Carrot Ginger Layer Cake – for a Summer Pot Luck

 
With summer coming to a close we were invited to a work colleagues home for a pot luck supper. These are always great fun!

I was requested to make a carrot cake. A favourite around our house but there is always way too much for the two of us to enjoy – responsibly.

Pages: 1 2

Meyer Lemon Pound Cake

From my previous posts on Meyer Lemons, Meyer Lemon Curd & Meyer Lemon Coffee Cake, you know I had a bunch of Meyer Lemons to use up. What next?My quest for a great pound cake came into the picture too. I had tried a pound cake earlier in the year with limited success. Searching the net I came up with this recipe from Martha Stewart.

Meyer Lemon Pound Cake

For this recipe I used:


For the Cake – makes 2:
1 1/2 Cups of Unsalted Butter – room temperature
4 Cups of Cake Flour
1 Teaspoon of Salt
4 Teaspoons of Baking Powder
2 3/4 Cups of Sugar
6 Eggs – room temperature
1 Cup of Milk – room temperature
2 Teaspoons of Vanilla
Zest of 1 Meyer Lemon

For the Glaze:
2 3/4 Cups if Icing Sugar
1/4 Cup (or less) of Meyer Lemon Juice

My first step is to gather the ingredients together in the right quantities for easy assembly. This included zesting & juicing the Meyer Lemon and double sifting the flour, salt, and baking soda.

Meyer Lemon Pound Cake – Gathering the Ingredients

I stared by creaming the butter and sugar in my mixer. This is an important step in a pound cake. This will take 3 to 5 minutes with scraping the bowl down several times. Light and fluffy is the goal.

Meyer Lemon Pound Cake – Creaming the Butter and Sugar

Next I added in the eggs one at a time. It’s important that the eggs are at room temperature or they will not blend in properly.

Meyer Lemon Pound Cake – Adding the Eggs One at at Time

After all of the eggs have been incorporated it was time to all the flavour. Vanilla & Meyer Lemon Zest. I mixed these in well.

Meyer Lemon Pound Cake – Adding the Flavour

After the flavouring was added it was time to add the flour and milk. Flour, milk, flour, milk, flour. I made the additions with the mixer on low.

Meyer Lemon Pound Cake – Adding the Flour and Milk
Meyer Lemon Pound Cake -Adding the Milk

When the batter had almost been mixed I removed it from the machine and finished it by hand. I filled 2 buttered and floured glass loaf pans with 1/2 of the batter in each then it was off to a 325˚ oven for about 90 minutes.

Meyer Lemon Pound Cake – Ready for the Oven

After a testing toothpick came out clean let the pound cakes cool on a rack for 10 minutes. I removed the cakes from the pans and let them cool. It took about another 90 minutes to fully cool the cakes.

Meyer Lemon Pound Cake – Cooling

Just as the cakes had finally cooled I mixed the icing sugar and zest with 1/2 of the Meyer Lemon Juice, and added more juice until the glaze was the right consistency.

Meyer Lemon Pound Cake – Glaze

I glazed the cakes and they were ready to give away and eat!

Meyer Lemon Pound Cake

Baker’s Notes:

  • for best results all ingredients should be room temperature – butter hint here
  • a great pound cake recipe – even with Just Vanilla
  • use any citrus flavour for this cake

Meyer Lemon Coffee Cake

My previous post about Meyer Lemon Curd started me on my quest to use my new found Meyer Lemons.Searching through the cookbooks and other collected recipes I came across a recipe for Meyer Lemon Coffee Cake from Martha Stewart.

Meyer Lemon Coffee Cake

For this recipe I used:


For the Streusel:
1 3/4 Cup All Purpose Flour
3/4 Cup Light Brown Sugar
1/2 Teaspoon Salt

For the Cake:
5 Meyer Lemons, cut paper thin
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon of Salt
4 Oz. Unsalted Butter
1 Cup Sugar
3 Tablespoons Meyer Lemon Zest
2 Large Eggs
1 Teaspoon Vanilla
1 Cup Sour Cream

I started with the Meyer Lemon Slices… I took the thinly cut slices and placed them in simmering water for 1 minute. Then I drained the lemon slices from the water and repeated the process one more time.

