This is really, really, really good!


* Exported from MasterCook *

Sherry Bundt Cake

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Cakes and Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow cake mix
4 large eggs
3/4 cup vegetable oil
3/4 cup sweet sherry -- California

Combine all ingredients.

Mix with electric mixer at medium speed for 5 minutes.

Pour into greased angel food or bundt cake pan.

Bake at 350F for about 50 minutes.

Cool in pan about 5 minutes, then turn out.

Sprinkle with powdered sugar.

Source:
"Pat Zastera (Carol's Mom)"
- - - - - - - - - - - - - - - - - -
-

NOTES : This cake will keep for several weeks in the refrigerator.

Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to say...

> This is really, really, really good!
>
>
> * Exported from MasterCook *
>
> Sherry Bundt Cake

I've made this, Carol. It IS really, really good! And I rarely ever make
anything using a cake mix.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to say...
>
> > This is really, really, really good!
> >
> >
> > * Exported from MasterCook *
> >
> > Sherry Bundt Cake
>
> I've made this, Carol. It IS really, really good! And I rarely ever make
> anything using a cake mix.

I haven't had this cake in about a hundred years. In fact, the recipe
still called for vanilla instant pudding. How long has that been a
given in nearly all cake mixes? If we can swing a bottle of sherry
this month, I might just make one of these. Comfort food.

ObMom:
My mom died 22 years ago last Thursday. I've been missing her
desperately. This cake is one of my happy memories of her. The last
time I had it, she made it. )

Patty's little girl

"Damsel in dis Dress" > wrote in
oups.com:

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>> say...
>>
>> > This is really, really, really good!
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Sherry Bundt Cake
>>
>> I've made this, Carol. It IS really, really good! And I rarely ever
>> make anything using a cake mix.
>
> I haven't had this cake in about a hundred years. In fact, the recipe
> still called for vanilla instant pudding. How long has that been a
> given in nearly all cake mixes?


Don't know if you what guys call your Instant Pudding is the same as
ours. Our IP is mixed with just plain milk to make a custard/mousse type
thing.

Which reminds me, I'll have to drag out my recipe for Vanilla Slice and
post it!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

PeterL wrote:
>
> Don't know if you what guys call your Instant Pudding is the same as
> ours. Our IP is mixed with just plain milk to make a custard/mousse type
> thing.

Sounds like the same stuff!

> Which reminds me, I'll have to drag out my recipe for Vanilla Slice and
> post it!!

Vanilla Slice. Sounds intriguing.

Carol

"Damsel in dis Dress" > wrote in
ups.com:

>
> PeterL wrote:
>>
>> Don't know if you what guys call your Instant Pudding is the same as
>> ours. Our IP is mixed with just plain milk to make a custard/mousse
type
>> thing.
>
> Sounds like the same stuff!


And you use it in cakes???!!!


>
>> Which reminds me, I'll have to drag out my recipe for Vanilla Slice
and
>> post it!!
>
> Vanilla Slice. Sounds intriguing.
>

Basically just IVP mixed with the same amounbt of whipped cream, spread
on to a sheet of (cooked) puff pastry, another cooked sheet placed on
top and then some vanilla frosting spread over the top. Once it's all
set, you can also spread some fresh passionfruit over the topping.

I'll get back to you with the measurements........




--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

PeterL > wrote in news:Xns97F09C1DFD9289999999@
218.100.0.53:


>>
>> Vanilla Slice. Sounds intriguing.
>>
>
> Basically just IVP mixed with the same amounbt of whipped cream, spread
> on to a sheet of (cooked) puff pastry, another cooked sheet placed on
> top and then some vanilla frosting spread over the top. Once it's all
> set, you can also spread some fresh passionfruit over the topping.
>
> I'll get back to you with the measurements........


OK, I got off my bum and chased it up and found it.
(IVP = Instant Vanilla Pudding)


Yummy Decadent Vanilla Slice

2 sheets of frozen puff pastry
300ml thickened cream
2x85g (or thereaboots) packets IVP
2 cups (500ml) milk

Preheat the oven to 180C

Put pastry sheets on two lighly greased baking trays and prick them *all*
over with a fork. Bake for 20mins or until golden brown.
Remove and set aside to cool.

Using electric beaters whip the cream to soft peaks.

Put the IVP mix into another bowl and mix with the milk with a whisk.

Quickly fold the whipped cream into the pudding mix, then spread over the
top side of one of the pastry sheets. Put the other sheet on top, flat side
up.

Now, for the frosting, I cheat. I couldn't be arsed using icing sugar and
butter and hot water......... so I use Betty Crockers Vanilla Frosting mix.

Put it in the fridge to chill off.... and then spread fresh passionfruit
over if you wish.

