Bowl Update

I received a couple of photos via FB messenger today and want to share how the bowls fit right into another environment. The the biggest surprise though, was the red and white checkered drapes! Who knew we both have an affinity for this pattern! It really surprised me. The bowls made themselves right at home there and look better than ever. 

In the meantime, I soon realized that I have two Keller's advertisement ironstone butter dishes. I use them every day.

After a little research, I learned that they are vintage 1960's! I do remember getting two so when one was empty the other was ready to go! Stuff around here is really aging as am I....

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You MUST Bake This!

YOU MUST!! 
No kidding! I have NEVER tasted such a good cake. Plain ingredients, plain looking, awesome texture and taste. Come on... BAKE THIS CAKE!

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Our daughter shared a piece, sending it home with us after Christmas dinner at her home. I just now got around to making one of our own, fully remembering how tasty hers was. Come on....just do it! Bake your own. 

Buttery Almond Cake

Makes one 8” or 9” cake

BAKE IN SKILLET - Heat Skillet First

3/4 C melted butter (1 1/2 sticks)

1 1/2 C granulated sugar

2 eggs

pinch of salt

1 tsp. baking powder

2 tsp. Pure Almond Extract

1/2 tsp Vanilla Extract

1 1/2 C flour

1. Line 8 or 9” iron skillet with aluminum foil 
2. Put skillet in oven and preheat oven to 350°
3. Combine melted butter with sugar in bowl
4. Beat in eggs one at a time - beat well
5. Add salt, almond and vanilla extracts
6. Stir in flour and baking powder
7. Pour into hot skillet
8. Sprinkle topping (2 tsp. sugar and 2 T. shaved almonds)
9. Bake 35-40 minutes until golden brown and tests done.