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


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


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.


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


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


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.


RIP, Glenn Frey...

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


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


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.



You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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