Fall Treats and Holiday Shopping at the Morning Glory

Fall is definitely here and what comes to mind in the fall? Cooking with spices! Here is a favorite from my mother's recipe book - we loved it growing up and my guests rave about it!

Apple Cake with Butter Rum Sauce

2 1/2c chopped apples (peel if you want)

1 c sugar

1/4 tsp salt

2 T hot water

1 c flour

1 egg

1 tsp each cinnamon, soda and vanilla

1/2 c chpd nuts- opt.

Mix all together and spread in greased 9" pan. It will be easier to mix if you add the hot water and sugar to the apples first as they juice up a little. Bake at 350 for 45 min to 1 hr.

Sauce: 3/4 c brown sugar and 1 stick margarine or butter boiled together 1 minute. Add 1/4 c cream and heat. Add 1 capful rum flavoring or 2 capfuls rum. Serve sauce over warm cake. Very yummy!

December Shopping Event

On the Saturday, December 1 we will b having an open house/holiday boutique shopping event from 9:00am - 4:00pm with live music and free cider and cookies to celebrate the Morning Glory's 10th Anniversary! We have had such a good time over the past ten years and hope you can come celebrate with us! Each guest room upstairs will be filled with wonderful handmade items from 17 different local artists, along with the music stylings of Anthony Miltich with his son Peter, and sister Helen Miltich Kaul. They will be here from 1:00 - 4:00 singing their hearts out for you! Anthony, Helen and 8 other musical siblings grew up in this house and we are so excited to have them back. 

We hope to see you here!

Karen

A Favorite Morning Glory Recipe

The rhubarb is almost ready and we can hardly wait! I thought I would share one of our favorite rhubarb recipes. In fact, if there isn't any left from a guest breakfast, Ron will pout big time!

Rhubarb Cream Cake

1  2-layer yellow cake mix

4 c. chpd rhubarb

1 c sugar

2 c heavy cream

Make cake as directed on the box and pour into a greased 9 x 13 cake pan. Evenly layer rhubarb over the top, then sprinkle over sugar evenly and last, the heavy cream. Bake at 350 degrees for 45-55 minutes. It will jiggle, but the cake should spring back, and then let it cool a little before cutting. I will often divide everything into two 8" or 9" square cake pans so I can freeze one for later. Let thaw and microwave each cut piece for a few seconds to get those juices flowing again. Absolutely delicious!  

Try it and let me know what you think; or even better- reserve a room on a weekend and request it for our weekend breakfast dessert!

Karen