Yesterday was crazy, but tomorrow, Friday will take the cake. I have lost count of how many people will be here. I think I will have to give the dogs anxiety pills to help them through the day (and I'll have one of those, thank you.) It will be fun. I am calming myself by cooking and baking. I hate to see any one hungry when I can be of service. Today I have in the oven a recipe from Wednesday's Cook's Corner. It is called onion-Parmesan roasted potatoes and that dish is for today.
I have made these and they are scrumptious.
5 pounds red potatoes or Yukon Gold sliced 1/4 inch thick
2/3 cup olive oil
2 envelopes dried onion soup mix...I used Lipton's
1 cup Parmesan cheese, shredded
salt and pepper to taste
Oven 350
Toss it all together and put the slices on a 1/2 sheet pan, cover and roast for 30 minutes. Then uncover and raise the heat to 375 and roast until crispy and brown 20-30 more minutes. This can be made a day or two in advance and save the last roasting to the day you want to serve it. It can also be made as a layered baking dish. That's what I've done.
Today's cake: Golden Rum Cake from all recipes.com (I made this cake today and it is glorious.)
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Submitted By: Jackie Smith
Photo By: Tricia Jaeger
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"My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."
Ingredients:
1 cup chopped walnuts
1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package instant
vanilla pudding mix
4 eggs
1/2 cup water
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1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
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Directions:
| 1. | Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. |
| 2. | In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. |
| 3. | Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. |
| 4. | To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat, add the rum and and cover the cake with this brew. |
