October 2013 Newsletter                           Fall Edition                                     Edited by Cindi Swartout

 Our Fall Newsletter has the following:

  • Message from the President
  • Open Positions
  • A Note from Cindi
  • Fall Recipe
  • Links of interest

New feature next newsletter:

ASK KEVIN!

Send Kevin any questions you may have about interviewing, job searching, hiring or fishing! We will address the best question in the next newsletter


A Note from Cindi

Fall is upon us with pumpkins, Halloween, colder weather and settling in to school schedules. What was your favorite Halloween costume? Here is a picture of my brother and I from a very early Halloween. Send me some pictures of Halloween past and present to share with everyone!

 

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Links of Interest

Keifer Professional Search

upcoming shows that Kevin will attend

AVS International

ISTFA

IWLPC

 

 

Fall Recipes

Pumpkin Recipes

November Dinners

Fall Cassaroles

 

Fall Activities

Fun things for Teens

Fun things for kids

Fun things for Adults

 

 

A Message from the President

My Dear Readers,

I love the Fall Season, so many things to look forward to, Halloween and the kids in their costumes, Thanksgiving and the Feasting, and Christmas and the love of Family. I am sure that it’s the same for many of you. It’s also a good time to take a moment to reflect on all the blessings of this past year, the many gifts we receive that we might take for granted.

Here at Keifer Professional Search it’s turning out to be a great year. We have been able to find new business at some old clients and have picked up a few new accounts as well. The mix has been very exciting and many of my searches have been complimentary ones with the same candidates being qualified for multiple opportunities. SemiconWest has become a High Tech Class Reunion of sorts, so many of us have crossed paths over the years, it’s very validating to see the same people each year and catch up. I love the friends I have made in this Industry of ours, a very eclectic group. Thanks for making me feel so welcome and for your support of my little agency.

I love this photo that Cindi has chosen for the top of our Fall Newsletter. Everyone will see something different in it, but I hope will all get that feeling of serenity and calm that it inspires in me. I love to go fishing and one of the things I see in the photo is the trout that I know is laying in the deep part of that pool under the tree. I feel like I know the utopia that Thoreau would see but what would Stephen King see in the water? Consider that while Halloween is right around the corner.

My Family and My Friends mean so much to me; I hope you will hold yours close this Holiday season.

Kevin A.P. Keifer
President


Open Positions

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For the Hiring Authority

5 tips for Hiring and Empowering Great Employees


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Chocolate Pumpkin Cake

Ingredients

  • 1 1/2 cup(s) flour
  • 2/3 cup(s) cocoa
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) buttermilk
  • 1 cup(s) canned pumpkin
  • 2 teaspoon(s) vanilla extract
  • 3/4 cup(s) butter, softened
  • 1 cup(s) dark brown sugar
  • 1 cup(s) granulated sugar
  • 3 large eggs
  • 1 egg yolk

Directions

  1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
  2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
  3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
  4. Step 1: Frost Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
  5. Step 2: Glaze Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.