Saturday, October 19, 2013


It was Boss' Day this week.  We had several goodies to honor the bosses in our building.  Seems there was food for days.  This was my contribution.


1 stick butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
4 eggs
1 t. vanilla
1 can Libby's pumpkin
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup buttermilk

Mix butter and sugars together until blended well.  Add eggs one at a time and mix well.  Add pumpkin and vanilla and blend well.  In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice together.  Add to wet mixture alternately with buttermilk.  Mix until blended well.  Pour into a prepared 10-cup bundt pan or angel food cake pan.  Bake at 350 for 1 hour.

Praline Glaze:

1/2 stick butter
1/2 cup brown sugar packed
1 teaspoon vanilla
2 tablespoons milk or cream

Melt butter, brown sugar and milk in a saucepan.  Bring to a boil.  Add vanilla.  Remove from heat and stir until mixture is thickened.  Pour over cake.  Add toasted pecans to top.

Sunday, October 13, 2013


Another birthday at work a few weeks ago.  Don't let the picture deceive you, this is a good cake.  I found the recipe from Better Homes and Gardens.  


1 cup butter softened
4 eggs
3-1/3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
3-4 drops red food coloring
1-1/3 cups buttermilk
1/4 cup frozen lemonade concentrate, thawed

Preheat oven to 350 degrees.  Prepare a 9 x 13 pan with Bakers Joy or Pam. In a bowl combine flour, baking powder and salt.  In another bowl, beat butter for 30 seconds.  Gradually add sugar, beating until well combined.  Scrape down sides and beat for 2 minutes more until will combined.  Add food coloring until light pink.  Add eggs one at a time.  In another bowl stir together buttermilk, lemonade concentrate and vanilla. Mixture will look curdled.  Add dry ingredients slowly and combine until well mixed.  Pour into prepared pan and bake for  30-35 minutes until center is done.  


3 cups powdered sugar
2 Tablespoons butter, softened
1/4 cup lemonade concentrate, thawed
1/2 teaspoon vanilla
4-5 drops red food coloring, or to color desired.
Splash of milk or cream

Combine all ingredients until spreading consistency.  Spread over cooled cake.

Thursday, October 10, 2013


I recently took a trip to Washougal, WA which is right across the river from Portland, OR to visit one of my best friends and her husband. It was great to leave the hot, humid Gulf Coast to enjoy cooler temps and being able to sleep with the windows open. Nothing better. I believe the Pacific Northwest is one of the most beautiful places I've ever had the pleasure of traveling to. It was a rainy trip and some of my pictures had to be borrowed from my friend from a previous time. Despite the rain, I had such a wonderful time. The trees were just beginning to turn color and once in a while there would be a beautiful yellow or orange tree in the midst of the green ones. Such beauty. My friend's new home overlooks the Columbia River and on a clear day you can see Mount Hood. I am so lucky to have a friend who will share her beautiful world with me. I can't wait to go back!
Washougal River

Apple Orchard


Beautiful fruits and vegetables.

Mount Hood


Outside Pittock Mansion