Thursday, December 15, 2011

RUM CAKE, BACARDI RUM CAKE




This is a wonderful rum cake recipe.
It is moist, dripping with rum (the dark one has more taste) sweet and ...divine!

 NOTE:
I learn in a hard way that the only box for this cake is "yellow cake mix" and not another cake box. This is important! It is the only one recipe that allow this cake to absorb all the wonderful rum syrup.
 
  Bacardi Rum Cake recipe, courtesy of the Cocina Cubana Club.
http://www.tasteofcuba.com/bacardirumcake.html


INGREDIENTS:

1 c. chopped walnuts or pecans
1 pkg.(18 1/2 oz)  yellow cake mix
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c.  dark rum (this recipe is from a book about Bacardi rum)

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1 c. dark rum




DIRECTIONS:

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup  dark rum together.


 Pour batter over nuts and bake the cake for 1 hour at 325F. Cool down.


 Prick top of the cake with a stick and drizzle with glaze in the Bundt form. 
Allow cake to absorb glaze. Repeat until the glaze is used up.



To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum when is a little cold and soak the cake with it.

BONN  APPETITE!



Saturday, December 3, 2011

TOMATOES TART- COOKING IN A NURSING HOME: ITALY


TOMATOES TART.



This is a very old recipe that I found in one of my grandmother cookbooks…. I was surprised, when I was younger, to find an Italian cookbook (translated in Romanian) Why Italian? I have no idea. The moment I read this recipe I realized as good as it is, quick, fresh ingredients, that you can have all summer!

I think this is a very good recipe for working in the field, harvesting the grapes, for wine in fall…. It is a long list to do, and the days are so short, by fall! Coming home from vineyard, dusty, tired and hungry this is all you need for a good diner recipe.
You can be very inventive with this recipe; you can get it ready after your long work day, for a quick
 lunch, alone or with friends!
I have here the basic recipe, but you can modify and/or add many things!
Somebody from my teaching class said “maybe this was the beginning of pizza”! Maybe, who knows?

 
Ingredients:
1 Tart crust/of your choice/
2 Tomatoes, ripped, and different colors (if possible)
½ lb Mozzarella, fresh
Very good oil (extra virgin oil)
3 tsp herbs: parsley, dill, basil…crushed and sliced…from your garden, or dry /any combination that you like/


 
Direction:
1   1.      You bake half done the pie crust.
2   2.      Slice tomato and arrange in a raw on the bottom tart
3   3.      Add fresh  mozzarella ( small pieces, or sliced)
4   4.      Drizzle with oil
5   5.      Add herbs.
6   6.      Bake about 5 more minutes, or until mozzarella is melted




 
I pared this with Vermouth, Italian, dry, white. 
Vermouth is an aperitif drink, beside grape's wine, they add some herbs to bring a little pleasant-sweet- bitter taste, for “before dinner” drink.

Because it is about ITALY, I prepared few pictures to describe my one week stay in Italy; Venice, Florence and Rome.



They were very much interested in pictures and about my experiences, and few of the lady were in Italy as well.
It was a memorable day in the NURSING HOME!
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LINZER TART

As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town...