Okay don't be gone for to long.

Good night sweet lady indeed.



I need my beauty sleep, I'm 40 years behind.

IRISH WHISKEY CAKE

1 (18 1/2 oz.) pkg. yellow cake mix
1/2 c. milk
1 c. Irish whiskey (or less, to taste)
4 1/2 oz. (about 1 c.) crushed or coarsely ground black walnuts
8 oz. vanilla pudding mix
1/2 c. oil
4 lg. eggs

Glaze:

1/2 c. (1 stick) sweet butter
1 tbsp. water
1 cup sugar
1 cup Irish whiskey (divided)

Blend together cake mix and pudding mix. In separate bowl, blend together milk, oil and whiskey. Add to dry mix and fold in. Beat in eggs, one at a time, scraping down sides of bowl and mixing two minutes on moderate speed of mixer, until smooth. Stir in walnuts.

Pour into non-stick or lightly greased bundt - style cake or tube pan. Bake at 325 degrees for 1 1/2 hours, until lightly browned and cake tests done.

Meanwhile, prepare glaze by melting butter in saucepan. Add sugar, water and 1 tablespoon whiskey.

Bring to a light boil and simmer for 10 minutes. Remove from heat; let cool 3 minutes and stir in remainder of whiskey.




When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack for one hour. Remove from pan, upright onto place or cake disc, to cool completely.

Cake is best left to mellow, at least overnight, before cutting. Store the cake, upside down, in pan. During long storage, turn the cake every couple of days.

GREEN MEAN TAZ MARTINI

½ OZ GIN

½ OZ VODKA

½ OZ CRÈME DE MINT

½ TRIPLE SEC OR GRAND MARINAR


ICE IN COCKTAL GLASS ADD INGREDENTS STIR UNTIL BLENDED

What is triple sec?

Triple sec is a variety of Curaçao, an orange-flavoured liqueur made from the dried peels of bitter and sweet orange. It is widely used in mixed drinks and recipes as a sweetening and flavouring agent.

Used in making margaritas. Also used in many recipes for cooking.

Okay Christine Grand Morning Indeed dear lady.

Gosh I learn something new everyday, thank you Honey Bunny.

You are very welcomed dear lady Honey Bunny.

COCOA CAKE

CAKE:

3/4 cup of un-salted butter
1 3/4 cup of fine grain white sugar
2 eggs
2 tsp. of vanilla
2 cups of un-sifted all-purpose flour
3/4 cup of Hershey's cocoa
1 1/4 tsp. of baking soda
1/2 tsp. of sea salt
1 1/3 cup of water

FROSTING:

6 tbsp. of un-salted butter softened
3/4 cup of Hershey's cocoa
2 2/3 cup of un-sifted confectioners' sugar
1/3 cup of room temp. Milk
1 tsp. vanilla

CAKE: Cream butter and sugar until light and stuffy. Add eggs, one at a time and vanilla. Beat 1 minute at medium speed.

Combine dry ingredients; add alternately with water to creamed mixture. Pour batter into two greased and floured cake.

Bake at 350 degrees for 35 to 40 minutes for 8" pans or 30 to 35 minutes for 9" pans. Cool 10 minutes.

Remove from pans. Frost cooled cakes.

FROSTING: Cream butter in small mixing bowl. Combine cocoa and confectioners' sugar, alternately with milk. Beat to spreading consistency; blend in vanilla.

COCOA COLA CAKE

2 cups of un-sifted cake flour
2 cups of fine white sugar
2 sticks of un-salted butter
1 cup of bottled Coke Cola
1/2 cup of buttermilk
2 tbsp. cocoa
2 eggs
1 tsp. baking soda
1/4 tsp. sea salt
2 tsp. vanilla
1 1/2 cup of miniature marshmallows

Sift flour and sugar in bowl.

Heat butter, cocoa, and Coca-Cola to boiling point. Pour over sugar mixture. Add milk, soda, salt, eggs and vanilla. This will be thin batter with marshmallows floating on top.

Pour into greased and floured cake pan and bake at 350 degrees for 30 to 35 minutes. Ice while hot.

ICING FOR COCOA COLA CAKE:

1/2 cup of un-salted butter
2 tbsp. cocoa
6 tbsp. Coke Cola
1 box confectioners' sugar
1 cup of chopped nuts
1 tsp. vanilla

NOTE: Do not mix icing until cake is done.
Heat butter, cocoa, Coca-Cola to boiling point and pour over sugar and nuts and vanilla. Spread mixture over hot cake.

ROOT BEER CAKE

1 1/2 cup of white un-bleached flour
2 cups of white fine cane sugar
1 cup of un-sweeten un-salted butter
1 cup of Dad’s warm root beer
1 cup of white miniature marshmallows
1/2 cup of warm buttermilk
1 tbsp. baking soda
3 eggs

Sift the flour and sugar in large bowl.

Melt butter and root beer in saucepan and bring to boil. Combine marshmallows; stir until melted.

