another book suggestion, and visiting author

After our Uncle Tom's Cabin book group selection, I listened to The Secrets of Mary Bowser by Lois Leveen. I checked out the audio book via Library 2 Go. I enjoyed this book based on the true story of Mary Bowser, a freed slave who returns to Virginia to spy on the Confederates. I just learned the library is hosting the author at the library book groups this fall, including those at Troutdale, Gresham and Fairview Libraries. You can go to this link for a schedule if you are interested: https://multcolib.org/events/pageturners-author-visit-lois-leveen

July book discussion

De De is always the creative hostess . Tonight we discussed Dragon's Milk. De De served treats in pewter with snapdragon seeds to give away. She had dragon on display. It was such a perfect summer evening on her deck and we had great attendance. Two vans full arrived with Renae, Betty, Sue, Dulsanna, Ruth, Amanda, Michelle (all the way from Kentucky!), Becky and Mary. We all had such a nice time, that De De graciously invited the group to enjoy her place in August also. We will be discussing Lemon Tart (see image in left column). All are invited to bring a lemony something to share.

a rhubarb recipe and a reminder

The next book discussion will be at De De's on Tuesday, July 23 at 7 p.m. Renae's Rhubarb Custard Cake was part of the last discussion, probably while we were enjoying Amanda's cinnamon rolls!

Rhubarb Custard Cake
makes 15 servings
1 (18 ounce) box white cake mix (Duncan Hines or any kind that requires oil as an ingredient: see note)
1/4 teaspoon freshly ground nutmeg (optional)
3 cups diced rhubarb, cut in 1/2 inch pieces (may use frozen)
1-1/2 cups granulated sugar
1 pint (2 cups) whipping cream

Preheat oven according to cake package directions.
Prepare cake as directed on package. Add nutmeg to batter. Pour batter into an 11 by 15 inch baking pan (a 9 by 13 inch pan won't work unless the pan is very deep; add 5 minutes or so to the cooking time.) At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.

Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the side of the pan. A tooth-pick stuck into the cake part of the dessert should come out clean.

Note: This recipe was tested using a glass baking dish. If you use a metal pan,increase the temperature 25 degrees.

Note: You can substitue a yellow cake mix, but the white is lovely against the pink rhubarb, and it also uses only egg whites which brings down the considerable fat and cholesterol count.

Oregonian May 19, 2009

July book group

The July book group will be at De De's house on July 23. Dragon's Milk by Susan Fletcher will be discussed. This may be a fun book to read with your children this summer.