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the studio will be closed on Monday, may 27 - in observance of memorial day


Today's blog is dedicated to someone very special; she has been an employee with Bonnie Mohr Studio for 20 years this summer!  Thank you Karen for being a wonderful employee to our company and a wonderful friend and neighbor too!  Karen is part of our backbone. Karen goes the extra mile - even when she gets tired.  Karen comes in with a smile, and leaves with a smile. She gives 110%, all the time.  Karen is the kind of person that you want to have on your team, and we are lucky to have her : )  We 'surprised' Karen last week with a few treasurers to sport in her yard and garden....THANKS KAREN - WE LOVE YOU! I too enjoyed a celebration yesterday, as I turned 34 again....LOL! We baked a good ole' fashioned red velvet cake, (yes, from scratch - see recipe below) and enjoyed a fabulous lunch with chicken on the grill!  Autumn favored me with a beautiful day of sunshine and 70 degrees.  Wow, what a day.  
This week is one of our busiest of the year....we are packing for World Dairy Expo, our biggest show of the year.  This Sunday, we are eastbound for Madison, WI, where the show will be held Oct. 4-8th.  We hope to see you there! Back to work.... Thanks for reading! -Bonnie 
1/2 c. vegetable shortening
1 1/2 c. white sugar
2 eggs
2 T. cocoa
2 - 1oz. bottles red food coloring
1 t. vanilla
2 1/2 c. sifted cake flour
1/2 t. salt
1 t. soda
1 c. Buttermilk
2 T. vinegar
Cream shortening and sugar, - add eggs, food coloring and vanilla.  Mix.  Sift all dry ingredients together and add alternating with the liquid.  Bake in two 9 in. round greased and floured pans at 350 degrees for about 25 mn.  (A 9x13 cake pan works too.)  When cool, frost with the following:   Boil together until thick: 1 c. milk, and 1 T. flour; cool.  Cream together the following until fluffy: 1 c. sugar and 1 c. butter; beat together the two mixtures and spreak on the cake.  Enjoy!