What’s Been Happening Around Here
The last time we got together
for a book discussion we had read Traveling in Southern France which I wrote a little about here.
I mentioned that an old time (not OLD old) member had moved away and we had a new baby. Unfortunately for us, Amanda had the baby and she’s the one who moved away, so we no longer have Amanda or a baby!
Amanda happens to be Dianne’s daughter
so baby Eva is Dianne’s most recent granddaughter! All will soon be fine again because Brianne is expecting—so more babies (baby I mean).
Now Dianne has stayed busy. Right before she went to visit and took the photos above we met at the Highlands Tavern in Denver for her 60th birthday celebration!
You can’t see it down there on the end (by Dianne on the left)
Jean baked a scratch cake AND it was chocolate.
It was so delicious that after we sent the waitress back to the kitchen with a piece she came back and copied Jean’s phone number so she could get the recipe. That adorable girl on the right is not in book club but we were thrilled to have her join us; she’s a budding entrepreneur and told us all about plans to expand her mom Laura’s (front left) gluten free bakery business.
Here are Celeste (L) and Dianne (R) –aren’t they gorgeous? How old/young is your book club? Do you have any babies around?
Jean’s High Altitude Chocolate Cake
Quick, Moist Chocolate Cake/ High Altitude Recipe
From Mrs. Haney of North Denver, mother of 10 (1980′s)
2 c. flour
1 3/4 c. sugar
2 tsp. soda (or slight bit less)
1/4 or 1/2 tsp. salt
1 c. oil
1 c. buttermilk (can make your own by putting about 3 tbsp. lemon juice
or vinegar in 2% or whole or even skim milk–let sit 4 minutes)
2 eggs (or 1 whole egg plus 1 egg white)
1 c. boiling water
1/2 c. baking cocoa
Mix and bake at 350 degrees for 30-40 minutes in a 9 X 12 greased and floured baking pan.
(Batter may seem thinner than other cake batters with the water and oil, but it comes out great!)
The Denver Post had a similar recipe in 1990, and added the following baking variations:
bake 2 9-inch round pans in 375 oven 30 minutes, OR cupcakes for 20 minutes.