This recipe is so easy, it has few ingredients, but people go apeshit over
it whenever I make it and take it to parties!! :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
say...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>> say...
>>
>> > This is really, really, really good!
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Sherry Bundt Cake
>>
>> I've made this, Carol. It IS really, really good! And I rarely ever
>> make anything using a cake mix.
>
> I haven't had this cake in about a hundred years. In fact, the recipe
> still called for vanilla instant pudding. How long has that been a
> given in nearly all cake mixes? If we can swing a bottle of sherry
> this month, I might just make one of these. Comfort food.

I don't think it hurts to still add the pudding mix. It gives it more
body, the quality I usually find sorely lacking in box mixes.

> ObMom:
> My mom died 22 years ago last Thursday. I've been missing her
> desperately. This cake is one of my happy memories of her. The last
> time I had it, she made it. )
>
> Patty's little girl
>

I understand, Carol. My mom died only 8 years ago this past March 31st. I
don't think I'll ever get over the loss.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Tue 27 Jun 2006 10:43:23p, PeterL meant to say...

> PeterL > wrote in news:Xns97F09C1DFD9289999999@
> 218.100.0.53:
>
>
>>>
>>> Vanilla Slice. Sounds intriguing.
>>>
>>
>> Basically just IVP mixed with the same amounbt of whipped cream, spread
>> on to a sheet of (cooked) puff pastry, another cooked sheet placed on
>> top and then some vanilla frosting spread over the top. Once it's all
>> set, you can also spread some fresh passionfruit over the topping.
>>
>> I'll get back to you with the measurements........
>
>
> OK, I got off my bum and chased it up and found it.
> (IVP = Instant Vanilla Pudding)
>
>
> Yummy Decadent Vanilla Slice
>
> 2 sheets of frozen puff pastry
> 300ml thickened cream
> 2x85g (or thereaboots) packets IVP
> 2 cups (500ml) milk
>
> Preheat the oven to 180C
>
> Put pastry sheets on two lighly greased baking trays and prick them
> *all* over with a fork. Bake for 20mins or until golden brown.
> Remove and set aside to cool.
>
> Using electric beaters whip the cream to soft peaks.
>
> Put the IVP mix into another bowl and mix with the milk with a whisk.
>
> Quickly fold the whipped cream into the pudding mix, then spread over
> the top side of one of the pastry sheets. Put the other sheet on top,
> flat side up.
>
> Now, for the frosting, I cheat. I couldn't be arsed using icing sugar
> and butter and hot water......... so I use Betty Crockers Vanilla
> Frosting mix.
>
> Put it in the fridge to chill off.... and then spread fresh passionfruit
> over if you wish.
>
> This recipe is so easy, it has few ingredients, but people go apeshit
> over it whenever I make it and take it to parties!! :-)
>

Thanks for posting this, Peter.

--
Wayne Boatwright @¿@¬
_____________________

Damsel in dis Dress wrote:

> Sherry Bundt Cake
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Cakes and Frostings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 yellow cake mix
> 4 large eggs
> 3/4 cup vegetable oil
> 3/4 cup sweet sherry -- California
>
> Combine all ingredients.
>
> Mix with electric mixer at medium speed for 5 minutes.
>
> Pour into greased angel food or bundt cake pan.
>
> Bake at 350F for about 50 minutes.
>
> Cool in pan about 5 minutes, then turn out.
>
> Sprinkle with powdered sugar.
>

Could this be as good as the Sherry Bundt cake my wife makes from scratch?
She got the recipe from a friend about 30 years ago and everyone who tries
it goes nuts over it. It really is delicious. She also does a 7Up Bundt
cake using 7Up as the rising agent. I love both these cakes but we seldom
make them because they are large cakes and just two of us here now, so we
are eating cake forever.

Damsel in dis Dress wrote:
> This is really, really, really good!

Could it be made using the standard "Sand Cake" recipe as a base:

200 gram sugar
200 gram butter
4 eggs
200 gram flour
1 tbsp baking powder


--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

On 28 Jun 2006 05:43:23 GMT, PeterL > wrote:

>PeterL > wrote in news:Xns97F09C1DFD9289999999@
>218.100.0.53:
>
>
>>>
>>> Vanilla Slice. Sounds intriguing.
>>>
>>
>> Basically just IVP mixed with the same amounbt of whipped cream, spread
>> on to a sheet of (cooked) puff pastry, another cooked sheet placed on
>> top and then some vanilla frosting spread over the top. Once it's all
>> set, you can also spread some fresh passionfruit over the topping.


That is NOT A 'real' vanilla slice. The genuine article is custard
thick enough to cut with a knife (literally) It's much firmer and less
sweet than vanilla pudding.