Meyer Lemon Coffee Cake  – Simmering the Meyer Lemon Slices

I drained the lemon one more time then spread the slices on parchment covered pans and set them aside.

Meyer Lemon Coffee Cake – Resting Meyer Lemon Slices

Next it was time to start on the Streussel topping.

Meyer Lemon Coffee Cake – Batter Ingredients

In a medium bowl I mixed the flour, brown sugar, and salt together.

Meyer Lemon Coffee Cake – Topping Mixture

I added the butter and rubbed the flour mixture into the butter with my fingers until there were small lumps forming.

Meyer Lemon Coffee Cake – Crumb Topping

Preparing for the cake I buttered a tube pan.

Meyer Lemon Coffee Cake – Greased Tube Pan

Now that I had gathered and measured the rest of the ingredients it was time to start in on the cake.

Meyer Lemon Coffee Cake – The Cake Ingredients

I combined the flour, baking soda, baking powder and salt in a bowl and set it aside.

Meyer Lemon Coffee Cake – The Dry Ingredients

In my mixer, I combined the butter and sugar.

Meyer Lemon Coffee Cake – Creaming the Butter and Sugar

After beating the butter and sugar for 3 or 4 minutes I added in the lemon zest and mixed once again.

Meyer Lemon Coffee Cake – Adding the Zest

Now it was time for the eggs. Beating well after each addition.

Meyer Lemon Coffee Cake -Adding the Eggs

Then the vanilla.

Meyer Lemon Coffee Cake – Adding the Vanilla

I poured the flour mixture into a metal strainer.

Meyer Lemon Coffee Cake – Sifting the Flour Mixture

With the bowl containing the butter mixture off of the mixer, I sifted the flour over the batter.

Meyer Lemon Coffee Cake – Sifted Flour Mixture

I mixed the flour in on low then added the sour cream. I mixed again until just about fully mixed.

Meyer Lemon Coffee Cake – Adding the Sour Cream

I finished off the batter by hand.

Meyer Lemon Coffee Cake – The Final Mix By Hand

I layered about 1/2 of the batter in the bottom of the prepared tube pan and then layered 1/2 of the lemon slices over the batter.

Meyer Lemon Coffee Cake – The First Layer of Lemons

I carefully spread the rest of the batter over the lemon slices then used the rest of the lemon sliced in a final layer over the batter.

Meyer Lemon Coffee Cake – The Final Layer of Lemons

Finally I topped off the second lemon slice layer with the streussel mixture and off to a 350˚ oven for about 55 minutes.

Meyer Lemon Coffee Cake – The Crumb Topping

After the cake was cooked and out of the oven I cooled it on a rack for 15 minutes.

Meyer Lemon Coffee Cake – Cooling

After 15 minutes I placed the cake pan over a wine bottle and removed the outer shell.

Meyer Lemon Coffee Cake – Removing the Pan

Carefully using a spatula and a bench scraper I lifted the still hot cake off of the base and let it cool completely. 2 hours.

Meyer Lemon Coffee Cake – The Final Cooling

After the cake was well cooled it was time to dig in.

Meyer Lemon Coffee Cake – The Layers

Baker’s Notes:

  • I elected not to use the Meyer Lemon topping in the original recipe
  • I added the Meyer Lemon Zest out of order from the original recipe. I believe the essential oils will disperse better and more evenly in oil rather than an oil/flour combination. I elected to mix the zest at the butter/sugar stage
  • Ensure the lemon slices do not touch the edges of the pan – inner or outer.  The cake will look better.
  • The cake was OK. I would make this with regular lemons next time.

Sticky Toffee Date Cake

For Christmas baking last year I bought way too many dates. My calculation from medjool to regular date was slightly off. 3 pounds off it seems! What to do….In my quest to use more of my cook books more often I went on the hunt for a recipe that used a lot of dates at once.

I came across on in Ina Garten’s – Barefoot Contessa – Foolproof that I received for Christmas. Man I wish they showed her show in Canada again.

The recipe is for Sticky Toffee Date Cake with Bourbon Glaze. The bonus is that the recipe calls for 3/4 pound of dates!

