We had a great day Saturday celebrating the first anniversary of our farm shop. The kids loved the sheep and asked great questions about spinning and weaving. Cheryl’s shawls were beautiful and if my winter coat would have gone with the aubergine/slate one it would have stayed with me.
Dawn’s barn quilts look even better in person then the photos she’d sent. Her maple leaf pattern she designed is here waiting to be hung on the barn. She’s taking orders for quilts for spring, give her a shout.
Theresa brought along teeny, tiny pumpkins and gourds for kids and stayed to visit with us.
Roger was our designated paparazzi, his photos came out great and Kyle will be featuring them in weeks to come.
We didn’t run out of food, something I always worry about and everyone seemed to enjoy themselves so I’m thinking we might do this again next year. Kyle’s carrot cake was popular, she isn’t a fan of raisins and I am so feel free to add raisins, pineapple, nuts and frosting to your version.
Betty Crocker’s Carrot Cake
⅓ cup boiling water
2 cups finely shredded carrots
1 ¼ cups sugar
2 cups all purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ cup vegetable oil
1 teaspoon vanilla
1 cup chopped nuts
Heat oven to 350
Grease and flour oblong pan, 13x9x2
Beat carrots and remaining ingredients except confectioners sugar on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan, bake until wooden toothpick inserted in center comes out clean, 45 to 50 minutes; cool. Sprinkle with confectioners sugar.