Several years ago I dehydrated a batch of sourdough. Today I mixed up flour, water and a bit of sugar and sure enough, it lives. I have a bubbling batch of sourdough ready to make a batch of pancakes!
Upcoming “Chickaloon Wild” Book Signing
Love of Reading
I am an avid reader and have a book or many books going at a time. I can remember learning to read as a child and the feeling that it was almost magical. I recall being tickled that I could read a page in the little reader, Sally, Dick, and Jane and the words remained right there on the page the same as they were before I read them. The next person, and the next, could see and read the very same words. Reading them, even aloud, didn’t use them up. Magical!
Today, I just finished a thought provoking book by Christina Baker Cline, Sweet Water, a novel. It is about mystery, family secrets, and relationships. It kept me turning pages late into the night. I have found myself thinking about it often since finishing it. I highly recommend it.
Recipe #1
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Apple Harvest Pound Cake with Caramel Glaze
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Submitted By: DaniBanani
Photo By: emma
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“Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!”
INGREDIENTS:
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2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
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1 teaspoon salt
2 medium Granny Smith apples – peeled,
cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
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DIRECTIONS:
| 1. | Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. |
| 2. | In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan. |
| 3. | Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack. |
| 4. | Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up. |