Let’s Eat!-Desserts-Between Cake and Pie-Part 4

24 Nov

SUNDAY MEMORIES

Judy Wills

Another one of these desserts that I used to make quite often I called Chocolate Chip Bars.  I got the recipe from a friend living in the same stairwell we lived in, while in Wiesbaden, West Germany in the 1960’s. If I remember correctly, the same Mabel that gave me the recipe for the “Mabel’s Chocolate Sheet Cake” is the same Mabel that gave me this recipe.  Our girls loved to eat it (as did Fred and I), and consequently,  I made it so often I could do it without the recipe in front of me.  I’m sure the girls enjoyed it because I gave each of them one of the mixer beaters to lick after I was finished with them.  It takes a little bit of work to make, but the results are wonderful!!  Crust, chocolate chips, chopped pecans, and egg whites beaten with brown sugar…yummmm!

Please notice that I said the recipe was from Judy Younger.  Judy is the daughter of the now-famous “Mabel”

~~~~~~~~~~~~~~~~~~~

And now, on to another type of “between cake and pie” are….cookies!   And I have some favorites that I make and love to eat!

Back on January 10, 2016, I wrote a post about “Go Run” concerning eating all the Christmas goodies I make.  It was a story of the German Springerle cookies that I make.  I have made them every year since we lived in Wiesbaden, West Germany, 1967-1970.  Fred’s Mother gave me the start to make them, as she did so every Christmas.  Then she gave me a cookbook from the Military Officer’s Wives that had the best recipe in it.  It also has several different recipes for Springerle in it, but this one works the best.  They are a bit of work to make, but the outcome is amazing and wonderful.  Please refer back to that posting to see the entire story.

Because they are so time-consuming to make, I had decided that last Christmas (2023) would be the last time I made them.  I sent some to our granddaughter, who shared them with her in-laws – who happen to be of German descent!  They LOVED the Springerle cookies!!  So either I will continue to make them, or show our granddaughter how to make them.   What a neat serendipity!

~~~~~~~~~~To Be Continued~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Calling Things That Are Not

18 Nov

My Take

DiVoran Lites

Excerpt from Capps Ministries

Sickness and disease have No Power over me.

By his stripes, I am healed and made whole

God sent His Word and healed me.

I overcome the world and the flesh with the word of my testimony.

You have given me abundant life through your word, and it flows to every organ of my body, bringing healing and health.

Photo Credit:Pixabay

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat!-Desserts-Between Cake and Pie-Part 3

17 Nov

SUNDAY MEMORIES

Judy Wills 

One of my favorite desserts to make is what I call Lemon Squares.  Others may have a different name for the same dessert, but that’s what I’ve always called them.  I got the recipe from another Air Force wife while we were living on Tyndall AFB, Florida, back in the 1970’s, and have used it quite often since then.  It’s an easy thing to make, and it is a great dessert to take to dinners or other functions.  Since I’ve had my Cuisinart food processor, it is quite easy to make it in one “pan” so-to-speak.  I make the crust in the food processor, and while it is baking, I make the filling in the same processor bowl.  I do not take the time to squeeze the fresh lemons – I use the thawed frozen lemon juice by Minute Maid.  Works just as well.  I knew one lady who, when making this for a large church group, would just throw the entire lemon in the food processor – peel, seeds and all.  I found that method to taste quite bitter.  What I wanted was sweet-tart.  Of course, I like mine the best.

LEMON SQUARES

CRUST:

1 cup butter (2 sticks, firm)

½ cup packed down powdered sugar

⅛ tsp salt

2 cups all purpose flour

Blend together with a pastry blender until like very coarse meal. (See NOTE: below)

Spray a 9” X 13” glass pan with PAM.  Press above mixture firmly into the glass pan, trying to make it as even as possible.

Bake in a 325º oven for 15-20 minutes, until lightly brown.

FILLING:

Mix together while crust is baking:

            4 eggs

            2 cups granulated sugar

            Heaping ⅓ cup all purpose flour

            ½ cup lemon juice  (juice of one lemon)

Pour filling over the baked crust.  Bake crust and filling together at 325º for 15-20 minutes.  “Jiggle” the pan – if the filling seems more-or-less firm, not juicy, then it is done.  DO NOT OVERCOOK!  The filling will crack.

Remove from oven and sift powdered sugar over the top.  Cool before cutting.

NOTE:  This is really easy if you have a food processor.  

            For the crust:  place the flour, powdered sugar, and salt in the bowl and blend briefly.  Cut the butter into “pat” size and dump in the bowl on top of the flour mixture.  Blend with the metal blade until it begins to stick together – dough like.  Press the mixture into the greased pan and bake.

