WWW.KAWARTHALIFE. NET | SEPTEMBER 2013 | VOLUME 12 #7
PLAY
NICE & SHARE CRAYOLA
POWER TO THE PEOPLE ELLIOT FALLS
MARIPOSA
DAIRY APPLE
TIME
GET OUT THERE - EVENTS LISTING
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Dear Friends
Contents
In addition to our bucolic surroundings, we have a convenient location and excellent labour pool that makes this a great place to run a business. In this issue we profile two Lindsay businesses. The Crayola facility is a small but important component of large corporation, linking Kawartha with the wider North American market. Mariposa Dairy is doing the same thing and winning awards while doing it. We also profile the Elliot Falls hydroelectric station, a small electricity producer that was leading the way in the 1980’s when it was refurbished and that still sets an example for renewable energy, and a couple of artist entrepreneurs that have forty years of success under their belts. In interviews with business owners, managers and entrepreneurs, we hear the same appreciation over and over again: the joy of going to work and coming home in a place with fresh air, friendly, hard-working people and opportunity for growth. As Thanksgiving approaches next month, truly we have much to be thankful for.
Don MacLeod Publisher - Kawartha Life
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Regional and Trent Severn Waterway
PUBLISHER: Don MacLeod ACCOUNT MANAGER: Kim Harrison, 905-240-0076 kimkawarthalife@hotmail.com EDITORIAL: Birgitta MacLeod CONTRIBUTORS: Darren Catherwood ŠCopyright 2013: All rights are reserved and articles may not be published without the written permission of the Publishers. While every effort has been made to ensure the accuracy and completeness of this paper, the Publishers assume no liability for loss or damage due to errors or omissions. The Publishers cannot be held accountable for any claims or results thereof as advertised in this publication.
ARTIST
Paul and Beverley: Crafty Couple
Birgitta MacLeod..................................................6 LINDSAY
Play Nice and Share
Birgitta MacLeod..................................................8 LOCATION
Elliot Falls: Power To The People
Birgitta MacLeod................................................10
..................................................................................12
SPOTLIGHT ON BUSINESS
Mariposa Dairy: Cheese Please
Birgitta MacLeod................................................14 EVENTS
Get Out There
Birgitta MacLeod................................................18 RECIPE
Apple Time
Foodland Ontario...............................................20
ARTISTS
Paul and Beverley Williams: Crafty Couple Birgitta MacLeod
I
f you regularly drive east along Highway 7A, and pass through Bethany, there’s an intriguing little shop on the south side in the heart of town. Outside and inside, Williams Design Studio is an enticing mix of the interesting and artistic. It’s also the home, studio, and garden of creative couple Beverley and Paul Williams. The couple have been making art together full-time for forty years. Think of that. Four decades of intertwining marriage, career and family. And they’re as delightful as ever, finishing each other sentences and offering up a lively competition over who remembers their history better. The Williams found each other in the late 1960’s. A heady time for artisans, that era saw a resurgence of traditional and new handicrafts. Leatherwork, macramé, pottery,
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weaving – natural materials and handmade were all the rage. Four decades in, their art cred is well established and they are often sought after for large, public, sculptural commissions. You can see one of Paul’s large sculptures, all eighteen feet of it, at the Best Western in Cobourg. Beverley always had an interested in making and creating things. In high school she took jewellery classes and at eighteen, studied drawing and painting at Queens University. She transferred to the Ontario College of Art to a program that, at the time, was called “material arts.” Pottery, jewellery arts, wood working and textiles were part of the hands-on curriculum. After school she got a job at Black Creek Pioneer Village, demonstrating and teaching. While at Black Creek she met a handsome
fellow also good with his hands. Paul was working in the harness shop at the time, working on bits of leather and playing part of ye olde harnessmaker. “I started doing harness repair and learned leather sewing from the older gentlemen farmers,” Paul explained. “I said to the boss one day, I could actually make things to sell in the gift shop and that’s when I realized you could make money at this. Bev encouraged me and it grew from there.” The couple’s wedding was hand-made heaven. Beverley wore a white leather skirt, made by Paul, with batik trim (hers) and a macramé veil. They were married at Black Creek Village. Her father gave them a lathe as a wedding gift. It’s hard to find something Beverley hasn’t done. The list includes jewellery, woodturning, pottery, batik, macramé, gourd September 2013
