I just got off the phone (10:15 a.m. Monday) with Siobhan (pronounced shiv’on) and our English friends are still stranded in Ottawa awaiting a flight out to the UK. They were supposed to fly out on Saturday evening at about 7:30 p.m. We checked the schedule first thing in the morning Saturday and it was delayed until Sunday evening at 10:40 p.m. So they spent another night with us and went to a BBQ/corn boil at my friend Melissa’s. Here is a picture of them (left to right) Frank, Andrew and Siobhan (who is holding Caleb).
Monday, August 14, 2006
It was Andrews’ birthday while they were here, so Cameron and I baked him a cake, sorry, no photo of the cake but here is Cameron with his mucky mouth from taste testing the icing!
Cameron is my reading buddy, but he decided one lazy morning that he should read to Siobhan!
1 cup packed brown sugar 2/3 cup all-purpose flour 1 teaspoon ground cinnamon ½ cup butter 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup butter 1 cup white sugar 1 egg 1 teaspoon vanilla extract ½ cup milk 1 cup fresh blueberries (I used closer to 2 cups) ¼ cup confectioners’ sugar for dusting (I didn’t do this, we just scooped it out of the pan) DIRECTIONS: 1. Heat over to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray. 2. Make the streusel topping: mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in ½ cup butter or margarine; topping mixture will be crumbly. Set aside. 3. For the cake: Beat ½ cup butter or margarine in a large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. 4. Spread half the batter in the prepared pan. Cover with berries, and add the remaining batter by tablespoons. Cover with streusel topping. 5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar. ALL RIGHTS RESERVED Â© 2005 Allrecipes.com
And I also made the easiest dessert ever! BLUEBERRY DUMP CAKE
From: Allrecipes.com Submitted by: Debbie Yields: 18 servings “An easy blueberry dessert.” INGREDIENTS: 1 yellow cake mix 4 cups fresh blueberries ½ cup white sugar ½ cup butter, melted 1 teaspoon ground cinnamon DIRECTIONS: 1. Preheat over to 350 degrees F (175 degrees C). 2. Mix berries, sugar and cinnamon in the bottom of a 9 X 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, DO NOT STIR. 3. Bake for 30 minutes, or until light brown. Serve warm or cold, top with ice cream. ALL RIGHTS RESERVED Â© 2005 Allrecipes.com
Posted by Rebecca Brown at 12:25 pm