#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE

This cake goes together lickety-split, its really simple and comes together nicely. The batter has a definite tang which I attributed to the alcohol. I thought that would disappear after baking, but was still a little aftertaste that I think comes from the vodka. If I make it again, I’ll leave the vodka out. I think you could make it without any alcohol. Just add a bit more vanilla and replace the booze with fresh squeezed orange juice and some orange extract. It’s tasty enough using the original recipe but since I’m not able to drink any alcohol because of some medication I’m taking, I think that affected the flavor for me. All in all, a nice Bundt.

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First and foremost, a great big thank you to Patricia at pattyscake-pbb.blogspot.com for this wonderful theme.  Your favorite cocktail morphing to a Bundt cake.  Ingenious.  When you have  a minute, check out her blog.  She offers a nice assortment of recipes.  Thanks also to King Arthur Flour where I found this recipe.  I’ve been using King Arthur products for years and, to date, have never been disappointed.

The first time I ever ordered a Harvey Wallbanger, I was quite young and was anxious just to see the look on the waitress’s face ~ she couldn’t have been more bored by it all.  So, at the very least, I got a great tasting drink on my wedding night.  I was only 19 at the time but she served me anyway and in fact, she made a cute “love bug” for us out of  things at the bar.

Any cake recipe works best if the butter, liquid and eggs are all at room temperature before they’re combined. Putting cold eggs into soft butter equals a curdled mess. To bring everything to room temperature right out of the frige, place the eggs in a bowl, and cover with the warmest tap water you can run over your hand. Let them sit while you measure out the dry ingredients and you’ll be all set.  You can also do this with sticks of butter, still in their wrappers, in lukewarm water. It really works. Just pat the sticks dry with a paper towel before you unwrap them and put them in the mixing bowl.  You can also heat a glass under hot water, then put the warmed glass over the stick of butter and it will become room temperature within a few minutes.

In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one.

When it’s time to make the glaze, whisk some fresh squeezed orange juice and the booze together until smooth. The glaze will seem a little thick, but that’s okay, that’s how it should be.

Using a pastry brush, “paint” the cake while it’s still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish.

Enjoying this cake will undoubtedly bring back fond memories for all the baby boomers out there.

 

#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
Print Recipe
This Bundt has a very nice texture and the basic flavor can be recognized by many baby boomers. It's very simple to pull together, including adding the glaze. You could easily whip this up in the afternoon and enjoy the finished product after dinner. "Easy" is always welcome at my house.
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
Print Recipe
This Bundt has a very nice texture and the basic flavor can be recognized by many baby boomers. It's very simple to pull together, including adding the glaze. You could easily whip this up in the afternoon and enjoy the finished product after dinner. "Easy" is always welcome at my house.
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Ingredients
The Bundt Cake
GLAZE
Servings: Servings
Instructions
For the cake
  1. Preheat your oven to 350º F. Prepare a 9-cup bundt pan with homemade cake release or grease and flour pan, set aside.
  2. Beat together sugar, butter and salt in your stand mixer until fluffy.
  3. Beat in oil, then the vanilla and eggs, one at a time, beating until each egg disappears before adding the next one. Scrape the sides and bottom of the mixing bowl as you go along.
  4. In a measuring cup, stir together the orange juice, Galliano, Vodka and orange zest.
  5. In a separate mixing bowl, whisk together the flour, cornstarch and baking powder.
  6. Add 1/3 of this mixture to the stand mixer, mixing until it disappears. Add 1/2 of the liquid and beat in. Remember to scrape the bowl, then add another third of the dry ingredients and mix in. Add the remaining liquid, mix, and scrape the bowl.
  7. Add the remaining dry ingredients and mix until combined. Scrape the bowl and mix for one minute more.
  8. Transfer the batter to the prepared pan and bang a few times on the counter to help settle the batter in. Smooth out the top.
  9. Bake 45 to 50 minutes. Remove from oven and place on a rack to cool for 20 minutes. After 20 minutes, turn the cake out of the pan and onto a serving plate.
To make the glaze
  1. Combine all of the ingredients and brush over the cake while it is still lukewarm.
  2. Store, covered, on the counter for 5 days or freeze for up to 3 months.
Recipe Notes

The Harvey Wallbanger is a mixed drink made with Vodka, Galliano, and orange juice.  It is served on the rocks' poured over ice and garnished with an orange slice and a "perfect" maraschino cherry.  It is served in a highball glass, the taller the better. It consists of 3 parts Vodka, 1 part Galliano and 6 parts fresh orange juice.  The preparation is simple, stir the
Vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish and serve.
* Harvey Wallbanger recipe at International Bartenders Association

