Author: Robert Andrews

George Washington’s Egg Nog

Ingredients

    • For 1-2 servings:
    • 1 egg, room temperature
    • 1 level tablespoon sugar
    • 1/4 cup bourbon whiskey
    • 1/4 cup whipping cream
    • Nutmeg
  • For 3 quarts:
  • 1 dozen eggs, room temperature
  • 1/2 cup sugar
  • 1 fifth bourbon whiskey
  • 1 quart whipping cream
  • Nutmeg

Directions

Break eggs and separate yolks from white. Beat whites of eggs until stiff. Beat whipping cream until stiff. Beat yolks of eggs to an even consistency, slowly adding sugar. Add whiskey slowly. Fold in beaten egg whites. Fold in whipped cream. Sprinkle with nutmeg.

Steak Cooking Tips

From Quora.com

 

Why do steaks from restaurants taste so much better than the steaks I make at home?

I will tell you, but you might not like the answer.

I’m a cook, and I have cooked a lot of steaks, and everything the other answers say is true. A lot depends on the quality of the meat and the technique.

But there is one thing nobody has mentioned.

Once upon a time, I worked as a server in a restaurant that was known for the quality of their steaks. Steak night was a big deal, and always a full house.

The owner did the steaks himself, and he had a secret recipe for basting that he told me he got from a chef at a chain steakhouse. He wouldn’t tell me the recipe but I saw him add a bottle of Italian dressing, so I knew that was one of the ingredients.

We had a new cook, and one day she was filling the big stove salt shakers. She complained that the salt didn’t taste right, and wondered if it had gone bad, so I asked her where she got the salt from. She pulled a big jar off the top shelf, and showed it to me.

It said Monosodium Glutamate.

She read sodium on the label and mistook it for salt.

And instantly I knew the secret to the steaks.

So the next steak night I watched, and sure enough he reached for the MSG.

It makes a noticeable difference in the taste of meat, and it’s in a lot of prepared steak seasonings that you buy, but it might not be good for you. Personally, I don’t use it.

 

 

There are several reasons why steaks from restaurants often taste better than those cooked at home:

  1. Quality of Ingredients: Restaurants frequently source higher-quality cuts of meat, which can be more marbled and flavorful than what is typically available at home. They may also use specialty suppliers or dry-aged beef, enhancing flavor and tenderness.
  2. Seasoning: Restaurants often use more salt and seasoning than home cooks. Proper seasoning enhances the natural flavors of the meat. They may also marinate or brine the meat, adding depth to the flavor.
  3. Cooking Techniques: Professional chefs have access to commercial-grade equipment, such as high-temperature grills or broilers, which can achieve a nice sear and create a flavorful crust. They also often use techniques like reverse searing or sous-vide, which can improve tenderness and juiciness.
  4. Temperature Management: Restaurants usually have better temperature control, allowing them to cook steaks to the perfect doneness consistently, while home cooks might struggle with maintaining the right heat.
  5. Resting Time: Steaks are often allowed to rest after cooking in restaurants, which helps redistribute the juices for a more flavorful bite. Home cooks sometimes skip this step.
  6. Presentation and Accompaniments: The overall dining experience in restaurants includes presentation and sides that complement the steak, enhancing the overall flavor perception.
  7. Experience: Chefs have more experience and training in cooking techniques, flavor pairings, and timing, which can significantly affect the final product.

To replicate restaurant-quality steaks at home, consider investing in higher-quality meat, experimenting with seasoning and cooking techniques, and paying attention to details like resting time and temperature control.

 

 

 

Ok. Here’s what you do.

Go buy a good cut of steak like a T-bone that is approx 1” thick. Salt and pepper it and let it sit out while you prepare.

Chop some garlic and parsley and mix it up with a few tablespoons of butter. I don’t have measurements, You can’t screw this up.

Put a cast iron pan in the oven at 400 for 30 mins, get it really hot

Take it out and put it on the stove on medium

Put oil in the hot pan, like a two tablespoons

Put your steak in and set the timer for 2 mins.

Move quick, Flip to other side, 2 mins,

Flip again and cook 2 mins,

Flip again, cook for 2 mins.

Last flip, only one minute on this side.

This flipping creates the crust on the steak, the inside will still be rare/uncooked. Don’t fear.

Now, Put it on a plate and put your butter mixture on top of the steak and cover it completely with tin foil for 5 mins.

Now, time to savor….take a bite. Restaurant quality, better than restaurant quality. Yum yum yum.

Now take your heart medicine and cholesterol medicine so that you see another day.