crafts, and tapestries. She travelled to Peru in 1968 for a gathering of the World Craft Council and participated in the 1976 Craftsman Olympics in Montreal. Paul pursued a variety of crafts, including leather work, wood working, glass blowing, jewellery making, twig furniture, welding and steel sculpture. Leather is Paul’s enduring love, particularly the challenge of taking something from flat to three dimensional. “I like the technical aspect, how it’s stretched, manipulated and shaped. I like to push the envelope to see how far you can go.” Paul and Beverley have enjoyed success. A show of Paul’s work travelled to Europe in 1978 and he has a piece in the Royal Scottish Museum collection. Between the two of them they have work on every continent except Antarctica. They’ve been asked to teach in Ghana. Craft and appreciation for hand-made detail has had its ups and downs throughout
history. Following the industrial revolution, the arts and crafts movement brought attention to individual artistry and the earthloving 1970’s saw a resurgence of craft too. While we were all falling in love with technology in the 1980’s and 90’s, the popularity of craft slid. An influx of cheap imports was another nail in the coffin. “Offshore manufacturers started making copies, especially knitting, quilting and clothing. That killed it. It ruined the belt market,” said Paul But the pendulum might be swinging the other way now. “As much as technology has taken over for entertainment, it doesn’t have that much creativity,” said Beverley. “You’re not getting a real hands on experience with materials.” “I think people really want to do touchy feely things,” added Paul. The growing popularity of their workshops is an example of this renewed interest in DIY. Through all the ups and downs the couple
have never lost their love of making and creating. “I don’t think an artist ever retires, unless perhaps for health reasons,” said Beverley. “It’s so much a part of you. I’m always thinking about it.” Paul admits that the most vacation time he can take is about two weeks. “After that I just have to do something, to make something.” Their shop and garden, with its twelve different water features, is a creative testament to how busy they are. The Williams Design Studio is located at 1470 Highway 7A in Bethany. During Culture Days, a nation-wide arts and culture celebration, they will be some free activities, including how to decorate a gourd and how to make a mini fountain with basic materials. The demos take place in the William’s “secret garden”, which adjoins the house, on September 28, 29 and 30. For more information, visit the website www.williamsdesignstudio.net or call 705277-2666. &
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LINDSAY
Play Nice And Share Birgitta MacLeod
I
n Kawartha, two dates get circled on the October calendar: Thanksgiving, and the annual Crayola United Way Sale. On October 19th this year the Lindsay business is celebrating the 25th anniversary of an annual event that embodies its community commitment. Crayola is a huge, international business and the facility in Lindsay is the distribution hub for all of Canada. That’s a lot of markers, crayons and toys. The plant employs seventy people, more during the peak back-to-school and Christmas seasons, assembling and shipping colourful goodies to retailers from sea to shining sea. All businesses are frequently asked to support a myriad of charitable causes. An iconic brand like Crayola gives away hundreds of products each week, but the United Way is a favoured cause. Paul Zadorsky is the General Manager for Crayola Canada. “We focus on the United Way all year, through our sales accounts, for example Wal-Mart, Target, and Staples, to various internal staff events and contests. We’re very fortunate that this event can help young people, kids and adults in Kawartha Lakes. It’s also a way for teachers and the community to stretch their dollars.” Paul calculates that the sale generates close to ten percent of the United Way’s annual budget. Last year about two thousand people shopped during the sale, choosing from hundreds of products such as bulk crayons and toys. “People drive six, eight hours to get here. Some people camp overnight and in the morning, hundreds of people are lined up.” In addition to Crayola staffers, some fifty volunteers help during the sale. This year there will be a play area for kids. It’s all part of the company’s mantra, “play nice and share”. There’s a lot of kid culture at Crayola. The company believes “that “What if?” is the greatest question in the world, a question
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that makes the impossible permissible.” A natural axiom for a company that manufacturers art supplies for kids but an inspiration for artists, scientists, entrepreneurs and inventors around the world and throughout history. Founded in 1864 by Joseph Binney in upstate New York, the company started life as Peekskill Chemical Works, producing charcoal and lamp black. In 1885, Binney retired, leading to a name change and new partnership, Binney & Smith. Just after the turn of the century the company started manufacturing slate school pencils and dustless chalk. In 1903 the first wax Crayola
crayons were produced. The box of eight included red, orange, yellow, green, blue, violet, brown, and black. “The formula is basically unchanged and the same eight colours that were in the original box are in crayon boxes today,” said Paul. But if you asked most Canadians if they preferred crayons or markers, these days they’d choose markers. In fact in Canada, markers and coloured pencils are favoured over crayons. In the US, however, crayons are still the bigger seller. “Canadians are more inclined to give markers to their children at a younger age,” said Paul. Across September 2013
