Berry Springs Lodge
2012 Spring Newsletter
  

 

  Hello from Berry Springs Lodge,

  Spring came early this year.  We did not have much of a winter either.  Don’t get us wrong but  we are very happy the winter was mild.  We spent January in Florida which was even nicer for great weather.  Most of the days were about 80 degrees and we only had one day of rain.  You can’t beat that.
We spend a week in Orlando and did the touristy thing and went to Disney and Universal Studios.   Disney was not busy at all so we did 2 parks a day.  It does not matter how many times we go on the “Tower of Terror” it still gets you.  Universals did a great job on “Harry Potter” land.  It looked very realistic.  We had to try the “Buttered Beer” our review is “Yuck”.  It started out smooth but had a real bitter after taste.

Then we went on a Carnival cruise to the Eastern Caribbean with mom and dad. Weather and islands were nice but can’t say much for Carnival.  The food was poor and the guest services were even poorer.  We will stick with Royal Caribbean or Celebrity next time. 

After that we spend a week in Vero Beach with family.  That was very nice.  We got a chance to go air boating with alligators, shoot skeet and went to the gun range.  But best of all Cathy,  ”Sues Sister” cooked dinner every night.  Not sure how she finds the time and energy.  Needles to say we gained some pounds on that trip!  With many projects back at the lodge we are sure we will work it off this springs and summer.  
 

Again we want to thank you for being our friends and guests.  Hope to see you all soon.  

Thank you, and God bless

    

 Events Calendar for April, May and June

 

  Smoky Mountain SpringFest
March 9, 2012 – June 3, 2012
Birds are chirping, flowers are blooming, trees are full of new growth and leaves, frost has melted from the high country and waterfalls cascade onto rocks below.

 Sue’s  Recipes     

 Pumpkin Apple Streusel Muffin

This is a delicious anytime of the year recipe ! It doesn’t have to be fall to enjoy thhe combination of these two flavors together!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple
•  
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Coconut Easter Bunny Cake

Adorable and Delicious!

Ingredients

• 3/4 cup shortening
• 3/4 teaspoon salt
• 1 1/2 cups white sugar
• 2 cups milk
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups sifted all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 1 cup flaked coconut
• 1/3 cup corn syrup
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.
2. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
3. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
5. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.

How to make the Bunny Cake

Quick & Easy Breakfast Pizza