ombine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and
Boil 3 to 5 minutes.
Remove from heat and stir 1/4 cup white wine.
Pour 1/2 glaze over cake as soon as you remove from oven. Cool for 10 minutes.
Remove cake from pan and then pour remaining glaze over cake.
small pot, whisk together white wine, shallots and garlic.
Cook
he cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and
Combine white wine, sugar, spices and peel of
br>Whisk cake mix, pudding mix, 1/4 cup white sugar, brown
o 325 degrees. Put all cake ingredients except nuts in bowl
When adding to sauces or stews, if the recipe calls for a dark colored wine, use either purple or red grape juice and 1/2 to 1 teaspoon of Red Wine Vinegar, depending how much \"wine\" is calls for. Usually 1/2 to 1 cup of \"wine\".
When it calls for white wine, use the White Grape Juice and the same amount of White Wine Vinegar.
The flavor will be very similar to using wines, but without the alcohol.
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
ouillon cubes with water and wine.
Add onions to mixture
immer (without burning the flakes)for about 5 minutes. Once the
ice in boiling salted water for 12 minutes or until tender
combine the cranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper
Transfer to oven and roast for 1 1/2 hours.
he chicken breasts, in the white wine, (3 at a time) and
arsley and continue to cook for another minute or two.
Preheat the oven to 350\u00b0.
In a bowl, sift together the flour, baking powder and salt.
In a large bowl with an electric mixer, beat sugar with the eggs until combined.
Add the oil, white wine, vanilla and flour mixture.\tBeat on low for 1 minute.
Divide the batter between the 2 well-buttered, floured 9-inch cake pans.
Bake for 35 to 40 minutes or until a cake tester comes out clean.
Let layers cool in pans on racks for 10 minutes, then invert onto racks to cool completely.
Preheat oven to 350.
Beat together all the ingredients together.
Pour batter in greased 13x9 inch cake pan.
Bake for 30 minutes.
Cool cake.
Best served with fresh whipped cream.
(These are the same directions on the box. The only difference is the substitution of white wine for water).
br>Bake at 425\u00b0 for 15 to 20 minutes or
ombine the above ingredients in a haevy, medium sized sauce pan (for this I love my saucier pan).
Bring almost to a boil and then turn down the heat to low.
Cook for another 5 minutes.
Let cool to about room temperature and then pour over cake (try it when the cake is still hot for best results).