Seas’nings catering leaves a legacy in Montezuma County

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Seas’nings catering leaves a legacy in Montezuma County

Seas’nings catering leaves a tasty legacy
Karen Sheek makes gingerbread cookies in the Seas’nings kitchen in 2011.
Southwest Open School students Ty Ford, Michael Morehead and Cody Redbird peel apples to make pies at Seas’nings in 2011 as part of a fundraiser for Habitat for Humanity.
Sharon King, owner of Spruce Tree Espresso House, which did business with Seas’nings for about 10 years.
Seas’nings Carrot Cake

Cake2 cups Flour1¾ cups granulated sugar1 teaspoon baking soda2 teaspoons salt2 teaspoons cinnamonMix all dry ingredients together.
Add:
3 eggs1¼ cups vegetable oil3 cups finely shredded carrotsMix until well blended. Pour into greased or parchment lined two 8-inch pans or one 9 by 13-inch pan. Bake at 350 degrees for 30–40 minutes until cake tests done. Cool before frosting.
Cream Cheese Frosting½ cup butter, softened8 ounces cream cheese, at room temperature1 teaspoon vanilla1 pound confectioner’s sugarCream butter and cream cheese until smooth. Add vanilla and confectioner’s sugar and beat until fluffy. Enough to frost two-layer cake.
After frosting the cake, if desired, press finely chopped pecans or walnuts around the edges of the cake.

Seas’nings catering leaves a legacy in Montezuma County

Karen Sheek makes gingerbread cookies in the Seas’nings kitchen in 2011.
Southwest Open School students Ty Ford, Michael Morehead and Cody Redbird peel apples to make pies at Seas’nings in 2011 as part of a fundraiser for Habitat for Humanity.
Sharon King, owner of Spruce Tree Espresso House, which did business with Seas’nings for about 10 years.