Sherry Wine Cake


Drinking wine is great ~ 
eating dessert is great ~ 
combining the two is ecstasy!




We hosted a neighborhood get-together at our house recently, and Valery brought this luscious cake.

Evidently, the cake has been around awhile, but it was new to Bill and I, and I was very happy to meet it. 

It’s a buttery, dense cake with a unique taste.  It’s easy to make, and sophisticated, without tasting boozy ~ it’s delicious!




Cream sherry is a fortified wine made by fermenting white grapes and then adding brandy, which is a distilled wine with a high alcohol content.  

The wine is deliberately exposed to air, which makes it darker and sweeter than other fortified wines. 

Sherry is nutty in taste with hints of vanilla, fruit and caramel --- a perfect ingredient for this cake.

It’s a great cake to whip up for any occasion!


Sherry Wine Cake
Printable recipe

Ingredients:

1 (18.25 ounce) yellow cake mix
1 (3.4 ounce) vanilla instant pudding mix
4 large eggs
½ cup vegetable oil
¾ cup cream sherry or sweet golden sherry
Powdered sugar

Method:

Beat cake mix and next 4 ingredients at medium speed with an electric mixer.
Pour batter into a greased and floured 10” tube pan.
Bake at 350˚ for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
Sprinkle with powdered sugar.
Serve with ice cream or berries, if desired.



ENJOY!




Herb-Roasted Pork Loin for Bitter Cold Weather


It’s -6° right now = Winter time = bitter cold with snow on the ground ~ perfect weather for delicious roasted pork loin ~ it warmed our bellies and our kitchen too!


Amen, Maxine!!!

Search no further for an affordable delicious roast that’s almost impossible to ruin.  

Blend caraway and celery seeds, onion powder, paprika and salt and pepper.  Rub the mixture into the roast and pop it in the oven for a scrumptious entree.



 
I served it with mashed potatoes and broccoli ~ and to round it out, I even made a little gravy out of the pork drippings. Ummm! Mmm!




A perfect little meal for anyone on a cold winter day!

Herb-Roasted Pork Loin 
Printable recipe

Ingredients:

One 4 pound boneless loin pork roast, trimmed
½ teaspoon each salt and seasoned pepper
½ teaspoon caraway seed
½ teaspoon onion powder
½ teaspoon celery seed
½ teaspoon paprika

Method:

Preheat oven to 350°.
In a small bowl, combine seasonings and massage into meat with your fingers, covering the whole roast.
Place pork in a roasting pan, cover with a lid.
Roast meat for about 3 hours until instant read thermometer registers 150°.
Remove from oven and allow to rest for 10-15 minutes before carving.
Slice and transfer to platter, serve.




Enjoy!




RIP, Glenn Frey...




Chicken Cutlets the Blue Bloods Way


I’m a huge fan of “Blue Bloods!”  I’ve watched it faithfully from the get-go back in 2010, and adore the Reagan family!





Owing that I'm a cookbook junkie, and a fan of the show, The Blue Bloods Cookbook is right up my alley.  It includes great recipes, with stories about the show and cast sprinkled around…






The family dinner scene is a part of every episode:

Bridget Moynahan - who plays Assistant DA Erin Reagan relates in the cookbook, how to make eating look natural take after take, and hopefully not talk or chew with a mouthful of food:  she smashes her food around on the plate.  

Amy Carlson - who plays Linda Regan - is always cutting her food, while Tom Selleck - the Police Commissioner - has the best strategy, he forever butters his roll. He knows a good thing; it’s easy, natural, and he has made sure he’s the only one on the set using that tactic!  





As for the cookbook, there are so many great recipes to try ~ Four Cheese Mac-and-Cheese,  Yankee Bean Soup, Rumaki, and Drugstore Chocolate Cake. 

Chicken Cutlets was my first one to try ~ Bill and I thought it was an ideal delicious way to dress chicken up! 


 
 









Chicken Cutlets
Printable recipe

Ingredients:

4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup flour
3 large eggs
1½ cups bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon dried oregano
¼ cup olive oil

Method:

Sandwich each chicken breast between two sheets of heavy-duty wax paper.
Using a kitchen mallet or the bottom of a cast-iron pan, pound the breasts until they are each about ¼ inch thick.
Season each cutlet with salt and pepper.
Set up a breading station:  
Put the flour in one shallow dish. 
Beat eggs with a teaspoon of water and put them into a second shallow dish.
Mix the bread crumbs, Parmesan and oregano in a third shallow dish.
Dredge a cutlet in flour and shake off excess.
Dunk it in the egg until it is well coated and let excess drip off.
Press it into bread crumbs all around, so that it’s coated on both sides.
Shake off excess and transfer the cutlet to a clean plate.
Repeat with remaining cutlets.
In a large skillet, heat oil over medium-high heat.
Cook cutlets until golden brown and cooked through, about 5 minutes per side.
Work in batches, if necessary, to avoid overcrowding the skillet, and add more oil if needed.
Transfer to platter and serve.



ENJOY!




Roasted Parmesan-herb Cauliflower


Perhaps you’ve never considered cooking cauliflower this way ~ roasting the vegetable renders delicious results!




Cauliflower is Bill’s favorite veggie ~ I like it also, so I’m always scouting for new recipes involving it.

I came across this one in Food Network Magazine.  Roasting cauliflower develops its sweetness, with the florets turning out fork-tender, not mushy.  Herbs add great seasoning and crushed red pepper provides snap.

It’s a flavorful side dish that goes with about any meat, for your dinner table tonight, that’s healthy too!


Roasted Parmesan-herb Cauliflower
Printable recipe

Ingredients:

1 head cauliflower
3 tablespoons olive oil
5 garlic cloves, minced
¼ cup grated Parmesan
1½ teaspoons chopped mixed thyme and rosemary
1 teaspoon kosher salt
½ teaspoon seasoned pepper
¼- ½ teaspoon crushed red pepper

Method:

Preheat oven to 425°.
Slice cauliflower into florets and halve.
Spread mixture over cauliflower.
Roast for 30 to 40 minutes, or until desired degree of tenderness, flipping once.
Garnish with Parmesan, optional.



ENJOY!


 



“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



DINNER PARTY

DINNER PARTY
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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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