Recipe courtesy of America’s Test Kitchen “how to cook a damn good steak” episode

Kay’s Fudge

  • Two squares of chocolate
  • 2 tablespoons butter
  • Melt on low heat
  • Stir in one cup milk
  • Bring to boil
  • 3 cups sugar
  • 1 tablespoon vanilla
  • Pinch salt
  • Cooked to softball stage
  • Pour onto marble slab or sheet pan
  • Cool and Eat

Instant Pot Pot Roast

This is a note gathering page.  It has not yet been tested.

  • 2 LB pot roast
  • 1 large onion
  • olive oil
  • salt, pepper, onion, garlic, horseradish
  • potatoes
  • flour and butter
  1. Sear the roast on all sides
  2. Deglaze with 2 C stock, then add to instant pot
  3. Season:  salt, pepper, onion powder, garlic powder, horseradish
  4. High Pressure 20 minutes per pound.  Slow release 15 minutes.
  5. Remove roast, and add potatoes
  6. Cook 5 minutes
  7. Remove potatoes
  8. Add 2 TBL flour mixed with 2 TBL butter
  9. Add to 1 C broth and cook until thickened.

 

 

Cranberry Scones

https://www.foodnetwork.com/fnk/recipes/cranberry-scones-7578632?lid=p8lukh3lw6jd

 

https://www.foodnetwork.com/fnk/recipes/cranberry-scones-7578632?lid=p8lukh3lw6jd&nl=ROTD_091624_featurecta&lvrmp=530f2b989e1f6b5c144e6d3a994151a8194204efeb4e51ad8247124d905dd5d6

Beatitudes Grilled Corn Salsa

Ingredients

  • 1 can Shoepeg Corn or baby corn
  • 1/4 red onion (diced)
  • 2 ripe tomatoes (seeds slightly removed and diced)
  • 1 whole jalapeño pepper (seeded and minced)
  • Sea salt and ground black pepper (to taste)
  • 2 medium limes, juiced
  • 1/3 cup fresh cilantro (chopped
  • Scant dill

Instructions

  • Grill corn in cast iron skillet with 1 TBL EVOO and 1 TBL butter
  • Add to bowl with remaining ingredients and stir.
  • Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  • Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
 

Smash Burger

What Is a Smash Burger? 

From AllRecipes.com

A smash burger is a burger that’s made by smashing two thin beef patties together with cheese in the middle. The act of pressing the burgers together over heat creates a perfect sear on the outside, ensuring juicy and flavorful results every time. 

Cook’s Notes

  • Don’t use meat that is leaner than 80/20 for best results, and make sure the meat is very cold.
  • If you only have one spatula, wrap your other hand in an old dish towel for protection and use it to press down on the spatula with both hands.
  • You can make 4 (4-ounce) patties instead of 8 (2-ounce patties), but I prefer the thinner patties that have a more crispy surface area.
  • I buy American cheese freshly sliced from the deli, but individually wrapped slices will work, too.

How to Make a Smash Burger

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade smash burgers: 

 
  1. Prepare and heat the griddle. 
  2. Butter and brown the buns. 
  3. Form the meat into loosely-packed balls. 
  4. Place each ball on the grill, cover with a piece of parchment, and smash.
  5. Sprinkle the meat with salt.
  6. Grill and assemble the smash burgers according to the detailed instructions below.

Test Kitchen Tips

Here are some smash burger tips from culinary expert Nicole McLaughlin (a.k.a. NicoleMcMom): 

  • If you don’t have a flat top griddle, according to Nicole, a cast iron skillet will work perfectly. 
  • Instead of buttering the buns, Nicole prefers to grease the buns with the drippings from the beef. 
  • Nicole likes to keep her smash burgers simple with minimal toppings (pickles, mayonnaise, and onions), but you can dress your burgers up however you like

 

What to Serve With Smash Burgers

Explore our collection of Side Dishes for Burgers for tasty inspiration. Here are a few of the ideas you’ll find: 

 
 

Editorial contributions by Corey Williams

Ingredients

  • 4 hamburger buns
  • 2 tablespoons butter, softened, or as needed
  • 1 pound ground chuck beef (80% lean)
  • 4 (6-inch) squares parchment paper
  • salt to taste
  • 4 slices American cheese
  • burger toppings of choice

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.

  2. Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.

  3. Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.

  4. Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.

 

Marmalade Crepes

When my kids were little, I often used up surplus jam or marmalade by folding it into crepes (Julia Child’s basic crepe recipe.) You could add some grated chocolate too. To make them more grown-up, make a sauce of melted butter, sugar and rum or Grand Marnier (or whatever you fancy) and give the marmalade filled, folded crepes a bath in it. A quickie crepes suzette.

Bread & Butter Pudding

Bread and butter pudding. Spread slices of leftover bread (maybe you have a Christmas panetone lying around?) with butter and the marmalade, and arrange in the shallow baking tin. Whisk together 3 eggs, just over a cup of milk or half and half, 2 Tablespoons of sugar and a drop of vanilla. Pour over the bread. Plan the tin in a larger baking tray and half fill with hot water. Bake in a moderate oven for about 35 minutes. Yum!

