A Friend Indeed

Friend Joyce borrowed some CD's before Christmas

and she returned them today

And no one stops by Linderhof

even briefly

without being offered a cup of tea

In the breakfast room

With Spode Blue Room and Blue Italian

And for a nosh

leftover cake that I took to a meeting last night

gussied up with sugared violas

There is always cookies in the larder

And sometimes cake

And although it was way before half past three

It was still time for tea

With a dear friend.

The leftover cake is a favorite of mine -- called Almond Poppyseed Bars

These bars and the Texas Sheetcake and White Texas Sheetcake

are my "go to" recipes when I must take cake for a crowd.

ALMOND POPPYSEED BARS

3 eggs
2 1/4 c. sugar
1 1/2 c. milk
1 c. veg oil
1 1/2 t. almond extract
1 1/2 t. vanilla
1 1/2 t. butter flavoring
3 c. flour
4 1/2 t. poppy seeds
1 1/2 t. baking powder
1 1/2 t. salt

Glaze:

2 T. butter, softened
2 to 2 1/2 c. powdered sugar
2 to 3 T milk

In a mixing bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring.    Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined.     Spread into a greast 15 x 10 pan (a jelly roll pan)   Bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.

In a mixing bowl, combine the glaze ingredients, mix until smooth.    Frost bars.

It is Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday