New recipe! (Actually very old, but finally posting on blog.)
Wine Cake (from Aunt Lonny)
1 box yellow cake mix
1 box (4 serving size) instant vanilla pudding
3/4 cup sherry or whatever (I use golden sherry)
1/2 cup oil (I use unsweetened applesauce)
some fresh grated nutmeg
Preheat oven to 350 F.Grease and flour Bundt pan (I use Pam for baking spray). Mix all together well and put in pan. Bake for 40-45 minutes. Cool in pan 10 minutes. Cool completely and sprinkle confectioners sugar on top.
Note: Also works with rum, Southern Comfort, or whatever you have on hand. (I seem to recall making it in college with the dregs of bottles to make up the 3/4 cup; can’t remember how it was but I survived!)
Cappuccino Biscotti with Chocolate Chips
2 cups flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/4 cup strong coffee, cooled slightly
1 large egg yolk
1 teaspoon vanilla extract
1 cup semisweet mini chocolate chips
Preheat oven to 375 degrees. Blend the flour, sugar, cinnamon, baking powder, baking soda, and salt briefly with an electric mixer.
Stir the milk into the espresso along with the egg yolk and vanilla. Mix well and then add to the dry ingredients. Beat until the dough is smooth, about 1 minute. Stir in the chocolate chips.
Grease and then flour a large baking sheet. Turn the dough out onto a floured counter. Divide the dough in half and roll each half into a log that measures 12 inches long by 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 2 inches between the logs.
Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325 degrees. Wearing an oven mitt to hold the logs in place, use a serrated knife to cut them crosswise on the diagonal into 3/4 inch thick cookies.
Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container.
Notes: These are very crunchy and a favorite of ours, even when the kids were very little. Wipe the baking sheet off before the final baking otherwise the flour burns. To double the recipe, use one whole egg. This is adapted from the “Cooking with Friends” cookbook.
Ok, it’s time to get these recipes started. . .
Every once in a blue moon, we kids would be home on a Saturday with Dad left in charge to make us lunch. I think it was often a case of Mom and Kelly at a horse show or something, so my memories of this are mostly Dad with the boys: Danny, Sean, Timmy, and Pat. (Sounds like an Irish joke: “So Danny, Sean, Timmy, and Pat walk into the bar, and . . .”) Dad made some great grilled cheeses – mostly because he used lots of butter – but his singature dish was fried bologna.
Frying bologna is a delicate, complicated endeavor. The result, of course, tastes like slightly carmelized unfried bologna, but the slight change in texture and added smokiness does increase the fun factor considerably. The BEST thing about fried bologna, however, is the shape: If done correctly, each slice will assume the shape of a little greasey, flesh-colored sombrero. (When you’re a young boy, this is close to being the coolest thing in the world.) So, here it is:
bologna (preference for good old-fashioned Oscar Mayer – it’s got the right thickness.)
butter or light oil for the pan
If your pan is not well seasoned, then heat a small amount of butter or oil in a cast iron frying pan or on a flat griddle top. Use just enough to make the surface a little slick – bologna doesn’t require much added fat.
Fry slices on both sides over medium heat. When the surface is hot, the slices will very quickly begin to pucker in the middle to form the sombrero shape. If too hot, a dark rim will form on the bologna. That’s OK, but not really desirable. The best way to proceed is to watch the slices carefully and cook them gently.
Serve warm. They’re great by themselves, with mustard, or as part of a fried bologna sandwich. If serving as a sandwich, I recommend lightly toasted Wonder bread. Enjoy! This is definitely a recipe that needs to be handed down from dads to sons forever.