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!
Friday, May 17, 2013
Sunday, May 05, 2013
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 cup water
1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- 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.