Book Bites Book Discussion

The Book Bites will be meeting on Thursday, April 8 at 5:30 p.m. and again on Tuesday, April 13 at 1:30 p.m. to discuss Kathryn Stockett’s The Help.  Due to the extreme popularity of this book we have had trouble getting enough copies for all of the members.  If you have a copy and are willing to share it with the group please let me know.  If you have a library copy and are done reading it please return it so we can get it on to the next person waiting on the list. 

The Thursday night discussion includes potluck but don’t feel you have to cook or bake something to attend.  There’s lots of lively discussion going on so you’ll have to excuse us for talking with a mouth full!  The Tuesday group enjoys some coffee, tea, and light snacks.  You can’t discuss books on an empty stomach, right?

Published in: on March 29, 2010 at 6:44 pm  Leave a Comment  

Scrunchy’s of Shoprite @ Manross

The wonderful staff from our local Scrunchy’s of Bristol Shoprite will be back this spring doing storytime the first Wednesday of the month, April 7 and May 5, at 10:00 a.m. in the children’s area at Manross.  This drop-in program is for children of all ages and their caregivers.  Participants will enjoy theme-related stories and crafts followed by some yummy snacks!

Published in: on March 29, 2010 at 6:26 pm  Leave a Comment  

What I’ve been reading……

I just finished reading Tracy Chevalier’s Remarkable Creatures and enjoyed it.  It was recommended to me by a few patrons and also turned up on our list for Book Bites reading suggestions.  If you remember this is the author of  Girl With a Pearl Earring which we read as part of last summer’s reading program.  As many of you know I’m particularly fond of historical fiction and was not disappointed by this book.  Historical detail aside, it’s the relationship between the two main characters that is a revealing portrait of the intricate and resilient nature of female friendship.  Mary Anning, poor and uneducated, has “the eye” to spot fossils no one else can see.  Elizabeth Philpot, a middle-class spinster recently exiled from London to Lyme, shares her passion for scouring the beaches.  Their relationship survives all sorts of trials including lost love, landslides, and social prejudice.

Published in: on March 27, 2010 at 3:42 pm  Comments (1)  

St. Patrick’s Day Cake Recipe

For those of you who requested the Bailey’s Irish Cream Bundt Cake recipe, here it is–enjoy!

Bailey’s Irish Cream Bundt Cake

1 (18.25 ounce) pkg. yellow or chocolate cake mix
1 (3.4 ounce) pkg. instant vanilla or chocolate pudding and pie-filling mix
4 eggs
1/2 cup cooking oil
3/4 cup Bailey’s Irish Cream liqueur
sifted confectioners’ sugar or Bailey’s Irish Cream Glaze or Bailey’s Cream Cheese Frosting for garnish
small St. Patrick’s Day cake decorations (optional)

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch bundt or tube pan.

Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.

Turn bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners’ sugar over top of cake or drizzle Bailey’s Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey’s Irish Cream Frosting. Garnish cake with small St. Patrick’s Day cake decorations, if desired.

Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.

Bailey’s Irish Cream Glaze:
enough for 1 (10-inch bundt cake)

about 1/2 (16-ounce) package confectioners’ sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey’s Irish Cream liqueur or as desired

In a deep small bowl, beat confectioners’ sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.

Bailey’s Cream Cheese Frosting:
Enough frosting to frost a 9-inch round layer cake or a 10-inch bundt or tube cake

2 (3-ounce) packages cream cheese or reduced-fat cream cheese, at room temperature
about 2 tablespoons Bailey’s Irish Cream liqueur
pinch of salt
1 (16-ounce) package confectioners’ sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)

In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners’ sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.

Published in: on March 18, 2010 at 7:38 pm  Leave a Comment  

A Crowd Pleaser

The Manross Library hosted musician Pierce Campbell at the St. Patrick’s Day Social Tuesday, March 16, at 1:00 p.m.  From all of the positive feedback, it seems everyone had a great time, including Pierce!  Well, if you missed this year’s event, not to worry, Pierce will be back next year on Wednesday, March 16, 2011.  Those in attendance were treated to some beautiful Irish ballads and some lively pub tunes.  Afterward, the crowd enjoyed some Irish treats baked by the staff and friends of Manross Library.  Thanks to Maureen and Pat for the delicious soda bread and to Charlotte for the yummy “green” cake.  Check with Debbie for the Bailey’s Irish Cream Bundt Cake recipe.  Exactlty how much Bailey’s was in that cake anyway?????  Check out the photos from the program below.

Published in: on March 16, 2010 at 11:07 pm  Leave a Comment