Thursday, December 31, 2009
Happy New Year 2010
Saturday, December 26, 2009
Christmas "2009"
Carrie reading the story for our present game.
Do you just love the leopard snuggie?
Chris you are looking good!!
My sweet JaKelle.
This seriously was the best bundt cakes I've ever had, it was a red velvet cake with a little bit of chocolate chips and cream cheese frosting - YUM-O
Red tongues after eating Red Velvet Cake.
Opening presents.
More gym shorts for Lynn.
Jared got some blue ray movies for his new blue ray player.
Temple picture with their name and date of marriage on it.
Can you tell by this smile how excited she was to get this phone?? She even had tears.
Talking to her brother Jesse.
Talking to Elder Westergard
Thursday, December 24, 2009
Merry Christmas To All!
Saturday, December 19, 2009
Gingerbread Cake with Lemon Sauce
Gingerbread Cake with Lemon Sauce
Cake:
1/2 stick butter
1/4 cup brown sugar, firmly packed
1/4 cup white sugar
1 lightly beaten egg
1/2 cup buttermilk
1/4 cup light molasses
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1/4 tsp salt
Lemon Sauce:
1/2 cup white sugar
1/2 stick butter
3 Tbsp lemon juice
1 tsp vanilla
Directions:
Preheat oven to 375 degrees.
Spray an 8 inch square or 9 inch round cake pan with cooking spray.
Cream together butter, brown sugar and white sugar until fluffy.
Beat in egg, buttermilk and molasses until well blended.
Combine flour, spices, soda and salt and add to creamed mixture and beat well.
Pour into prepared pan.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool 15 minutes in the pan then turn out of pan.
For sauce, combine all ingredients in a small heavy saucepan.
Bring to a boil over medium high heat while stirring constantly.
Reduce heat to low and simmer for 5 minutes or until the sauce thickens a little bit.
Garnish as desired. Grated lemon peel is pretty if you used the juice of a fresh lemon.
Vanilla Sauce for Gingerbread Cake:
1/2 cup granulated sugar
2 Tbsp cornstarch
1/4 tsp salt
2 cups boiling water
4 Tbsp butter
2 tsp vanilla extract
dash nutmeg
Directions:
Combine sugar, cornstarch, and salt in a pan.
Add the water gradually, stirring constantly.
Simmer over low heat for 5 minutes or until clear and thickened, while stirring constantly.
Then stir in remaining ingredients.
Serve hot; this is not as good cold. Leftovers can be reheated.
Makes 2 cups.