Wednesday evening photos taken between 8pm - 9pm.
English Toffee Cake with Caramel Sauce
By Todd Johnson
DirectionsMix dates, 1 tsp. vanilla and 1 tsp. baking soda. Add boiling water. Soak for 10 minutes. Cream 4 Tbl. butter and 3/4 cup sugar. Add egg and mix well. Add flour and 1 tsp. baking soda. Pour in date mixture. Mix until smooth. Pour into a floured pie dish. Bake at 375 degrees for 35-40 minutes. Combine brown sugar, 3 Tbl. butter and 2 Tbl. cream. Boil for 2 minutes. Pour over baked cake. For the caramel sauce, cook 1 cup sugar, cold water and lemon juice in a saucepan over medium high heat. Boil until mixture caramelizes to a medium-dark amber color, about 5-8 minutes. Remove from heat and slowly add 1 1/2 cups cream. Return to heat and boil 5-7 minutes until thickened and smooth. Remove from heat. Stir in 1 tsp. vanilla and swirl in 1/4 cup cold butter. Serve over cake with whipped cream. Serves 8-10.
Recipe from Scott Samuel, Brie and Bordeaux
These photos were taken Tuesday evening between 8:30pm and 9pm with a Nikon D3000 DSLR and a 50-200mm telephoto lens.
Picture taken by friend Rocky Fletcher before the Rhythm and Blues festival started. Smoke from the Carlton Complex Fire on Thurs July 17.