March 2010 First Place Mary's Irish Cream Bundt Cake

Ingredients

• 1 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish cream liqueur
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup Irish cream liqueur

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

APRIL 2010 BEN'S FIrst Place RAVIOLI AND MARINARA

BEN'S AWARD WINNING RAVIOLI'S AND MARINARA SAUCE

RAVIOLI FILLING

4 STOCKS OF FRESH TARRAGON LEAFS

4 STOCKS OF FRESH OREGANO LEAFS

1 TABLE SPOON DRIED ITALIAN SPICE

1/4 LB GOUDA CHEESE

1/4 LB ASIAGO CHEESE

2 BIG CLOVES OF GARLIC

1/4 ITALIAN SAUSAGE

1 t SPOON CRUSHED RED PEPPERS

2 OZ. OF ROASTED PEPPERS
? portabello mushroom

COMBINED IN FOOD PROCESSOR

1 TABLE OF FILLING PER RAVIOLI IN THE CENTER OF A 3" ROUND PASTA DISC .

MOISTEN THE BOTH EDGES OF THE PASTA WITH WATER . SEAL THE RAVIOLI EDGE WITH A FORK. BOIL IN SALT WATER FOR 10 TO 12 MIN.

RAVIOLI PASTA SHEETS

PURCHASED AT THE STORE

MARINARA SAUCE

2-14.5 OZ. CANS OF CRUSHED TOMATOES

4 OZ. OF ROASTED PEPPERS

1 TABLE SPOON DRY ITALIAN SPICE

1 TABLE SPOON DRY OREGANO

1 TABLE SPOON OF SALT

1 TABLE SPOON OR BLACK PEPPER

1 t SPOON CRUSHED RED PEPPERS

2 BIG CLOVES OF GARLIC CRUSHED

COMBINE INGREDIENTS INTO A SAUCE PAN AND BRING TO A BOIL FOR 5 MIN. .

REDUCE THE HEAT TO LOW OR SIMMER TH E LONGER IT SIMMERS THE BETTER

1 TO 2 HOURS. STIRRING OCCASIONALLY. POUR IN TO BLENDER OR FOOD PROCESSOR

AND BLEND THOROUGHLY. POUR OVER RAVIOLIS AND ENJOY,