Saturday, February 26, 2011

Blackberry Wine Cake

Pin It


for the cake:
1 box Duncan Hines white cake mix
1 cup canola oil
1/2 c chopped pecans
1 small box blackberry Jell-o (I like to use Blackberry Fusion flavor)
1/4 c blackberry jelly, microwaved for 15-20 secs
4 eggs
1 c blackberry wine

for the "pour" & glaze:
1 stick butter
1 c confectioners sugar
1/2 cup blackberry wine

preheat oven to 350.  Spray bundt (or similar) pan with Baker's Joy OR grease & flour your pan.  Sprinke chopped pecans around bottom of pan.  Mix all ingredients and gently pour into pan.  Tap to remove any air bubbles & bake for 35-40 minutes, until top is golden and cake is done.

When cake has about 10-15 minutes remaining, prepare the pour & glaze.  Melt butter over low heat.  Add wine & sugar.  Heat until sugar has melted and no clumps are remaining.

Once you remove cake from oven, immediately (delicately) poke holes in the cake using a fork and pour 3/4 of the mixture into the cake WHILE CAKE IS STILL IN THE PAN.  Let it sit & soak for 30 minutes (or more).  Once you turn the cake out, drizzle glaze over top. 

WANNA MIX IT UP?  This cake can be made using strawberry wine & strawberry Jello in place of anything blackberry.  If you wanna "jazz" up the presentation, you can reduce blackberries or strawberries with some sugar & add a little to each slice or use with the presentation of the entire cake before serving.

what you will need:                           

spray pan with Baker's Joy.

sprinkle chopped nuts along bottom of pan, set aside.....

prepare cake ingredients in large mixing bowl

mix well......

really well...... until smooth

gently pour into bundt/tube pan.

when cake has 10 minutes to go,
melt butter over med/low heat

once melted, add powdered sugar & wine
heat until no lumps appear and sugar is dissolved.
you'll be tempted to taste this - it's pretty tasty!
(just don't burn your tongue)

remove cake from oven & gently poke holes into cake with fork.
Gently pour 3/4 of the mixture into/onto the cake.
Let the cake sit for 30 minutes, or more to soak up the yummy sauce.

once it has soaked up all of the goodness & sat for at least 30 minutes,
invert onto dish..... 

& drizzle with remaining glaze.

go ahead and have a slice while it's still warm : )
enjoy with an ice cold glass of milk.

now that isn't the most sophisticated picture,
BUT I could hardly wait any longer to give it a taste


Tuesday, February 15, 2011

Crustless Ham & Swiss Quiche

what you'll need (ingredients):

  • 1 1/2 tablespoons plain bread crumbs (toasted bread works well)

  • 1 cup chopped or sliced onions - however you like them

  • 1 cup sliced, then chopped cooked ham, I use Hormel Natural - No Nirtrates (1/4 pound)

  • 1 tablespoon unsalted butter

  • 1 (8-ounce) package shredded Swiss cheese (2 cups)

  • 4 large eggs

  • 2 cups half & half (or 1 c. heavy cream & 1 c. whole milk)

  • 1/2 tsp black pepper (to taste)

  • dallop of sour cream (optional)

  • what you'll do:
    Preheat oven to 425°F with rack in middle.
    Butter 10" quiche dish/tart pan/large pie plate, then sprinkle all over with bread crumbs.
    Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
    Whisk together eggs, cream, milk, sour cream and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

    If you do not like swiss, you can use any cheese you prefer - swiss cheese does have a love/hate relationship.

    NOTE:  Do not feel "obligated" to salt this at ANY point.  Between the ham & the cheese, salt is not necessary.  Too much sodium is a bad thing.  So just leave it alone!  Your heart will thank you : )

    I prefer this cold & it tastes better after about 6 hours of chilling.

    WANNA MIX IT UP?  Cheeseburger quiche can be easily adapted following these same steps, using cooked ground beef & cheddar cheese in place of ham & swiss!!

    WARNING:  Can be habit forming! 

    you'll need these items:

    first step is to toast your bread if you're making your own bread crumbs.....

    then chop, dice & shred:

    butter your quiche dish & dust/sprinkle the bread crumbs around the pan.
    my lovely daughter shows ours off......

    next you'll heat the skillet, melt butter, add the ham & onions
    and saute until transparent and soft:

    while the mixture is cooking, grab a large bowl.
    combine eggs, half & half, sour cream & pepper.
    whisk your worries away.....keep whisking....

    once cooked, use a paper towel & remove any excess liquid from the pan.
    gently pour/spread mixture in pan as pictured below:
    (be mindful of your breadcrumb coating)

    now, sprinkle the cheese all around
    (good grief that's A LOT of cheese, so much I forgot to photo it!)
    and then slowly pour in your egg mixture, like so:

    place this into your pre-heated oven & bake for 20-25 minutes.........
    wait until the edges are a golden brown and the center is set.

    end result: