Best Customer Review

"The chicken and dumplings were wonderful. Jimmy jenna and I ate like we were going to the electric chair. Thank you very much for the wonderful food and preparation as it was nice to come home and have a great meal."

As I have said in the past, I love my job!  I am so happy that I made life easier for this family.

This morning I went to my bible study which is from 7:30 to 8:30.  I am an early riser so the time is perfect and today looks like we will have a pretty nice day.  The sun was coming up with lots of colors which are hard to see here, but it was a nice vision on the drive.

I made it to the bank already and have nothing else on the calendar for today.  I do have quilt homework, two squares to make so I plan to do that soon.  I again only finished one during class, this was a difficult square for me, I'll take pictures once I finish homework.  That could be Sunday!

I made a new cake recipe on Tuesday and it was wonderful.  I used one of my favorite cookbooks Classic Home Desserts by Richard Sax.  In the cookbook, he says that this is an adaptation of a recipe from 1837.

Eliza Leslie's Indian Poundcake by Richard Sax

•  1 1/2 cups cornmeal
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 3/4 teaspoon fresh-grated nutmeg
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup sugar
• grated zest of 1 lemon
• 8 large eggs
• 1/2 cup milk
• 3 tablespoons brandy

1. Preheat the oven to 350 degrees.  Butter and flour two 9x5 inch loaf pans; set aside.  Sift the cornmeal, flour, baking powder, spices and salt onto a sheet of wax paper; set aside.
2. Beat the butter with an electric mixer on medium-high speed until light.  Add the brown sugar and white sugars and the lemon zest and continue beating until very light.  Add the eggs, one at a time, beating well.  Add the milk and the brandy.  Lower the speed to slow, and add the sifted dry ingredients just until combined.  Divide the batter into the prepared pans. 
3. Bake until each cake is golden and a toothpick inserted near the center emerges clean, about 45 minutes.
4. Cool the cakes in the pans on a wire rack for 15 minutes.  Unmold and turn right side up; cool.  Serve at room temperature.

This cake looked great and the aroma from the oven was fantastic.  I instant messaged my husband and told him to pick up a cake on the way to his meeting.  We did not need to have 2 in our house!  Once I tasted the cake I knew it was the right decision to send one away, I could easily have eaten both!

 Have a great day.  I'm looking forward to opening the windows to let in fresh air while I work on my squares.