Overlooking the Danube and the fertile Wachau Valley, Melk Abbey (Stift Melk) is a grand, Baroque abbey, where Benedictine monks have been living and working continuously for more than 900 years.Read More
Sunshine is delicious, rain is refreshing,
wind braces us up, snow is exhilarating;
there is really no such thing as bad weather,
only different kinds of good weather.
John Ruskin obviously did not have to put up with the New England winters of 2014 and 2015.
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And now we welcome the new year.
Full of things that have never been.
Rainer Maria Rilke
Rilke would only be slightly correct at Hiden Gallery where we're full of things that have been for centuries
and other things that have been since sometime in the last century. And yes, we also have fresh, exciting new
things that have never been but are waiting to be purchased and placed in a beautiful setting.
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I can't think of a time when this cake was served and someone didn't ask me for the recipe. For years, we kept my mother-in-law's cake recipe a closely-guarded family secret but the world could use some good news so here, for the first time is Mimi's rum cake recipe on-line. Even my teetotaling Baptist relatives love this cake! But be forewarned: It's Southern, which is to say, butter and sugar are used in the making of this confection.
Mimi's Rum Cake
1 pkg. yellow cake mix
1 pkg vanilla instant pudding
1/2 c vegetable oil
1/2 c cold water
1/2 c light rum
Mix all ingredients and beat 10 minutes on medium. Cover bottom of a bundt pan with 1/2 cup chopped pecans. Pour batter into bundt pan. Bake 1 hour at 325.
While still in the pan, pour the following mixture over the cake.
1 stick butter
1 c sugar
1/4 c water
Boil 1 minute. Remove from heat and add 1/4 cup rum.