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LIFESTYLE LETTER
OCTOBER 2020 PUBLISHER
Joan Dameron | joan.dameron@lifestylepubs.com Jeni Fleck | jeni.fleck@lifestylepubs.com EDITORIAL COORDINATOR
Let's Eat!
Hannah Echols | hannah.echols@lifestylepubs.com
OH, PARKER, ARE YOU IN FOR A TREAT. October is the time to celebrate the
L AYO UT DESIGNER
harvest, and this month is all about food.
Emily Lisenbee
It’s easy to get stuck in a rut and find yourself eating the same things each day. We
Hannah Echols, Cameron Yarumian
may have been cooking at home more than ever since March, but let’s face it, many
CONTRIBUTING PHOTOGRAPHERS
of us have given our kitchens a break as the excitement over trying new recipes has
Jolie Rodriguez, Cameron Yarumian
AD DESIGNER
Miranda Williams
CONTRIBUTING WRITERS
waned. Despite what we have all been through the past few months, cooler weather beckons us back to the heart of the home where we can bake, cook and literally enjoy the fruits of our labor. We get it; we’re all busy and we have our go-to meals that we know will feed the family for the whole week. We return to our favorite restaurants and order our favorite dish every time because we’re confident that it will be amazing. But, this month, branch out, tantalize your taste buds, and expand your culinary creativity. From nature’s bounty of farm picks at Fox Hill to local restaurants and bakers, you might find a fresh staple to add to the rotation. Happy Eating, Parker!
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson
Jeni Fleck, Publisher
Joan Dameron, Publisher
AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell
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ON THE COVER Hadley McLaughlin huddles up with her hen Hennifer.
PHOTOGRAPHY BY JOLIE RODRIGUEZ PHOTOGRAPHY 4
Parker Lifestyle | October 2020
CityLifestyle.com/Parker
Proverbs 3:5-6 Parker Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Parker area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Parker Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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8/10/20
INSIDE THE ISSUE OCTOBER 2020
FEATURES 12 Food for Thought Fox Hill Farm brings farm-to-table culture to residents
22 On Tap West Main Taproom + Grill cultivates thoughtful food, great beer, and quality times
28 Rising Above Sweet Alfas Bake Shop in Elizabeth, Colorado, beats the Coronavirus with cookbooks
12 34
34 Old Fashioned Apple Cake A comforting recipe for young and old
28
22
DEPARTMENTS 4
Lifestyle Letter
8
Good Times
12
Locally owned
16
Local Limelight
22 Hot Spot 28 Local’s Choice 32 DIY 34 Times Past
Treat yourself to something beautiful T HE STUDIOMEDS PA.CO M 19647 SOLAR CIRCLE SUITE B 101 PARKER | 720-535-8059
CityLifestyle.com/Parker
7
GOOD TIMES 1.
Hops Harvesting Party at Fox Hill The Fox Hill Hops Harvesting Party took place on August 22nd. Attendees enjoyed good music and learned about the process of beer-making from fresh hops. People were able to take hops home with them to try their hands at home brewing!
3.
2.
4.
5.
1. Basket of hops | 2. Farm manager Shawn Lopez harvesting hops | 3. Guest Greg Jensen enjoying the harvest | 4. Hops before harvest | 5. Josh Branch and his fun music mix
8
Parker Lifestyle | October 2020
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9
GOOD TIMES
Sip & Shop at Studio Med Spa benefits Extended Hands of Hope Local business owner Monika Nielson organized a Sip and Shop event at The Studio Med this past month. The event hosted donated boutique clothing, accessories, shoes, jewelry and so much more from Amazing Lemons, Mod Mountain, Giggleblossom and Mama Tribe (to name a few) to be purchased during the event. One hundred percent of the proceeds went to benefit the non profit Extended Hands of Hope, which is an organization dedicated to helping survivors of sex trafficking.
10
Parker Lifestyle | October 2020
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11
LOCALLY OWNED
FOX HILL FARM BRINGS FARM-TO-TABLE CULTURE TO RESIDENTS
Food for Thought “IN THE RUSH TO INDUSTRIALIZE FARM-
“They do look healthier than they did a
ING, WE’VE LOST THE UNDERSTANDING,
couple months ago,” jokes Shawn Lopez, the
IMPLICIT SINCE THE BEGINNING OF AGRI-
farm manager.
CULTURE, THAT FOOD IS A PROCESS, A
Shawn is the main man for just about every-
WEB OF RELATIONSHIPS, NOT AN INDI-
thing around the farm. As the farm manager,
VIDUAL INGREDIENT OR COMMODITY.”
he ensures that all of the farm’s processes are
― Dan Barber, The Third Plate: Field Notes on the Future of Food
connected and functioning well. This is the first year that Fox Hill will distribute produce boxes.
People are always eating. For people who eat
According to Shawn, the boxes will include
three times a day, that equates to around 1,092
chilis, squash, lettuce, herbs, flowers, fennel,
meals a year. And that goes without mentioning
and a crowler of beer.
the snacks and desserts that are sandwiched in
“We promised the community all of these
the midst of a busy schedule. In this fast-paced
services, so no matter what we will make it
environment, it is all too easy to be thoughtless
work,” Shawn says.
about the food we consume and its origins.
Shawn is especially interested in their hops, a
Fox Hill, a residential community planted
plant cultivated to brew beer. Long vines of hops
in the Franktown countryside, is making sure
dangle on wooden posts and almost seem to
that isn’t the narrative for the members of their
dance in the slight breeze. They’re adorned with
neighborhood. After all, it’s hard to ignore
thousands of green, pinecone-like blossoms.
where your food comes from when the farm
When torn in two, the fuzzy hops release the
is right across from your house. The crowning
unmistakable aroma of bitter, citrusy beer. All in
feature of Douglas County’s newest custom
all, the hops will produce one barrel (about 31.5
home development is the fully sustainable
gallons) of IPAs and lager for the community.
garden and orchard located on-site that will
“Your average beer starts as a dehydrated,
provide residents with produce boxes on a
pelleted hop. They’re kind of gross,” Shawn
weekly basis.
says. “If you go to the store and see limited
On both sides of Flintwood Road, custom homes are growing from the ground up. Each
release or seasonal beer, it’s made from fresh hops like these.”
home is unique and perfectly sited on its lot
Natural and fresh is the goal. Fox Hill Farm
to take advantage of sweeping Front Range
has 52 free range chickens that strut openly
views. At the top of the hill, the original farm-
around the farm. Their coop is cheekily coined
house oversees her domain and sits adjacent
“Cluckingham Palace,” but most of the time
to the farm and greenhouse. The farm is com-
they’re out exploring their surroundings.
plete with everything from bees that produce
“You’re not going to find free-range
local honey to a pumpkin patch for kids to play
chickens roaming around like how we have
in during the fall. Unexpected vagabonds, a
them here,” Shawn says. “In the store, ‘free-
tribe of 9 deer, also meander around the farm
range’ typically means that they’re just fenced
and periodically thieve a few vegetables.
in rather than caged.”
CONTINUED >
ARTICLE HANNAH ECHOLS GRIESER | PHOTOGRAPHY JOLIE RODRIGUEZ
12
Parker Lifestyle | October 2020
CityLifestyle.com/Parker
13
LOCALLY OWNED (CONTINUED)
14
Parker Lifestyle | October 2020
Another unique quality farm-to-table produce provides is the exclusivity of plant types. Fox Hill has lemon, lime, and spicy basil as well as blue and Indian corn— all varieties that cannot be found in the supermarket. Much of the produce is grown inside of the greenhouse. This allows the farm to provide year-round produce, even in a state like Colorado where the growing season is squeezed between snowfalls. Produce is simply grown inside of the greenhouse and transplanted outside once it becomes warm enough. Perhaps the most magical element of the greenhouse is one you wouldn’t expect— fish poop. The farm has plenty of tilapia that are fed organic, vegan food. Their waste is distributed as fertilizer to the fruit trees outdoors. Meanwhile, bacteria breaks down and purifies the fish’s urine, which provides clear water to hydrate the indoor plants. Because of this system, Shawn hasn’t had to fertilize anything inside of the greenhouse. To add organic or vegan fertilizer would cost hundreds of thousands of dollars. In addition to being economically sustainable, the farm-to-table system is efficient in just about every other realm as well. According to the Natural Resources Defense Council report titled ‘Wasted,’ transporting food from farms accounts for 50 percent of land use in the United States and 80 percent of all freshwater used. Shawn notes that over 50 percent of food produced on farms in the United States is lost in the transportation process. At Fox Hill, there is no waste due to transport— the consumers are all local, and the food that isn’t consumed by residents will be donated. Fox Hill only constitutes one neighborhood. However, if other residential areas follow suit in the future, leaps and bounds of progress can be made toward more mindful and sustainable communities. CityLifestyle.com/Parker
15
LOCAL LIMELIGHT
Let's Eat! DENVER FOODIE COMMITS TO PROMOTING RESTAURANTS WHEN THEY NEED IT MOST
LARRY HERZ MAKES SIPPING COCKTAILS AT 9
“There’s no camera, it’s just you and me,” Larry assures
A.M. SEEM PROFESSIONAL. It’s a weekday morning,
Katie in his thick New York accent while excitedly glancing
which means that Local Biz Buzz is live and on the
at the libations. As someone who never foresaw himself
air. It’s a show that features a different local business
on camera, he’s had to adapt as well.