Here's a genuine Australian vanilla slice recipe, courtesy of my
mother's digital cookbook...

VANILLA SLICES


INGREDIENTS: 250g (8 oz.) puff pastry
3/4 cup (3 oz.) custard powder
½ cup (4 oz.) sugar
600 ml (1 pint) milk
1 egg (separated)
Glace icing


METHOD

Divide pastry and roll pastry thinly to fit two scone trays. Mark
into 2" squares. Bake in a very hot oven until golden (10 to 15
minutes). Cool on a wire rack.

Mix custard powder and sugar in a saucepan. Slowly add milk and stir
until boiling. Simmer for two milnutes, stirring briskly. Remove
from heat, add egg yolk and beat well. Cool to lukewarm then fold in
stiffly beaten egg white.

Spread custard cream on one piece of pastry, top with the other and
ice with glace icing.


NOTE

Sao biscuits can be used instead of the puff pastry.


Extra note for Americans - instead of 'custard powder' you can use an
equal amount of cornstarch, some vanilla essence, and yellow
food-colouring to taste.

Karen AKA Kajikit wrote:

>
> >> Basically just IVP mixed with the same amounbt of whipped cream, spread
> >> on to a sheet of (cooked) puff pastry, another cooked sheet placed on
> >> top and then some vanilla frosting spread over the top. Once it's all
> >> set, you can also spread some fresh passionfruit over the topping.
>
> That is NOT A 'real' vanilla slice. The genuine article is custard
> thick enough to cut with a knife (literally) It's much firmer and less
> sweet than vanilla pudding.

They usually filled with a pastry cream.

"Dave Smith" wrote:

Damsel posted:
recipe for Sherry Bundt cake

> Could this be as good as the Sherry Bundt cake my wife makes from scratch?
> She got the recipe from a friend about 30 years ago and everyone who tries
> it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> cake using 7Up as the rising agent. I love both these cakes but we seldom
> make them because they are large cakes and just two of us here now, so we
> are eating cake forever.

Large cakes? Wonderful. There are just the two of us, also - I freeze what
we can't eat in a reasonable time. It's a real treat to take a favorite
cake out of the freezer to enjoy.

Dora

Karen AKA Kajikit wrote:

> That is NOT A 'real' vanilla slice. The genuine article is custard
> thick enough to cut with a knife (literally) It's much firmer and less
> sweet than vanilla pudding.

There was a bakery not far from here that filled them with a nice firm custard
much like a pastry cream. The local bakery , which makes great bread, uses a
cheaper pastry cram and after eating the others, those are hard to take.

limey wrote:

>
>
> > Could this be as good as the Sherry Bundt cake my wife makes from scratch?
> > She got the recipe from a friend about 30 years ago and everyone who tries
> > it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> > cake using 7Up as the rising agent. I love both these cakes but we seldom
> > make them because they are large cakes and just two of us here now, so we
> > are eating cake forever.
>
> Large cakes? Wonderful. There are just the two of us, also - I freeze what
> we can't eat in a reasonable time. It's a real treat to take a favorite
> cake out of the freezer to enjoy.

That's probably a good idea. I just have this thing about fresh baked goods that
they are are the peak of their perfection and aren't every going to be better
than they are fresh. The idea of taking a nice fresh cake and putting half or
3/4 of it into the freezer where it will keep but not be as good when thawed
just gives me the willies. Instead, we reserve the Sherry Cake for occasions
with a large crowd so that it will be eaten fresh.

In article >,
Dave Smith > wrote:

> That's probably a good idea. I just have this thing about fresh baked goods
> that
> they are are the peak of their perfection and aren't every going to be better
> than they are fresh. The idea of taking a nice fresh cake and putting half or
> 3/4 of it into the freezer where it will keep but not be as good when thawed
> just gives me the willies. Instead, we reserve the Sherry Cake for occasions
> with a large crowd so that it will be eaten fresh.

There's a lady here to sells a wonderful Sherry bundt cake. I think
it's about $3 a slice. She wraps them well and they do freeze fine and
taste just as good thawed. Next time you make one for company, you
might try it with a slice and see how you like it.

Any chance you'd share your from scratch recipe?


marcella

Wayne Boatwright wrote:
> Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
> say...
>
> >
> > Wayne Boatwright wrote:
> >> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
> >> say...
> >>
> >> > This is really, really, really good!
> >> >
> >> >
> >> > * Exported from MasterCook *
> >> >
> >> > Sherry Bundt Cake
> >>
> >> I've made this, Carol. It IS really, really good! And I rarely ever
> >> make anything using a cake mix.
> >
> > I haven't had this cake in about a hundred years. In fact, the recipe
> > still called for vanilla instant pudding. How long has that been a
> > given in nearly all cake mixes? If we can swing a bottle of sherry
> > this month, I might just make one of these. Comfort food.
>
> I don't think it hurts to still add the pudding mix. It gives it more
> body, the quality I usually find sorely lacking in box mixes.

