Have you guys eaten breakfast at Magelby's Fresh? If not, you are so missing out, mostly because they have the most amazing syrup ever. But now, I too have the recipe and I'm sharing it with you!
In a saucepan, mix:
1/2 C Buttermilk
1 cube butter
1 C sugar
1 tbsp Karo Syrup
Dissolve and boil
Add:
1 tsp vanilla
1 tsp baking soda
And done! Amazing over french toast, pancakes, waffles, or just eaten straight with a spoon. Don't tell my husband that I do that!
Friday, May 22, 2009
Wednesday, May 13, 2009
Tres Leche
My mom found this recipe online. I made it for KJ's birthday and it has become our new favorite!
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs
Milk syrup:
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract
Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.
Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.
While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).
Before serving, spread with Cool Whip and top with sliced strawberries.
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs
Milk syrup:
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract
Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.
Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.
While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).
Before serving, spread with Cool Whip and top with sliced strawberries.
German Chocolate Cake
This cake is a Stratton family classic. Here it is Bethany!
1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites
Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.
Frosting:
3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)
Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.
1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites
Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.
Frosting:
3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)
Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.
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