both sides of the border, however, blue is the favourite colour. Next year consumers will be able to vote on some new colours. After the vote, some colours might be retired and some might simply be set aside for a few years. And of course there will be some new products. “We have a whole team of people who work around the globe on new product development and on ideation. They might see a trend in their region or it’s their own idea,” said Paul. It takes about two years for a product to travel the route from idea through engineering, design, marketing and testing, testing, testing to being available on store shelves. Every year more than a hundred new products come to market. This year’s hot new items are likely to be the Marker Maker, where kids can select and mix inks, inject it into the marker and name their new marker and a toy called a Sketcher Projector. Paul’s favourite? “One of my favourites is Neon Xtreme, it makes all your drawings look beautiful, and Colour Wonder.” There are bound to be lots of favourites at the annual United Way Warehouse Sale. The big event takes place Saturday, October 19th from 8:00 a.m. until 12 noon in the main building at the Lindsay Exhibition Grounds at 354 Angeline Street South. Be sure to visit the bank machine before you go, as it’s a cash only sale. Teachers make note: you can get a jump on the deals and shop Friday night. The sale is also a great opportunity for high school students to do some good and earn volunteer hours. The local number for Crayola Canada is (705) 324-6105 for more information. &
DID YOU KNOW? n The name, Crayola, was suggested by Edwin Binney’s wife Alice. It combines “craie,” the French word for chalk, and “ola,” from “oleaginous” (the paraffin used to make the crayons was an oil derivative) n The World’s Largest Crayon was unveiled at Crayola’s 100th Birthday party in Easton, PA., in 2003. It weighed 1,500
September 2013
pounds. and was 15 feet high and 16 inches wide. It was blue. n In 1903 the first box of eight Crayola crayons cost one nickel. n Crayola LLC, and has been a whollyowned subsidiary of Hallmark Cards Inc., of Kansas City, Missouri, since 1984. n Crayola crayons are the 18th “most recognizable smell” in North America according to a Yale University study. The first is coffee. &
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LOCATION
Elliot Falls: Power To The People Birgitta MacLeod
D
oors Open is back for its tenth year in Kawartha Lakes. This eye-opening event takes place Sunday, September 8 in locations throughout our region. This year, lucky participants will be able to tour the Elliot Falls Generating Station which is normally closed to the public. You’ll be able to see the working generators inside the new power plant, built on the site of the original 1902 plant. There’s a new concrete dam but you can see the old crib dam, with its log and raft sluices under the surface of the water. Elliot Falls is just one of many small hydroelectric generating stations that provide power to Ontario’s grid. According to Paul Norris, president of the Ontario 10
Waterpower Association, there are more than two hundred operating stations in Ontario. Sixty percent are small facilities, generating ten megawatts or less. Ontario Power Generation owns about sixty five percent of them; the rest are owned by municipalities, conservation areas or private corporations. The Elliot Falls plant was built at the turn of the last century to supply power to the Raven Lake Cement Factory. It was decommissioned in 1928 but in 1990 was renovated to produce electricity for our growing demand. “Until the early 1950’s all electricity in Ontario was hydroelectric, then we developed other types such as coal and nuclear,” said Paul. In the 1980’s, planners identified that Ontario’s booming economy
would require more power. “The province wanted a thousand new megawatts of new, small hydro and Elliot Falls was part of that economic boom in the 1980’s. Then in 1991-2 there was an economic downturn and the build-out that was supposed to happen didn’t happen,” explained Paul History has a way of repeating itself and so it goes with hydroelectric development. “In the 2000’s we were in a pretty good economic cycle and short of supply again so the province was predicting that we would need more electricity. Solar, wind and gas are part of this.” The recession of 2008 knocked wind out hydro’s expansion sails. “It’s the classic conundrum of long-term planning,” said September 2013
Paul. The current prediction is that by 201718 we’ll be short of supply again. This is breathing new life into smaller scale facilities like Elliot Falls. The Elliot Falls generating station produces 700 kilowatts each year. That’s enough to power about 600 homes. The station pumps out energy along the hydro lines. It passes through a transformer, which increases the voltage and the electricity travels at the speed of light to the local distribution system. Unfortunately, you can’t store electricity so you have to keep producing it. “A lot of people don’t know there’s hydro in their own backyard,” said Paul. This is great opportunity to see how it works. During the open house visitors will be able learn about the history of the place and see inside and how it operates. The station is located just off Hwy 35 on the Gull River. Turn signs for the facility will be visible on September 8th. Our local Doors Open event is one of many tours coordinated by the Ontario Heritage Trust. Since 2002, millions of people have participated in this cultural phenomenon that gives access to some of our most interesting an often out-of-bounds heritage treasures.
