Wednesday, April 7, 2021

Beautiful Bulky Costume Jewelry











 

Turbans













 

Tuesday, April 6, 2021

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






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









“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







Christian Dior Fashion 50's


                                                  

                     

















Monday, April 5, 2021

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.

www.tasteofhome.com

 




THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR