A Woman with Power Tools!
Today I bought a saw….not some pathetic hand operated saw…I bought an electric saw. I would imagine bets are being placed in Vegas as to how soon they will nickname me “Stubby Kay”! I really need this saw. I am painting like a wild woman and can’t afford to have a professional framer make a frame for each of my paintings, so, I have to learn to build my own. They can be as simple as lattice board cut to correct lengths, painted or stained, then nailed to the stretcher boards of the canvas. Or….I can get fancy with moldings and build some more intricate frames. I think I will stick to the former, basic frames until I know what I am doing! Even lattice boards are $5.00 each for 8’ length. The fancy molding is $12.00 to $30.00 each….Until my new saw and I become great friends, I’ll save my money!
Painting is going very well, and I am looking forward to joining the artists showing at our very own Art in the Vines at Somerset Ridge Vineyard on Saturday, June 13th! Hope you have marked your calendars!
Today I found a recipe for German Beer Coffee Cake. I emailed it to my good friend Inge Richter, who was born in Germany and is an excellent cook. I asked if she remembered her Mother using beer as a leavening agent when baking. She replied that she did not remember her Mom ever using beer in any cooking.
I thought about it and decided to ask you, my loyal followers, if you would give this recipe a try and let me know what you think of it. I, too, am going to bake this coffee cake. If you will, please, try this recipe, then send me an email telling me about the experience and what you thought of the coffee cake. Could be fun…and the recipe does sound good, full of good things!
So, that’s the challenge….here is the recipe:
German Beer Coffee Cake
2 cups packed dark brown sugar
1 cup butter, softened
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
1. Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.
2. Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.
3. Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.
4. Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
Looking forward to hearing from you very soon…let’s say by Saturday..Have fun!
Painting is going very well, and I am looking forward to joining the artists showing at our very own Art in the Vines at Somerset Ridge Vineyard on Saturday, June 13th! Hope you have marked your calendars!
Today I found a recipe for German Beer Coffee Cake. I emailed it to my good friend Inge Richter, who was born in Germany and is an excellent cook. I asked if she remembered her Mother using beer as a leavening agent when baking. She replied that she did not remember her Mom ever using beer in any cooking.
I thought about it and decided to ask you, my loyal followers, if you would give this recipe a try and let me know what you think of it. I, too, am going to bake this coffee cake. If you will, please, try this recipe, then send me an email telling me about the experience and what you thought of the coffee cake. Could be fun…and the recipe does sound good, full of good things!
So, that’s the challenge….here is the recipe:
German Beer Coffee Cake
2 cups packed dark brown sugar
1 cup butter, softened
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
1. Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.
2. Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.
3. Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.
4. Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
Looking forward to hearing from you very soon…let’s say by Saturday..Have fun!
1 comment:
You go girl! Or should we call you Rosie the Riveter!?
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