The Winter Storm hit last night...no snow for us...just a zillion little ice pellets slightly reminiscent of the silicone micro-beads you find in stuffed animals and pillows- everywhere.
Not terribly slippery, though. More of a beach sand consistency that grinds underfoot.
Ahhhhh....beach sand. It is calling me.
Perhaps soon.
Opened a small box and a larger mailer from Gail and Shirley recently who both sent a small bit of Hawaii back from their latest Adventure. Helping with my "collecting the World one rock at a time".
Thanks, guys!
Slipped back into winter-mode since the cold returned. Crock Pots and Chili and 'neath the quilts with the cat and a book. This week's read: Freedom in Exile: Autobiography of the Dalai Lama of Tibet. A wonderfully "human" look at the life of one of the most influential and centered individuals on the planet. Highly reccomended.
Also a recipe to share. (photo above)
Sour Cream Coffee Cake
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1/2 c softened butter
1 c sugar
1 tsp vanilla
2 lg eggs
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c sour cream
For topping
1/2 c sugar
1 Tbsp cinnamon
1/4 c finely chopped walnuts or pecans
1 Tbsp butter
Cream butter and sugar together...add eggs and vanilla. Mix well.
Add sour cream.
Mix again.
Sift together all dry ingredients and add to creamed mix. If necessary add 1/4 cup milk. Batter should be somewhat thick.
In small bowl combine topping ingredients and cut together until crumbly.
I use a large iron skillet...but any large 2 inch deep pan or baking dish will do.
Pour coffeecake mixture in pan...no greasing necessary. Top with nut crumble mixture.
Bake at 350 degrees until center is done and top is nicely browned. Will smell amazing while baking.
Best Served Hot
with coffee or milk.
Enjoy!
