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Bonnie Aeschliman Luncheon featured recipes from cookbook

  • Published Wednesday, April 18, 2012, at 5:57 a.m.

BLUEBERRY LEMON BUNDT CAKE

From “Cooking With Bonnie: Farm to France.”

2 3/4 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

1 3/4 cups sugar

4 eggs

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup buttermilk

1 1/4 cups fresh blueberries, rinsed, tossed with 1 tablespoon flour

Powdered sugar, optional

Heat oven to 350 degrees. Butter and flour a 12-cup bundt pan.

Combine flour, baking powder, baking soda and salt in a large bowl. Set aside.

In mixer bowl, cream butter until smooth with electric mixer. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined.

Add flour in three additions, alternating with buttermilk. Beat for 2 minutes. Gently fold in blueberries. Spoon into prepared pan, smoothing batter evenly in pan.

Bake for 50 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool 15 minutes on a wire rack. Carefully loosen the edges of the cake with a small thin knife, invert on cake plate and remove pan. Serve plain, or dust with powdered sugar.

THE WICHITA EAGLE — April 18, 2012

On a beautiful sunny spring day, I headed out to a large women’s group at a local church for a luncheon meeting. I was invited to simply tell my story about the writing of “Cooking With Bonnie: Farm to France.” Armed with a copy of the book but with no written notes, I was relaxed and mentally thinking about the points I would share.

They wanted my story, which raises the question: What is my story? I smiled as I thought about it.

It’s a long stretch from learning to cook in a rustic Missouri farm kitchen to teaching in a French culinary school. Who would have thought a gal who grew up on a small farm in Missouri, picking and shelling bushels of peas from the garden, picking blackberries in the woods while watching for snakes, milking a cow and churning butter would one day be flying off to France to teach American cuisine in a French cooking school?

But that’s my life — an incredible culinary journey that spawned the title of the book. But there is a large gap between leaving the farm and going to France. That is the part I would reveal during my talk. I would whisk them away on a culinary tour describing the events and circumstances that spawned the menus and recipes in the book.

My goal is to inspire others to cook, to invite people to share a meal together around a table, to connect and enjoy each other and this thing we call life.

When I arrived at the festive event, I was in high spirits. Friendly faces greeted me as I entered the room set with beautifully decorated tables sporting brightly colored colanders brimming with spring plants. Everything was much as I had expected until lunch was served. What a surprise and delight: On my plate was a beautiful wedge of Chicken Florentine Pie, Festive Fresh Fruit Salad and a cranberry muffin followed by a very lovely moist slice of Blueberry Lemon Bundt Cake — all recipes from my cookbook. What an honor and great thrill — and living proof the recipes work and can easily be made by anyone.

The Blueberry Lemon Bundt Cake would be a lovely springtime dessert. Here’s the recipe from my book that we enjoyed at the event.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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