This evening I've got three out-of-town guests coming over for dinner. Two are guys I used to work with, and the other is one of the guy's sister. All three are easygoing and so easy to prepare for. Yes, this kind of thing is a good kickstart to getting the house uber clean. But the best part of all is that I get to cook for more than just two! (And for men! There's nothing more complimentary to my cooking than a hungry man eating seconds and thirds, which rarely happens at Chateau Gahan.)
I made a poppy seed cake last night (recipe and picture below) which is a recipe I've had since my early days of baking and cooking. It was actually served at one of my wedding showers. One of those recipes I still have hand written on a piece of paper from the gal who gave it to me. I have made this cake many many times, for showers, brunches, housewarmings. It's easy but has the taste of a homemade cake. When I make it for us at home, it often gets eaten for breakfast as well. Enjoy!
I'll share my main course and salad recipes later, both of which are family favorites.
Donna's Poppy Seed Cake
1 white cake mix
1 4oz package of instant vanilla pudding
1 cup water
1/2 cup oil
1 teaspoon vanilla
4 eggs
1/4 cup poppy seeds
Preheat oven to 350 degrees.
Mix all ingredients — except eggs and poppy seeds — thoroughly using electric mixer. Add eggs one at a time, beating thoroughly after each addition. Beat in poppy seeds. Pour into greased and floured bundt pan. Bake at 350 degrees 50 minutes to 1 hour.
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