Wednesday, March 31, 2010
Tuesday, March 30, 2010
Thoughts and Things: I shared a bedroom with my sister when I was young. We slept in a full bed for awhile. A fight for the covers seemed to be a nightly occurance. Eventually we got twin beds. One memory I have of my bedroom was that on saturdays my mother would pull out the electric buffer and buff our wood floor, which made them slippery enough for my sister and I to have fun sliding on.
Monday, March 29, 2010
Thursday, March 25, 2010
Wednesday, March 24, 2010
Tuesday, March 23, 2010
They are made from wool, stuffed just a little and hand sewn on the outside with a whip stitch. A french knot for the eye, small ric- rac around the neck, with a little wool flower and bead hot glued on.

Friday, March 19, 2010
Thoughts: Every month I receive in the mail a magazine full of adorable childrens clothing. I dog ear the pages of what I like best, invisioning how cute my grandchildren will look. Then reality sets back in...
I take the price and times it by 6.
Thursday, March 18, 2010
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Most sundays my parents come to dinner at my home. This past sunday I thought I would make for my dad one of his mother's delicious desserts. Applesauce cake with penuche frosting. It was yummy, but the best part were the fond memories that we shared about Grandma C.
Things: Applesauce Cake
2 cups flour, sifted before measuring
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoon baking soda
1 cup raisins, optional
1 cup chopped walnuts or pecans, optional
1/2 cup melted butter
2 cups applesauce
Directions for applesauce cake: In a mixing bowl, sift together the dry ingredients. Add raisins, chopped nuts, melted butter, and applesauce. Beat until well blended. Pour batter into greased and floured 9 x 13 baking pan. Bake at 350 for 40 to 50 minutes. Let cool before frosting. This cake also makes a delicious snack cake without the frosting.
Penuche Frosting
1/2 cup buter
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar, more of less
In a sauce pan, melt 1/2 cup butter. Add the brown sugar. Bring to boil and lower the heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to speard. If too thick, add a little hot water. Frost cake. Eat!


