Plenty Sweet Life

Grandma's Recipes One By One!

Halloween Bundt Cake

Today’s post is for a Halloween Bundt Cake as I continue my quest to make a year of Bundt Cake using the same recipe and changing it up for each holiday. If you follow this blog with any regularity, you might have noticed that I’ve been MIA for the last 6 weeks. Well, I ended up in the ER one night at 2:00 am and after spending a week in the hospital with a bit of complication from pancreatitis and gall stones, had gall bladder removal surgery. Recovery has been long and tough (in my opinion), but I’m on the mend and hope to be back to posting with some regularity again soon. About a week ago I realized that Halloween was coming up and that I had to get a Bundt Cake done to continue the year. It was a challenge, to say the least. She wasn’t exactly what I had in mind, but I did the best I could under the circumstances. This post will be a bit brief (because this is still exhausting to me right now), but I still think it’s a good idea.

 

I just love this recipe.

Here is the recipe as I made it:

Halloween Bundt Cake

Mix all together:

4 eggs

1 cake mix (I used Devil’s Food for this one – it IS Halloween, after all!)

1 small box instant pudding (I used chocolate for this one)

3/4 cup water

1/2 cup oil (I used canola)

Put batter into well buttered bundt pan.

Bake at 350 degrees for 50 minutes.

Cool in pan 25 minutes.

Turn cake out onto rack to cool completely.

Vanilla Glaze:

2 cups powdered sugar

2 teaspoons vanilla

3 Tablespoons milk, or more to get the consistency you want

Spoon or pipe over top of cake.

Top with sprinkles or colored sugar before glaze dries.

I drizzled this cake with a Vanilla Glaze, and I colored half of it with green, the other half I left white. Full disclosure – I had to make the glaze thinner than I usually do because I was too weak to mix it when it was thicker. Ugh. This surgery has really put a damper on things for the holiday season. I sure hope I can get some stamina and strength back before long. Next, I put sprinkles on top, and that in itself was a beautiful cake. It would have been festive if I left it just like that.

What I had in mind was more like the malts or shakes that you see all over the internet now, where it’s totally loaded with all kinds of goodies. So I put treats on top. Lots of treats. I stuck toothpicks into the bottom of the candies and poked them right into the top of the cake. There were a few suckers that I stuck right in there.

There is a fine line between putting the treats on and putting TOO MANY treats on. Too many and they start to tip over – the cake is only so dense. It looks very festive and would be fun to do for a Halloween party, or to send to a college student, or just to celebrate the holiday. Have a Happy Halloween, everybody, and try this recipe for Halloween Bundt Cake – see how much fun you can have decorating it for Halloween and each and every special occasion!

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Wild Rice Casserole

This recipe for Wild Rice Casserole is absolutely delicious. It originally came from my aunt, and when thinking about this recipe, I started remembering my aunt and uncle’s wedding. It was the most special weekend, ever! It started with me being able to have my hair done. When I look at the pics of it now, it just makes me laugh. Whomever did my hair got a bit carried away with the teasing and hairspray. I mean, seriously – I was just a little girl. That’s how I look at it now, but back then I felt so grown up and special. Here is a photo from their wedding.

The wedding was about 100 miles from our small home town, in the metropolis of St. Paul, so after having our hair done (I assume my mom had hers done, too) we drove to St. Paul for the Groom’s or Rehearsal Dinner (I don’t know if I have the name of it right) and then stayed in a hotel overnight. That was also something that was incredibly special. I had never done that before. I remember that Grandma and Grandpa stayed there, too, and their room faced the Minnesota State Capital, which was lit up at night. I had never seen anything so magical. I have so many wonderful memories of that weekend. It was pretty special to a little girl who got to be all grown up for a weekend. Or at least she pretended she was.

Here is the recipe as I made it:

Wild Rice Casserole

Cook in 2 1/4 cup boiling water:

1/2 cup wild rice

Cook 20 minutes.

Add:

1/2 cup uncooked long grain white rice

Cook 20 minutes more or until water is absorbed.

Cook until tender:

3 teaspoons margarine (I used butter)

1 cup chopped onion

1 cup chopped celery

Mix together with rice, onion, and celery:

1/4 cup soy sauce

4 oz can sliced mushrooms

Small can sliced water chestnuts, drained

1/3 cup slivered almonds

Bake at 350 degrees for 20-30 minutes.

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This recipe seems to have several parts, and it does, but they come together very easily.

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There is another easy way to cook wild rice at the bottom of the card. I’d use that next time. The water evaporated when I was cooking the rice and I don’t think the wild rice got quite done enough, but I was afraid it would stick to the pan and didn’t know if I should add more water. It might have cooked a bit differently, or faster, because I have a gas range, instead of an electric one? I’m not sure.

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These are really pretty simple ingredients.

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Mix them all up and bake. Done.

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I used my Meatloaf recipe and made some individual ones to serve with this casserole.

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It looks good enough to eat!

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This casserole is so good and goes wonderfully with any kind of main dish. I highly recommend you try this Wild Rice Casserole – it is absolutely delicious!

 

 

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