Recipe Included


This month’s theme for Bundt Bakers is BOOZY BUNDTS. Rum, Vodka, liqueurs, moonshine, anything that is boozy.

I think most of the time when one makes a boozy bundt it is with rum. Being from the south we tend to go more toward the comforting drinks like bourbon. Papa used to like a little shot of Southern Comfort in the afternoons. Dad was all in for Wild Turkey. Me, well, I don’t drink but I always kept something in the house for others. I was WELL prepared when Lauren of From Gate to Plate choose her flavor of the month. I just had to find the right cake. And what is more southern than Sweet Potatoes and Pecans?

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Fall is pecan season. And sweet potato season. Bourbon is always in season. I couldn’t think of a better way to celebrate fall than with this cake. And then add a Bourbon Syrup. Yes, please!

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Ingredients:

    3 tablespoons finely chopped pecans
    1 1/2 cups firmly packed brown sugar
    1/3 cup butter, softened
    2 eggs
    1 cup cooked sweet potatoes { 1 good sized one}
    1 teaspoon vanilla
    2 3/4 cups all purpose flour
    3/4 cup milk
    1/3 cup bourbon
    1 tablespoon baking powder
    1 teaspoon pumpkin pie spice
    3/4 teaspoon salt

Heat oven to 325°.
Butter a 10 or 12 cup Bundt” Pan. Sugar the pan well. Sugar puts a nice sweet crust on the cake. Sprinkle bottom and up sides of pan with the chopped pecans.
In a large mixing bowl, mix brown sugar, butter, and eggs until very light and fluffy. Add sweet potatoes {potato can be baked in the oven or in the microwave. You could use canned but they may be too sweet} and vanilla;
mix very well. Add all remaining ingredients; mix well.
Gently spoon into prepared pan.
Bake at 3250 for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on rack.

Bourbon Drizzle:

    1 cup sugar
    1/2 cup water
    1 tsp butter
    1/2 tsp vanilla
    2 Tbl bourbon

Bring sugar and water to a boil in a small saucepan. After 5 minutes add butter, vanilla, and bourbon. Cook until nice and syrupy. {If you over-cook it it will turn to concrete when cools on the cake!}

The bourbon taste is in the background and not very strong. The sweet potato flavor is the more pronounced. {Adapted from Bundt Classics}

It didn’t last long…..

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake

Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook

Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

I’m sorry! What month did you say this was? What? Already? Well, that year went fast. Now, don’t misunderstand 2014 is not over yet. In fact we still have (at this writing) 7 1/2 weeks left. But it is the last month for The Secret Recipe Club for 2014. Group C won’t post again until January 2015. 2015? Wait! What? Already?

The bright part of the month is finding and then posting (third Monday) new recipes from a new found foodie blog. And this month was just as much fun and just as hard as every other month since I joined SRC back in June 2011. Since that time I have never ever been able to find just one recipe for SRC so I end up making 4 or 5 and then posting about 2 or 3. With so many good dishes and so many great recipes how can I cook just one?

This month I cooked and baked with Lisa of Authentic Suburban Gourmet. Lisa has been blogging since January 2009. What I found on her site was a couple of ‘themes’ for her recipes:

    Friday Nite Bites – a collection of tasty and easy Appetizers;
    Weekly Inspirations“will consist of quotes that resonate with me to a section on my favorite food bloggers to career advise to Bay Area favorites to wineries and restaurants to simply interesting inspirations. I hope you enjoy seeing what inspires me and hopefully will inspire you.” with recipes.

And in addition to those themes – more lusciousness. Such as her

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Cheese cake is right up there with bread pudding in my dessert list. There is nothing better IMO than a good rich flavorful cheese cake. And this one is right up there. A decadent toffee flavored cake topped with a rich caramel sauce and pieces of almond/pecan toffee. **SWOON** I made it without the crust (she suggested gingersnaps but…), but next time I think a chocolate cookie crust would be great. And since I completely forgot to add toffee to my shopping list I was forced to make my own.

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Oh, the sacrifices we make!

After making THAT cheese cake I had to make something healthy and since it was chilly outside her

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    Winter Minestrone Soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Yep! That’s what this was. Full of celery, onions, toma…. well, here is her recipe.

