There is an opportunity for young actors to audition for a pilot TV show for the Nickelodeon network on Saturday at 10. They are seeking a boy and a girl ages 11 to 13 who look young for their age to star in a new series called Uncle Rhubarb and the Pickle Patch. If she were to get in, the filming would be in Asheville either the 2nd week of Dec. or the 2nd week of January and she would get paid! She has to be prepared read from sides given at the audition and also be prepared to improv.
scene.
That's right everyone - I've officially turned 45. That lovely mid-point between 40 and 50. It's better than Keith who will turn 59 in November - you know, nearly 60!
½ cup solid vegetable shortening
1 1/3 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla
1 teaspoon lemon juice
3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
½ cup rolled oats
24 ounces of semi sweet chocolate chips
2 cups chopped walnuts
In a large bowl, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice.
In another bowl, stir together flour, baking soda, salt, cinnamon, and oats.
Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts.
Use a scant ¼ dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in a 325 degree oven for 17 to 19 minutes or until light golden brown; for crisp cookies, bake in a 350 degree oven for 16 to 18 minutes or until golden brown.
Transfer to racks and let cool. Store airtight. Makes about 3 dozen.
Kimberly is entering a cake on Tuesday (now today!).
Here is her recipe.
2 cups all-purpose flour
1 ½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
¾ cup vegetable oil
¾ cup apricot nectar
3 teaspoons almond extract
Icing:
½ cup butter
4 cups confectioners’ sugar
2 teaspoons lemon extract
4 to 6 tablespoons milk
Preheat the oven to 325 degrees and grease and light flour two pans: a rimmed 12-inch round pizza or cake pan and a 1 ½ quart metal or ovenproof baking bowl. Combine all ingredients (except the icing), then beat with an electric mixer at medium speed for 4 minutes.
Divide the batter between the pan and the bowl.
Bake the pan for 20 to 25 minutes. Bake the bowl for 45 to 50 minutes. Both are ready when a toothpick inserted in the center comes out clean. Let the cakes rest for 5 minutes before removing from the pans. Cool completely.
Make the icing while the cake is cooling. Cream the butter, then gradually beat in 1 cup of the sugar. Mix in the lemon extract and the salt. Add the remaining sugar and just enough milk to create a spreadable icing. (Makes three cups)
Once cool, center the bowl-shaped cake over the flat one. Ice the cake and finish with a hat ribbon and candy flowers. Serves 10 to 12.
