Newsletter

August 2017 Print

President's Report

Greetings and welcome to Twin Cities NACE!

Summer is in full swing and a perfect time to grow your skills and networking power by becoming a member of Nace.  Each meeting has an education compenent, networking opportunities and of course exceptional food and beverages! 

Click on JOIN NACE to learn more about growing your professional career. 

Another big compenent in growing your profesional career is by attending our monthly meetings and our TwinCities EDU NACE Conference, Monday, November 13, 2017, Hilton Minneapolis - save the date!   See calendar for all meetings and update your calendar.

Thank you for your continued support by attending meetings and providing great feed back through the surveys.  We want to make sure you are getting all the nourishment to grow your professional career!

I look forward to seeing you at the next NACE meeting!

Thank you,

Greg Geiger, President

NACE Minneapolis / St. Paul Chapter

 

 

 

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Welcome New Members

Please welcome our newest members!

 Monie Kocher

Hayatt Regency Minneapolis

and

Cindy Walker

Mintahoe Catering

 

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Calendar of Events


 

  September 6, 2017 | Solar Arts by Chowgirls

 


 October 4, 2017 | Octoberfest | Beer PairingsLakes and Legions Brewery

Lakes and Legends Brewing Company

1368 LaSalle Ave, Minneapolis, MN 55403


 November 13, 2017 | EDU Conference | 8:30am-5pm | Hilton Minneapolis


   December 6, 2017 | Holiday and Awards

 

 

 

 

 

 

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Job Openings/Classifieds

Looking for a exceptional team member - promote your job posting here.  Please email your details to info@twincitiesnace.net.

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Recipe of the Month

Please share your recipe at info@twincitiesnace.net

Classic Pound Cake

I am inspired by the British Baking Show and one of the staples is a classic pound cake, and from one of my favorite cook books Perfect Cakes, here is a recipe that will inspire you to B-A-K-E.

The recipe is based on the classic proportions of a pound of each of the four main ingredients: butter, sugar, eggs and flour.  This recipe doesn't make such a large cake, I like to flavor this type of pound cake with just a little vanilla- it keeps the flavor delicate and dosen't mask the lovely flavor of the butter.

Ingredients 

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs, at room temperature
  • 2 cups cake flour (spoon flour into dry measure cup and level off) sifted after measuring
  • one 9x5x3-inch loaf pan, buttered and bottom lined with parchment or foil

 

Directions 

  1. Set a rack in the middle of the oven and preheat to 325 degrees.
  2. Place the butter and sugar in the bowl of a heavy-duty mixer and beat on medium speed with the paddle attachmentt until very light, about 5 minutes. Beat in the vanilla. One at a time, beat in 3 of the eggs, beating until smooth after each addition.
  3. Reduce the mixer speed to low and beat in one-third of the flour, then another egg, beating until smooth after each addition.  Stop the mixer occasionally to scrape the bottom and the sides of the bowl with a rubber spatula.  Beat in another third of the flour, then, after the flour has been absorbed, beat in the final egg.  Scrape again and beat in the last of the flour.
  4. Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
  5. Bake for about 1-1/4 to 1-1/2 hours, or until the cake is well risen, cracked on the top and well-colored and a toothpick inserted into the center emerges dry.
  6. Cool the cake in the pan for a few minutes, then unmold it onto a rack and run right side up to finish cooling.

Storage:  wrap the cake in plastic wrap and then foil so it doesn't dry out, and serve within a few days.  For longer storage, wrap and freeze; defrost, loosley covered at room temperature.

Hint of Lemon Pound Cake:  Add the finely grated zest of a large lemon to recipe.

 

 

 

 

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