When we started testing cakes for Rose's Heavenly Cakes, about seven years ago, Woody's broomball teammates were the happy recipients of many of the cakes. This team, which Woody started 35 years ago, meets at a wooded resort for one weekend every June, to relax, fish, play golf, cards, and cook up a storm. Of course everyone is expecting Woody to continue the cake tradition by bringing an assortment of baked goods. Here's what he brought this year and his description of the event: Over the past few years, food at our weekend retreat has become more and more sophisticated, with teammates vying to add their special gourmet touch. This year was no exception, with smoked ribs, crab legs, steak, Turkish coffee with cardamom, and my latest desserts. My friends are all too willing to give me jabs if they do not agree with the flavor and or texture of a new recipe. The desserts shown above, on the first hole's green, just 100 feet from our cabin, included: Blueberry and Walnut Coffee Cake for breakfast (but never made it to breakfast as it was eagerly devoured the night before over late night cards); Honey Cake, nicely spiced with cinnamon, cloves, and ginger, accented with coffee and Canadian whiskey; Marble Cheesecake with a biscuit roulade crust; Blueberry and Rhubarb Pie, encased in Flakey Cream Cheese Pie Crust (to buffer my teammate's jabs: "You need to expand to pies!"); Beer Bread to accompany our ribs night; and Quintessential Corn Bread Muffins not pictured as the muffin slated for the blog shot got eaten prematurely. As a result of this year's retreat, I have been challenged to make a pie for each week of next winter's outdoor broomball season, which will work nicely as we transition from cakes to pies in testing for the next book. It took Rose several years to pry me away from cakes into bread baking so she will be delighted that I'm now embracing pies and tarts.
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