Sunday, December 20, 2009

Bacardi Rum Cake

During one holiday season around 1978, each bottle of Bacardi rum came with a pamphlet around the neck of the bottle. Included in this pamphlet were drink ideas and a recipe for a new cake that I believe was developed in the Miami area. We all went crazy for this recipe and it was found on many Christmas buffets that year. Since that Christmas it has become a very well used recipe and I'm sure sold many bottles of Bacardi to Southern Baptist that otherwise would not have set foot in a liquor store-at least locally.

Here is that famous recipe!

Bacardi Rum Cake

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup of vegetable oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box  instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)
For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

Saturday, December 19, 2009

The day after Thanksgiving each year I would head out for Black Friday bargains and Walter and Amy would bake cookies from early morning until I returned after dark. One of our favorites are Martha Stewarts Oatmeal Toffee Cookies. I have made lots of substitutions and they still seem to always be the favorite. Sometimes instead of dried cherries, I will use craisins or even chocolate covered raisins. The crunch of the Heath bars are the cincher for great texture and flavor. They must be taken out of the oven when they are barely brown for best results. They will continue baking on the cookie sheet.

Oatmeal Toffee Cookies

Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries or craisins or chocolate covered raisins
1 cup semi sweet chocolate chips
1 cup Heath bar pieces - smashed in a baggie with hammer
Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

Monday, December 14, 2009

Sunday Dinner Pot Roast

Remember walking into the house on Sunday after church and smelling the aroma of that chuck roast in the oven. Walter and I had been married about 3 months and I found this recipe in the Progressive Farmer cookbook. He loved its fall apart goodness and those potatoes and carrots saturated in gravy as they roast. Here are the step by step never fail directions.

Place boneless chuck roast in oven proof heavy Dutch oven with tight fitting lid. Sprinkle one package of Lipton onion soup mix over roast-this is all of the salt for the meat you will need. Spoon one can cream of mushroom soup over this. Add one soup can water over all. Bake for 3 hours at 350 degrees. During last hour of roasting, add quartered potatoes and sliced carrots around roast. If water is low add more. Salt and pepper carrots and potatoes. At the end of three hours, you will have the most delicious tender roast with yummy potatoes and carrots.

Sunday, December 6, 2009

Hardee High School Swim Team Liquor Cake

When Amy was in high school the parents always packed a feast and treated the kids to a gourmet picnic at the regional state swim meet each year. I was always asked to bring Brownie Amaretto Trifle, otherwise known to Ann Basey and the kids as liquor cake. How can you go wrong with brownies laced with amaretto, chocolate pudding, cool whip, and Heath Bars? One year we caught the coach sitting with his spoon eating right out of the pan. We've also served this recipe for many Christmas Eves.

1 (19.8-ounce) package fudge brownie mix
1/4 cup coffee liqueur (optional)
1 (3.9-ounce) package chocolate fudge instant pudding mix
1 (8.7-ounce) package toffee-flavored candy bars, crushed
1 (12-ounce) container frozen whipped topping, thawed
1. Prepare brownie mix according to package directions in a 13- x 9-inch pan. Prick tops of warm brownies at 1-inch intervals with a wooden pick, and brush with coffee liqueur, if desired. Crumble into small pieces.

2. Prepare pudding mix according to package directions, omitting chilling.

3. Place half of crumbled brownies in bottom of a 3-quart trifle bowl; top with half each of pudding, candy bars, and whipped topping. Repeat layers. Cover and chill at least 8 hours.

Wednesday, December 2, 2009

LaPrade's Sweet Potato Casserole


In the early 1970's when Michael was a baby we went to Black Rock Mountain State Park with the Bailey's. One night we rode to Clarksville, Ga and ate at LaPrade's Camp. The best Sweet Potato Casserole ever comes from their restaurant. It is easy and delicious. Don't ever lose this recipe girls.

3 Tablespoons Butter or Margarine
3 cups fresh sweet potatoes - mashed
1 cup sugar
1/2 teaspoon salt
1/2 cup full fat milk
1 tablespoon orange flavoring
2 eggs
Melt the butter and mix with the sweet potatoes. Add sugar, salt, milk, and flavoring. Beat eggs and fold into potatoes. Pour into greased baking dish. Cover with topping.
1 cup brown sugar
1/3 cup flour
3 tablespoons butter or margarine, melted
1 cup pecan halves

Mix sugar and flour, sprinkle on souffle;pour butter over top. Cover with pecan halves and bake at 350 degrees for about 45 minutes.