For the Cake • 1 ¼ cup apricots • ½ cup stem ginger • ½ cup dark chocolate • 2 ½ oz. pecans • ½ lb. butter (2 sticks) • ½ cup white sugar • ½ cup brown sugar • 4 eggs • 1 cup self-rising flour For the Butterscotch Icing • 4 T.butter • 6 T. whole milk • 1 cup brown sugar • 1 ¼ cup powdered sugar • Handful of pecans – chopped to serve Pre-heat the…
Try this. Take box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all…
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:…