![Two bowls of tomato soup garnished with basil leaves, placed on a wooden surface with a spoon and a striped napkin beside them.]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2020\/01\/PAULA_D_Image-1024x434.png","width":1024,"filesize":0},"full":{"0":"2020\/01\/PAULA_D_Image.png","1":1180,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2020\/01\/PAULA_D_Image.png"}})
Sweet and warm things from Nanny
By Paula Dream (AKA Kale Haygood)
Well, folks, January is passing as fast as the year 2019! Does it mean you’re getting old when things pass you by? I know it’s a full-time job baiting and running my traps, lately.
For those of you who know me, I do love running my traps.
And I do love good food.
In this issue, I am giving you some good comfort food to warm your tummy if it ever gets cold, and a unique dessert to fill that sweet tooth.
Have a good week, and treat your buddies with kindness and love as if it would be the last time you would see them!
NANNY’S TOMATO BASIL SOUP
2 cans (28 ounces) fire-roasted crushed tomatoes, undrained
1½ cup vegetable broth
1 medium onion, finely chopped
1 tablespoon sugar
½ teaspoon salt
½ teaspoon pepper
1 cup heavy whipping cream
1/3 cup fresh basil, finely chopped
In a slow cooker sprayed with cooking spray, mix tomatoes, broth, onions, garlic, sugar, salt, and pepper. Cover and cook on high for three hours or on low for six hours. Add whipping cream, and then cook for another 15 minutes. Stir in basil before serving.
NANNY’S HOMEMADE POTATO SOUP
5 large potatoes
2 green onions plus more for garnish
1/4 teaspoon dried basil
Salt and pepper
2½ cups milk
Peel and chop potatoes in small cubes. Mince green onions. Add potatoes and onions to a medium saucepan and cover with water. Boil on high for 30 minutes. Add more water as needed. Cook until veggies are soft. Remove pan from the stove and drain into strainer until the water just barely covers potatoes. In the same pot, add milk and then mash potatoes until smooth, leaving a few chunks. Add more milk until your preferred consistency. Season with salt and pepper. Add additional onion to your liking.
BANANA COCONUT UPSIDE DOWN CAKE
1 yellow cake mix
3 whole eggs
1/4 cup vegetable oil
½ cup sour cream
½ cup of water
6 bananas, sliced 1/4″ thick
1½ cup shredded coconut
1 cup brown sugar, packed
½ cup butter
2 tablespoons lemon juice
1 can cream cheese frosting
Cooking spray
Preheat oven to 350 degrees. Spray two-inch round cake pans with cooking spray. Beat cake mix, oil, water, and sour cream with electric mixer on low speed until smooth. Place banana slices evenly on the bottom of both cake pans. In a small saucepan, melt butter, and then add sugar and lemon juice.
Heat and stir until dissolved. Pour half of the mixture into each cake pan over bananas. Sprinkle coconut over batter in both pans, evenly. Bake 35-40 minutes until cake passes the toothpick test. Remove cakes from pans to cool. Optional: Place the first cake on a cake plate. Frost top of the first cake. Place the second cake on top of the first cake. Frost entire surfaces of cakes with cream cheese frosting.
Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com
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