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This is the time of year when the hens are laying eggs every day---at least one and sometimes two a day, so it's also a good time to save some for those slim winter months when the "girls" don't feel like working. I have been whisking half a dozen at a time and adding 1/2 tsp of salt-----my favorite is Redmond's from Utah that Don and Reed, friends in Boerne, TX introduced me to. I label ziplocks, pour in the whisked eggs, squeeze out as much air as possible and seal and pop into the freezer. They defrost within minutes and make fantastic quiches or omelettes. The eggshells go straight into the garden or the compost pile----no waste!! one of the great things about the pandemic is that interest in home gardening and animal husbandry has exploded, much like it did during the last world war. There's always a silver lining!
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Baking a cake because somebody's coming!!! This cake is scrumptious! As my lifelong friend, suzy petrich, says "it's lip-smacking" good. It's a simple and easy cake to make, so here goes: Preheat oven to 350 and grease/flour a 9" cake pan. Mix the following: 1 1/2 cups all-purpose flour 3/4 cup sugar 1/4 cup baking cocoa (I used ghirardelli) 1 tsp baking soda 1/2 tsp salt 1/3 cup vegetable oil 1 tsp white cider vinegar 1 tsp vanilla 1 cup cold water Simply stir up the whole lot, pour into the cake pan and bake for 35 minutes. mix meyer lemon juice with confectioners sugar until it is a drizzle consistency. easy peazy----enjoy!!!! 
 Since we have an abundance of eggs and blueberries at the birdnest inn, I used a recipe that called for 6 eggs. I amended the recipe to create an almond and blueberry pound cake. My tasters were all in agreement that it is a fabulous recipe, great for dessert or for breakfast with coffee or tea! So here is The Birdnest Inn version: 3 cups all-purpose flour 1 tablespoon baking power 1/2 tsp salt 2 cups sugar 1 1/2 cups butter 6 eggs 1 1/2 tsp almond extract 3/4 cups milk Handful of blueberries Grease and flour a bundt pan. Do not preheat oven. In a medium bowl, mix flour, baking powder and salt. set aside In a large bowl, cream sugar and butter until fluffy. add eggs and almond extract. add flour and milk and beat until smooth. sprinkle the blueberries on the bottom of the pan and then fill with batter. place in cool oven, set temperature to 350 degrees and bake for 60-90 minutes until a toothpick inserted into the cake comes out clean. Enjoy!!!  |
Melinda Walton
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