Fold in the eggs slowly and blend into the flour and sugar mixture. Pour the butter mixture into the flour mixture blending with a whisk.

Allow the mixture to sit in a warm area of the kitchen for 15 minutes.

Pour into a 9x 13 cake pan, which has been lightly buttered then floured.
Bake in a preheated oven at 350 degrees for 45 minutes.

TOPPING:

1/4 stick of butter
1/2 cup of root beer
1/2 cup of buttermilk
1 cup of marshmallows

Heat the ingredients in a sauce pan for 10 minutes. Remove from the heat, and then combine 1 cup marshmallows.

With a fork gently poke holes into the warm cake, be careful not to tear the cake.

Pour the topping mixture over the top of the cake. Let the cake sit allow cooling.
Slice and serve the cake with vanilla ice cream.

SOUR CREAM PUMKIN BUNDT CAKE

STREUSEL:
3/4 cup of packed dark brown sugar
1 tbsp of ground cinnamon
1 tsp of powder ginger
1/4 teaspoon ground allspice
2 teaspoons butter

COMBINE brown sugar, cinnamon, ginger and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

CAKE:
3 cups all-purpose flour
1 tbsp of ground cinnamon
1 tbsp of grounded ginger
2 tsp of baking soda
1 tsp of sea salt
2 cups of granulated fine cane sugar
1 cup of unsalted butter, softened
4 large eggs
1 cup of can whole pumpkin
1 container (8 oz.) of sour cream
2 tsp of vanilla extract

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Combine eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle the cake with the Glaze.

GLAZE:

COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Cake:

1 pkg plain white cake mix
1 pkg of strawberry gelatin
1 cup mashed strawberries with juice
1 cup of cinnamon apple sauce
1/2 cup of warm whole milk
4 large eggs

Frosting:

1 pkg (8oz) cream cheese
1 stick of un-salted butter
3 1/2 cups of confectioner's sugar
3/4 cup mashed strawberries (drained)

Preheat oven to 350°F degrees.

Lightly grease three 9 inch round pans. Set pans aside.

Place cake mix, strawberry gelatin, mashed strawberries, cinnamon apple sauce, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended.

Divide batter among pans and place in oven.

Bake cakes until lightly brown (about 28-30 minutes). Remove from oven and allow cooling for 40 minutes.
Prepare frosting:

Combine cream cheese, and butter and mix on low speed for a minute.

Combine sugar and strawberries. Blend frosting on low until sugar is incorporated.

To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake.

Optional: Place fresh strawberries on top of frosting for decoration

BAILEYS CREAM CAKE

1 white cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding
4 eggs
1/2 cup of apple sauce
3/4 cup of Bailey’s Irish cream

Preheat the oven at 350 degrees.

In large mixing bowl combine cake mix, instant pudding, apple sauce, eggs and Baileys cream. Beat on low speed of mixer until blended, beat 2 minutes at medium speed.

Bake at 350 degrees in tube pan about 55-60 minutes.

Cool, then remove from pan and poke holes in cake and pour glaze over cake.

GLAZE:

3 1/2 tbsp. of water
3 1/2 tbsp. of un-salted sweet butter
1/2 cup of white fine cane sugar
1/4 cup of Bailey’s Irish cream

Melt butter, add water, sugar and boil for 3 minutes, stirring constantly. Remove from heat and add Irish cream.

Those sound so good Honey Bunny, except for the rootbeer cake, I used to like rootbeer until a number of years ago, I got really drunk off of rootbeer schnapps, won't do that again, oye vey.

Anyways this isn't a fancy recipe its just a comfort snack recipe that I discovered recently, its called hot buttered cheerios, in a medium saucepan on low heat, melt real butter, just one stick, melt it all down, than add in two cups of cheerios and mix it all with the butter, and than stir until the cheerios are toasty, than put the cheerios in a bowl and add cinnamon, just a little bit not a whole lot, mix it all through, than sitdown in front of the tv munch away with your favorite bevarage, I like chocolate milk with mine, and its good comfort food, not a real big recipe But I like it and you can do this with other cereals as well.

Thank you dear lady Honey Bunny, I will indeed prepare it, I do like cheerios.

I do like root beer schnapps, a shot of root beer schnapps, with a spoon full of heavy cream topped.

Have a wonderful grand Sunday dear lady.

I should get back into drinking Rootbeer again, I loved it when I was a kid, especially rootbeer floats, okay another simple recipe.

My simple and famous fruit salad, well not famous, just my own recipe
and basic one can of small tangerines, a jar of marshirino cherrys, three bananas, three red apples, and a can of pineapple, drain all the juices out and mix the fruit in a big bowl all together with a whole bunch of whip cream, cool whip is the best, mix cool whip with the fruit all together, and than serve, good for a nice warm summer day and also good with a ham dinner with all the fixings, and you can always mix and match fruit to whatever is in season, strawberries, cantaloupe and so forth, blueberries is good also, pretty basic stuff.

I like fruit salads indeed dear lady thank you.

I can't find my Grandmas recipes

Heres hoping you will dear lady.