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1. Olive Salad

2. Blue Ribbon Chicken Spiedies

3. Keuka Lake Wine Cake

Book Description

New York cooking is nothing less than fabulous! In this remarkable cookbook, over 400 recipes have been selected to bring you the essence of New York cuisine, one tasty dish at a time. Imagine having prominent chefs, popular restaurants, junior leagues, plus a variety of other superb New York cooks, each offering delicious samples of their particular cooking style and taste all in one book!

... (more)

Best of the Best from New York: Selected Recipes from New York's Favorite Cookbooks

Authors:

Date: August 2001

ISBN: 1893062279

Publisher: Quail Ridge Press

Plastic Comb

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Be prepared to share this recipe!

Makes 10-12 servings

• 1 box yellow cake mix*

• 1 (3 3/4-ounce) package instant vanilla pudding mix

• 4 eggs divided

• 1/2 cup vegetable oil

• 1/2 cup cold water

• 1/2 cup white, fruity wine

• 1 1/4 cups chopped walnuts or pecans

1. Mix all ingredients, except nuts, with electric mixer for 3 minutes. Fold in 3/4 cup nuts.

2. Grease and flour 10-inch tube pan. Sprinkle remaining 1/4-1/2 cup nutmeats on bottom of pan. Pour batter into pan.

3. Bake at 325F for 50-60 minutes.

*If using a cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup of oil instead of 1/2 cup.

GLAZE

• 1 cup sugar

• 1/2 cup margarine, softened

• 1/4 cup same wine as used in cake recipe

• 1/4 cup water

1. Combine all ingredients and boil for about 1 minute. Drizzle over cake which has been pricked with toothpicks.

2. Leave in pan overnight or at least 3 hours. Better if made 2-3 days ahead.

From: Thru the Grapevine

More From This Book:

1. Olive Salad

2. Blue Ribbon Chicken Spiedies

3. Keuka Lake Wine Cake

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