Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Instructions
For the cake:
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes
Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved
This cocktail is so refreshing and delicious. It’s a beautiful color and perfect for a summertime drink by the pool.
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Strawberry Basil Cocktail
Sweet and sour, light and refreshing, the perfect summertime cocktail.
Instructions
Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes
Add a splash of soda water for an additional refreshing kick. You can also switch it up by using a few fresh mint leafs or a sprig of fresh rosemary instead of the basil. © Galley Chef All Rights Reserved
This is the perfect pie crust. It’s light, buttery, and flaky. The sweet strawberries come together with the tangy rhubarb for the perfect bite.
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Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Instructions
In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes
Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved
Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others. Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits. This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.
The best tiramisu I've ever had!
Instructions
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving
Recipe Notes
The ingredients can also be layered into individual serving glass serving dishes such as martini glasses for a festive and fun presentation. © Galley Chef All Rights Reserved
Brining will make your turkey moister by imparting flavored liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for turkey since the breast meat often dries out. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in your turkey.
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Turkey Brine
Brining your turkey is the best way to impart moisture and flavor into your turkey.
Instructions
Add all ingredients to a pot of water.
Boil 3 minutes and stir to dissolve sugar.
Add 4 cups ice water Cool completely before adding turkey.
Leave turkey in brine over night for about 12 hours.
Pat dry and roast as usual.
Recipe Notes
This makes enough brine for up to a 20 pound turkey.