everyday, produced by Our Community Now (OCN) and hosted by Larry himself.
Larry’s love for the restaurant biz started early. As the youngest child, Larry’s parents were tired of cooking by
On this particular day, Katie Burns from Slalom Fox
the time he came along. The family frequented the Long
stands in the brightly lit, staged kitchen. She pours her
Island restaurant scene and, over plates of food, encour-
signature canned cocktails into four separate glasses,
aged the young Larry to work for himself one day. That
promising that this episode of Local Biz Buzz will take on
day came around quickly, and by the time he was in mid-
a more literal meaning. The new entrepreneur is slightly
dle school Larry was toting duffel bags full of Twix and
nervous for her first recorded debut as a business owner.
Bazooka Bubblegum on the bus to sell to his peers.
16
Parker Lifestyle | October 2020
ARTICLE HANNAH ECHOLS GRIESER | PHOTOGRAPHY LARRY HERZ
Larry filming "Restaurants Near Me".
Goodies from Larry's trip to Dough Dreamery in Parker, Colorado
Out of college, Larry managed multiple restaurants in the New York area. One evening, he was held up at gunpoint during closing time. The incident initiated his move to Colorado. He drove cross-country in his jeep
Now, Larry calls himself a restaurant promoter. It’s a title he chose to separate himself from food critics. “I am here to help. I don’t think people really believe it or understand what it means until it happens.”
without a job or place to live. Shortly after, he opened
In the midst of the Coronavirus pandemic, restaurants
his first restaurant, an Italian eatery called Carmines on
need more help than ever. According to the Colorado
Penn, at age 27.
Restaurant Association’s June report, 56 percent of
Owning several restaurants familiarized Larry with the
Colorado restaurants are considering closing permanently
struggles entrepreneurs like Katie face. Those struggles
under the current conditions. Over 75 percent of restau-
are largely why he braved a career change at age 51.
rants are operating below half of their normal capacity.
Working really hard and making very little wasn’t worth the
Larry and the team at Our Community Now are doing
expense of missing valuable time with his two daughters.
everything they can to ensure that number doesn’t worsen. CONTINUED >
CityLifestyle.com/Parker
17
LOCAL LIMELIGHT (CONTINUED)
The phone eats first.
They help restaurants get exposure through news content and social media. They have the largest social media reach in Colorado with over 800,000 followers on Facebook alone. Before the pandemic, Larry testifies that many restaurants didn’t see the value in social media. He noticed a panicked influx in Instagram accounts from local businesses. “Brands that were against social media became quickly desperate to get the word out that the were open or that their hours had changed,” Larry says. “The pandemic really made them aware of their deficiencies and led them to people like me who have followings.” Don’t let him fool you— Larry wasn’t always social media savvy. He started his job at OCN without a laptop. However, he recognized the importance of riding the social media learning curve and eventually became so well-versed in the online culture that he started the DINE Influencer Group. 18
Parker Lifestyle | October 2020
Slalom Fox Cocktails, a brand featured on "Local Biz Buzz".
The DINE Influencers Group
This growing community of influencers meet together
Helping is the heart of OCN. Joe Oltmann, the CEO
at their favorite local spots and brainstorm the best
and finalist for Ernst & Young’s Entrepreneur of the
ways to promote quality businesses in their area. When
Year award, started the company eight years ago while
brands come into OCN and need some extra assistance,
sitting at a bar in Parker. Frustrated with how big name
Larry gives them access to the DINE list of influencers.
hardware stores were taking out smaller stores like
In exchange for a sample of their product, influencers will
Ace Hardware, Joe scrawled out a solution— the Pin
promote the brands on social media and, effectually, help
Business Network—(https://ourcommunitynow.com/
build their base of followers.
