(Anyone else having trouble loading pics onto blogger or is it just me???)
Well, my friends, I've been sporadic about posting with so much life and celebrating going on....hope you have stuck around and are still with me. I do love have such cool blogging friends!
Let's go on with our tradition of Friday Fives....always such fun to get to know one another better!
1. How do you manage your photos?; Do you scrapbook, or keep your photos organized in books or boxes?
2. What state do you live in?
3. Have you ever seen the wildflowers of Texas? They are BEAUTIFUL this time of year!!!
4. What does spring/summer bring that you've missed since last year?
5. When you retire, where do you hope to live? Will you stay in the same place or move to your retirement spot?
Hope you all have a fabulous Friday!!!
And a recipe to leave you with, since I've not been oh so inspiring lately!!!
Apricot Almond Coffee Cake
Makes 15 servings
Prep. 25 minutes, bake 28 min., cool 20 minutes
4 oz. cream cheese, softened
1/2 c. apricot preserves
1 (16oz) package pound cake MIX, divided
pinch of orange food coloring powder (optional)
1 (8oz.) container sour cream
1/2 c. milk
2 large eggs
1/2 t. almond extract
1/2 c. sliced almonds
Beat cream cheese, apricot preserves, 1 T. cake mix and if desired, orange food coloring powder, just until blended; set mixture aside.
Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. INcrease speed to medium and beat 3 more minutes.
Pour into lightly greased 13 x 9 inch pan. Drop cream cheese mixture by rounded teaspoonsful evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.
Bake at 350 degrees for 25 to 28 minutes or until golden.
Cool on a wire rack 20 minutes. Drizzle glaze over slightly warm cake or pieces. (Note from Renee: there was no glaze recipe included. I mixed whipping cream, powdered sugar and a splash of almond extract.)