Life in Real Time…are you playing with a new app?

I now have a new iPad…it seems my digital life has taken a hit because of things that are beyond my control. Since last….well since me husband passed away in December 2021, I have been trying out a new life. Like most things in life, this stage is not easy either. 

First, you need to realize that half my brain is gone because my husband and I were married for 61 years. We finished each other’s sentences, interrupted stories with editing and footnotes. What I didn’t know he did and visa versa. 

Honestly, the biggest question in my mind is now how is…long will it take to recover…or will I ever. "

Back at the ranch, I am just going on without feeling-simply numb. That being said, please know that I am happy. The face you see is not put on for outward appearances. The smile is real and my interest in you is genuine…my family can find my attitude a bit annoying. It has not been easy for them. They loved their father as much as I did. We just cope differently.

Learning new things keeps me mentally healthy I think so I am very interested in what other people read or what they are doing that is new online.  

I have a couple of new apps I have been learning and using. Notability is a note taking app that holds so much promise…I get a little frustrated but for me that is a good thing. Stubbornness kicks in right away,

Notability Icon

I have also restarted with Duolingo. I play with this language tutorial app and now have a joint account with my family. They are sharing with me and I am grateful for that. I am a sucker for computer apps. You can now practice 30+ different languages, I practice Spanish. It really is fun.

Those are things that fill my day…well, in addition to my English flower garden, cooking, reading, the daily upkeep and design of my home, friends and family. And my iPad or computer.

Life is good. 

Please take note that life does go on. It stops for no man or woman. I only allow a little time for being down hearted.

I am fishing for new stuff. What new apps are you using in real time? 

b+

Bonus Recipe:

Onion Dip

1//4-1/2 small onion finely chopped in food processor

1/2 cup mayonnaise

1/2 cup cottage cheese

1 flavor packet from Top Ramen noodle, any flavor

Small amount fresh lemon. (Taste it and add more if necessary)

Blend in blender until smooth. 

 

Was Yesterday Monday?

I knew I was totally free of work when I began wondering if it was Monday. Really, what day of the week it is doesn't matter. In spite of that way of life, I still love Fridays.

Anyway....Monday was a lot of fun this week. I made a recipe based an experience in Santa Fe a couple of years ago. I think it was Carol Cassara that brought it to my attention. She talked about baking cauliflower with a sage flavored butter. I can see the restaurant she was talking about. I love Santa Fe. And the dish is absolutely delicious.

Cauliflower photographed in Woolworths store in Melbourne, Australia (Photo credit: Wikipedia)

Roasted Cauliflower

• Coat the bottom of a baking dish with olive oil
• Place washed and disassembled cauliflower in a baking dish. 
• Crush together sage leaves, chives, garlic, salt and olive oil.
• Rub cauliflower with the mixture.
• Cover
• Bake at 350 for one hour.
• Yum!

You are going to love it.

I found a picture of a very small house online yesterday that I loved. I want to recreate my park model using the picture as a guide. 

This is the way it looks now!

Is that purple do you think? I am not sure our park owner would go for purple but I think the style is darling!

So there you have it...the makings of a wonderful Monday. Happy Tuesday everyone.

b+

I would love it if you would beam me up to Facebook or Twitter or Google+...make my Tuesday even better. After all it is all about me. :)

Food: Best Green Bean Salad Ever courtesy of Jamie Deen

Okay, my husband is done with green beans for a while. I have tried giving them away to the neighbors but they are not biting. They were picked and in my huge Tupperware bread bowl...what to do now. 

The darn beans were going to be used or I am going to die trying. 

And to think I was begging the plants to give me some vegetable just a short while ago. Darn!

Sooooo....to make a long story short...we had our neighborhood party today and I figures I would feed them to people I don't see all that often. They have to eat a little bit of everything at a potluck whether they like it or not. 

I chose the Jamie Deen Green Bean Salad Recipe from Food Network. It was just perfect and I had every ingredient in my fridge or in my garden! The wine vinegar was homemade from our own stash. No special shopping.

Ingredients

Kosher salt

1 pound slender green beans, ends trimmed

1 cup feta cheese crumbles

1 cup cherry tomatoes, sliced in half

2 tablespoons chopped red onion

1/2 cup slivered almonds

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1 large clove garlic, minced

Freshly ground black pepper

Directions

Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving. 

