FOOD STORAGE a MUST

So with all this talk on preparation we all have no excuses for food storage. Recently we talked about recipes too and how we all may have stuff, but it will taste bland and not exciting if we don't keep recipes. A lady made a bundt cake from Navy Beans and I was sold. First of all anything with cake = I love it, and to know it was sort of healthly and you can sneak in the beans (veggys) with out the kids knowing is a plus too. This is a must try. I better try and make it too after sampling a delicious piece!

Navy Bean Bundt Cake

1 2/3 cup cooked navy beans
1 c. sugar
1 T. Vanilla
2 c flour
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 c flaked coconut
1 c. butter, softened
2/3 c. brown sugar
2 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/3 c. evaporated milk
1/2 c. chopped nuts

Puree beans in blender or mash with a fork. Set aside. In a large bowl combine butter, sugars, and vanilla and milk; beat until creamy. At high speed, add eggs. Stir in beans. In medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir in half of the dry ingredients until blended. Add nuts and coconut. Blend. Pour into a greased bundt pan and bake at 350 for 55 min. For greased 9 x 13 pan, bake 25-30 min.

happy baking!