Issues → November/December 2007 → Home & Garden →
House For Sale: Goshen, New Hampshire
(page 3 of 3)
Now, isn't that the sort of real estate deal on which you could never, ever, place a price?
c21energyshield.comWord of Advice
Over the course of our conversation with Ed and Phyllis Baker that morning, we scribbled down some of the wise and practical things they had to say on various subjects. For instance ...
On a successful marriage:
"Have a kiss every day."
"Don't have separate checkbooks."
"You need a sense of humor."
On being fire chief:
"You gotta be willing to leave the supper table before you're finished."
On being town clerk and tax collector:
"Go by the rules. When you start doing favors, you're in trouble."
On raising children:
"Always eat together."
On splitting wood:
"Cherry splits the most easily. Also white birch. Yellow birch is the hardest."
"Always split the small end."
"Split as soon after you cut as possible -- before the sap gets out of it."
On making maple syrup:
"The faster you can turn it from sap to syrup, the better. If you interrupt the process, it won't be as good."
On working for others:
"The boss isn't always right, but he's always the boss."
On growing old:
"Finally, we don't need to take guff from anybody."
Phyllis's Favorite Sour Cream Coffee Cake
Quickbreads, Coffee Cakes Recipes
Preparation Time: 30 minutes
Start to Finish Time: 90 minutes
Yield: 10-12 servings
- 1/3 cup chopped walnuts
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Heat oven to 350 degrees and grease a 6-cup tube pan. Mix walnuts, brown sugar, and cinnamon to make the topping, and set aside. Sift flour with baking powder, baking soda, and salt until well combined, and set aside. Cream butter and sugar until mixture is light; then beat in eggs and vanilla. Add flour mixture in thirds, alternating with sour cream. Beat well after each addition. Spoon half the batter into pan and sprinkle with half the topping. Add remaining batter and sprinkle with rest of topping. Bake 40 minutes without opening oven, then test for doneness with a toothpick. If it doesn’t come out clean, bake another 5 to 10 minutes. Cool in pan 10 minutes; then invert pan onto a rack and cool completely.
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Reader Comments
Comment from Suzie Titus on January 1, 2008
I must have read this article 6 times already. I want to move to the farm and spend the rest of my days hearing stories and learning about this family farm from this wonderful, warm couple, The Bakers.
Comment from Michael Lynch on January 6, 2008
WOW
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