Occupation: Retired, previously banking and tax work.
How long you have you been an LWC member? 5 years
What activities have you been involved with as a member? Currently co-president, I’ve also been the raffle chair for Santa’s Workshop and helped with the annual blood drive and Easter Bunny Breakfast.
What do you look forward to each year and why? The opportunity to give back to the community through the club and the fellowship of a great group of ladies.
Name a guilty pleasure you love. Wine and ice cream.
You have a full day just for you – what would you do? This is a tough one. Either spend the day doing something outrageous with a friend or something really special with my husband that we have never done before.
Just in time for Litchfield’s delicious blueberry harvest – a fabulous blueberry coffee cake recipe from LWC co-president Jean White, who said she got this recipe from a Seattle, WA-area restaurant. ENJOY!
Anthony’s Blueberry Coffee Cake
- ¾ cup butter at room temperature
- 1 ½ cups sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla
- 2 cups fresh blueberries
Cream butter and sugar until light and fluffy. Add eggs and beat. Mix flour, salt and baking powder. Add vanilla to milk. Alternately add milk and flour mixture to batter and beat until smooth. Mix 1 ½ cups of blueberries to batter by hand. Pour into greased 9×13 baking pan and sprinkle with crumb topping and remaining blueberries. Bake at 350 degrees for 40 to 45 minutes. Test center with toothpick to be sure it is done. Center will remain slightly soft. Especially good when served warm. Keep covered in refrigerator for moistness. It freezes well also.
- ¾ cup flour
- ½ teaspoon cinnamon
- ½ cup sugar
- 1/3 cup butter
Combine flour, sugar and cinnamon. Cut in butter in ½” pieces and work in with a fork until crumbly
– Jean White