Welcome to the Kitchen Counter

Aug
31

Welcome to the Kitchen Counter

  • Taste
  • Ease of making
  • Cost
Welcome to the Kitchen Counter. A very odd name for a voice over blog but it perfectly suits the passion I have for voice acting and cooking. Finally, I have my own website and I would like to thank my friend Dorian for all his hard work creating this perfect website for me. The kitchen is the place where my creative juices flow, and where I develop most of my characters and improvs. It all started when I was 9 years old. My family owned and operated a 250 year old historic hotel in New Jersey called the Clarendon Hotel and Restaurant. By the way it was haunted…..but that story I’ll save for another blog. Anyway, my first stage was the kitchen; that’s when and where it all began. I started by imitating the German chefs, crazy employees, and the hostess named Blossom. She provided the impetus to mimic her three pack a day gravelly cig voice. I was hooked on imitating her and I would call the switchboard pretending to be her ordering room service. It worked like a charm. Warm, delicious, savory delights would be delivered to my room. Until I got caught and the gig was up. What a beatin I got from my father! Only Italians know what a good beatin is. More stories to come…but for now I will be posting one of our delicious family cake recipes. I have decided to give my fans “The Whiskey Cake Recipe”. My cousin Dena Tauriello is the drummer for the band Antigone Rising. She and her band mates, sisters Kristen Henderson, Cathy Henderson and lead singer Nini Camps are just the most talented musicians ….please visit their website   http://www.antigonerising.com/ and listen to their new hit “That Was The Whiskey” https://www.youtube.com/watch?v=VA11MDYhd24 Have a great day….ask, believe, and receive. Enjoy the cake and the music.  

Whiskey cake recipe:

  1. 1 box white cake mix
  2. 1 box vanilla pudding
  3. 1/4 c. oil
  4. 1 c. whiskey
  5. 4 eggs
  6. 1/2 c. floured nuts (walnuts)Mix cake mix, pudding, oil, whiskey, eggs and nuts. Bake at 350 degrees for 1 to 1 1/2 hours. After cake is done make topping. Bake in Bundt pan or angel food cake pan. Wait 15 minutes and take cake out of pan before pouring topping on it.
TOPPING:
  1. 1 c. sugar
  2. 1 stick butter
  3. 1/2 c. whiskey
Melt together the sugar and butter, when melted add whiskey.