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“You must be the change you wish to see in the world.” — Gandhi

 “Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid.” — Albert Einstein

“A life spent making mistakes is not only more honorable, but more useful than a life spent doing nothing.” — George Bernhard Shaw

“He who fears he will suffer, already suffers because he fears.” — Michel De Montaigne

“We think sometimes that poverty is only being hungry, naked and homeless. The poverty of being unwanted, unloved and uncared for is the greatest poverty.” — Mother Theresa

“If you don’t like something, change it. If you can’t change it, change the way you think about it.” — Mary Engelbreit

                             “In seeking happiness for others, you will find it in yourself.” 

“God, grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.” — Reinhold Niebuhr

 “Yesterday is history, tomorrow is a mystery, today is a gift of God, which is why we call it the present.” — Bill Keane

“Life is never made unbearable by circumstances, but only by lack of meaning and purpose.” — Viktor Frankl

“Life is never made unbearable by circumstances, but only by lack of meaning and purpose.” — Viktor Frankl

Christian Dior Fashion 50's

                                                  

                     

Coconut Italian Cream Cake

Ingredients

• 5 large eggs, separated
• 1 cup butter, softened
• 1-2/3 cups sugar
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1-1/3 cups sweetened shredded coconut
• 1 cup chopped pecans, toasted
• FROSTING:
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2-1/4 teaspoons vanilla extract
• 5-2/3 cups confectioners' sugar
• 3 to 4 tablespoons heavy whipping cream
• 1/2 cup chopped pecans, toasted
• 1/4 cup toasted sweetened shredded coconut, optional

Directions

• Place egg whites in a small bowl; let stand at room temperature 30 minutes.
• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper.
• In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
• With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Editor's Note: To toast pecans and coconut, spread each, one at a time, in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.

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