New Class: Preserving the Past and Missy's Art Journal classs!

Preserving the Past for June

Wednesday, June 12 @ 6 pm

This month's 2 page layout is a tribute to Dad.  We will use papers from G45 and Bazzill in this masculine Heritage layout!  Call For Keeps Sake @ 314-487-8131 to save your spot in this class.


Missy had her 2nd Art Journaling Adventure class and it was awesome.  Since I was working I didn't get to sit in on the class but I tried my own version of her beautiful houses!  I still need to add words to this:

Some of the other Artists from last Saturday!

Check the For Keeps Sake blog for Missy's next class! 

Thanks Ladies! and a recipe to share...

Thanks to all the ladies in my class this afternoon!  Everyone finished their little book in class and I think they turned out adorable!  

I brought cupcakes this afternoon and everyone wanted the recipe so I am posting it for everyone's enjoyment.  My Mom makes this in a bundt pan but it seemed to work well for cupcakes too.  I drizzled a little caramel ice cream topping on top but this cake is great on it's own too.

 

Southern Praline Pecan Cake

1 (18.25 ounce) package butter pecan cake mix 

1 (16 ounce) container coconut pecan frosting 

4 eggs 

3/4 cup vegetable oil

1 cup water 

1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
2. Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
3. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

 I like to toast the pecans before adding them.  Let the cake cool completely before taking it out of the pan as it tends to fall apart when warm.