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WE ARE STILL HERE TO HELP 

Just a friendly reminder that during this time of COVID-19, we are still here working, but our lobby is closed to all customers. We ask that you please use the drive-thru on the south side of the building or give us a call at 402-335-4123. We appreciate your cooperation!

CONTACT US
Flood Policies
As the dry days turn into rainy days, getting water in our basements is a possibility. We want to remind you that under your regular homeowner’s policy, natural runoff and seepage of groundwater are not covered. If you’re looking for coverage in the event you have damage; we recommend looking towards a flood policy. Give us a call, and we would be happy to guide you through the different options!
LEARN MORE
Time For Insurance
Policy Spring Cleaning 


Are you checking your policies every year? Have you made any changes since the last renewal? Now is a great time to take 5 minutes to look at your policies and make sure everything is up-to-date.
Linda's Recipe Corner

White Chocolate Raspberry Bundt Cake 

Cake: 

  • 1 pkg white or French vanilla cake mix

  • 1 pkg (3.3 oz) instant white chocolate pudding mix

  • 4 large eggs

  • ½ c water

  • ½ c oil

  • 1 ½ c white chocolate chips, roughly chopped (measure, then chop)

  • ½ to ¾ raspberry pastry or pie filling (seedless raspberry jam works too) 

 

Frosting:

  • 1 pkg (8 oz) cream cheese, softened

  • ¼ c butter softened

  • 3 to 4 c powdered sugar (depending on how sweet you want it) 

  • 2 teaspoons vanilla extract

 
  1. Grease and flour bundt pan. Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, pudding mix, sour cream, eggs, water, and oil. Mix until well combined. Stir in chocolate chips

  2. Fill bundt pan with 1/3 batter. Spoon half the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake, only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining raspberry filling, repeating the swirling process. Top with remaining batter.

  3. Bake for 45 minutes. Remove from the oven and let cool for 20 minutes. Remove from pan. 

  4. In a medium bowl, mix together the cream cheese and butter until creamy. Add vanilla and powdered sugar beat on medium speed until smooth and creamy. 

  5. Spread cream cheese frosting evenly over cake. Or, pipe on frosting starting from the bottom outside and moving upward toward the center.

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Copyright © 2020 Tecumseh Insurance Center, All rights reserved.

Location Address:
160 N 4th St, Tecumseh NE 68450

Email: tic@tecfedbank.com
Phone: 402-335-4123 or 800-659-5557
Fax: 402-335-4023



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Tecumseh Insurance Center, Inc. · PO Box 629 · 160 N 4th St · Tecumseh, NE 68450 · USA

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