Okay, I'll add it back to the recipe. It was a small (4-serving) box
of instant vanilla pudding mix.

> > ObMom:
> > My mom died 22 years ago last Thursday. I've been missing her
> > desperately. This cake is one of my happy memories of her. The last
> > time I had it, she made it. )
> >
> > Patty's little girl
>
> I understand, Carol. My mom died only 8 years ago this past March 31st. I
> don't think I'll ever get over the loss.

Some people seem to manage, but I'm not one of them. Spent all day
Monday crying. That was fun, since we were grocery shopping that day.
You get some odd looks.

I'm so sorry about your mom. As you know, there are really no words
that will make it better, but you do have a kindred spirit. Millions
of them, most likely.

Hugs,
Carol

Dave Smith wrote:
>
> Could this be as good as the Sherry Bundt cake my wife makes from scratch?

I'm not sure. Maybe we should have a bake-off!

> She got the recipe from a friend about 30 years ago and everyone who tries
> it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> cake using 7Up as the rising agent. I love both these cakes but we seldom
> make them because they are large cakes and just two of us here now, so we
> are eating cake forever.

According to the recipe, the cake will keep well in the refrigerator
for half a lifetime. I don't recall it lasting very long, but it's a
fairly heavy cake that isn't prone to drying out.

Carol

On 28 Jun 2006 05:20:51 GMT, PeterL wrote:

> Basically just IVP mixed with the same amounbt of whipped cream, spread
> on to a sheet of (cooked) puff pastry, another cooked sheet placed on
> top and then some vanilla frosting spread over the top. Once it's all
> set, you can also spread some fresh passionfruit over the topping.
>
> I'll get back to you with the measurements........

and what IVP means.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> On 28 Jun 2006 05:20:51 GMT, PeterL wrote:
>
> > Basically just IVP mixed with the same amounbt of whipped cream, spread
> > on to a sheet of (cooked) puff pastry, another cooked sheet placed on
> > top and then some vanilla frosting spread over the top. Once it's all
> > set, you can also spread some fresh passionfruit over the topping.
> >
> > I'll get back to you with the measurements........
>
> and what IVP means.

Instant vanilla pudding.

Carol

Oh pshaw, On Wed 28 Jun 2006 10:40:48a, sf was muttering about...

> On 28 Jun 2006 05:20:51 GMT, PeterL wrote:
>
>> Basically just IVP mixed with the same amounbt of whipped cream, spread
>> on to a sheet of (cooked) puff pastry, another cooked sheet placed on
>> top and then some vanilla frosting spread over the top. Once it's all
>> set, you can also spread some fresh passionfruit over the topping.
>>
>> I'll get back to you with the measurements........
>
> and what IVP means.

In Vitro Parnips

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Oh pshaw, On Wed 28 Jun 2006 09:57:26a, Damsel in dis Dress was muttering
about...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>> say...
>>
>> >
>> > Wayne Boatwright wrote:
>> >> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>> >> say...
>> >>
>> >> > This is really, really, really good!
>> >> >
>> >> >
>> >> > * Exported from MasterCook *
>> >> >
>> >> > Sherry Bundt Cake
>> >>
>> >> I've made this, Carol. It IS really, really good! And I rarely
>> >> ever make anything using a cake mix.
>> >
>> > I haven't had this cake in about a hundred years. In fact, the
>> > recipe still called for vanilla instant pudding. How long has that
>> > been a given in nearly all cake mixes? If we can swing a bottle of
>> > sherry this month, I might just make one of these. Comfort food.
>>
>> I don't think it hurts to still add the pudding mix. It gives it more
>> body, the quality I usually find sorely lacking in box mixes.
>
> Okay, I'll add it back to the recipe. It was a small (4-serving) box
> of instant vanilla pudding mix.
>
>> > ObMom:
>> > My mom died 22 years ago last Thursday. I've been missing her
>> > desperately. This cake is one of my happy memories of her. The last
>> > time I had it, she made it. )
>> >
>> > Patty's little girl
>>
>> I understand, Carol. My mom died only 8 years ago this past March
>> 31st. I don't think I'll ever get over the loss.
>
> Some people seem to manage, but I'm not one of them. Spent all day
> Monday crying. That was fun, since we were grocery shopping that day.
> You get some odd looks.

I'm sure that some people didn't have the closeness that we shared with our
mothers. We were very lucky.

> I'm so sorry about your mom. As you know, there are really no words
> that will make it better, but you do have a kindred spirit. Millions
> of them, most likely.

