Friday, October 28, 2016

Goofies!


Granny's Famous Gumdrop Dish!

Here is the famous gum drop dish that long stood on the round marble table in Granny and Grandpa's reading room.   When the four cousins gathered we would put a big dent in Granny's gum drop supply.


Friday, October 21, 2016

Sunflower, the rat


Elle's school has lots of pets including two bearded dragons (Bruno and Skinny) and Sunflower (the rat).   At some point, Sunflower will come and spend the week-end with us!

Thursday, October 20, 2016

Tuesday, October 18, 2016

Our Last Swim

Elle and I had our last swim about a week ago.  Here's an earlier pic of Elle and her friend mid-air!   Good-bye swimming season!


Back to School Time!

Here's a pic of us shoe shopping a few months back.  Obviously, we scored!


Sunday, October 16, 2016

Elle with Treat!

Happy Elle scores a mini Vanilla Bean Frappaccino!


Saturday, October 15, 2016

The Plott Hound!

I stumbled across a new hound I hadn't encountered before.  A Plott Hound.  Somewhat larger than a beagle the Plott Hound kind of looks like a tiger!


Saturday, October 01, 2016

Barb's Famous Pumpkin Cake

October seems like a good month to share the famous, and until now secret, recipe for Barb's famous pumpkin cake.  This is the same cake we are always greeted with each year with our arrival in Michigan.  The cake, which is huge, lasts about 2 days - mainly due to Rick and I continuing to sneak pieces throughout the day and late into the night.

One year, during the great pumpkin shortage, we were in serous trouble because you couldn't buy a can of pumpkin.  Once the shortage was resolved we began keeping a small stash of canned pumpkin "just in case".

Without further ado, the recipe:

2 cups white sugar
1 1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 t easpoonsbaking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon

1.  Preheat oven to 350 degrees.  Grease and flour a 12x18 inch pan.  Sift together the flour, baking powder, baking soda, salt and cinnamon.  Set aside.

2.  In a large bowl combine sugar and oil.  Blend in vanilla and pumpkin, then beat in eggs one at a time.  Gradually beat in flour mixture.  Spread batter into prepared 12 x 18 inch pan.

3.  Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.

Frosting:

8 oz cream cheese
2 teaspoon vanilla
3/4 cup oleo
3 1/2 cups powdered sugar

2 teaspoons milk

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