Barbie Butz is an independent columnist for The and Paso Robles Press; you can email her at [email protected].
Despite all the roadblocks due to COVID, the Atascadero Chamber of Commerce has forged ahead and planned a virtual event for its Annual Gala and Awards ceremony. Planners are doing a great job, and invitations are out for “Speakeasy Night” on April 17. The virtual part of the evening will begin at 7 p.m., allowing guests to pick up their pre-ordered meal at either Guest House Grill or Don Q, in Atascadero, at an earlier time.
Josh Cross, Chamber President and CEO, and Vicki Lee, VP of Operations, along with their committee, have accepted the challenge of providing a special evening to celebrate Atascadero’s Citizen of the Year, Business of the Year, Entrepreneur of the Year, Ambassador of the Year, and Non-Profit of the Year.
At 5:30 p.m., guests with VIP tickets will enjoy a “tasting” experience, enjoying wine with Alta Colina, beer with Wild Fields, or cocktails with Forager Spirits. They will have picked up their tasting package and be ready to virtually follow the tasting procedure with a member from the participating businesses.
For more information or to purchase tickets, visit atascaderochamber.org or call (805)466-2044. VIP tickets are limited, so order now!
I hope you celebrated St. Patrick’s Day with corned beef and cabbage. Now you can enjoy one of those wonderful sandwiches with some of that leftover corned beef, or chop up some of the beef and add it to country fried potatoes or scrambled eggs. For the sandwiches, I use Orowheat Dark Rye or Pumpernickel. A slice of Swiss is always a good addition, along with a slice of red onion and stone-ground mustard mixed with a dollop of mayonnaise. Yummy!
I’ve been researching my copy of a great cookbook, published in 2007 by Assistance League of the Bay Area in Houston, Texas, titled Settings—Sunrise to Sunset. I wanted some light cake recipes for spring and particularly Easter. Here are a couple that I think you will enjoy.
Apricot Lemon Cake
Ingredients:
1 package yellow cake mix
1 (3-ounce) package lemon gelatin
4 eggs
¾ cup apricot nectar
¾ cup vegetable oil
1 (1½ -ounce) bottle lemon extract
1 cup confectioners’ sugar
3 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees. Combine the cake mix, gelatin, eggs, apricot nectar, oil, and lemon extract in a mixing bowl and beat until smooth. Pour into a greased and floured tube pan or bundt pan—Bake at 350 degrees for 45 minutes. Cool slightly and invert onto a cake plate. Combine the confectioners’ sugar and lemon juice in a bowl and mix until smooth. Drizzle over the warm cake. Cake can be frozen.
Lemon Angel Cake
Ingredients:
1 angel food cake (purchased or made from a mix)
1/3 cup lemon juice
1 (14-ounce) can sweetened condensed milk
½ teaspoon vanilla extract
½ teaspoon almond extract
12 ounces whipped topping
Sliced almonds
Directions:
Cut the cake into three layers with a serrated knife. Whip the lemon juice, condensed milk, vanilla, and almond extract in a bowl until the consistency of thick icing. Spread between the layers and on top of the cake. Frost with the whipped topping and sprinkle with almonds. Store in the refrigerator.
Apricot Brandy Pound Cake
Ingredients:
1 cup butter
3 cups sugar
6 eggs
½ teaspoon rum extract
1/3 teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon orange extract
3 cups flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup apricot brandy
Directions:
Heat oven to 325 degrees. Cream butter and sugar. Add eggs one at a time and beat after each. Add flavorings and beat additional 30 seconds. In a separate bowl, sift together flour, baking soda, and salt. Beat creamed mixture while adding dry ingredients alternating with sour cream. Blend in brandy. Pour batter into a well-greased and floured 10-inch tube pan, or divide batter between two 5×9-inch greased loaf pans—Bake for 1 hour, or until cake tests done. Let cool before removing from the pan.
Enjoy the weekend. Count the daffodils.
Cheers!