THE OTHER SITES PARTICIPATING IN DOORS OPEN KAWARTHA LAKES ARE: n The Altberg Wildlife Sanctuary Nature Reserve in Norland n Coboconk Knox United Church n Coboconk Train Station n Kinmount Austin Sawmill n Kinmount Community Centre n Kinmount Railway Station n Kinmount United Church n Kirkfield and District Historical Museum n Lock 36 – Kirkland Lift Lock n Norland Women’s Institute For more information about Doors Open Kawartha Lakes, visit the website www.doorsopenontario.on.ca/Events/Kawa rtha-Lakes.aspx . For more information about the Ontario Waterpower Association, call 1-866-743-1500 or visit www.owa.ca & September 2013
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SPOTLIGHT ON BUSINESS
Mariposa Dairy: Cheese Please Birgitta MacLeod
I
n the popular children’s nursery rhyme, the farmer in the dell takes a wife and in the end, the cheese stands alone. Alas, such a lowly stature for so fine a food. At the Mariposa dairy in Lindsay, the cheese stands alone but up at the top of the heap, due to its singular and award winning qualities. The Mariposa Dairy is an agri-food success story that is putting Canadian dairy on the international map. Its products are shipped across North America and it now has Asia in its sights. The dairy was started by Bruce and Sharon Vandenberg in 1989. Looking for a
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way to work at home full time, goat herding and cheese making was their top pick. An unusual choice, but less so when you consider that they have diplomas in agricultural business and food service, respectively. The business expanded rapidly from 130 goats and a small manufacturing facility on the farm to a state of the art dairy and packaging plant. The facility in Lindsay boasts Global Food Safety Certification FSSC 22000, an internationally recognized ranking. The Vandenbergs now milk more than one thousands goats and sheep at their Lenberg Farm. Until a few years ago, Bruce and Sharon ran the day to day operations at the plant, in
addition to running the farm. Production is now supervised by general manager Rick Glab. But there aren’t many actual titles here. The staff of forty-five, more during the peak pre-Christmas season, work together. On the surface, cheese making seems a relatively simple process. Milk is shipped in from Ontario goat and sheep farms, it’s pasteurized at high temperatures for a short time, transferred to large tanks and then cultures are added. Overnight the curd develops and then it’s sent through a chiller to a cheese press, where the curd and whey are separated. Chevre is made in suspended cloth bags and the whey drips out the bottom. After a September 2013
night of this, and some extra squeezing, the raw cheese is transferred to a mixer where salt and other specialty ingredients are added. The goat cheese is then portioned out, hand-rolled in various seasonings as required, and sent to packaging. Mariposa makes a delicious variety of goat cheeses, from plain to apple cinnamon, Mediterranean, and chipotle. “All our cheese is made to order. We get the customer order and from that we bring the milk in, pasteurize it, process it and ship it within one week,” explained Rick. Properly refrigerated, the cheese has a shelf life of five months. There are numerous and repetitive safety checks in the dairy. Staff walk through sterilizing foam and are covered top to bottom in gear, from hairnet to rubber boots. Jewellery is banned and all the cheese passes through a metal detector before being shipped out. There’s not a drop of cow’s milk
in sight. “Cow’s milk is considered an allergen in here,” Rick explained. Goat’s milk contains less lactose and casein than cow’s milk, making it a suitable alternative for those with cow’s milk allergies or lactose intolerance. Almost all of Mariposa’s production is devoted to chevre, the soft white cheese most of us think about when we think goat cheese. One percent is artisanal cheese production. “That’s our passion. The artisanal cheeses are small batches, limited edition, premium quality and very labour intensive,” said Rick. Besides the fact that they go so well together, it’s hard not to draw comparisons between Ontario’s wine industry and cheese production and to see how consumers’ changing tastes have influenced both. “Our palates as Canadians are getting more developed,” Rick said. There was a time when Ontario wines were embarrassingly simple and the world scoffed
