Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Tasha Hendrickson of Mont.
Ingredients for Cake:
1 c. chopped pecans or walnuts
1 (18 ½ oz) pkg. yellow cake mix
1 (3 ¾ oz.) pkg. Jell-O instant vanilla pudding
4 eggs
½ c. cold water
½ c. oil
½ c. Bacardi dark rum (80 proof)
Directions for Cake:
Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Ingredients for Glaze for Rum Cake:
¼ lb. butter
¼ c. water
1 c. sugar
½ c. rum
Directions for Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
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