Cakes, Cupcakes and Muffins
Cherry Almond Cake


2 (375 ml) jars maraschino cherries, drained, rinsed and halved
½ cup slivered almonds
3 cups unbleached flour, separated
1 cup butter or margarine
1 cup organic sugar
1 tsp vanilla
1 tsp almond extract
4 eggs
2 tsp baking powder
½ tsp sea salt
1/3 cup milk

Combine cherries, almonds, and 1 cup of flour in a medium bowl. Set aside.
​ In a large bowl, cream butter, sugar extracts together until light and fluffy.
​Add eggs on at a time, beating for 1 minute on high speed, after each
​addition.  Add 2 cups flour, baking powder and salt. Add dry ingredients to
​creamed mixture alternately with milk, starting and ending with dry
​ingredients.  Stir in floured fruits and nuts. Spread into a greased and floured
​Bunt or tube ​pan. Bake at 300° for 55-65 minutes or until the toothpick
​inserted in the center of the cake comes out clean. Let cake cool before
​removing from pan. Wrap in aluminum foil and store in a cool place for 1
​week, at least, before serving.

FOREVER ENDS by Carol Hibbs

A move to another part of the province is Gabrielle's greatest transition. It is a turning point she and her sons desperately need. A new and safe house would be a wonderful change, or so she hopes. The house is haunted, or possessed, or something too evil to even imagine.

Gabrielle isn’t planning on any romances, never mind falling in love with her gorgeous cabin building neighbour, Ryan. Bad things seemed to happen to people she loved. It is impossible to resist Ryan, and lunacy to assist Christina, the young girl that is either trapped somehow in Gabrielle's house, or trapped in someone's world. Her sons, friends, Ryan and his daughter, Tess, helps her to save Christina.