• About half a pan of water 

1. Run water into pan
2. Place pan on stove eye
3. Turn specific stove eye to half-way or dail settling # 5
4. Wait about 15 minutes or until water gets hot and start boiling
5. Now you have successful made water boil.

4 sticks of unsalted butter, room temperature

3 cups of sugar

3 cups of cake flour

6 large eggs, room temperature 

1 tsp almond extract

2 tsp vanilla extract

3/4 cups of buttermilk 

A pinch of salt

Cream butter and sugar together until the sugar has become a creamy mixture, about five or six minutes, add salt. Scrape the bowl once the sugar/ butter mixture is completed.

Add eggs one at a time. Mix well until it has incorporated well into the butter

Add your vanilla and almond extracts, mix well.

Then alternate adding the flour and milk to the batter, beginning with a small amount of the milk and a third of the flour.  Mix until the flour has incorporated, and then add more milk and a second third of the flour.  Mix well and end with adding the last of the milk and the flour.  Mix well until the batter has incorporated all the ingredients well.  Scrape the bowl on the sides and bottom to make sure all ingredients are well mixed.

Grease and flour a tube pan and pour batter into the pan.  Shake the pan to get out any air bubbles.  
Put the cake pan into a pre heated oven at 325 degrees and bake for a hour and fifteen minutes for a gas oven.  It may take longer in an electric oven.   Check by sticking a toothpick in the cake for doneness.  If it comes out clean, it's done.  Let cake cool about fifteen minutes before removing from the cake pan

KAHLUA BAKED BEANS
 
4 cans (1 lb. each) oven baked beans
1 c. Kahlua
1 tbsp. prepared yellow mustard
1/4 c. chili sauce
1 tbsp. molasses
 

In a large baking pan or casserole dish, combine all ingredients.Refrigerate for 4 hours or overnight to blend the flavor.  Bake in a preheated oven about 375 degrees for 40 to 50 minutes.

1 lb.cooked fusilli pasta
8 oz.mozzarella balls, halved
4 oz.salami, quartered
1 c.artichoke hearts, chopped
1 c.cherry tomatoes, halved
1/2 c.pitted black olives, sliced
1/3 c.extra-virgin oliive oil
1clove garlic, finely chopped
2 tbsp.red wine vinegar
1 tbsp.chopped fresh parsley
2 tsp.Italian seasoning
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
See All Nutritional Information 

Step 1. In a large bowl, toss pasta, mozzarella, salami, artichokes, tomatoes, and olives. 

Step 2. In a jar, combine oil, garlic, vinegar, parsley, Italian seasoning, and red pepper. Secure with a lid, then shake to combine; season with salt and black pepper.

Step 3  Pour dressing over pasta salad and toss to combine