Thanks, Carol. No, nothing really makes it better. At least we have good
memories.

Kind regards, always...

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

On 28 Jun 2006 10:43:34 -0700, Damsel in dis Dress wrote:

>
> sf wrote:
> > On 28 Jun 2006 05:20:51 GMT, PeterL wrote:
> >
> > > Basically just IVP mixed with the same amounbt of whipped cream, spread
> > > on to a sheet of (cooked) puff pastry, another cooked sheet placed on
> > > top and then some vanilla frosting spread over the top. Once it's all
> > > set, you can also spread some fresh passionfruit over the topping.
> > >
> > > I'll get back to you with the measurements........
> >
> > and what IVP means.
>
> Instant vanilla pudding.
>
<slapping forehead> Oh boy, do I feel stoopid. EVOO is the extent of
my food acronyms.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Marcella Peek wrote:

>
>
> There's a lady here to sells a wonderful Sherry bundt cake. I think
> it's about $3 a slice. She wraps them well and they do freeze fine and
> taste just as good thawed. Next time you make one for company, you
> might try it with a slice and see how you like it.
>
> Any chance you'd share your from scratch recipe?

If I don't post it soon remind me. My wife has it somewhere.
FWIW, my mother says it is the best cake she has ever had.

sf > wrote in
:

> On 28 Jun 2006 10:43:34 -0700, Damsel in dis Dress wrote:
>
>>
>> sf wrote:
>> > On 28 Jun 2006 05:20:51 GMT, PeterL wrote:
>> >
>> > > Basically just IVP mixed with the same amounbt of whipped
>> > > cream, spread on to a sheet of (cooked) puff pastry, another
>> > > cooked sheet placed on top and then some vanilla frosting
>> > > spread over the top. Once it's all set, you can also spread
>> > > some fresh passionfruit over the topping.
>> > >
>> > > I'll get back to you with the measurements........
>> >
>> > and what IVP means.
>>
>> Instant vanilla pudding.
>>
> <slapping forehead> Oh boy, do I feel stoopid.


Do I hear a " DOH!!" :-)


>EVOO is the extent of
> my food acronyms.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
28.19:

> Oh pshaw, On Wed 28 Jun 2006 10:40:48a, sf was muttering about...
>
>> On 28 Jun 2006 05:20:51 GMT, PeterL wrote:
>>
>>> Basically just IVP mixed with the same amounbt of whipped cream,
>>> spread on to a sheet of (cooked) puff pastry, another cooked sheet
>>> placed on top and then some vanilla frosting spread over the top.
>>> Once it's all set, you can also spread some fresh passionfruit over
>>> the topping.
>>>
>>> I'll get back to you with the measurements........
>>
>> and what IVP means.
>
> In Vitro Parnips
>


I Vant Partato?

(In my best Iva Trump accent!!)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Karen AKA Kajikit > wrote in
:

> On 28 Jun 2006 05:43:23 GMT, PeterL > wrote:
>
>>PeterL > wrote in news:Xns97F09C1DFD9289999999@
>>218.100.0.53:
>>
>>
>>>>
>>>> Vanilla Slice. Sounds intriguing.
>>>>
>>>
>>> Basically just IVP mixed with the same amounbt of whipped cream,
>>> spread on to a sheet of (cooked) puff pastry, another cooked sheet
>>> placed on top and then some vanilla frosting spread over the top.
>>> Once it's all set, you can also spread some fresh passionfruit over
>>> the topping.
>
>
> That is NOT A 'real' vanilla slice. The genuine article is custard
> thick enough to cut with a knife (literally) It's much firmer and less
> sweet than vanilla pudding.
>



I don't like them. I like the 'continental' version.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Damsel in dis Dress wrote:

> Wayne Boatwright wrote:
>
>>Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>>say...
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>>Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>>>>say...
>>>>
>>>>
>>>>>This is really, really, really good!
>>>>>
>>>>>
>>>>> * Exported from MasterCook *
>>>>>
>>>>> Sherry Bundt Cake
>>>>
>>>>I've made this, Carol. It IS really, really good! And I rarely ever
>>>>make anything using a cake mix.
>>>
>>>I haven't had this cake in about a hundred years. In fact, the recipe
>>>still called for vanilla instant pudding. How long has that been a
>>>given in nearly all cake mixes? If we can swing a bottle of sherry
>>>this month, I might just make one of these. Comfort food.
>>
>>I don't think it hurts to still add the pudding mix. It gives it more
>>body, the quality I usually find sorely lacking in box mixes.
>
>
> Okay, I'll add it back to the recipe. It was a small (4-serving) box
> of instant vanilla pudding mix.
>
>
>>>ObMom:
>>>My mom died 22 years ago last Thursday. I've been missing her
>>>desperately. This cake is one of my happy memories of her. The last
>>>time I had it, she made it. )
>>>
>>>Patty's little girl
>>
>>I understand, Carol. My mom died only 8 years ago this past March 31st. I
>>don't think I'll ever get over the loss.
>
>
> Some people seem to manage, but I'm not one of them. Spent all day
> Monday crying. That was fun, since we were grocery shopping that day.
> You get some odd looks.
>
> I'm so sorry about your mom. As you know, there are really no words
> that will make it better, but you do have a kindred spirit. Millions
> of them, most likely.
>
> Hugs,
> Carol
>
Absolutely. My mom died in 1994, but I still cry when I think
of her. Most recently at lunch today. Hugs to both of you.

