Pistachio Bundt Cake My cookbook, Comfort Food from the Heartland: Recipes from a South Dakota Farmer’s Daughter, went into production this week at SP&B Reprographics Lake Oswego, otherwise known as LO Blue. In honor of this special occasion, here’s a recipe I made recently that is not in it! And for those of you who want to unleash your inner actor, or further develop your acting skills and emotional espressivity, Authentic Performance: Fundamentals of Acting Fall Term begins 9/12 in downtown Lake Oswego! We have room for up to twelve. “I got more than I expected from this class. Thank you for your encouragement.” –Jesse M. “In case I haven't mentioned enough, I LOVE class. It has been so fun and fabulous to jump out of comfort zones and join in the playground. Thank you for all you do!” –Megan G. “This class far exceeded my expectations. I now feel like a looser and more authentic speaker. I appreciated the safe, nurturing environment to grow, take risks and learn acting.” –Bob B. Learn more and register here: https://laurahandke.com/products-services/ Call or e-mail with any questions! I got this fantastically easy cake recipe from a woman I used to work with at a bank in Arizona years ago. There’s nothing healthy about it, but it’s super moist and tasty. I’ve been looking for a bundt pan for a long time and finally ran across one at Cost Plus World Market for nine bucks, so pulled out the recipe. I don’t bake often (and rarely use prepared mixes when I do) but this one is worth sharing. George loved it. We are not big dessert eaters, but still managed the polish off the whole cake between the two of us over the course of a week. -1 yellow cake mix -4 eggs -1 C hot water -1 C oil -3 packages pistachio pudding mix (3-3 ½ oz each) -Powdered sugar Grease bundt pan. Mix and beat ingredients 5 minutes. Bake at 350 for one hour. Cool on plate and sprinkle with powdered sugar. Authentically Yours, Laura
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