Tuesday, March 30, 2010

Dark Rum Cake

You know how there are some recipes in which you really don't notice the fact that it contains alcohol at all?  This is not one of those.  The rum flavor is bold.  That's why it's called Rum Cake.  ;)

So, if you can handle it, here's the recipe:

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix


1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup rum

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan.
Sprinkle nuts over the bottom of the pan.

2.Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix.
Pour batter over the nuts in the pan.  The rum aroma will be STRONG! 

3.Bake for 1 hour. Cool, and invert cake on a serving plate.
Prick the top of the cake all over with a fork.

4.To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar.
Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum.
Drizzle over the top.    

Monday, March 8, 2010

Pan-Fried Steaks with Mushroom and Wine Sauce

I impressed myself with this one! Mr. Tipsy was equally impressed and quickly declared this
"The Best Steak" I've ever made! ;)

The butter, shallots, mushrooms, red wine.... it really was amazing.

Here's the recipe:

black pepper
garlic powder
onion powder
1 1/2 tsp. fresh thyme
steaks, your choice but make sure they're semi-thick (less than 1")
sliced baby bella mushrooms, 1/2 pkg.
1 minced shallot
2 TBSP real butter
2 TBSP red wine
1 1/2 TBSP olive oil + 1 1/2 TBSP butter

1. Sprinkle steaks with paprika, salt, pepper, garlic powder, onion powder, and thyme.

2. Heat 2 TBSP butter in skillet over medium high heat.
Add shallots and stir approx. 1 min. Add mushrooms and cook until tender.

3. Add red wine and cook until thickened slightly.

4. Heat olive oil and remaining butter over medium high heat.
Add steaks and cook until desired doneness.

5. Top with mushroom sauce and serve immediately
with the red wine you opened especially for this recipe!

Wednesday, March 3, 2010

Pork Tenderloin with Red Wine Sauce

This is one of those entrees that looks like it it took alot more work than it actually did.  ;)

1 1/2 lbs. pork tenderloin
salt, pepper, and garlic powder
1/2 white onion, thinly sliced
1 stalk celery, chopped
1/2c. sliced mushrooms
3/4c. red wine
3/4c. chicken broth
1 packet dry brown gravy mix
1.  Preheat oven to 350*.

2.  Sprinkle meat with salt, pepper and garlic powder, to taste.

3.  Add butter and olive oil to medium high skillet.  Once butter is melted, add pork and sear on all sides.

4.  Remove to a prepared 9x13" baking dish.

5.  Top with onion, celery, and mushrooms.

6.  Pour wine and chicken broth over the top.

7.  Bake approx. 45 min., or until internal temp. reaches 160*

8.  Remove meat to serving dish.  Add gravy mix to wine mixture and stir until thickened slightly.  

9.  Spoon sauce over pork and serve immediately. 

I like to serve this with garlic mashed potatoes, peas, and, of course,
the remaining bottle of red wine.

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