Sticky Toffee Date Cake

For this recipe I used:

Cake:
3/4 Pounds of Pitted & Chopped Dates
1 3/4 Cups of Water
1/4 Teaspoon of Baking Soda
4 Ounces (1 Stick) of Unsalted Butter
1/3 Cup Granulated Sugar
3 Large Eggs
1 Teaspoon Vanilla
1 1/4 Cup of All Purpose Flour
1/2 Teaspoon of Salt
1 1/2 Tablespoon of Baking Powder

Sauce:
6 Ounces (1 1/2 Sticks) Unsalted Butter
1 Cup of Light Brown Sugar
1/2 Cup of Heavy Cream
1/8 Teaspoon of Salt
2 Tablespoons of Bourbon
2 Teaspoons of Vanilla

Sticky Toffee Date Cake – The Cake Ingredients
Sticky Toffee Date Cake – Buttered and Floured 9″ Pan

I stared by chopping the dates and placing them in a pot with 1 3/4 cups of Water.

Sticky Toffee Date Cake – Chopping the dates

I heated the dates until boiling, stirring frequently to break them up. I let the pot boil for just a minute.

Sticky Toffee Date Cake – Boiling the Dates

Once off the heat I added the teaspoon of baking soda, stirred and set the pot aside.

Sticky Toffee Date Cake – Adding the Baking Soda
Sticky Toffee Date Cake – Foamy after Mixing in the Baking Soda

Next it was time to sift together the flour and salt.

Sticky Toffee Date Cake – Sifting the Flour and Salt

In the mixer I added the softened butter and sugar and creamed it together for 2 or 3 minutes. Until light and fluffy.

Sticky Toffee Date Cake – Creaming the Butter & Sugar

Once the butter was fully creamed I added vanilla and the flour and mixed it in on low until just combined.

Sticky Toffee Date Cake – Carefully Mixing in the flour

Now I added the slightly cooled date mixture in 2 batches. Then I added the baking powder and mixed the batter by hand.

Sticky Toffee Date Cake – Adding the Cooked Dates

Then it was off to the oven for about 30 minutes at 350˚.

Sticky Toffee Date Cake – In the Oven!

Near the end of the baking time for the cake I started in on the Bourbon Glaze.

Sticky Toffee Date Cake – Bourbon Glaze Ingredients

In a pot I combined everything except the Bourbon & Vanilla and brought it to a low boil. The recipe indicates to simmer for about 1 minute. See Baker’s notes.

Sticky Toffee Date Cake – Bourbon Glaze Ingredients ready to Simmer

Once simmered I poured the sauce into a glass measuring cup and added the Bourbon & Vanilla.

Sticky Toffee Date Cake – Adding the Bourbon and Vanilla

Once the cake came out of the oven I poked it all over with a skewer.

Sticky Toffee Date Cake – Properly Poked

Next I drizzled about 3/4 of the sauce over the cake and let it soak in for about 1/2 an hour.

Sticky Toffee Date Cake – The First Soaking with the Glaze

After the 1/2 hour wait I turned the cake out onto a serving place then poured the rest of the Bourbon glaze over the cake to make a nice flat shiny surface.

Sticky Toffee Date Cake – The Final Shot

Then it was time to serve!

Sticky Toffee Date Cake – Moist and Flavourful

So moist and tender and very tasty.

Baker’s Notes:

  • This cake easily feeds a crowd. It uses a larger than normal 9″ pan.
  • The sauce did not really perform for me. After about an hour on the serving place the glaze clouded over – a butter film is the best description.
  • I think my glaze issue could be corrected by rapidly boiling the sauce (rather than simmering it) for 3 minutes. This would require following the cake soaking timing pretty closely in case the last 1/4 of the sauce solidifies. No guarantees though.
  • I have no problem making this cake again!

Macadamia Banana Bread

Having recently come back from Hawaii I was in need of some Aloha at home.My favorite banana bread recipes is from Martha Stewart. Always moist and it never lasts long. Using this recipe I added some Aloha.

