Sabbath Day Message: He is the Gift
A Brigham Young University Student Journal
The season for delicious goodness has finally arrived, and I am sure we are all anxious to indulge. I’m still on a family history kick, so I couldn’t help but post a family recipe from my dear great aunt who is fighting a brain tumor as we speak. In her honor I present to you this delicious brownie cake recipe.
2 cups sugar
2 cups flour
1 cup water
1/2 cup buttermilk
1 tsp. vanilla extract
2 cubes butter or margarine
1/4 cup cocoa
1 tsp. baking soda
Mix together sugar and flour and set aside. Combine in saucepan water, butter or margarine and cocoa. On medium heat bring it to a boil and boil for 3 minutes. Remove from heat and combine both mixtures. Add eggs, buttermilk, soda, and vanilla. Beat well. Pour into a greased and floured 11x17x1-inch baking pan.
Bake at 350° F. for 20 minutes.
Make Boiled Frosting 5 minutes before cake is done.
1 cube butter or margarine
3 Tbsp. cocoa
1 cup chopped nuts
1 tsp. vanilla extract
6 Tbsp. milk
1 lb. package powered sugar
Heat in a saucepan on medium heat with 1 cube butter or margarine, cocoa, and milk. Bring to a boil; remove from heat; add powdered sugar, nuts, and vanilla mixing well. Frost cake as soon as it is taken from oven.
I like to quickly sprinkle chopped walnuts or sliced almonds on top while the frosting is still hot. You have to be fast before the frosting sets up or the nuts will not stay put.
Recipe by Audrey Peterson
Submitted By Chelsea Jamison
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The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.
Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).
The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.
Also I left out the olives, because who likes those? (Sorry olive lovers.)
This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.
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