Friday, November 28, 2014
Tuesday, November 11, 2014
Here is a whisky cake recipe I am thrilled to share with you all!
Growing up, my mom would always make this weeks before Christmas...
In the early years, she didn't have a heavy duty stand mixer...the batter is quite dense so I recall the mixing seemed awfully intense.
She used to shell the pecans too... by hand
...and always doubled the recipe.
It's these reasons above this cake had the misfortune of being deemed..."A lot of work....!"
I remember coming home from school and seeing the big jug of whiskey sitting out on the kitchen table...next to a bowl full of nuts...with their shells.
Boxes of golden raisins, mixing bowls and spoons...as far as the eye could see....
It all pointed to one thing...I was about to be put to work!
I quickly learned how to (on whiskey cake day) mysteriously disappear ...off to the neighbors I'd go!
When I'd return home, there was almost always a fire roaring in our kitchen fireplace and the house smelled heavenly...butter, eggs, flour, sugar...cinnamon, raisins, whisky and nuts...all being happily warmed and cooked in the oven!
So you see why I love this recipe. It makes me happy. It's special. :)
My mom still makes it...and now so do I...with my KitchenAid stand mixer and bags of already shelled pecans by my side ~ modern conveniences :) haha
It's actually quite simple to make and cooking times will vary according to your oven...when a knife or chopstick comes out of the center clean - it's done.
It cooks low and slow...and you'll find this keeper of a recipe here, at SheKnows... I hope you come to love it as much as I...Whiskey Cake
Saturday, November 1, 2014
Here is a gluten-free quinoa stuffing recipe that would make a nice, healthy addition to any Thanksgiving spread!
Your gluten-free diners will appreciate this recipe, because it incorporates a lot of the classic ingredients you find in a traditional stuffing.
I found the stuffing tasted even better after it sat for a while and had time to allow the flavors to sink into the quinoa...so go ahead and make this one in advance.
Serve it at room temperature or if you prefer a warmed version, reheat it in the oven at 300 degrees (cover with foil) for about 10-15 minutes... You'll find the recipe here at SheKnows: Gluten-Free Quinoa Stuffing Recipe