Sweet Blessings is inviting the community to see what joy a little bit of flour, sugar and eggs can bring to a child.
The non-profit organization, which makes and delivers birthday cakes to deserving children, will celebrate its first anniversary with a bake-athon.
Beginning at 9 a.m. Feb. 28 and finishing at 9 a.m. Feb. 29, volunteers will bake 24 cakes in 24 hours at Maxwell Street Presbyterian Church, 180 East Maxwell Street. Employees from Mr. Taxi will help deliver the cakes to children.
Sweet Blessings creates specialty birthday cakes for children ages 5 to 14 who are facing a life-threatening illness or poverty. As of Jan. 31, Sweet Blessings has baked and decorated 200 cakes for children in Central Kentucky. The cakes are hand-crafted in a special shape or design especially for each child. Anyone interested in participating in the bake-athon or making a donation may email Ashley Gann at Ashley@ sweetblessingscakes.org. Go to Sweetblessingscakes.org.
Send us your soups, stews
Winter soups and stews are one-pot meals that are so easy to prepare. We'd like to print some of your best recipes. Send your soup and stew creations to Sharon Thompson at firstname.lastname@example.org, or at Lexington Herald-Leader, 100 Midland Avenue, Lexington, Ky. 40508.
Wine in Winchester
Winchester is having its annual Wine About Winter event from 5 to 8 p.m. Thursday. Wine tastings and appetizers will be offered by 15 merchants in the downtown area.
Participating wineries are Harkness Edwards, CCC Trail, McIntyre's, Chuckle Berry, Acres of Land, Lake Cumberland, Rose Hill, Best and Generation Hill. Call Winchester First at (859) 737-0923.
Think of spring crops
Three Springs Farm in Carlisle is getting ready for early-spring plantings and taking orders for Community Supported Agriculture, or CSA, shares.
Early-spring crops are available April 18 to May 9 for $80. The main season runs 20 weeks, from May 16 to Sept. 24, and costs $400. A summer half-share is every other week for $220. Call (859) 289-2562 or go to Threespringsfarmky.com.
He takes the cake title
In January, Cameron Tinker of Tinker's Cake Shop won first place in a cake decorating challenge at The Art of The Cake in Cleveland. He competed with cake decorators from around the country before a live audience. The competitors were given two hours and could use only cake and buttercream icing for their creations.
Tinker's Cake Shop also has won the Best of Weddings 2012 title through TheKnot.com for the second time.
"This is a title awarded to wedding professionals by brides who used their services," co-owner Tracie Tinker said. The shop is at 317 West Maxwell Street. Call (859) 252-9636 or go to Tinkerscakeshop.com.In honor of American Heart Month, canola oil is promoting heart-smart eating "dude style." Canolainfo.org has created recipes designed to help men combat heart disease.
The "Heart-Healthy Dude Food Recipe Collection" encourages men to cook with some of their favorite ingredients in heart- healthier ways. Recipes include hoisin-whiskey glazed meatballs, stout chili, beef tenderloin with balsamic-coffee sauce, and herbed pork chops on mustard sauce. Here's the recipe for herbed pork chops.
Herbed pork chops on mustard sauce
3/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried pepper flakes
1/4 teaspoon salt
6 boneless pork chops (4 ounces each), trimmed of fat
1 tablespoon canola oil
1⁄3 cup fat-free sour cream
1/4 cup Dijon mustard
3 tablespoons fat-free milk
1 tablespoon canola oil
3/4 teaspoon dried tarragon leaves
1 teaspoon coarsely ground black pepper
In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides, and press down with fingertips to adhere.
Heat large, non-stick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely pink in center.
Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil and tarragon. Place over low heat until warmed, about 2 to 3 minutes. Do not bring to a boil. Spoon equal amounts of mustard sauce on each of six dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.
Makes 6 3-ounce servings with 2 tablespoons mustard sauce.
Nutritional information per serving: 150 calories, 10 g. fat, 370 mg. sodium, 5 g. carbohydrate, 0 g. fiber.