The Dervish Dancers of Cairo

Jenny Bowker wanted me to see the Al-Tanoura Troupe of Dervish Musicians and Dancers at the Wikalat Al-Ghouri in Cairo, and I loved seeing them.

They were very talented musicians, and they are self-taught using traditional musical instruments. The dancers were beyond belief. The man in green in the first photos danced in a circle for 35 minutes. He had two removable circular skirts that were removed and twirled during the performance. I'm still not sure how they managed to twirl them in every imaginable direction without losing a beat. Next came three dancers whose skirts never touched even though they moved about the entire floor.

I've put together some of my photos to give you an idea of their program. The music is called Caravan to Cairo - very similar to the music they played.

Enjoy and Merry Christmas!

Here is the link:  http://smilebox.com/playBlog/4d7a51314e7a63774f44593d0d0a&blogview=true

Snickerdoodle Cupcakes...Yes!

Snickerdoodle cookies are among my favorites. But cupcakes are all the rage right now.
Well, then it's time to try making some Snickerdoodle Cupcakes. Ymmmmmm!

Snickerdoodle Cupcakes

Cupcakes
2 3/4 cups all-purpose flour
3 T. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup shortening or butter
1 2/3 cups sugar
5 egg whites
2 1/2 tsp. vanilla
1 1/4 cups milk
Heat oven to 350 degrees F. Place paper baking cup in each cup of 24 regular-size muffin tin.
In medium bowl, mix flour, baking powder, cinnamon, and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended.
Divide batter evening among muffin cups, filling each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with Cinnamon Frosting.

Cinnamon Frosting
6 cups powdered sugar
2 tsp. ground cinnamon
2/3 cup butter or margarine, softened
1 T. vanilla
2 to 4 T. milk
In large bowl, mix powdered sugar, 2 teaspoons cinnamon, and the butter with electric mixer on low speed. Stir in vanilla and 2 tablespoons of the milk. Gradually beat in enough remaining milk, 1 teaspoon at a time to make frosting smooth and spreadable.
Frost cupcakes. In small bowl, mix 2 teaspoons granulated sugar and 1/2 teaspoon ground cinnamon; sprinkle over frosted cupcakes.

Makes the house smell like Christmas!
Enjoy.
Bonnie B