Digital Photography Class:Â It has been a while since I last updated everyone on all the tips and tricks.Â Well, we are still working in and trying to find our way around PhotoShop.Â Itâ€™s pretty amazing photo editing software.Â
This past week, Ted gave me a very old, worn, faded photograph of his parentâ€™s wedding.Â I took it into class and asked if anything could be done to it.Â AMAZING!Â We photographed the PHOTOGRAPH and then edited it (that took 3 hours).Â The final result was (3) copies of anÂ 11 x 17 very nice black and white restored picture.Â Ted was thrilled!Â
Â I just hope I can do all that in my version of PhotoShop Elements 7.
Good Eats and Gluten Free:
For a holiday brunch, a Christmas or New Years Day breakfast get together,Â this is a tasty treat to offer along with all those other delicious holiday breakfast happenings.
I used Bobâ€™s Red Mill Gluten Free Vanilla Cake Mix for my base in this recipe.
- 1 Pkg Bobâ€™s Red Mill Vanilla Cake Mix: Gluten Free
- 3 Whole Eggs
- 1/4 cup Canola Oil
- 4 Mashed bananas â€“ overripe is best
- 1/3 cup Milk
Preheat oven to 325 F.Â
Beat the eggs, oil, bananas, and milk.Â
Pour in the cake mix and just stir until blended.
Pour into prepared Bundt pan (sprayed with baking non-stick spray).
Bake for 40 â€“ 45 minutes.Â When cool, flip over and out of the Bundt pan.
Make your glaze: Simply add 1 tsp strong coffee to 1/4 cup hot water and stir to dissolve grounds.Â In a separate cup, add 1/2 cup of powdered sugar and add 4 teaspoons of the coffee.Â This will give you enough glaze to simply lace the cake.Â If you want to cover the cake in glaze, use about 1 1/2 cups of powdered sugar and add the strong coffee to the desired pouring consistency. Be careful not to make it too thin!
Decorate in a festive manner and, of course, ENJOY!