BBQ Pork Sandwiches

Ingredients

 
US|METRIC
 
6 SERVINGS
 
  • 3 lb. boneless blade pork roast (OR sirloin roast)
  • 2 onions (medium, sliced)
  • 1 cup barbecue sauce
  • 1/2 tsp. hot pepper sauce
  • 2 Tbsp. orange marmalade
  • 1 Tbsp. corn starch
  • 1 Tbsp. water
  • 8 sandwich buns
 

Marmalade Cobbler

Ingredients

 
US|METRIC
 
12 SERVINGS
 
  • fruit filling
  • 21 oz. berry pie filling
  • 1 1/2 cups frozen fruit (or fresh)
  • 1/4 cup orange marmalade
  • crust
  • 2 1/4 cups buttermilk (CB Old Country Store®, Baking and Pancake Mix)
  • 1/2 cup milk
  • 3 Tbsp. butter (or margarine, softened)
  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • 1 1/2 tsp. grated orange zest (finely, optional)
 

Order OnlineCompare ingredient prices from stores in your area and get delivery to you

 

Marmalade Pork Ribs

We buy pork ribs. Them my wife makes a marinade with marmalade, soy sauce, garlic cloves, lemon slices and maybe some sake. Then we cut the ribs into individual. Marinate for at least 4 hours. Longer is better. Than she bakes the ribs around 350 for 75 mins. And then boils the marinade for 15-20 mins to concentrate it and kill any bacteria. We use that as a sauce over the ribs at the end. They are always a huge hit in our house and with any guests.

Orange Marmalade Chicken

original recipe

 

Ingredients

  • 6 chicken drumsticks
  • salt and ground black pepper to taste
  • ½ cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 2 tablespoons barbeque sauce
  • 1 tablespoon sambal oelek
  • ½ tablespoon soy sauce

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Season drumsticks with salt and pepper and place in an oven-proof dish.

  3. Bake in the preheated oven for 20 minutes.

  4. Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.

  5. Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.

  6. Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  7. Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven’s broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

Citrus Cheesecake

original recipe

Ingredients

  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ⅓ cup white sugar
  • ½ cup butter, room temperature
  • 1 egg white
  • 3 (8 ounce) packages cream cheese
  • 1 ⅔ cups white sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lime zest
  • 1 ½ teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • 3 eggs
  • 1 cup sour cream
  • ⅔ cup orange marmalade
  • 2 teaspoons fresh lemon juice

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.

  2. Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.

  4. Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.

  5. In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Spicy Orange Beef

original recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound round steak, cut into thin strips on the diagonal
  • ¼ cup orange peel, cut into slivers
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1 cup beef broth
  • ¼ cup soy sauce
  • ¼ cup sherry
  • ¼ cup orange marmalade
  • ½ teaspoon crushed red pepper flakes

Directions

  1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.

  2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.

  3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Glazed Chicken Wings

original recipe

Sweet Chili and Orange Marmalade Glazed Chicken Wings

Ingredients

  • 2 pounds chicken wing pieces, drumettes and flats
  • ½ cup orange marmalade
  • ¼ cup sweet chili sauce

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.

  3. Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.

  4. Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Butterscotch Pudding Blondies

ORIGINAL RECIPE FROM FOOD NETWORK

  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking dish
  • 1 1/2 cups firmly packed light brown sugar
  • 2 1/4 cups all-purpose flour
  • One 3.4-ounce package butterscotch instant pudding mix
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup roasted salted cashews, coarsely chopped
  • 3/4 cup semisweet chocolate chips
  • Flaky salt

Directions

  1. Preheat the oven to 375 degrees F. Line a 9-by-13-inch glass baking dish with aluminum foil, leaving a 2-inch overhang. Grease the foil with butter.
  2. Put the brown sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth. Cool to room temperature.
  3. Meanwhile, in another medium bowl, whisk the flour, pudding mix, baking soda and kosher salt together.
  4. Beat the eggs and vanilla into the sugar mixture. Stir in the flour mixture a bit at a time and mix until a smooth, thick batter forms. Fold in the cashews and chocolate chips.
  5. Spoon the batter into the prepared dish and spread evenly. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
  6. Remove from the oven and sprinkle with flaky salt. Let cool in pan slightly, about 15 minutes. Using the overhanging aluminum foil, lift the blondies out of the pan and transfer to a cooling rack to cool completely. Remove the foil and cut into 18 blondies.