    Olive Oil
    4 ounces Pancetta, ½ inch dice {I used regular bacon}
    1 ½ C. Yellow Onion, diced
    2 C. Diced Carrots
    2 C. Dice Celery
    2 ½ C. Diced and peeled butternut squash {I have never thought to put this in soup and we have tons from the garden.}
    4 Cloves Garlic, minced
    2 teaspoon Fresh Thyme leaves, chopped
    26 ounce Canned or boxed chopped tomatoes
    6 to 8 C. Chicken stock
    1 Bay leaf
    Salt and pepper
    1 (15 ounce) can Cannellini beans, drained and rinsed {Nope – used crowder peas canned by an Aunt.}
    2 C. Cooked small pasta, such as Tubetti or mini shells
    8 to 10 ounces fresh baby spinach leaves
    ½ C. Dry white wine
    4 Tablespoons pesto
    1 parmesan rind
    Freshly grated parmesan cheese, for serving
    Browned chicken meat – altho Lisa didn’t call for this.

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, parmesan rind and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss. Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
I cannot describe how good this was. Hearty, filling, with some toasted whole grain bread. Perfect!!

And then I just had to try one of her Friday Nite Bites and the Pumpkin Empanadas caught my eye because I had just picked, peeled, baked, cubed a few small pumpkins.

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I make empanadas, or hand pies, quite often. With fruit. With meat. With left over stew, etc. But I had never made them with pumpkin. With an Indian twist by adding garam masala. One of my favorite spice blends. Instead of serving the empanadas with the Cilantro Mint Chutney I made a Spicy Pumpkin Butter by adding some cayenne to some Pumpkin Butter I had made earlier. I liked the sweet/hot flavor. I think these would be great made with butternut squash or sweet potatoes. And maybe just a smidgeon more garam masala.P1050251

So many recipes with lots of time to try so many more. You HAVE to visit Lisa at Authentic Suburban Gourmet. Thanks for some great recipes, Lisa.

If you haven’t met Mary you need to do that right away. Along with her chickens, goats, emus, cows, and donkeys. Living on a 5 acre farm all of the creatures keep her busy as does all the wonderful cooking and baking she finds time to do. The pictures of her lovely house and all of the animals are lovely.

Mary – in case you haven’t recognized it yet – is the author of The Egg Farm and my assignment for the Secret Recipe Club for October. I perused her recipes for days, pinning more than I will ever cook, and finally ended up with a few I really really wanted to make asap. The other 20 or so can wait.

The garden gave us tons of tomatoes this year. I put up quite a few and they were still bearing in September when my assignment came through I managed to save two large green ones so I could make Mary’s Fried Green Tomatoes.

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I haven’t made them in ages. These were so good. Nice and crispy. Lots of flavor. I didn’t change her recipe at all.

    2 large green tomatoes, sliced into ½ inch slabs
    Buttermilk sufficient to cover the tomato slices
    Dash of hot sauce
    ½ cup all purpose flour
    ¾ cup panko bread crumbs
    ½ TBS kosher salt
    Freshly cracked black pepper to taste
    Canola oil for frying

Place sliced tomatoes in a glass pie dish. Add a dash of your favorite hot sauce. Pour buttermilk over the tomatoes to cover. This can be done ahead of time and refrigerated for a few hours or overnight. The great thing about letting them set overnight is that the water separated from the solids of the buttermilk leaving a nice thick white layer of buttermilk solids.
In a medium bowl, mix remaining ingredients except the oil. Remove the tomato slices from the buttermilk and carefully press each into the bread crumb/flour mixture. Have oil pre-heated to medium in a large frying pan. Add the tomatoes to the oil as soon as the are coated. Fry the tomatoes until each side is golden brown, turning only once. Remove from oil and allow the oil to drain a bit before placing the fried tomatoes on a plate. Serve immediately.

I usually just use a little flour and cornmeal, but Mary’s addition of the Panko bread crumbs added a great texture.


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Needing something for lunch I made

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The picture doesn’t do it justice. Full of basil and lots of cheese – I used Asiago, Parmesean, and Pecorino/Romano – the flavors really shined through. The only think I did different was to make it crustless. Delicious. Writing this I want it NOW for lunch.


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I love a good simple but filling dish for lunch. I really don’t like sandwiches unless they are hot. I went back to Mary’s blog and found –

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her Asparagus Fritata. And I had just bought some asparagus so I figured it was an omen! Especially since she had JUST posted it. A fritatta is much like a quiche except it is finished under the broiler and is crustless. Perfect!!

    2 tablespoons butter
    ¼ cup diced shallots
    ½ teaspoon salt
    Few turns of black pepper
    1 pound thin spear asparagus spears cut diagonally into 1-inch lengths
    ½ baked potato, cubed
    4 large eggs = 6Tbl egg whites
    1 Tbsp minced fresh chives
    1 cup shredded Gruyere or Swiss cheese

Melt the butter in a cast iron skillet over medium heat. Add shallots and cook until soft and translucent.
Add the asparagus cook for an additional 3 minutes. Add in the potatoes (mine were still hot so I added them later.) Save a some spears to top the frittata.
Mix the eggs, ¾ of the cheese, chives, salt and pepper and beat them until a little fluffy. Pour the egg mixture over the onions and asparagus in the skillet. Arrange the reserved asparagus spears on top. Cook until almost set. Pre-heat broiler.
Sprinkle the remaining cheese over the eggs broil until cheese is melted and browned, and the center is set. Carefully remove pan from oven and slide frittata onto a serving plate. Cut into wedges. Can be served warm or room temperature.