CO/statewide/colorado) Fast-forward to the advent of
In addition to helping business owners, Larry
the Coronavirus. Joe utilized his company’s platform and
helps consumers navigate one of our culture’s most
offered free promotion services to any restaurant for
plaguing dilemmas— where to go out to eat. After all,
three months.
how many times have you typed the words “restaurants near me” into the Google search bar? Larry created the youtube series “Restaurants Near
“The good thing is that we’re known for how we support the community,” Joe says. “We make the little guys seem big,” Larry affirms.
Me” partially in an effort to help the public navigate this
Local Biz Buzz, as well as Larry’s other weekday
issue. On each episode, he visits 5 restaurants in 5 hours,
show, “What’s for Lunch”, can be viewed on the OCN
yet viewers experience the whole ordeal (while salivating)
Eats Facebook page: facebook.com/ocneatsdenver.
in about 5 minutes. To preserve his stomach’s capacity, he
‘Restaurants Near Me’, along with other content, can be
only takes one or two bites of each dish. Other than food
found on their website: ocneats.com/.
cost, the promotion is completely free for the restaurants. CityLifestyle.com/Parker
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HOT SPOT
WEST MAIN TAPROOM + GRILL CULTIVATES THOUGHTFUL FOOD, GREAT BEER, AND QUALITY TIMES
Outside patio of West Main 22
Parker Lifestyle | October 2020
ARTICLE AND PHOTOGRAPHY CAMERON YARUMIAN
On Tap
THERE IS AN ART TO CULTIVATING CREATIVITY WITHIN SOMETHING SIMPLE. Restauranteurs have served burgers, tacos, and beer time and time again, but the team at West Main Taproom and Grill in Parker, Colorado, have somehow found a way to put their own original spin on the classics. From mountain tops to beer taps, the restaurant has borrowed several aspects of Colorado culture since it opened in early February of 2020. West Main has 54 Colorado-sourced beers on tap that represent the 54 Colorado 14ners (mountain peaks that reach at least 14,000 feet) peppered throughout the state. The owner, Pamela Briere, is conscious to support local businesses, ingredients, and people. "I want to build a restaurant where the menu is built on fresh and locally sourced foods, beer, wine and spirits as much as possible from local farmers and distributors,” she says. Pamela entrusted her high standards to the chef, Tyler Wiard, and gave him the liberty to make the kitchen his own. Tyler has rolled up his sleeves and experimented with several recipes to ensure that the upper-end gastropub’s food menu pairs well with the extensive drink selection. His main priority? Quality. “I aim to create thoughtful and honest cuisine,” Tyler says. Chicken without antibiotics or added hormones and homemade sauces are just a component of this honesty. Eccentric dishes like cactus tacos and sweet potato enchiladas bring a thoughtful twist to bar food staples. Tyler wasn’t always such a well-versed foodie. He was admittedly a lazy student who attended, and dropped out of, the Santa Fe University of Art and Design with a scholarship in photography. CONTINUED >
CityLifestyle.com/Parker
23
HOT SPOT (CONTINUED)
“I want to build a restaurant where the menu is buil t on fresh and locall y sourced foods , b e e r, w i n e a n d s p i r i t s a s m u c h a s p o s s i b l e f r o m l o c a l f a r m e r s a n d d i s t r i b u t o r s .”