Carrot Cake

From Live Well, Bake Often

What You Will Need

While there are quite a few ingredients in this recipe, I promise it’s fairly simple. I won’t cover every single ingredient, but I wanted to touch on a few important ones:

  • Spices: There’s a mix of ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. Feel free to add more spices, if you prefer though.
  • Oil: Any kind of neutral-flavored oil is fine to use here, but I typically use vegetable or canola oil. You may also use melted coconut oil, just make sure all of your other ingredients are at room temperature so that it doesn’t solidify.
  • Applesauce: This adds the perfect amount of moisture, so you end up with a moist cake that isn’t greasy. I always use unsweetened applesauce whenever I make this recipe. If you can only find sweetened applesauce, just reduce the granulated sugar by 2 to 3 tablespoons.
  • Sugar: I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake.
  • Carrots: I don’t like to skimp on the carrots when it comes to this recipe, so there’s 3 cups of grated carrots. Make sure to use freshly grated carrots here too. Avoid using a bag of pre-shredded carrots as they are often too dry and thick for carrot cake.
  • Cream Cheese: Make sure to use a block of cream cheese. Avoid using cream cheese that’s either whipped or in a tub, it’s typically too thin and will result in a runny frosting.

How To Make A Carrot Cake

Make The Cake Layers

  1. Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans well with nonstick cooking spray, then line the bottoms of each pan with a parchment paper circle. This will make it much easier to remove your cake layers from the pan!
  2. Add the flour, baking powder, baking soda, spices, and salt to a large mixing bowl and give it a good whisk.
  3. In a separate large mixing bowl, whisk together your oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
  4. Add the grated carrots to the wet ingredients and stir to combine. Adding them at this point will ensure that they are fully incorporated into your batter and prevent you from over mixing it later on.
  5. Combine the wet and dry ingredients and mix until just combined. Make sure not to over mix your batter! This can overdevelop the gluten and cause the cake to turn out dense/gummy. Trust me, no one wants that.
  6. Divide the cake batter evenly between both cake pans. Tip: If you want to get perfectly even cake layers, I recommend using a food scale to weigh your cake batter.
  7. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Allow to cool slightly in the pans, then remove the cake layers from the pans and transfer them to a wire rack to cool completely.

Mix Together The Cream Cheese Frosting

    1. Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
    2. Lastly, mix in the powdered sugar and vanilla extract. If needed, stop and scrape down the sides of your mixing bowl to ensure that all of the frosting ingredients are thoroughly mixed together.

Assemble & Frost The Cake

      1. Level the tops of each cake layer. You may use either a large knife or a cake leveler for this step, I personally love this cake leveler. It’s a great option for beginners too!
      2. Place one of the layers on a cake stand and scoop a little over 1/2 cup of the frosting on top, then smooth it out evenly.
      3. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. An angled spatula or even the back of a spoon works great for this step! If you want to add a little something extra, feel free to toast some chopped pecans or walnuts and sprinkle them around the top of the cake.

Frequently Asked Questions

Does carrot cake need to be refrigerated?

Yes, if you frost the cake with the cream cheese frosting it does need to be refrigerated. It will keep for 3 to 4 days in an airtight container in the fridge.

Can you freeze carrot cake?

Of course! You can wrap individual slices with plastic wrap and freeze them in a large freezer bag.

The cake layers and frosting can also be frozen separately for up to 3 months. I do suggest wrapping the cake layers tightly with plastic wrap before freezing them.

How do you grate carrots for carrot cake?

The easiest method is to use a box grater and grate the carrots just like a block of cheese. If you have a food processor with a grater attachment, that works too.

I also recommend peeling your carrots and removing any brown spots or blemishes before grating them.

Can I add nuts or raisins?

Absolutely! Chopped walnuts or pecans would be fantastic in this recipe, I suggest using about 3/4 to 1 cup. If you love raisins, you may also add 1/2 cup.

Adjusting Your Pan Size

One of the most common questions is whether or not this recipe can be baked in another pan. The answer is YES!

Here are a few more commonly used baking pans that you can bake this cake in:

  • 9×13: Pour the batter into a greased 9×13 pan and bake for 35 to 45 minutes.
  • 8-inch round pan: Grease two 8-inch round cake pans and line the bottom of each pan with a parchment paper circle. Pour the batter evenly between the two pans and bake for 35 to 40 minutes.
  • Cupcakes: The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.

Baking Tips

  • When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. I have a whole post that explains the spoon & level method.
  • Don’t have any applesauce? You may replace it with 1/2 cup of plain Greek yogurt, sour cream, or one 8-ounce can of crushed pineapple that’s been drained.
  • I opted to stick with my favorite cream cheese frosting. It makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest increasing the recipe by half.
  • Additional frosting options: If you want to try another frosting, my vanilla buttercream frosting, ermine frosting, or the whipped honey mascarpone frosting I used on my Pistachio Cake recipe would be delicious too.  
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