Recipe courtesy Jamie Deen 

SHOW: Home for Dinner with Jamie Deen 

EPISODE: Dinner for Two

Read more at: Food Network

I served the salad on a bed of greens garnished with Nasturtium blossoms and olives. It was very beautiful to look at. But better yet, it was delicious.

I will be making that dish again soon...when we have company. Did I mention that my husband is done eating green beans for a while?

I did not use all the blanched beans so I put them in a freezer bag and froze them to be used in soup later. I am getting to be such a pioneer woman...again!

Oh by the way, Jamie Deen has done his mother Paula Deen one better and his show is all about healthy food...no deep frying for him!

b+

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Eating Your Way to Healthy Eyes

I was delighted when I received an offer to publish a guest post from a person in the business of helping people improve their vision.  I hope you enjoy and use the information she has been willing share. Here is what Maggie Thistleton had to say.

Healthy eyes enjoying the view!

We’re told all the time that we should eat healthy: it’s good for maintaining a healthy weight, it’s good for the heart, and it’s also good for overall well-being. But what many don’t realize is that eating well can protect your vision. Several foods are rich in vitamins in minerals that have been medically proven to promote good eyesight.

Vitamin A

Foods that are rich in Vitamin A have a number of health benefits. Vitamin A acts as an immune system booster, while at the same time helps with eye function. Vitamin A also aids in protecting the surface of the eye against eye infections by reinforcing the membrane layer of the outer eye. Beta carotene, the compound that makes carrots orange, is converted to Vitamin A automatically by your body.

Foods rich in Vitamin A:

• Cantaloupe
• Squash
• Eggs
• Liver
• Carrots
• Spinach

Lutein

Lutein is similar to Vitamin A in that it is an antioxidant that is vital for good eye health. Diets low in lutein have been directly linked to the increased risk of the development of cataracts and macular degeneration. The best way to get lutein is through diet, and green leafy vegetables are packed with it.

Foods rich in lutein:

• Kale
• Spinach
• Turnip and collard greens
• Broccoli
• Brussel sprouts

Finding tasty recipes for these foods can be tough, but there are several eye-healthy recipes over at the Eye Health Guide. To get you started, here are my favorite recipes for breakfast, lunch and dinner. Taking care of your eyes has never been so delicious!

Breakfast

Oatmeal has always been a favorite of mine. It’s warm, filling, and just good for you. There are several ways to spice it up, and one of my favorites is Blueberry Pie oatmeal. Blueberries are high in antioxidants, which are good for eye and overall health.

Blueberry Pie Oatmeal    

• ½ cup old-fashioned rolled oats
• ½ cup water
• ½ cup milk
• ½ cup fresh blueberries
• 1 tablespoon chopped walnuts
• ¼ cup crushed graham cracker 

Combine oats, water, and milk in a small pot and cook on medium heat until oats are thick and cooked through. When oats are almost cooked, stir in blueberries. Remove from heat and serve, topped with walnuts and graham crackers. 

Lunch

I’m a carb lover, so I love finding ways to sneak them in. Whole wheat pasta lets me do just that, and I love experimenting with different toppings. This easy pasta recipe leaves me filling full and satisfied, and I get to have my carbs!

Quick and Healthy Pasta

Whole wheat pasta

• 2 cups frozen spinach, thawed
• 4 garlic cloves, minced
• 1 small can fire roasted tomatoes
• Spaghetti sauce
• Parmesan cheese

Cook pasta according to package directions. While the pasta is cooking, sauté spinach and garlic over low-medium heat. Once spinach is warm, add fire roasted tomatoes and simmer. Drain pasta and set aside.
To serve, lay down a later of pasta, a layer of the spinach mixture, a layer of sauce, then top with Parmesan cheese. 

Dinner

Nothing makes me feel satisfied like a filling, but healthy, dinner. Asian food is one of my favorites, and this Shrimp and Scallion Stir-Fry does not disappoint! If you don’t like to eat sea food, easily substitute grilled chicken for shrimp for an equally healthy meal.

