Posted by Linda Zinn on Sep 23, 2017
         Apples and Cinnamon
       True Fragrances of Autumn

Tom and I picked two apple trees yesterday.                     
Time to make apple sauce, apple pie, apple cake, and hard cider.

Once again my coat closet will turn into my fermentation room.
When you see me and my coats smells a little odd, that's moonshine in the making.

Dear CAL members,

I enjoyed seeing all of you Wednesday. The September meeting is always well attended and since we haven’t met since June there is always a lot of information to share with you. A special “Thank you” to Charlie Miller from ICF for his informative talk. Please contribute as you are able - CAL’s foundation was founded to maintain CAL's legacy in our community.

Thank you to Carol Deaner and Charis Uzabel for their fun Kaleidoscope presentation. Being an art teacher in the elementary classes is so rewarding. The kids love you. You give them the creative and free expression time missing in so many grades. You don’t have to think - all the projects are prepared for you! We need you! Sign up and have fun.

Our recipe for this month is an autumn delight. Add a scoop of vanilla ice cream for extra decadence.


Cinnamon White Cake

1/3 c brown sugar

1 1/2 tsp. vanilla

1 tsp. cinnamon

1 1/2 c flour

2/3 c white sugar

1 3/4 tsp. baking powder

1/2 c soft butter

1/2 c milk

2 eggs

1 apple, peeled & chopped

Mix brown sugar and cinnamon in a bowl.

Beat white sugar and butter until smooth and creamy. Beat in 1 egg at a time. Stir in vanilla.

Combine flour and baking powder. Stir into creamed mixture. Mix in milk. Pour 1/2 the batter into a greased and floured loaf pan.

Add 1/2 of the apples and brown sugar mixture. Pour remaining batter into pan.

Pat the rest of the apples and brown sugar mixture on top. Swirl apples through the batter.

Bake at 400 degrees for 30 to 40 minutes. And Enjoy!

Linda Zinn