Thursday, April 26, 2012

Whiskey Cakes

Cake:
1 box mix
1 box instant pudding
1 cup water
1.2 cup salad oil
4 eggs

1.  Preheat oven to 350 degrees F
2.  Grease and flour a cake mold of your choice, I like bundt cakes!
3.  Mix all ingredients until smooth
4.  Pour mixture into cake mold, bake for 1 hour

Whiskey icing:

1/2 cup sugar
1/4 cup salted butter
1/2 cup whiskey(get the good stuff!)

1.  Melt all ingredients on low heat in a sauce pan
2.  Remove cake from oven after 1 hour.  Spoon the whiskey mixture over the cake slowly letting it sink in
3.  Return the cake to the oven at 350 degrees F for 5-10 minutes
4.  Cool and remove from the pan
5.  Keep refrigerated once cool


Scones from Middle Earth

Mix 2 and 1/2 cups flour
1/4  cup sugar
1 tbsp baking soda

Cut in 1 stick of butter

Add 1 cup yogurt of your choice

Bake at 350 degrees F, 12-15 minutes
Ponche de los Pingüinos

¡Me encanta la sangría!

Traditional sangría relies on lucious wines and fruit juices, and is often accompanied by brandy for a little flavor and a little kick.  This non-traditional take offers subtle changes for a sweet and smokey effect.  This brew was invented to celebrate Penguicon 2012, and will be tasted with hundreds at the event.

Recipe (large batch):

1.5 Gallon (5.625 L) Rose Wine (any brand you like)
0.4 Gallon (1.5 L )Manischewitz Grape Wine
1/5 Gallon (750 mL) Bacardi Oakhart Spiced Rum
1/2 Gallon (1.89 L) Orange Juice (no pulp)
4 Oranges
4 Lemons

Blend all liquid ingredients together in a large punch bowl.  Slice fruit in rounds and add to the punch.  Allow several hours to set.  Please note, fruit should be removed if leftovers are kept overnight, as the peel will strongly bitter the flavor if kept more than one day.  Serve with a slice of orange or lemon on the rocks.

Recipe (glass):

2 parts Rose Wine
1 part Manischewitz Grape Wine
1 part Orange Juice (no pulp)
1/2 part Bacardi Oakhart Spiced Rum
Top with orange or lemon slice and serve on the rocks

Tuesday, May 10, 2011

Monday, April 25, 2011