The interior of West Main shoots for a contemporary and comfortable feel
24
Parker Lifestyle | October 2020
He quickly realized the camera wasn’t his forte and traded the lens for a dishwashing job— a gig he describes as the ‘dark side’ of the restaurant business. Slowly but surely, he worked his way toward being a prep and pantry cook. He moved on to a restaurant called Q’s where the head chef took Tyler under his wing and taught him a passion for food and seasonality. With patience and guidance from top-notch people in the culinary world, the once lazy Tyler gained more of a discipline and appreciation for food with every kitchen he walked into. “I want our food to be some of the best,” Tyler says. He notes that other restaurants will undoubtedly have menu items that are similar to West Main, but he doesn’t mind as long as their own food has a little pizazz to put them over the edge. Though West Main struggled to open on pace with their ideal timeline due to construction and permit delays, they have worked several hours to be able to get some traction under their belts— even amidst the Coronavirus pandemic. “We did a good job cowboying up,” Tyler says. He credits Chris Sandoval with marketing genius and Roselyn Weber with critical Head Chef at West Main, Tyler Wiard
administration work. Naturally, Tyler hopes that West Main grows into a neighborhood staple. “If you have volume and are constantly busy, the easier it is to run a restaurant,” Tyler says. “Everything flows.” West Main Taproom and Grill can be found in Downtown Parker on Stage Run Road, directly across from the AMC theater. CityLifestyle.com/Parker
25
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LOCAL’S CHOICE
RISING ABOVE
SWEET ALFAS BAKE SHOP IN ELIZABETH, COLORADO, BEATS THE CORONAVIRUS WITH COOKBOOKS ARTICLE AND PHOTOGRAPHY HANNAH ECHOLS GRIESER
28
Parker Lifestyle | October 2020
I SIT AT MY KITCHEN TABLE AND BITE INTO A WARM, BUT-
suffer, and the downward ripple affect of the economy knocked
TERY ALMOND CROISSANT. The layers of savory dough paired
them down like a domino.
with the sweet, nutty filling epitomize culinary perfection. The cof-
“Wholesale keeps our doors open, absolutely. Once those
feeshop where I work orders these delicacies daily, and it didn’t
accounts started to close, it really affected our ability to project
take long for me to fall in love. However, a time not too long ago I
income,” Luigi said. “We got pretty good at predicting our daily
was sure I had eaten my last.
rhythm, what we should buy, and what our peak business times
Luckily, Missy and Luigi Casaretto are determined to ensure that is
were. All of that went out the window.”
not the case. The couple owns Sweet Alfas Bake Shop, the business
Surprisingly, when we sat down to chat, the couple was a pic-
responsible for the almond croissants. It is no secret that COVID-19
ture of calm. Bearing flour-stained aprons and big smiles, they
has taken its toll on small businesses around the world, and Sweet
discussed their story in between baking bread and putting a
Alfas was not immune to the virus’s effects.
batch of cinnamon rolls in the oven.
Sweet Alfas is nestled in Elizabeth, a small Colorado town that
Sweet Alfas began when the couple whipped up dozens of alfa-
bears the slogan “A Rural Surprise.” In the town of about 1,500,
jores, a Peruvian sandwich cookie filled with dulce de leche, to raise
Missy and Luigi noticed a drop in business almost immediately
money for their daughter’s dance event. The alfas were a huge suc-
after talk of the Coronavirus began to make its way to Colorado.
cess. From there, Missy created an online cookie shop that eventu-
“People were trying to support us, it just wasn’t enough,” Missy said. “I hate to be so morbid, but I thought we were done,” Luigi followed.
ally turned into their brick and mortar business in 2017. What started with a single cookie turned into a full menu of pastries and lunch items. A season of inspiration, innovation, and
The couple saw business slow down as early as February.
trial & error began, and it hasn’t stopped since. The couple is
In hindsight, the decline was an eerie kind of foreshadowing.
completely self-taught. Now they want to teach the masses how
Wholesale accounts with other struggling businesses began to
to create their own gourmet goods.
CONTINUED >
CityLifestyle.com/Parker
29
LOCAL’S CHOICE (CONTINUED)
“We initially thought we would have to close for good. Nobody
Since they opened, Missy and Luigi have felt like they have been
would buy a business right now, especially a restaurant,” Luigi
suffering from an identity crisis. They began their journey as a bak-
said. “We decided to create a cookbook to pay off the money we
ery, but when they started to serve lunch people called them out.
still owed.” The original plan was to budget out a goal of how much money would be needed in order to pay all of their debts. But then, inspiration hit. “We asked ourselves, what if we make a goal to see how much we’d need to open back up?” Missy said. That goal happened to be $20,000. With fingers crossed, they launched an online crowdfunding campaign on Indiegogo on April 13th. By the end of the month, they had $22,000 raised.
“This one customer looked at our menu and tell us we weren’t a bake shop!” Missy remembered. “We were so butt-hurt,” Luigi laughed. Like people, it takes time for businesses to develop their identity. Missy and Luigi have since learned what items Sweet Alfas is known for. Now it is simply a matter of expanding in a focused direction. In the process of rebranding and reinventing, they will change from Sweet Alfas Bake Shop to Sweet Alfas Kitchen. Like Missy and Luigi, several small businesses applied for the government SBA loans and did not receive funding. There have
Supporters had the option to purchase different packages that
been several complaints about the small business money from the
include the cookbook, merchandise, or a master class with the staff.