It was a yummy lunch. I had to stop myself from eating the whole thing. Happily, now I have leftovers!!

We wenyto a huge car show in Mississippi with 6 other people I took dessert. Mary’s Irish Cream Cupcakes caught my eye for two reasons. First – I love chocolate and second so does our cousin, Randy. Cuppys it is! These were so good and gone quickly. I did take pics but they are lost in cyberspace. You’ll just to trust me.

Thanks, Mary for some amazing recipes.

If you want to visit with the other members of Secret Recipe Club check out the link below. Lots of good stuff there!!

It’s potluck week again with I Heart Cooking Clubs. I went with Bittman again. His recipes have so much flavor and they are healthy to boot. It’s a win/win!

There is just something about the flavors used in Asian food that always draws me in. Ginger. Sesame. When I saw this recipe in Bittman’s The Food Matters Cookbook I knew it would be perfect.

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    8 ounces any rice, buckwheat(soba){which is what I used}, or wheat noodles, preferably whole grain.
    1 tablespoon sesame oil
    2 tablespoons vegetable canola oil
    1 tablespoon minced garlic
    1 teaspoon minced ginger
    1 cup chopped green onions
    2 large carrots chopped, sliced, or julienned
    3 celery stalks, chopped, sliced, or julienned
    2 cups snow peas
    1/4 cup chicken stock or water (more if you need it, I didn’t.)
    2 tablespoons soy sauce
    1 egg, beaten {I left this out cause of the cholesterol. Next time I would add it in.}
    black pepper
    1/4 cups chopped peanuts for garnish


Bring a large pot of water to a boil and salt it. Cook the noodles according to the directions on the package, but make sure they don’t get mushy. Drain the noodles and rinse under cold water. Toss them with sesame oil to prevent sticking.
Heat oil in a large, deep skillet over medium-high heat. Add garlic, ginger, and scallions. Cook for about 15 seconds.
Add the carrots, celery, snow peas, and stock or water and turn the heat to high. Cook, stirring frequently, until the vegetables are tender, about 5-10 minutes. If the mixture gets too dry, add more liquid a tablespoon at a time.
Stir in soy sauce and beaten egg(s) and let the egg lightly scramble in the pan. Add the noodles, sprinkle with pepper, and toss well. Taste and adjust the seasoning. I have found that I needed more soy sauce. Garnish and serve.

I added chicken to mine – a 6 oz breast. Slice up the chicken and brown in the oil before you cook the veggies. When the chicken is done set it aside and then start with the veggies, etc. Add the chicken back when you add the noodles.

This fits pretty well with the DASH way of eating. I used less oil than called for and the buckwheat noodles are better for you. Like I said – win/win.

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I liked it better without the chopped peanuts.

<The recipe is on page 208 of his cookbook.

Visit with the other IHCC members for their Potluck picks. So many chefs to choose from!!

This week we are making Bread with Nigel Slater. I used a bread recipe of his earlier this year hen we went on a group picnic. I decided to use the same recipe again but to make something different with it. So go back and pick up the recipe and then make these…

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    Maple Syrup walnut Pecan Buns.

I have been making cinnamon rolls for a long time – always trying to make them as delicious as my Mom-in-Law’s – but I would not have thought to make them without cinnamon. These use Maple syrup instead which is poured over the buns after they are baked. I like this idea because I never really cared for the powdered sugar drizzle. The syrup works its way down to the bottom of the pan and then is soaked up into the buns – a good reason to maybe DOUBLE the amount of syrup. I used pecans because we are not walnut fans and I ALWAYS have pecans in the freezer {friends with trees}.

I made 1/2 of the dough recipe and it was more than enough. I had enough left over to make some plain bread rolls.

Spread the dough with a mix of:

    7 Tbl butter (100g), softened
    1/2 cup pecans {65g}
    grated zest of an orange
    raisins 75g {I Left these out but thought about using dried cranberries.}

When baked and still hot pour 1/2 cup maple syrup {100ml} over them. Oh Yeah!!

These were so good with the orange zest mixed into the butter with the pecans. {I would add more pecans next time.}

They didn’t last long.

What BREAD did the other members of I Heart Cooking Club make? Check out their posts.