Shrimp and Scallion Stir Fry

• 1 tbsp vegetable oil
• 1 lb large shrimp, peeled and deveined
• 2 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• 2 bunches scallions, cut into 1 ½ inch pieces
•  2 tbsp lemon juice
• Cooked white rice, for serving

In a large skillet or wok, add vegetable oil and set to high heat. Add shrimp, and cook until pink. Add garlic, red pepper flakes, and scallions and cook for one minute, then add lemon juice and 2 tbsp water and let simmer for one minute. Season if desired and serve over rice.

There are more healthy recipes here, which include things from breakfast to dinner, even snacks and vegan recipes. With all the work of collecting recipes already done for you, there’s no excuse not to start cooking healthy!

Author Bio:

Maggie is a writer for Reading Glasses Shopper where she helps her customers find the best reading glasses. In her spare time, she enjoys cooking, traveling, and shopping.

Links:

Why a Hand Held e-reader?No. 1 Gift for Mother Kindle for the Vision Impaired

Hot RV Recipes...the crock-pot & a tiny oven!

     We eat together a lot. Our life style is very much like a co-housing development.  The one big difference is our location...we live in an RV Resort for 6-7 month of the year. Our little park model, circa 1987, has been the scene for many parties and small dinners for friends. Cooking in a very small space like a motor home or a park model requires some careful thought.   But even my small gas stove oven will accomodate a baking dish quite large.  There is no excuse for not baking a cake.
     I have found that a crock pot can be moved outdoors when the temperatures go up.  I use the one shown at the side.The lid clips on and the crock can be removed for easy cleaning.  I love this kitchen gadget!  

     Each season we find that a few recipes reappear over and over.  This year has been no different.  I am including the recipe for a crockpot pork loin that is just delicious.  The chocolate cake dessert is the perfect potluck dish.  No oil, milk or butter if you omit the frosting.  I give this recipe out to people every time I bring it to share.
     I am a fan of Cooks and use their recipes most of the time.  Both of these came from their website.

PINEAPPLE - CRANBERRY PORK LOIN (***** Potluck Dessert)
1 (4 lb.) pork loin roast
Salt & pepper
1 (1 lb.) can crushed pineapple
1/4 tsp. nutmeg
1 can cranberry sauce
1/4 tsp. cloves

Season roast with salt and pepper, and place in slow cooker. Mix remaining ingredients and pour over pork. Cover and cook for 8 to 10 hours on low. To serve, slice and spoon sauce over each portion.

CHOCOLATE CHERRY CAKE WITH CHOCOLATE
CHIP FROSTING (*****Feeds a Crowd)
1 pkg. chocolate cake mix
1 (21 oz.) cherry pie filling
1 tsp. almond extract
2 eggs

FROSTING:
1 c. sugar
1/3 c. milk
5 tbsp. butter
1 c. chocolate chips

     Preheat oven to 350 degrees. Using solid shortening or butter, grease and flour 9 x 13 x 2 inch baking pan. In large bowl, mix dry cake mix and remaining ingredients by hand, stirring until well mixed. Pour into prepared pan and bake 25-30 minutes. Cool cake.
     (I omit this frosting step.) Frosting: In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, for 1 minute. Remove from heat, stir in chocolate chips until smooth. Pour over cake and let cool. Frosting will thicken as it cools.

Note:

• I cook this in a large flat baking pan. It will be done a little quicker but it feeds a large crowd that way.
• I put the chocolate chips in the cake. 
• I do not make the frosting but buy a can of pre-made dark chocolate frosting and sprinkle it with toasted almonds. The almonds finish the dessert so nicely.

Have a wonderful day.

b

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Best Cheese Soup Ever

Here is the best cheese soup I have ever made or eaten.  It is called Cream Cheese Soup Recipe.  The creator wanted a soup that tasted somewhat like the Walk About Soup sold at Outback Steakhouse.    It was a great success on the day I served it and it was just as wonderful the day after. I have never  made a cheese soup before that I could say that about.

Just follow this recipe to the letter and you will not be disappointed!  I served it with crumbled bacon for topping...I don't know why but it just sounded good to me.  The recipe is from a favorite recipe website,  About.com and was submitted by Diana Ratray.  Give it a try.

