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Thursday, December 6, 2012

Our newest ON LINE Catalog!


I know how you LOVE these!!  Here is the latest version of our on-line catalog!  Just email us your orders and we will get them out to you ASAP!! 

Have FUN...but just know, that this little guy can be DANGEROUS...in a good way!!!  (and don't say I didn't warn you!)


YUMMY Cake from Bug Club!!

We had such a blast the other night at Bug Club!  I am not sure if it was the great company, the really cool mini book by Teresa Collins that we worked on, or the wine cake; but it sure was fun!! 

I know that we all wanted that recipe from Melanie...so here you go!

For Cake:

1 18.5oz. white cake mix

1 3oz. box blackberry fusion gelatin (black cherry can also be used)

1/2 c. oil

1/2 c. Blackberry wine (Mogen David is recomended)

4 large eggs

For Glaze:

1/2 c margarine or sweet butter- melted

1/2 c blackberry wine

2 c powdered sugar- sifted

To line bottom of bundt pan:

1/2 c chopped pecans

Directions: Preheat oven to 350 degrees. Grease a 12 c bundt pan and sprinkle bottom of pan with 1/2 c pecans. and set aside.

In a large bowl blend the cake mix, box of gelatin (dry), oil, 1/2 c wine and eggs at a low speed for 1 min. Increase speed to med/high and beat for 5 min until mixture is smooth. Pour batter into the bundt pan and bake for 45 min or until the top of the cake is brown and the sides come away from the pan.

While cake is baking, prepare glaze by combining the melted butter and the remaining 1/2 c wine. Gradually stir in the powdered sugar until the mixture is smooth.

Remove the baked cake from the oven. With a long fork cover the entire surface of the cake with deep holes. Pour the glaze over the hot cake. Let it cool in the pan for 1 hour and then invert the cake and serve.