Paycheck Protection Program, created for companies with less than
The final draft of the cookbook was completed in early September,
500 employees, being given away to larger franchises. Missy and
and the couple is working to produce it and get it into customers’
Luigi aren’t bitter, but they knew they couldn’t wait around during
hands as soon as possible. Breads, muffins, sweet rolls, cookies,
such unpredictable times.
scones, tarts, cheesecakes, pies, croissants, empanadas, as well as
“There’s no guarantee,” Missy said. “So, do you keep stressing,
content from their lunch menu, are among some of the recipes that
staring at your phone, and obsess over whether or not the SBA pro-
will be available in the book.
cessed your stuff? Or, do you do what my husband does and figure
Sweet Alfas has the means to remain open and make some long-
out what you can do?”
awaited improvements. They have hopes to hire a larger team, install
Adversity reveals character. Through trials and hardships
a fryer to make doughnuts, update the decor and branding, and,
during the pandemic, we all have the choice to rebuild, reinvent, and
perhaps the biggest change: open up for dinner.
come out stronger (and sweeter) than ever.
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Parker Lifestyle | October 2020
LOCALLY OWNED ASSISTED LIVING IN PARKER Offering Special Move-In Incentives
Call for a Virtual Tour (303) 996-8000 Convenient Activities, Onsite Therapy, Home-Cooked Meals, Housekeeping, Laundry, Transportation Services & 24/7 Care Team
The Life You Want. The Care You Need.
303.996.8000 | www.pinegrovecrossing.com | 19160 Cottonwood Dr. Parker CO 80138
CityLifestyle.com/Parker
31
DIY ARTICLE NICOLETTE MARTIN
Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH
THE +
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
+
Paint
your
“background”
pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
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Parker Lifestyle | October 2020
C R E E P Y C R AW L E R
THE
G A L AC T I C GOURD
+
Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!
+
Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!
+
You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.
CityLifestyle.com/Parker
33
TIMES PAST
Old Fashioned Apple Cake
DURING A BREEZY FALL DAY, NOTHING IS QUITE AS COMFORTING AS A RECIPE STRAIGHT FROM YOUR MOTHER’S COOKBOOK. This recipe for apple cake with homemade caramel sauce comes from Charlotte Seybold, our publishers, Joan Dameron and Jeni Fleck’s, mother and grandmother, respectively. With fresh apple slices, cinnamon spice, and everything nice, you’re going to want to add this recipe to your fall food arsenal! INGREDIENTS Cake: + 2 cups sugar + 1 cup oleo (from original recipe) or 1 cup butter + 2 eggs + 2 tsp. soda + 3 cups flour + 1/4 tsp. salt + 6 large apples (peeled and diced) + 1 cup nuts (optional) + 1/2 tsp. cinnamon + 2 tsp. vanilla Beat sugar and butter until light and fluffy. Afterwards, beat in eggs and vanilla. Combine dry ingredients and add to creamed
A RECIPE THAT CAN COMFORT GENERATIONS ARTICLE HANNAH ECHOLS GRIESER
mixture. Fold in apples and nuts. Sauce: + 1 1/2 cups brown sugar + 1 1/2 cups cream + 4 tbsp. butter + 1 tsp vanilla + 2 tbsp. cornstarch DIRECTIONS Combine brown sugar and cornstarch and mix.
Apple cake with caramel sauce
Add cream, butter and vanilla. Cook in microwave on medium power for 9 to 10 minutes, stirring often. Spoon the caramel sauce over warm pieces of cake and enjoy a slice of fall perfection!
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Parker Lifestyle | October 2020
e go beyond the health of your skin for an experience and result like no other... EL EVAT E D DE RM ATO LOGY WE LCOM E S BOAR D C ERTIFIED DE RMATO LOGI ST D R. ZACHARY JONE S. Joining our practice on Monday, October 19th. He has a special interest in medical dermatology, cutaneous manifestations of rheumatologic diseases and dermatologic surgery. He is excited to provide compassionate, evidence-based care to the Parker community and surrounding areas.
We designed our office to provide a safe, hygienic and warm environment while maximizing patient comfort and privacy.