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at anything bottled here at home. Now our wines win awards all over the world. The same can be said of cheese. A regular winner at “The Royal” and within the Central Ontario Cheesemaker’s Association, Mariposa scored big this summer at the American Cheese Society awards. “These are the Oscars of the cheese,” said Rick. “Our Tania Toscana sheep milk cheese won first place in its class at the 2013 awards” This aged sheep milk cheese is babied like the finest vintage before it’s released to the market and cheesemaker Shane Cicchine keeps a close eye on its development. Like the Lindsay Bandaged Cheddar, this cheese is carefully aged, washed and turned to develop its unique and special flavour. The round cheeses are shaped in a round form and pressed for 24 hours. They’re removed from the form, painted with a natural coating and wrapped in either cheesecloth or salt. The cheeses are still relatively soft when they go to the aging room so they’re handled very carefully. They’re washed and regularly flipped. A natural mould develops on the outside and they slowly release moisture. They sit on pine shelving, which imparts flavour the way oak will seep into wine. “Cheese is one of the most scientific and hardest foods to make,” said Shane. “The biggest challenge is the moisture content. You have to get it bang on. Moisture affects mould development, lactose levels and flavour.” But the flavour of cheese begins long before the cheesemaker has a hand in it. “The flavour starts with the milk. The terroir,
the land, the feed, how the animals are raised, it all affects the quality,” said Shane. “Microorganisms digest the fat, protein and lactose. The metabolism of cultures in the milk and the moulds on the outside affect the process and flavour.” It’s complicated stuff for a food many of us eat every day. Full of protein and highly portable, cheese has been feeding humans for thousands of years. We’re just getting a little choosier about our cheese these days. Mariposa has been first to market with a number of its products, cheeses that others are copying. That doesn’t bother Rick. “We don’t want to be the biggest, we just want to be the best.” New product development can take at least a year. “We’re a premium quality
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producer but the challenge is to find premium quality ingredients. Our standards are so high.” The company has opted to steer clear of products such as goat yoghurt and ice cream. “We’ve identified our core, which is chevre and artisanal cheese. We don’t want to be jack of all trades and master of none,” said Rick. Just about every grocery story in Ontario sells Mariposa cheese, mainly under the brand name “Celebrity”. The artisanal cheeses are less widely distributed but worth asking for. The award winning Tania Toscano will be sold out by Christmas, so if you see now, purchase it. For more information about Mariposa Dairy, including a full list of their products, visit the website www.mariposadairy.ca. &
y o j n e d Come an artha’s the Kaw If you know of a place or person in Kawartha that you think the rest of the world should get to know, please contact us at Kawartha Life.
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EVENTS
Get Out There! Birgitta MacLeod
Hear those geese honking and cruising overhead? They know it‌ fall is here and there’s still time to enjoy our glorious countryside before we have to get out the heavy coats. Here are our latest suggestions for making the most of Kawartha this month: GET YOUR ART ON Fall is a popular time for studio tours. Fall paints a masterpiece outside your car window as you cruise from one arty stop to another. On September 21-22 you can take in the Apsley Autumn Studio Tour. There are 17 studio locations presenting 24 artists and artisans showing everything from jewellery and pottery to visual art, wood carving and glass blowing. Full info at www.apsleystudiotour.com. The Kawartha Autumn Studio Tour takes place the same weekend, featuring 38 artists in the Peterborough and Kawartha area with a similarly broad scope. www.agp.on.ca/studiotour
To advertise with Kawartha Life call Kim Harrison at 905-240-0076 or by email kimkawarthalife@hotmail.com
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September 2013
POW WOW
OLDE TYME FUN & FOOD
The 56th Annual Curve Lake Pow Wow takes place on September 21-22. Okay, there’s a trend happening here. How is a family supposed to do it all on one weekend? You might have divide into teams. The Curve Lake Pow Wow is a special twoday celebration and homecoming that includes dancing, contests and presentation. It’s not a show put on for tourists but happily, visitors are invited to be a part of this special annual event. For best enjoyment, keep in mind these simple but important courtesies: do not bring your pets, alcohol or drugs; do not take photographs when instructed not to; pay attention to the emcee so you know when to stand and when you may join the dance and when you may not; do not approach the drum pits without permission; and remember, this is a special occasion that deserves appropriate respect and behaviour. Details at www.curvelakefirstnation.ca
Bring the family for some good, clean fun at the Kawartha Settlers Village. September 14th is the annual Harvest Festival, taking place from 1 to 6 pm. There’s plenty of wholesome fun, from pickling demos to an amateur washer tournament. Rest assured, you won’t be airing your dirty laundry in public. The washer tournament is a tossingtarget game where teams throw washers instead of horseshoes. After an afternoon of fun, tuck into a BBQ pork dinner. Two seatings, 4 pm and 6 pm, feed the hungry masses. Full details at www.settlersvillage.org/harvest-festival.