Macadamia Banana Bread

For this recipe I used:

1/2 Cup of Unsalted Butter
1 Cup of Sugar
2 Large Eggs
3/4 Cup of All Purpose Flour
3/4 Cup of Whole Wheat Flour
1 Teaspoon of Salt
1/2 Cup of Sour Cream
1 Teaspoon of Vanilla Extract
1/2 Cup Shredded Coconut
1/2 Cup of Candied Pineapple
1/2 Cup of Macadamia Nuts

Macadamia Banana Bread – The Ingredients

I started by creaming the butter and sugar , with a hand mixer, until light and fluffy and then adding the eggs. Mix well!

Macadamia Banana Bread – Adding the Eggs to the Creamed Butter

I added the flours and and mixed them in until just mixed.

Macadamia Banana Bread – Adding the Flours
I added the sour cream, vanilla,  and bananas and mixed well.
Macadamia Banana Bread – Adding the rest of the wet ingredients

I finished the batter off by hand and then folded in the pineapple and coconut.

Macadamia Banana Bread – Adding the Pineapple & Coconut

After putting the batter in a 9″ x 5 ” glass loaf pan, I topped it with the macadamia nuts.

Macadamia Banana Bread – Ready for the Oven

I baked the Banana Bread for 1 hour and 20 minutes at 350˚.

This was one of those loaves that went to work and I don’t have a completion picture of. I did; however, get to taste the bread. It was pretty great!

Bakers Notes:

  • I would add another 1/2 teaspoon of Baking Soda – may give it a little more lightness with the added whole wheat flour
  • used salted or unsalted Macadamia Nuts both are great for this recipe
  • use the candied pineapple – fresh will leave wet holes in the finished bread
  • When ever you have that one left over banana that is too ripe, peel it and put it into a freezer bag and put it in the freezer. Thaw the frozen banana the night before you need it.

Cherry Pound Cake – A Birthday Gift

We had a friend over for dinner a few weeks ago and he said he really loved pound cake. Who doesn’t? As his birthday was around the corner I decided a pound cake was in order. What else do you get someone that has everything?
I use Martha Stewart’s Classic Pound Cake recipe from Martha Stewart’s Baking Handbook and added glacèd cherries. There is a pound cake with cherries that Safeway has near Christmas so I decided to try and replicate it as best I could. Perfect for any celebration.For this recipe I used:

3 Sticks (12 Oz.) Unsalted Butter
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 1/2 Cups of Sugar
1 Teaspoon of Vanilla Extract
6 Large Eggs
1 Pound of Glacèd Cherries

I gathered the ingredients together then buttered and floured the 9 x 5 Glass loaf pan.

Cherry Pound Cake – The Ingredients
Cherry Pound Cake – Buttered and Floured 9 x 5 Loaf Pan

After sifting the flour and salt together I put the butter and sugar in the bowl of my mixer and let it rip for 4 minutes. I stopped the mixer and scraped down the bowl a couple of times to ensure everything was light and fluffy.

Cherry Pound Cake – Sifted Flour and Salt
Cherry Pound Cake – Creaming the Butter and Sugar

Next it was time to add the eggs and vanilla. I added the vanilla then eggs one at a time with the mixer on a lower speed until everything was well combined.

Cherry Pound Cake – Adding the Eggs One at a Time

Now it was time to add the flour.  With the mixer on a low speed, I slowly added the flour until it was just mixed in. I removed the bowl from the mixer and finished off the batter by hand.

Cherry Pound Cake – The Final Flour Mix by Hand

Now the fun part started. I took about 1/3 of the batter and spread it in an even layer at the bottom of the loaf pan and added a layer of cherries. I carefully added a spread out another 1/3 of the batter and added the rest of the cherries. Then I topped the cherries off with the rest of the batter and put the cake in a 350˚ oven.

Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Ready for the Oven

The recipe said it would take up to 55 minuets. my experience with the added cherries was a little longer at 70 minutes.

Cherry Pound Cake – Cooling

After fooling for 2 hours I wrapped the cake up and took it next door for the Birthday boy. He took the cake into work to share it and said it was “delicious!”

Cherry Pound Cake – In the Midst of Eating

Sadly another cake I did not get to try!

