It’s Our Turn to Give a Testimonial Colleen and Mike, This Is for You!
but we also wanted to single out a very special patient and her husband to thank them for everything they do for us.
Colleen and Mike Coutee are hardworking, friendly folks. We have seen each of them on several occasions for various orthopedic issues over the last 10 years or so. Most recently, we saw Colleen for the rehabilitation of her right shoulder after a rotator cuff repair. She did great.
A few years ago, when one of them was coming to us for PT, Colleen brought us a cake. Well, since then, she never stopped!
For the last few years and counting, nearly every other Wednesday, Colleen brings us a treat to share with everybody in our office. It’s usually some sort of cake or cookies. And, almost without fail, it’s gone by the end of the day. Everybody in the office looks forward to what she might bring and saves room that day for a sweet treat. I hate to say it, but it’s almost expected at this point! We are so blessed to have such caring people who would think about us every other week like that and take the time to do something special for us. In honor of Colleen, we have included her Louisiana Butter Cake recipe as this month’s recipe.
Every month in our newsletter, we share a client’s perspective about their experience in physical therapy and how they improved with ELITE PT. Clients usually explain what they are able to do now and how we were able to help them. We have shared a client’s words again this month on Page 2,
Thank you, Colleen and Mike!
Have a Laugh!
Louisiana Butter Cake
Ingredients •
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1/2 teaspoon baking soda
1 cup room-temperature butter, cubed
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1 cup buttermilk
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2 cups granulated sugar
Glaze Ingredients: • 1/3 cup butter •
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4 eggs
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1 tablespoon vanilla
3/4 cup granulated sugar
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3 cups all-purpose flour
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2 tablespoons water
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1 teaspoon Kosher salt
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2 teaspoons vanilla
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1 teaspoon baking powder
Directions 1. Heat oven to 325 F. 2. Grease a 10-inch bundt pan. 3. Place all cake ingredients in a bowl with paddle attachment. Mix on low for 30 seconds and increase speed to medium for 3 minutes. 4. Pour batter into prepared pan and bake for 65–75 minutes or until toothpick in center comes out clean. 5. When cake is done, make the glaze. Combine all ingredients in a small
saucepan over medium-low heat. Stir constantly until the butter melts and sugar dissolves. Do not bring to boil. 6. Poke holes all over the warm cake while still in the pan and pour glaze evenly over the cake. 7. Allow to cool completely and invert the cake on a serving plate.
Elite PT • (318) 443-3311 • 3
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