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Acorn Squash Soup Recipe

Image courtesy of Jacci Howard Bear http://desktoppub.about.com/

I feel like the "The Speedy Cook" today. When it came time for lunch all I could think about was a vegetable soup that contained every fall vegetable in my refrigerator. After a trip to New Seasons to gather some of the ingredients I began putting it together. Here is what I came up with.

Barbara's Squash Soup

1 box free range chicken broth
one large union chopped
1/2 acorn squash peeled and cut into small cubes
2 large carrots peeled and chopped
2 stalks celery chopped
one can chicken meat drained or left over chicken
7 garlic cloves peeled
1/4 cup quinoa
one small tomato or 6 cherry tomatoes
2 tablespoon cider vinegar for brightness (I think fresh lemon juice could be used instead)
1/2 teaspoon garam marsala a (add to taste)
fresh sprigs of thyme and sage
pepper and salt to taste.
Combine and simmer until done. Serve topped with 1 tablespoon of yogurt and a few drops of olive oil. It was delicious and tasted like fall.


****Description of Garam Masala as take from web site All Recipes Website:
Garam is the Hindi word for "warm" or "hot," and this blend of dry-roasted ground spices from the colder climes of northern India adds a sense of warmth to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace and nutmeg. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.

Tucson Arizona...Marriot and the outing!

This has been a very busy week for us.  Company, good food, friends and a drive to a 5 star resort twice in one day.  We love a full calendar.

A FRIDAY OUTING....
On Friday we drove up to the premier Marriot Starr Pass Resort here in Tucson...twice  We had purchased the Tucson Coupons for the first annual Barbeque Cook Off at the resort on Groupon.  We chose the pre-cookoff party because me husband was playing golf on Saturday.  Before I say anything about this outing I want you to know that this is the first time this particular event had ever been held at this location.  The team at Marriot was doing a wonderful job but they had overlooked the online advertising specifics.

We drove the first time out to the resort in the afternoon...we are barbeque cook-off newbies so we didn't quite understand the drill.  I had done a search...a very long search...online to see if I could get some information...like the time when the public would be welcome.  I could not find a single thing.  I should have called the resort and gotten the information needed but I didn't...darn.  

SO WE MADE SWEET LEMONADE.... It is a good thing we are lemonade makers...we make a good time even when we are wasting our time.  After getting a little more specific information we decided that we would just stay and have lunch in one of the three restaurants at the resort.  We chose the grill and scored a patio table overlooking the pool.  The we ordered a $12 hamburger and split it.  I ordered some Pesole Soup and the kitchen gave me the recipe for this tasty mixture.  She had asked the chef to type up the recipe for us and this is the exact recipe the waitress handed me.


Pork Pozole  10 gal

• Pork both 20lb
• Fresh hominy 10lb
• Garlic 20 pc
• White onios  3 pc
• Guajillo chile  6 pc
• Bay leaves 1 full hand
• Mexican Oregano  2 tsp

• Put to boiling 10 gal of water, cut pork in small dice add to hot water with hominy and let to boiling for half hour and added onions,garlic, oregano, bay leaves.  Let cook until everything is cook.

Now I want you to all understand that our hispanic population has some of the best cooks in the world...especially when it comes to the ethnic food they have grown up with.  I could hear this person telling me the ingredients in that wonderful lyrical Hispanic way of speaking English.  I only wish I had a recording for you.

You must realize that this recipe will make a whole boat load of soup.  I just looked online to see what the history of the soup is.  I knew I would find something special...my waitress said her friend used it to cure a hangover.  Bryan B. submitted the recipe to Allrecipe.com and he said,

"Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients."  I will skip the pig head because I don't even know where you would get such a thing.  However, here in Tucson you can buy pig ears, the hoof and other pig parts you don't normally find in a grocery like Safeway or Fry's.

Ingredients

• 2 pounds pork loin
• 2 teaspoons salt
• water to cover
• 4 cups hominy
• 2 tablespoons chili powder
• 1/2 cup shredded cabbage for garnish
• 1 small head cabbage, shredded
• 1 tablespoon onion
• 1 lime, cut into wedges

Directions

1. In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
2. Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
3. Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

LATER THAT EVENING....When the event actually began at 6:00 PM,  it turned out that there were only 4 vendors with food to be tasted.  We were given 4 tickets when we checked in so we could sample.  On Saturday those taster tickets would cost $2 each.  Then we wandered around and my husband visited with one of the judges.  I talked to a chef from the Starr Pass Country Club restaurant.  It turned out to be lots of fun.  Next year we will go on Saturday and take part in an afternoon of tasting great barbeque from professionals.  We would actually have done that this year if we could have gotten a clear picture of what was going on. You can learn from our mistakes...hopefully!