Now I am thinking that I should post some special recipe of
hers on her birthday. I stopped doing that because the names
get stripped in the archives, and I like to have the tribute
to her intact.

--
Jean B.

Dave Smith wrote:

> Could this be as good as the Sherry Bundt cake my wife makes from scratch?
> She got the recipe from a friend about 30 years ago and everyone who tries
> it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> cake using 7Up as the rising agent. I love both these cakes but we seldom
> make them because they are large cakes and just two of us here now, so we
> are eating cake forever.
>
>
I'd love to see that recipe!

--
Jean B.

Jean B. wrote:
> Damsel in dis Dress wrote:
>
> > Wayne Boatwright wrote:
> >
> >>Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
> >>say...
> >
> >>>ObMom:
> >>>My mom died 22 years ago last Thursday. I've been missing her
> >>>desperately. This cake is one of my happy memories of her. The last
> >>>time I had it, she made it. )
> >>>
> >>>Patty's little girl
> >>
> >>I understand, Carol. My mom died only 8 years ago this past March 31st. I
> >>don't think I'll ever get over the loss.
> >
> > Some people seem to manage, but I'm not one of them. Spent all day
> > Monday crying. That was fun, since we were grocery shopping that day.
> > You get some odd looks.
> >
> > I'm so sorry about your mom. As you know, there are really no words
> > that will make it better, but you do have a kindred spirit. Millions
> > of them, most likely.
> >
> Absolutely. My mom died in 1994, but I still cry when I think
> of her. Most recently at lunch today. Hugs to both of you.
>
> Now I am thinking that I should post some special recipe of
> hers on her birthday. I stopped doing that because the names
> get stripped in the archives, and I like to have the tribute
> to her intact.

My mom's birthday is in a little under 2 hours. She died a week before
her 53rd birthday. I'll post a recipe in her honor, as well. Thank
you for the idea.

Carol

Oh pshaw, on Wed 28 Jun 2006 07:57:25p, Jean B. meant to say...

> Damsel in dis Dress wrote:
>
>> Wayne Boatwright wrote:
>>
>>>Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>>>say...
>>>
>>>
>>>>Wayne Boatwright wrote:
>>>>
>>>>>Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>>>>>say...
>>>>>
>>>>>
>>>>>>This is really, really, really good!
>>>>>>
>>>>>>
>>>>>> * Exported from MasterCook *
>>>>>>
>>>>>> Sherry Bundt Cake
>>>>>
>>>>>I've made this, Carol. It IS really, really good! And I rarely ever
>>>>>make anything using a cake mix.
>>>>
>>>>I haven't had this cake in about a hundred years. In fact, the recipe
>>>>still called for vanilla instant pudding. How long has that been a
>>>>given in nearly all cake mixes? If we can swing a bottle of sherry
>>>>this month, I might just make one of these. Comfort food.
>>>
>>>I don't think it hurts to still add the pudding mix. It gives it more
>>>body, the quality I usually find sorely lacking in box mixes.
>>
>>
>> Okay, I'll add it back to the recipe. It was a small (4-serving) box
>> of instant vanilla pudding mix.
>>
>>
>>>>ObMom:
>>>>My mom died 22 years ago last Thursday. I've been missing her
>>>>desperately. This cake is one of my happy memories of her. The last
>>>>time I had it, she made it. )
>>>>
>>>>Patty's little girl
>>>
>>>I understand, Carol. My mom died only 8 years ago this past March
>>>31st. I don't think I'll ever get over the loss.
>>
>>
>> Some people seem to manage, but I'm not one of them. Spent all day
>> Monday crying. That was fun, since we were grocery shopping that day.
>> You get some odd looks.
>>
>> I'm so sorry about your mom. As you know, there are really no words
>> that will make it better, but you do have a kindred spirit. Millions
>> of them, most likely.
>>
>> Hugs,
>> Carol
>>
> Absolutely. My mom died in 1994, but I still cry when I think
> of her. Most recently at lunch today. Hugs to both of you.
>
> Now I am thinking that I should post some special recipe of
> hers on her birthday. I stopped doing that because the names
> get stripped in the archives, and I like to have the tribute
> to her intact.
>

Jean, my heart goes out to you as well. The loss of one's mother is one of
the greatest losses we will eveer experience. I don't think one every
really recovers from it.