The Harvey Wallbanger appears in literature as early as 1971. The cocktail is reputed to have been invented in 1952 by three-time world champion mixologist Donato "Duke" Antone, and named by Antone after a surfer frequenting Antone's Blackwatch Bar in Los Angeles. However, recent research by culinary historians casts doubt on this theory. Robert Simonson goes so far as to say that "no sane person ever believed that story."   Simonson emphasizes the lack of a historical record for any Blackwatch Bar, and indicates that, in fact, Antone lived in Hartford, Connecticut, rather than Los Angeles during the relevant period.

Other historians such as David Wondrich emphasize the role of McKesson Imports Company and its marketing team for developing the drink, confirming among other things that the company commissioned a graphic artist to develop a "Harvey Wallbanger" sandal-clad surfer mascot in the late 1960s.  It is known that McKesson executive George Bednar was instrumental in promoting the drink as a means of selling its component Galliano liqueur, and Bednar claimed to have penned a popular tagline for the drink: "Harvey Wallbanger is the name. And It can be made!". 💜

~Wikipedia

ps.  Thanks for your patience while I muddle along completing my website.  Clearly, I don't know how to do it so I just keep trying.  Urrrggghhh.

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THREE CHEESE CHICKEN LASAGNA

After a busy week, it’s nice to be able to throw together an easy yet delicious dinner. You can use fresh chicken breasts, leftover chicken, canned chicken or even rotisserie chicken to make this casserole. Add a little salad and French bread (from your local market at about 4:00 pm every day for hot, right out of the oven bread (in most markets with a bakery.

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Our children are grown with their own families but I clearly remember the hectic days gone by; working full time, getting the kids from the sitters and trying to get a decent meal on the table while the youngsters were reminding me they were hungry.  Over and over again.

This particular recipe comes from my Daughter~in~law, Jessie.  This would have been perfect for my family on those hectic days.  Back then, I often did a lot of cooking on Sunday  to help me put a good dinner together as quickly as possible during the week.  I would have cooked the chicken and par~cooked the pasta noodles ahead of time.  Remember to take the frozen spinach out of the freezer so you can drain it very well at dinner time.  If you do forget to take it out early enough, you always have the  ever popular microwave.  Just let it cool down before squeezing the juice out of it.

I believe that even though this “lasagna” contains vegetables, kids would still eat it.  My granddaughters love it.  It’s loaded with lots of creamy, gooey cheese, the Italian trademark, pasta and a white sauce.  Yum!

Give this one a try and I hope you’ll enjoy it as much as we do.

THREE CHEESE CHICKEN LASAGNA
Print Recipe
Very simple but delicious lasagna. Really good recipe for that homemade dinner in a hurry using poached or baked, fresh, leftover, canned or rotisserie chicken.
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
THREE CHEESE CHICKEN LASAGNA
Print Recipe
Very simple but delicious lasagna. Really good recipe for that homemade dinner in a hurry using poached or baked, fresh, leftover, canned or rotisserie chicken.
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
Ingredients
Servings: People
Instructions
  1. In a covered skillet, poach chicken on medium heat using half the butter and garlic salt in the chicken broth or stock.
  2. Drain most of the liquid and set aside to cool
  3. When cooled, Shred chicken into bite~sized pieces
  4. Use the rest of the butter to sauté the onion for about five 5 minutes
  5. Combine the sautéed onion, sour cream, milk and very well~drained spinach to make a sauce
  6. Add 3/4 of the sauce to the shredded chicken, add salt and pepper to taste
  7. In a lightly buttered casserole dish, spoon a small amount of the plain sauce spread evenly over the dish
  8. Layer partially cooked lasagna noodles, and a layer of chicken mixture
  9. Add a layer of mozzarella and jack cheese, along with a good sprinkling of Parmesan cheese
  10. Repeat layering until you have three 3 ~ 4 layers of lasagna
  11. Pour the remaining plain sauce and the rest of the cheese mixture on top and sprinkle with paprika
  12. Bake at 350 degrees for 45 to 60 minutes
Recipe Notes

Whether you have the luxury of making a meal from start to finish or using pre~cooked ingredients, this is a snap to put together and frankly, is good enough for company.  Get the casserole together early in the day and spend your time visiting rather than spending the whole time in the kitchen, away from your guests.  Adding a quick salad and fresh bread turns a simple casserole into an inviting meal.  💜

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