Skrrrrrt
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https://www.instagram.com/p/BafIebZhstgt_7WgoziRYr0Mm3CO8qodvzsfnI0/
Location:
FastKart Indoor Speedway
publish_date:
1508538181
6 years ago
Wednesday, October 22, 2008
Tuesday, October 21, 2008
Don't you just love a Wedding?
With all of the commotion of Alyssa coming home from Portugal September 26th, we left our camera in the car for Jaelyn and Leslie's wedding at the Salt Lake Temple that morning. Thankfully we now have some pictures to remember the beautiful day.
Jaelyn and Leslie Petrie
The Petrie Family minus Jarius who we really missed. Somehow I think Jordan was feeling the joy of the day. How we love this dear family.
The wedding party gathered on the steps of the temple.
Monday, October 20, 2008
Yummy Cake
Some of you have requested the recipe for this yummy Appalachian Blackberry Cake that I made for mom's birthday.
1/2 c shortening*
2 c sugar
3 egg yolks
1/2 tsp allspice
2 & 1/2 c sifted all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 c blackberries, drained juice reserved.**
*I used butter instead of shortening to be a little healthier, and we used a blueberry, raspberry, and blackberry mix of frozen fruit. **Since it was frozen and not canned, I boiled the fruit a little bit to make it cooked like canned fruit would be. You can probably use fresh fruit as well--we just couldn't find any.
Cream together shortening, sugar, and egg yolks until smooth. Add dry ingredients. (It will be a VERY dry batter at this point. It looked like powder actually. Don't stress.) Add berries. Mix well. This is when it is moister. The berries are the main liquid in the batter, some berries will be mushed since they are cooked. If it is not moist enough, add some of the reserved juice. Pour into a greased 9x13 pan. Bake at 350 degrees Fahrenheit for 30-35 minutes
There was a 7 minute icing suggested for the cake, but it was super sweet and detracted from the cakey goodness. I would serve it with either a vanilla or butter pecan ice cream instead. It's got a dry coffee cake/crumb cake kinda texture, so it would probably make a good breakfast bread/cake as well.
Thanks for the help with the questions Cam!!
Love ya from Alyssa
P.S. - This was genuinely one of the best cakes I have ever tasted. I would not have it for breakfast but you know me - DO YOUR BODY A FAVOR - LESS SUGAR!! I would enjoy this cake with fresh whipped cream. Mom :o)
1/2 c shortening*
2 c sugar
3 egg yolks
1/2 tsp allspice
2 & 1/2 c sifted all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 c blackberries, drained juice reserved.**
*I used butter instead of shortening to be a little healthier, and we used a blueberry, raspberry, and blackberry mix of frozen fruit. **Since it was frozen and not canned, I boiled the fruit a little bit to make it cooked like canned fruit would be. You can probably use fresh fruit as well--we just couldn't find any.
Cream together shortening, sugar, and egg yolks until smooth. Add dry ingredients. (It will be a VERY dry batter at this point. It looked like powder actually. Don't stress.) Add berries. Mix well. This is when it is moister. The berries are the main liquid in the batter, some berries will be mushed since they are cooked. If it is not moist enough, add some of the reserved juice. Pour into a greased 9x13 pan. Bake at 350 degrees Fahrenheit for 30-35 minutes
There was a 7 minute icing suggested for the cake, but it was super sweet and detracted from the cakey goodness. I would serve it with either a vanilla or butter pecan ice cream instead. It's got a dry coffee cake/crumb cake kinda texture, so it would probably make a good breakfast bread/cake as well.
Thanks for the help with the questions Cam!!
Love ya from Alyssa
P.S. - This was genuinely one of the best cakes I have ever tasted. I would not have it for breakfast but you know me - DO YOUR BODY A FAVOR - LESS SUGAR!! I would enjoy this cake with fresh whipped cream. Mom :o)
Sunday, October 19, 2008
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