Farnam Public Library News Letter \t\t\t\tMay 2015<\/p>\n
http:\/\/libraries.ne.gov\/farnam\/ \t308-569-2318 \t farnambook@atcjet.net<\/p>\n
Library Hours:\t\tThurs. & Fri.: 4:30 \u2013 6:30 p.m.
\n\t\t\tSat.: 11:00 a.m. \u2013 5:00 p.m.
\nLibrary Board Members: Dorthy Anders, Edna Lungrin, Kathy Widick, Ruth Ann Hess, and Kendra Oberg.
\nServices offered by the library: For the individuals who cannot get to the library, please call, 569-2318. I will deliver items from the library to you. A public library is for everyone to use.<\/p>\n
New Movies: Exodus: Gods and Kings
\n Annie
\nNew Books: Disney: Anna & Elsa: All Hail the Queen: Book 1
\n Disney: Anna & Elsa: Memory and Magic: Book 2<\/p>\n
Lemon Poppy Seed Cake Servings: 12
\n1 Package (about 15 ounces) yellow cake mix
\n1 Package (4-serving size) lemon gelatin
\n4 eggs
\n2\/3 water
\n\u00bd cup vegetable or canola oil
\nGrated peel and juice of \u00bd lemon
\n\u00bc cup poppy seeds<\/p>\n
1.) Preheat oven to 350 degrees F. Grease and flour 12-cup (10-inch)
\n\t bundt pan.
\n2.) Combine cake mix, gelatin, eggs, water, oil, lemon peel and juice in
\n\t a large bowl; beat 1 to 2 minutes or until well blended. Stir in
\n\t poppy seeds. Pour batter into prepared pans.
\n3.) Bake about 35 minutes or until toothpick inserted near center
\n\t comes out clean. Cool in pans 10 minutes; invert onto wire rack
\n\t to cool completely.
\n4.) Prepare Lemon Glaze, if desired. Drizzle over cooled cake.<\/p>\n
Lemon Glaze: Whisk 1 cup powdered sugar and 2 tablespoons lemon juice in small bowl until smooth.<\/p>\n","protected":false},"excerpt":{"rendered":"
Farnam Public Library News Letter May 2015 http:\/\/libraries.ne.gov\/farnam\/ 308-569-2318 farnambook@atcjet.net Library Hours: Thurs. & Fri.: 4:30 \u2013 6:30 p.m. Sat.: 11:00 a.m. \u2013 5:00 p.m. Library Board Members: Dorthy Anders, Edna Lungrin, Kathy Widick, Ruth Ann Hess, and Kendra Oberg. … Continue reading