Bakers Notes:

  • It was tricky with the timing on this one. The edges were a little browner that I would have liked.
  • I should have topped it with an icing or glaze
  • Use Glacèd CherriesMaraschino Cherries will not work because they are too wet
  • From the looks of the picture the cherries turned out correctly
  • Use a glass pan for this recipe – a metal one just won’t do!

Happy Baking!

Cherry-Streusel Coffee Cake – Secretary’s Day 2013

For Secretary’s Day I was asked to make a cake for the office.The ultimate request was for a Cherry-Streusel Coffee Cake. This recipe was lurking in my edition of “Martha Stewart’s Baking Handbook” – a Christmas gift in 2005. By all accounts the cake was a hit this morning.

Cherry-Streusel Coffee Cake

For this recipe I used:


Cake:
1 Stick (4 oz.) of Unsalted-Butter
2 Cups of All Purpose Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Cup of Sugar
2 Large Eggs
1 Teaspoon of Vanilla Extract
1 Cup of Sour Cream*
1 Cup of Frozen Sour Cherries* – thawed and drained

Streusel Topping:
9 Tablespoons of All Purpose Flour
3 Tablespoons of Brown Sugar
1/2 Teaspoon of Cinnamon
2 1/2 Oz. Unsalted Butter
1/4 Teaspoon of Salt

Milk Glaze*:
1 Cup of Confectioners Sugar
2 Tablespoons of Milk
See bakers notes

I started by gathering the ingredients, buttering a tube pan, and pre-heating the oven to 350˚.

Martha Stewart’s Baking Handbook
Martha Stewart’s Baking Handbook
Cherry-Streusel Coffee Cake – Ingredients

I an a bowl I sifted the flour, the baking soda, the baking powder, and the salt together and set it aside.

Cherry-Streusel Coffee Cake – Sifting the Flour

Next I made the streusel by combining all of the ingredients in a bowl and used a pastry blender to mix well. I stored the bowl in the fridge until it was needed.

Cherry-Streusel Coffee Cake – Streusel Topping
Cherry-Streusel Coffee Cake – Streusel Topping

In a large bowl I mixed the butter, sugar, and eggs together until smooth. This will take up to 5 minutes – longer if the butter is on the cool side. I then mixed in the vanilla extract*. See bakers notes for the vanilla.

Cherry-Streusel Coffee Cake – Blending the Butter, Sugar, & Eggs
Cherry-Streusel Coffee Cake – Adding the Vanilla

I then mixed the flour and sour cream in an alternating sequence. 3 flour additions and 2 sour cream additions. Starting and ending with the sour cream.

Cherry-Streusel Coffee Cake – Adding 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding 1/2 of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the second 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding the rest of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the rest of the Flour Mixture
Cherry-Streusel Coffee Cake — Just barely mixed

After the batter was barely mixed I finished mixing everything in with a spatula.

Cherry-Streusel Coffee Cake – Finished mixing by hand

I added 1/2 of the batter to the tube pan and smoothed it out. I then added the sour cherries evenly spread out. The picture in the book looked like it had more cherries.

Cherry-Streusel Coffee Cake – Adding the Sour Cherries

I topped the cherries with the rest of the batter and smoothed everything out again.

Cherry-Streusel Coffee Cake – Adding the rest of the Batter

I added the streusel to the top of the cake the put the pan in the oven.

Cherry-Streusel Coffee Cake – Topped with Streusel

I baked the cake for 40 minutes then check it. It needed another 5 minutes.

Cherry-Streusel Coffee Cake – Just out of the oven

I removed the cake form the oven and let it sit on a cooling rack for 15 minutes. I used a small pallet knife to loosen the cake from the pan then flipped it our on the cooling rack.  I then flipped the cake again, so the streusel top was upright, then let the cake cool for 2 hours.

Once the cake was cool I mixed the milk glaze. I drizzled the glaze on the cake and let it dry.

Cherry-Streusel Coffee Cake – Milk Glaze Ingredients
Cherry-Streusel Coffee Cake – Mixing the Milk Glaze
Cherry-Streusel Coffee Cake – Topped with the Milk Glaze

“*” Bakers Notes:

  • I think 1-1/2 cups of sour cherries would work. Any more and the cake will be too soggy.
  • I mixed the vanilla in at this time. The recipe said to mix it in with the butter eggs and vanilla.
  • The recipe for this cake can also be found here.