Have a wonderful week.

b

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Retirement...a day in the life! Free steak, recipes and a good rant!

Image via Wikipedia

FREE BEEF CONTEST!!

Chefdruck Musings....I love beef...especially if it is free.  Do you love beef, especially if it is free?  Go to the link I have provided, follow the instructions, and wait to see if you might win a gift certificate for Omaha steaks.  I did.  


Chefdruck Musings also features a Foodie Blogroll in the sidebar with lists of giveaway contests for food, books, etc.  I have applied for this list for this blog but I am not sure I will be allowed to post it.  In the mean time go to the chef's blog to enter other contests.  


Free beef...nummanum!


THINGS THAT BOTHER ME...A LOT!!


I am home in Portland (Hillsboro, Oregon).  I live in a neighborhood designed for living without a car.  I can walk to a grocery store, Starbucks, a kitchen store (Kitchen Kaboodle) and several restaurants.  They are very social places, not quiet nor boring!  They are like our home away from home...living rooms of sorts.   I love that!


So why do people (women in particular) think that places that we consider to be our living rooms are a good location for an interview?  Interviewing a prospective employee within earshot of everyone in the neighborhood is not an acceptable thing to do.  Go to an office or even a private room in the library, which incidentally also has a coffee shop.  We don't want to listen to a prospective employee bare their soul.  PLEASE DON'T DO THAT!  DON'T DO THAT!

FOOD CHOICES...fresh salmon!

I walked to our New Season's grocery store yesterday and picked up a couple of salmon fillets for dinner for my son's family.  The fillets cost me around $8.00 a pound.  The fillets were frozen but they were also wild caught...in Alaska I suppose.  I thought it was a very good price for the best salmon around.  (New Season's is a gourmet grocery chain comparable to Whole Foods but smaller and owned locally.)    For my son I placed the salmon in foil pouches, seasoned with the Montreal Seasoning and topped with sliced lemon.  They will bake the salmon at 350 degrees about 20 minutes or until the salmon is done.The lemon is even wonderful when I create this simple, simple recipe.  

I like to cook my salmon in a small toaster oven. Remember I am retired and I only cook for my husband and myself.  I squeeze lemon over the top, season with Montreal Seasoning (excellent stuff) and bake on a rack for about 20 minutes...until the fish flakes.

We are spoiled here in the northwest...the fish is always so fresh.

Incidentally, if you are retired and there are only two or one of you, BUY A GOOD TOASTER OVEN!  It well be the best purchase you ever make.  Cooking small is no reason to give up wonderful recipes!  

COME BACK AND SEE ME SOMETIME!

If you are interested in something you don't see on the blog, let me know.  There is nothing like hearing the information from the "horses mouth".  I live in Oregon and have all my life.  I am retired and live in an award winning neighborhood with condos, cottages and brownstone/work-live homes.  I also am a snowbird that spends 6 mo. in Tucson AZ. in a RV resort.  I live very "small" in the desert.  Maybe I know something that might help you make retirement decisions.  I would like to write without guessing what you want to know.

Have a wonderful day!

b

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TUCSON, AZ Arizona National Golf and Simple Recipes...PERFECT!

GOLF

Arizona National Vista
2009
iphone photo

Yesterday we golfed at Arizona National Golf Club. There were six of us playing together. The women and men formed two threesomes. Two couples had Wildcat Trail Golf Rewards Cards so they used those for their rounds. We booked our rounds through Golf Now and paid $50 each. When we called to ask if we could play with our friends, even though we had not booked together, the golf pro was very accommodating.

The more we play golf in the area, the more we have come to realize that golfing can be very affordable. (It has taken us several years to learn the ropes.) If we take advantage of websites like GolfNow.com or EZlinks we can play for less than half the regular rack price. Wildcat Cards give you several rounds for free when you earn the points necessary. We could also purchase a residents card and use our resort address if we liked. This would allow us to belong to men/woman's clubs at any of the municipal courses. We could keep a local handicap and pay for less for club events.

