with sliced bananas.

Recipe Courtesy: Diane Chamberlain’s Gold Nugget Cake

Note: Really amazing served cold from the fridge on a hot summer day!