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RUGER M77 338 WINCHESTER

MAGNUM with Leupold 2-7 scope, sling, Colorado saddlery hooded scabberd, several boxes Federal premium ammo and more. Call 970-641-0853 evenings or leave message.

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OUTDOOR CAT IN NEED OF A BARN HOME where he can come and go, after a brief adjustment period. He’s a 7-8yr old neutered male that isn’t currently socialized to people. If you need a mouser and can provide daily food and water, please text Cheryl at 970-275-9235.

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Lemon Poppy Seed Pound Cake

Ingredients

Makes 1 cake or 6 mini pound cakes

1 1⁄2 cups all-purpose our

1 1⁄2 cups granulated sugar

2 tablespoons lemon zest

2 tablespoons poppy seeds

1 teaspoon baking powder

1⁄2 teaspoon salt

3⁄4 cup (1 1⁄2 sticks) butter, so ened (do not substitute margarine)

Directions

4 ounces cream cheese, so ened

4 eggs

2 tablespoons milk

1 teaspoon Pantry Double Strength Vanilla Powdered sugar (optional)

1. Preheat oven to 325 F. Spray Stoneware Fluted Pan with nonstick cooking spray. Combine our, granulated sugar, lemon zest, poppy seeds, baking powder, and salt in a stainless, two-quart mixing bowl; mix well. In a stainless four-quart mixing bowl, beat butter and cream cheese on high speed of handheld mixer for 1 minute, or until blended (mixture will form a sti paste).

2. In a small batter bowl, whisk eggs, milk and vanilla until blended. Add egg mixture to cream cheese mixture in four additions, beating 2 minutes a er each addition. (Do not undermix).

3. Pour batter into pan. Bake 55 to 60 minutes or until cake tester inserted near the center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping pan over cake. Cool completely.

4. Place cake on serving platter. Sprinkle with powdered sugar or prepare glaze, if desired.

For glaze: Combine 11⁄2 cups powdered sugar and enough lemon juice to make a thick frosting. Spread glaze over top of cake.