Community Centre, hosted by the Canadian Gourd Society. The art form is surprisingly intricate. There’s also the Purple Onion Festival on Sunday, September 22 from 12 noon to 5 pm at Millennium Park in Peterborough. It’s a locavore’s delight where you can feast on and purchase local food using what’s in your wallet or the festival’s favourite currency, the Kawartha Loon. For gourd info, go to www.canadiangourdsociety.org and for Purple Onion info, go to www.thepurpleonion.org. &
OTHER OVERLAPPING DIVERSIONS If two studio tours and a Pow Wow aren’t enough to keep you busy on September 2122, you could check out the Gourd and Creative Art Show at the Buckhorn
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RECIPE
Apple Time
A
Birgitta MacLeod
pples are available year-round in Ontario but there’s something special about fresh fall apples. Pick them yourself at a farm or take home a basket from the local farmers market. Crisp, fresh and at their peak in September, apples are an Ontario specialty. More than forty percent of Canada’s apples are grown in Ontario. Apples like to keep their cool, so store them in the refrigerator. And it’s true that one bad apple spoils the lot, so if you see any bruises or soft spots, remove that apple. Eat it or cook it into something like this apple pecan cake. Any kind of apple will do in this recipe so use your favourite. Look for apple butter at your local farmers market. & Fun Fact: During the California Gold Rush apples sometimes fetched more than $100 a bushel because of their versatility, durability and capacity to be preserved by drying. Source: Ontario Apple Growers
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September 2013
Apple Pecan Cake with Apple Butter Glaze Foodland Ontario
Apple butter and chopped apples make for a moist, easy-to-put-together cake. Despite its name, apple butter is fat free. The term 'butter' refers to the thick, soft consistency and its use as a spread for toast, bagels, waffles or pancakes. Prep. Time: 15 minutes; Cooking Time: 30-35 minutes; Serves 8-10
Foodland Ontario
Ingredients: n 2 large cobs Ontario Corn n 2 cups (500 ml) all-purpose flour n 2 tsp (10 ml) baking powder n 1/2 tsp (2 ml) each baking soda, salt and ground nutmeg n 2 Ontario Eggs, lightly beaten n 1/2 cup (125 ml) packed brown sugar n 1/2 cup (125 ml) Ontario Apple Butter n 1/4 cup (50 ml) each vegetable oil and plain low-fat yogurt n 2 medium Ontario Apples, peeled and diced (about 2 cups/500 ml)
Glaze: n 3/4 cup (175 ml) Ontario Apple Butter (approx) n 2 tbsp (25 ml) chopped toasted pecans (optional)
Preparation Instructions: Line 9-inch (2 L) round cake pan with circle of parchment paper. Brush side of pan with vegetable oil. In large bowl, combine flour, baking powder, baking soda, salt and nutmeg. In small bowl, beat together eggs, brown sugar, apple butter, oil and yogurt; stir in apples. Stir into dry mixture until moistened. Spread batter in prepared pan. Bake in 350°F (180°C) oven for 30 to 35 minutes or until cake tester comes out clean. Let cool in pan on wire rack for 10 minutes. Run thin spatula around edge of cake; invert cake onto wire rack to cool completely. Invert cake onto serving plate. Glaze: Spread apple butter evenly over cake. Sprinkle pecans, if using.
Nutritional Information: n 1 Serving; n Protein: 4 grams; n Fat: 7 grams; n Carbohydrates: 56 grams; n Calories: 301; n Fibre: 1 gram; n Sodium: 252 mg September 2013
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