A few weeks ago I wrote about the Internet sensation Facebook and how I feel there are both good and bad aspects to it, but that overall I think it's merit depends largely on how an individual chooses to use it.
One of the options Facebook gives you is the chance to update your status as many times as you'd like. They start you with: "Joe is ..." and you take it from there. "Joe is writing his weekly newspaper column," "Joe is happy his dog Lucy barfed on his shoes, not on his new iPhone."
Once you've updated your status, your friends can comment on it if they feel so inclined. Usually they'll try to make funny with their comments, someone might comment on Joe's barfing dog, "Ha, ha-apparently your dog thought your new iPhone would do better with the Kibbles and Bits APP."
In case you're not up on your tech lingo, "ha, ha" is what one writes to acknowledge a friend's attempt at humor, it is not meant as an acknowledgement the attempt was humorous. APP is short for an application you can add to your iPhone. Now, if you previously didn't know those terms, go back and read my status comment and see if it isn't kind of funny.
I like the status feature on Facebook, I update mine a couple times a day. In fact, I wrote a column because of an overwhelming reaction to one of my updates. That was my "Hair on Soap" column. I recently wrote an update where I mentioned I'd be baking an apple cake and that too got a large reaction from my Facebook friends, many of whom asked if I'd share the recipe. I could have posted it but I didn't want to keep it just to my Facebook family.
So here is a recipe for South Wind Market's Vermont Apple Cake. I hope you decide to make it because if you do, you and anyone you share it with (including Lucy the dog), will be very, very happy.
1 1/4 cups sugar, divided
1/2 cup maple syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla
6 ounces cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardomom
3 cups peeled and chopped apples, preferable Vermont Paula Reds or McIntosh
Preheat oven to 350 degrees. Spray 8-9 inch springform pan with Pam, or butter it.
Beat sugar, maple syrup, butter, vanilla and cream cheese at medium speed on electric mixer until well combined. Add eggs one at a time. Combine flour, baking powder and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar with the cinnamon and cardamom. Mix 2 tablespoons of the sugar-spices with the apples and stir them into the batter. Pour batter into pan and sprinkle with remaining sugar mixture. Bake at 350 degrees for 1 hour and 15 minutes.
I like to talk to my apple cake through the oven window while it's baking. It's not necessary, but such encouragement can't hurt. Cool it on a wire rack and then enjoy.
Rusty DeWees tours Vermont and Northern New York with his act "The Logger." His column appears weekly. He can be reached at firstname.lastname@example.org. Listen for The Logger, Rusty DeWees, Thursdays at 7:40 on the Big Station, 98.9 WOKO or visit his website at www.thelogger.com