Sadly I did not get a full taste of the cake. I was told it was great. I did taste some crumbs of cake that were stuck on the centre tube of the pan – where I had not buttered enough. Any reason to make another!

Ina’s Old-Fashioned Banana Cake

I made this on a busy Sunday. We had friends over for dinner the night before and we were having another over for dinner on the Sunday.I chose not to recycle the Coconut Cream Pie from the night before so I needed to make something new.

One of my kitchen new year’s resolutions was to be mindful and use our vast collection of cookbooks.

I had not used Barefoot Contessa – How Easy Was That? Simple high flavour recipes. This was the aim Sunday.

I had a bunch of bananas just ripened so I made the Banana cake with Cream Cheese Frosting with a couple of tweaks. I decided to make 2 cakes – one for dinner and one to send off to work!

Banana Cake

For this recipe I used:

6 Ripe Bananas


Old Fashioned Banana Cake with Cream Cheese Frosting
6 Ripe Bananas
1  1/2 Cups of Whey Low Granular (Sugar Substitute)
1 Cup of Whey Low Gold (Sugar Substitute)
1 Cup of Vegetable Oil
5 Large Eggs
1 Cup of Sour Cream
2 Teaspoons of Vanilla Extract
Grated Zest of 3 Small Mandarin Oranges
2 Teaspoons of Baking Soda
1/2 Teaspoon of Salt
1 Cup of Chopped Toasted Pecans

12 Ounces of Light Cream Cheese
12 Ounces of Butter
2 Teaspoon of Vanilla Extract
Juice of 1 Mandarin Orange
5 Cups of Icing Sugar
Segments from 2 Mandarin Oranges

Banana Cake – Ingredients

I started by zesting the mandarins using a micro -plane.

Banana Cake – Zesting Mandarins

In my mixer I mixed the Bananas and sugars until well mixed.

Banana Cake – Bananas and Sugars

Next I added the rest of the wet ingredients (oil, eggs, sour cream, vanilla, and mandarin zest) and mixed it all until smooth.

Banana Cake – Mixing in the Wet Ingredients

Taking the bowl off the mixer I placed a sifter over the top of the bowl and added the flour, the baking soda, and the salt. I  shook the sifter over the banana mixture then put the bowl back on the mixer and combined everything until just mixed.

Banana Cake – Sifting Dry Ingredients
Banana Cake – Ready to Mix

After every thing was just combined I took the bowl off the mixer and finished mixing by hand with a big spatula. I added the pecans and mixed them in by hand as well.

Banana Cake – Finishing By Hand
Banana Cake – Adding the Pecans

It was time for the oven. I divided the mixture between 2 floured 9″ pans and put them in a 350˚ oven for 45 minutes. This recipe cooked quickly because of the Whey Low Sugar substitutes.

After the cakes were out of the oven and cooling I mixed up the cream cheese frosting.

I added the cream cheese and butter, both room temperature, to the mixer and mixed it on medium for 5 minutes. Be sure to mix all of the cream cheese lumps out.

Banana Cake – Cream Cheese Frosting

Once the butter and cream cheese were mixed I added the icing sugar, vanilla, mandarin juice and mixed everything for another 5 minutes on medium.

Banana Cake – Finished Cream Cheese Frosting

Once the cakes had cooled, at least an hour, I frosted one cake with 1/2 of the cream cheese frosting and place the mandarin segments on top. Then it was off to the fridge until desert  time.

Banana Cake – Finished!

For the second cake that was going off to work, I split the cake in half then spread the rest of the frosting of the bottom layer and put the second layer on top. The cream cheese frosting in the middle made it easier for work consumption!

Bakers Notes:

  • very easy recipe
  • 1 recipe of the cake makes a big cake. Great for a crowd. Serves 16 easily.
  • 1 recipe of the frosting makes a lot! Make 1/2 or 3/4 of a recipe.
  • replace mandarins with any citrus to change it up!
  • this stays moist and very good in the fridge for a week
  • June 2020 – just a note on Micro Planers – my experience is try to ignore the handled versions. Replace every 2 – 3 years – more often if you use it a lot

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