Yummy Cake

We visited the Stone Hill Winery in Branson, MO last week and picked up an interesting recipe. You might like to try it.

Cream Sherry Bundt Cake

Pre heat oven to 350 degrees, grease and flour pan.

Mix yellow cake mix with:
4 eggs
1/2 cup oil
1/2 cup cream sherry
1/2 cup water

Chop 1/2 cup nuts. Sprinkle some in the bottom of the pan.
Pour in batter.
Top off with remaining nuts
Bake 50 to 60 minutes

Boil:
1/2 cup butter
1/2 cup sugar
1/2 cup cream sherry
Pour this mixture over the cake.

Let set one hour.
Invert cake on to a serving plate.

Let me know what you think.

A Timely Suggestion

Have you even gone to the store to buy certain items for a recipe only to get home to find you forgot one key ingredient? For me, it takes all the fun out of cooking.

I don’t like to make a list before I go, or print off a copy of the recipe. I’m certainly not going to carry a cookbook with me to the store. But now there is a solution.

Download a cookbook in an e-reader version on you iPad or Smartphone. If you don’t have a Kindle it’s no problem. Kindle offers free download apps for your electronic devices.

That’s one of the reasons I created an e-reader version of my new cookbook, as well as a paperback copy Family Favorites from the Heartland: Recipes Sure to Please. That way, I’ll always have my favorite recipes in my pocket. Try it. You might like it!

Waiting for Proof

As of today, we’re waiting for the proof copy of Family Favorites from the Heartland: Recipes Sure to Please. Perhaps tomorrow . . . .Then we can proceed to publication. Hopefully it will be available on Amazon.com by next week.