"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Bundtlettes Chablis, by Joyce Manwiller, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups margarine or butter 3 cups sugar 5 eggs 3 cups sifted flour 3/4 cup Chablis Confectioner's sugar
Cream sugar and butter together and beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in Chablis until smooth and creamy. Pour batter into well greased floured Bundtlette Pan and bake at 325ºF for 25-30 minutes. Dust with confectioner's sugar. Makes 12
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