NOTE:

My friend had a hole-in-one at Arizona National yesterday. That was just an added bonus. I really don't know if that is guaranteed but I am hoping I will be next!








RECIPES

I have decided that all recipes should have "Simple" in the titles. When we travel to the desert to live for many months we do not have all the gadgets, ingredients or even the stove we have at home. Here in east Tucson we are quite a distance from a grocery store so simple is the key word here.

I made some scones for a coffee gathering the other morning. They were absolutely sensational. When I typed "easy sour creme scones" in the google search, here is what I found:

SIMPLE SCONES

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup raisins (or dried currants)
• 1/2 cup sour cream
• 1 large egg

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

I have decided that Allrecipes.com will be my go to recipe box!

I love my Senior Life Style

Fall? It's Time for Friendship Cake

"The only way to have a friend is to be one."
-- Ralph Waldo Emerson

We were invited for lunch with friends. When we arrived with the bag of Friendship Cake starter batter the first question was "How do I make it for my daughter?" The second from the friend from Sumner, Washington was, "How did you know I have been making them all summer? A friend gave me the starter!"

So, the Amish Friendship cake is making the rounds it seems. A couple of weeks ago at Sharon's house, Janice was passing out plastic bags with the starter and the recipe. About 8 days later I had two beautiful cakes resting on my kitchen counter.

We also have home brewed beer in kegs in the basement. My husband is a brewer extraordinaire and we have enjoyed the fruits of his labor for years. In fact when he brews, men from around the neighborhood appear at our garage door asking for lessons or better yet, free samples.

So, you ask, how do these two things tie together? Well, when I showed my husband the cake in a bag, his eyes lit up and he began calculating and planning to make the cake. You can only make so much beer and bake so many cakes but if you do a little of each, you can stay busy and well fed. The recipes that follow were found online when I typed Amish Friendship Cake in the google search line.

FRIENDSHIP CAKE STARTER

1 (16 oz.) can fruit cocktail 1 (16 oz.) can peaches 2 1/2 c. sugar 1 (20 oz.) can pineapple tidbits 2 1/2 c. sugar 1 (8 oz.) jar maraschino cherries 2 1/2 c. sugar Combine fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover. Let stand at room temperature. Stir each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir each day for 10 days. Store in refrigerator. May store in refrigerator indefinitely. Yields enough for 7 cakes. FRIENDSHIP CAKE: 1 (2 layer) pkg. white cake mix 1 1/2 c. Friendship Cake Starter 2/3 c. oil 4 eggs 1 c. chopped pecans Combine cake mix, Friendship Cake Starter, oil and eggs in bowl, mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325 degrees for 1 hour. Cool in pan few minutes. Invert onto serving plate. Can be baked in 2 loaf pans.

• The Friendship Cake Starter

2/3 cup sugar
2/3 cup milk
2/3 cup flour

Mix in plastic or glass container with tight lid. Cover, store at
room temperature for 17 days, stirring once a day.

After that, leave undisturbed for 1 day. Stir again daily for 3 days.
Add 1 cup each of sugar,milk,and flour, then stir the next 4 days.
Add another cup of each sugar, milk and flour. Mix well.

Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base
for another batch of starter.

• The Friendship Cake

1 cup starter
2/3 cup oil
3 eggs
2 cups flour
1 cup sugar
2 tsp. vanilla
2 cups chopped (apples,or blueberries, or any kind of fruit)
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp baking soda
1/2 tsp. salt
1/2 to 1 cup nuts (optional)

Combine all ingredients until well mixed.

Grease and flour a bundt or loaf pan.  Pour batter into pan and
bake in preheated oven 350 until cake test done 40 to 50 minutes.

Cool in pan for 10 minutes, then turn out and continue cooling.

• "Amish Friendship Bread"

1 cup starter
2/3 cup oil
1 cup sugar
3 eggs
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix listed ingredients -- I'd sift the dry ingredients together first,
but the original sheet doesn't say to.

You may top with candied fruit, nuts, or apple slices before baking.
Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at
350 degrees. Cool ten minutes before removing from pan.

*Have lots of fun.  I gave the recipe to The Neighbor and she will be having cake before long.

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