I'm lucky in that I have many reminders of my mom, and it helps me still
feel close.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Wed 28 Jun 2006 08:09:30p, Damsel in dis Dress meant to
say...

> Jean B. wrote:
>> Damsel in dis Dress wrote:
>>
>> > Wayne Boatwright wrote:
>> >
>> >>Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>> >>say...
>> >
>> >>>ObMom:
>> >>>My mom died 22 years ago last Thursday. I've been missing her
>> >>>desperately. This cake is one of my happy memories of her. The
>> >>>last time I had it, she made it. )
>> >>>
>> >>>Patty's little girl
>> >>
>> >>I understand, Carol. My mom died only 8 years ago this past March
>> >>31st. I don't think I'll ever get over the loss.
>> >
>> > Some people seem to manage, but I'm not one of them. Spent all day
>> > Monday crying. That was fun, since we were grocery shopping that
>> > day. You get some odd looks.
>> >
>> > I'm so sorry about your mom. As you know, there are really no words
>> > that will make it better, but you do have a kindred spirit. Millions
>> > of them, most likely.
>> >
>> Absolutely. My mom died in 1994, but I still cry when I think
>> of her. Most recently at lunch today. Hugs to both of you.
>>
>> Now I am thinking that I should post some special recipe of
>> hers on her birthday. I stopped doing that because the names
>> get stripped in the archives, and I like to have the tribute to her
>> intact.
>
> My mom's birthday is in a little under 2 hours. She died a week before
> her 53rd birthday. I'll post a recipe in her honor, as well. Thank
> you for the idea.
>
> Carol
>
>

Your mom had some wonderful recipes, Carol.

--
Wayne Boatwright @¿@¬
_____________________

On 28 Jun 2006 22:39:15 GMT, PeterL wrote:

> sf > wrote in
> :
>
> > On 28 Jun 2006 10:43:34 -0700, Damsel in dis Dress wrote:
> >
> >>
> >> sf wrote:
> >> > On 28 Jun 2006 05:20:51 GMT, PeterL wrote:
> >> >
> >> > > Basically just IVP mixed with the same amounbt of whipped
> >> > > cream, spread on to a sheet of (cooked) puff pastry, another
> >> > > cooked sheet placed on top and then some vanilla frosting
> >> > > spread over the top. Once it's all set, you can also spread
> >> > > some fresh passionfruit over the topping.
> >> > >
> >> > > I'll get back to you with the measurements........
> >> >
> >> > and what IVP means.
> >>
> >> Instant vanilla pudding.
> >>
> > <slapping forehead> Oh boy, do I feel stoopid.
>
>
> Do I hear a " DOH!!" :-)
>
Yep, and the fact that I've never ever heard it called that. You
could have given me 100 years and I never would have come up with it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Wed, 28 Jun 2006 22:57:25 -0400, Jean B. wrote:

> My mom died in 1994, but I still cry when I think
> of her. Most recently at lunch today. Hugs to both of you.
>
> Now I am thinking that I should post some special recipe of
> hers on her birthday. I stopped doing that because the names
> get stripped in the archives, and I like to have the tribute
> to her intact.


I don't understand. Post the recipes and attribute them to her! I
don't see how any archive could strip her name unless you put it in
the subject header separated from the title by a hyphen.

If you want your mom's name in the subject header call it <her
name>'s xxx or Mom's xxx and state her name in the body.

Try it, you might be happy you did.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:

> On Wed, 28 Jun 2006 22:57:25 -0400, Jean B. wrote:
>
>
>> My mom died in 1994, but I still cry when I think
>> of her. Most recently at lunch today. Hugs to both of you.
>>
>> Now I am thinking that I should post some special recipe of
>> hers on her birthday. I stopped doing that because the names
>> get stripped in the archives, and I like to have the tribute
>> to her intact.
>
>
>
> I don't understand. Post the recipes and attribute them to her! I
> don't see how any archive could strip her name unless you put it in
> the subject header separated from the title by a hyphen.
>
> If you want your mom's name in the subject header call it <her
> name>'s xxx or Mom's xxx and state her name in the body.
>
> Try it, you might be happy you did.

Very late response. I am not speaking of Google.... I am
speaking of the repository of rfc recipes. I have blocked the
name/person from my mind.... She strips all identifying words
from the title etc. Actually that makes it rather hard to
distinguish among the recipes, makes it impossible to know
ehtehr the recipes are TNT, and removes all the personality
from them too. She also, IIRC, copyrights all the collected
recipes.