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Barbie Butz is a freelance columnist for The and Paso Robles Press; you can e-mail her at [email protected].
Despite all the COVID-induced roadblocks, the Atascadero Chamber of Commerce went ahead and planned a virtual event for its annual gala and awards ceremony. The planners are well underway and the invitations for the discussion night on the 17th are out the door. The month of April will be sent. The virtual portion of the evening begins at 7 p.m., so guests can pick up their pre-ordered meal before then at Guest House Grill or Don Q, Atascadero.
Josh Cross, President and CEO of the Chamber, and Vicki Lee, Vice President of Operations, along with her committee, took on the challenge of hosting a special evening honoring the Atascadero Citizen of the Year, Businessman of the Year, Entrepreneur of the Year, Ambassador of the Year, and Non-Profitor of the Year.
At 5:30 p.m., guests with VIP tickets can enjoy a tasting as they sample wine with Alta Colina, beer with Wild Fields or cocktails with Forager Spirits. They pick up their tasting kit and are ready for a hands-on tasting with a participating contractor.
For more information or to purchase tickets, visit atascaderochamber.org or call (805)466-2044. VIP tickets are limited, so book now!
I hope you celebrated St. Patrick’s Day with corned beef and cabbage. Now you can enjoy one of these delicious leftover corned beef sandwiches, or slice up some beef and add it to rustic baked potatoes or scrambled eggs. For sandwiches, I use Orowheat dark rye or pumpernickel. A slice of Swiss mustard is always a good addition, as is a slice of red onion and ground mustard mixed with a dash of mayonnaise. Yummy!
I studied my copy of a wonderful cookbook published in 2007 by the Bay Area Assistance League of Houston, Texas, titled Settings – Sunrise to Sunset. I wanted some easy pie recipes for spring and especially Easter. Here are a few that I think you’ll like.
Apricot and lemon cake
Ingredients:
1 packet yellow cake mix
1 packet lemon gelatin
4 eggs
¾ cup apricot nectar
¾ cup vegetable oil
1 bottle lemon extract
1 cup powdered sugar
3 tablespoons lemon juice
Directions:
Preheat the oven to 350 degrees. Place the cake mix, gelatin, eggs, apricot nectar, oil and lemon extract in a bowl and beat until smooth. Place in a greased and floured pan or bundt pan and bake at 350 degrees for 45 minutes. Let cool slightly and turn out onto a pie plate. Combine the powdered sugar and lemon juice in a bowl and stir until smooth. Pour it over the hot cake. The cake can be frozen.
Angel cake with lemon
Ingredients:
1 angel cake (store bought or homemade)
1/3 cup lemon juice
1 can of sweetened condensed milk
½ teaspoon vanilla extract
½ teaspoon almond extract
12 oz whipped almonds
Chopped almonds
Directions:
Using a serrated knife, cut the cake into three layers. Beat the lemon juice, condensed milk, vanilla extract and almond extract in a bowl until you have a thick glaze. Space between the layers and on the top of the cake. Top with whipped cream and sprinkle with almonds. Keep them in the fridge.
Apricot Brandy Pond Cake.
Ingredients:1 cup butter3 cups sugar6 eggs½ teaspoon rum extract1/3 teaspoon almond extract½ teaspoon lemon extract1 teaspoon vanilla1 teaspoon orange extract3 cups flour¼ teaspoon baking powder½ teaspoon salt1 cup sour cream½ cup apricot brandy
Directions:
Heat the oven to 325 degrees. Butter and sugar. Add the eggs one at a time, whisking after each egg. Add the flavorings and beat for another 30 seconds. In a separate bowl, sift the flour, baking powder and salt. Whisk the mixture with the sour cream and add the dry ingredients alternately with the sour cream. Mix it with brandy. Pour batter into a well-greased and floured 10-inch pan or divide batter between two greased 5×9-inch loaf pans and bake for 1 hour or until cake is done. Let them cool before removing them from the pan.
Enjoy your weekend. Counting daffodils.
On you.
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