It’s POTLUCK week for I Heart Cooking Club. Still going with Bittman so this week I tried his Almost Whole Wheat Quick Bread.

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This is a non-yeast whole wheat bread. And not bad. IT was good toasted with some jam. It was even better as a grilled cheese sammy with some Gruyere.

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    5 tablespoons olive oil
    2 cups whole wheat flour, or more as needed
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
    3/4 cup yogurt or buttermilk
    3/4 cup warm water
    2 tablespoons honey, optional

2 Tbl 7 grain cereal {I added this in.}
1. Heat the oven to 375°F Grease a baking sheet or 8-inch square baking pan with 1 tablespoon of the oil. Put the flours, baking powder, soda, and
salt in a food processor and turn the machine on. Into the feed tube, pour first the remaining 4 tablespoons oil, then the yogurt or buttermilk, most of the water, and the honey if you’re using it and the 7-grain cereal.
2. Process for a few seconds until the dough is a well-defined, barely sticky, easy-to-handle ball. If it’s too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet (this is unlikely), add 1 to 2 tablespoons whole wheat flour and process briefly.
3. Form the dough into a round and put it on the baking sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes. Sprinkle the top with a little coarse salt and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean.
Let cool completely. Cut the bread into slices or squares and serve or store for up to a day.
I made mine in a loaf. I think next time I would make it a free form.


The 7-grain cereal added some extra texture and crunch to the bread.

The recipe is on page 529 of Bittman’s Food Matters Cookbook

Today is Monday. The thrid Monday of the month. So you kow what that means. SECRET RECIPE CLUB REVEAL!! Always a fun day. This month I was fortunate enough to be ‘assigned’ Rachel’s Blog The Avid Appetite. According to her short self description,

    A few years ago I could barely boil water.

Well, after reading through her blog and her gret collection of recipes and kitchen adventures I think she is LONG past that part of her life. So. Many. Good. Things. Way too many to try for just SRC. So after picking my way through lots and lots I ended up with Three quick tasty treats.

Starting with her Sweet Potato Pie Smoothie for Breakfast and ending with a quinoa dish for dinner. But lets not get ahead of ourselves.


BREAKFASTP1040933-001Rachel says if you don’t like Sweet Potatoes don’t try this one. And she is rght. It is a major flavor. And very simple. But you have to think ahead because the small sweet potato has to be cooked and cooled first. Then you just mix that with 1 C milk, 1/2 frozen banana
1 packet sweetener of your choice and a 1/2 = 3/4 Tsp of Pumpkin Pie Spice. Run it all through the blender with some ice cubes. Breakfast!


I needed something really quick for LUNCH one day. bingo – Rachel to the rescue.

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Skillet Tortilla Pizzas.

    1 8″ tortilla {I found these great low cholesterol tortillas at W-M by Ole Mexican Food – Sundried Tomato)
    1/4 C pizza sauce (easily spread with a pastry brush)
    1/4 cup cooked sausage and/or sauteed mushrooms.
    1/4 C Cheese of your choice {I used Fiesta Blend}
    2 tsp grated parmesean cheese
    2 tsp light butter

Lightly butter both sides of the tortilla and lay in a skillet over medium heat. When bottom starts to brown, flip it over.
Spread with the pizza sauce, cheeses, and other ingredients. Top with Parmesan.

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Making these little pizzas gave me a chance to use a little tool I found in My Mom-n-Laws kitchen. P1040927 It made cutting up the cooked sausage so easy.

And then for DINNER I added Rachel’s

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Mediterranean Quinoa

    2 C low sodium chicken broth (I used Veggie broth)
    1 C dry quinoa, rinsed
    1/3 C kalamata olives
    1 tomato, seeds removed & diced
    juice of 1/2 lemon
    2 handfuls baby spinach
    7 Spice {Found this at a local mid-eastern market: allspice, cinnamon, cloves, cumin, corieander, caraway, nutmeg}
    salt and pepper, to taste

Place the chicken broth (+ water) and quinoa in a small saucepan over high heat. Once boiling, stir, reduce heat to simmer and cover. Cook for 12 minutes.
After 12 minutes, stir in, olives, tomato, lemon, and spinach. Cover and cook 3 minutes more. Season with salt, pepper, and spice to taste. Serve warm.

The 7 Spice really added some good Mediterranean Flavor. I served it with some baked fish and it was perfect since I added a little 7 Spice to the fish coating. YUM!!

Now – about those other other recipes I have marked:

Thanks, Rachel, for some great tastes. I’m looking forward to some more of your recipes. And I reall think you ARE a long ways past BOILING WATER!!!!

Want to know what the other Group C members made for SRC. Check out these posts!

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