Winston Returns from William and Kate's Royal Wedding With A Surprise Recipe

What a flight!!  Battling those head winds across the Atlantic was rough, and boy I’m glad to be back home with Bill at Villa Woodbine.  My wings are “fried”, but I can’t wait to get back to work, helping Bill and his business grow.   On Saturday we have a huge wedding at Villa Woodbine with hip-hop star Fat Joe making a guest appearance...along with a surprise birthday party on Miami Beach...and another wedding down the street at the Coconut Grove Woman’s Club!!  I just hung out all night long in my oak tree until the guests left and it was safe to come down at dinner time  They had my favorite at Villa Woodbine, the Sliced Tenderloin of Beef.

Friday morning in London, my heart fluttered as I watched William and Kate share their kiss on Buckingham’s balcony and later on my stomach growled as I snuck into the Royal Bakeshop to sneak a peek at Prince William’s Biscuit Cake to be served at the wedding reception.  And guess what?  I found a copy of the cake recipe outside in the garbage!!  I guess they forgot to shred it up, too much commotion I guess….so here it is:

For the cake 
1 box graham crackers
¼ c. raisins
¼ c. nuts, chopped
5 oz. dark chocolate
5 oz. milk chocolate
1 stick butter, room temp.
1 14-oz. can condensed milk

For the topping 
5 oz. dark chocolate
1 tsp. milk

1. In a large metal bowl, crumble graham crackers into bite-size pieces. Add raisins and nuts.

2. In a saucepan, melt chocolates, butter, and milk. Stir frequently so chocolate doesn’t burn.

3. Add melted mixture to crackers and stir until dispersed.

4. Line an 11-by-7-inch pan with waxed paper. Pour mixture into pan; spread evenly. Refrigerate for 2 hours.

5. For the topping, combine ingredients in a saucepan; stir until melted.

6. Remove cake from fridge and cover with topping. Cut into squares and serve.

Enjoy the cake and think of me and all the work I went through to get it for you.  By the way, this Sunday is Mother’s Day.  I’ll be celebrating with my mother Paulina the Peahen at the Charles Deering Estate where Bill Hansen Catering will be serving  Brunch on the Bay.  We hope to see you there...

Cheerio!

Winston the Picky Peacock