--
Jean B.

Wayne Boatwright wrote:

> Oh pshaw, on Wed 28 Jun 2006 07:57:25p, Jean B. meant to say...
>
>
>>Damsel in dis Dress wrote:
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>>>>say...
>>>>
>>>>
>>>>
>>>>>Wayne Boatwright wrote:
>>>>>
>>>>>
>>>>>>Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>>>>>>say...
>>>>>>
>>>>>>
>>>>>>
>>>>>>>This is really, really, really good!
>>>>>>>
>>>>>>>
>>>>>>> * Exported from MasterCook *
>>>>>>>
>>>>>>> Sherry Bundt Cake
>>>>>>
>>>>>>I've made this, Carol. It IS really, really good! And I rarely ever
>>>>>>make anything using a cake mix.
>>>>>
>>>>>I haven't had this cake in about a hundred years. In fact, the recipe
>>>>>still called for vanilla instant pudding. How long has that been a
>>>>>given in nearly all cake mixes? If we can swing a bottle of sherry
>>>>>this month, I might just make one of these. Comfort food.
>>>>
>>>>I don't think it hurts to still add the pudding mix. It gives it more
>>>>body, the quality I usually find sorely lacking in box mixes.
>>>
>>>
>>>Okay, I'll add it back to the recipe. It was a small (4-serving) box
>>>of instant vanilla pudding mix.
>>>
>>>
>>>
>>>>>ObMom:
>>>>>My mom died 22 years ago last Thursday. I've been missing her
>>>>>desperately. This cake is one of my happy memories of her. The last
>>>>>time I had it, she made it. )
>>>>>
>>>>>Patty's little girl
>>>>
>>>>I understand, Carol. My mom died only 8 years ago this past March
>>>>31st. I don't think I'll ever get over the loss.
>>>
>>>
>>>Some people seem to manage, but I'm not one of them. Spent all day
>>>Monday crying. That was fun, since we were grocery shopping that day.
>>>You get some odd looks.
>>>
>>>I'm so sorry about your mom. As you know, there are really no words
>>>that will make it better, but you do have a kindred spirit. Millions
>>>of them, most likely.
>>>
>>>Hugs,
>>>Carol
>>>
>>
>>Absolutely. My mom died in 1994, but I still cry when I think
>>of her. Most recently at lunch today. Hugs to both of you.
>>
>>Now I am thinking that I should post some special recipe of
>>hers on her birthday. I stopped doing that because the names
>>get stripped in the archives, and I like to have the tribute
>>to her intact.
>>
>
>
> Jean, my heart goes out to you as well. The loss of one's mother is one of
> the greatest losses we will eveer experience. I don't think one every
> really recovers from it.
>
> I'm lucky in that I have many reminders of my mom, and it helps me still
> feel close.
>
Thanks, Wayne. I think all of us who have lost our mothers
(and our fathers, although that can be somewhat different)
know what we are speaking of. I, too, have reminders. And my
thought of writing a book (which seems to be taking second
place to the collecting and tracing) emanates, in part, from that.

I am deliberately leaving in the discussion of moms.... It
may be a rather lengthy preamble, but our thoughts on them
shouldn't just be snipped.

--
Jean B.

On Mon, 10 Jul 2006 09:23:38 -0400, "Jean B." > wrote:

>sf wrote:
>
>> On Wed, 28 Jun 2006 22:57:25 -0400, Jean B. wrote:
>>
>>
>>> My mom died in 1994, but I still cry when I think
>>> of her. Most recently at lunch today. Hugs to both of you.
>>>
>>> Now I am thinking that I should post some special recipe of
>>> hers on her birthday. I stopped doing that because the names
>>> get stripped in the archives, and I like to have the tribute
>>> to her intact.
>>
>> I don't understand. Post the recipes and attribute them to her! I
>> don't see how any archive could strip her name unless you put it in
>> the subject header separated from the title by a hyphen.
>>
>> If you want your mom's name in the subject header call it <her
>> name>'s xxx or Mom's xxx and state her name in the body.
>>
>> Try it, you might be happy you did.
>
>Very late response. I am not speaking of Google.... I am
>speaking of the repository of rfc recipes. I have blocked the
>name/person from my mind.... She strips all identifying words
>from the title etc. Actually that makes it rather hard to
>distinguish among the recipes, makes it impossible to know
>ehtehr the recipes are TNT, and removes all the personality
>from them too. She also, IIRC, copyrights all the collected
>recipes.

Stephanie da Silva:
http://recipes2.alastra.com/

Here is the copyright info for her site:
http://recipes2.alastra.com/copyright.html

Carol