            While it is baking, in the same processor bowl (no, you don’t have to clean it before you do this step), blend the eggs briefly.  Add the sugar and flour and blend until well mixed.  While the processor is running, pour the lemon juice into the bowl until it is mixed.  Run the processor a time or two during the time the crust is baking.  Then continue as above for baking the filling and crust together.

Photo by Judy Wills

~~~~~~~~~~To Be Continued~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Desserts-Between Cake and Pie-Part 2

10 Nov

SUNDAY MEMORIES

Judy Wills

I’m not a big “brownie” maker or eater, but one of our friends in our church here in Orlando gave me her grandmother’s recipe for brownies.  It includes small marshmallows, and frosting on top of the brownie.  While I’ve never made them, I have sampled them when my friend brought some to a church function.  They are really delicious!!

GRANDMOTHER’S BROWNIES

From Amy

BROWNIE:

            1 stick butter, room temperature

            3 TBS cocoa

            2 beaten eggs

            1 tsp. Vanilla

            1 cup of sugar

            ¾ cup of all-purpose flour

            ¾ to 1 cup chopped pecans

In a large bowl, cream butter and slowly add cocoa, followed by each additional ingredient in the order listed.  Pour mixture into a lightly greased brownie pan.  Mixture will be thick, but spread out evenly.  Bake at 350 degrees for approximately 10 minutes (may need less or more time depending on your oven, where you live, what you’re wearing.  (This is the tricky part, because you want the brownies almost done, and it seems a different amount of time each time I bake these brownies) Quickly place about ½ to ¾ bag of miniature marshmallows on top of the brownies and place back in the oven.  Let the marshmallows puff up but NOT brown.  Remove from oven, then carefully spread the marshmallows over the brownies.    Set aside to cool.

ICING:

            1 stick butter, room temperature

            3 TBS cocoa

            1 box confectioners sugar

            1 tsp. vanilla

            4-6 TBS buttermilk (maybe a little more or less)

In a bowl, cream butter and then slowly add cocoa followed by the sugar and vanilla.  Add enough buttermilk (approximately 5 TBS) to make icing creamy, but not runny.  Cover COOLED brownies with frosting and place in fridge awhile to set.  Then cut brownies into squares to serve

TROUBLE SHOOTING:  If your brownie is too sticky or soft you may not have baked it long enough.  If you have trouble spreading the marshmallows….GET OVER IT!  It’s messy no matter what!  However, I’ve found that the back of a wet spoon helps (wash off the marshmallow a few times as you are spreading it).  Lastly, if your icing never “sets” or is just too soft, try using a little less buttermilk.  I also store mine in the fridge which helps keep them firm.

A PERSONAL NOTE FROM AMY:  This recipe was found by my grandmother years ago and was not handed down in “written” form, which explains the variations.  I got it from my aunt who learned how to make them from Grandmother, and then wrote the recipe down for me.  I’m the only person my aunt has shared this “secret” recipe with.  She has chosen to keep it a family secret.  I, however, feel that it is a way to honor my grandmother…to share with my friends something that was a wonderful memory and “tradition” for me. 

A note from Judy:  I have found that I need to “sift” the confectioners sugar, through a mesh strainer.  Otherwise, there will be “lumps” of sugar that are difficult to get out.  Makes the icing much smoother.

~~~~~~~~~~To Be Continued~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Hope in the Promise

5 Nov

Guest Post

Rebekah Lyn


Reblogged from Rebekah Lyn’s Kitchen

Tomorrow is Election Day in the United States. I’m weary from the assault of political ads on television, in the mailbox, and via text message. I’m ready for this election season to be over, but I know the outcome will leave many people unhappy. With the media visibly taking sides, inflaming the public, and coming just short of blatantly calling for violence, it’s no wonder we are divided as a nation.

While many fear what lies ahead, I rest in the confidence that God remains in control. God is on the throne today and He’ll be there tomorrow, no matter what the votes say. God is just, and a day is coming when all those who have mocked and rejected Him will have to account for their sins. I feel deep sadness for those people. I wish I could make them see the error of their ways, but many have hardened hearts that are unreachable.

How we as Christians react following the election results will be a part of our witness to the world. We should not gloat in victory nor react with anger in defeat. We must keep our eyes on Christ, on the throne of heaven, which is where our future lies.

The day we are waiting for isn’t an Election Day. There are no amount of votes that can stop Christ from returning to establish His kingdom on earth. “Look! God’s dwelling place is now among the people, and He will dwell with them. They will be His people and God Himself will be with them and be their God. He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away.” (Revelation 21:3-4)

That is the promise awaiting us. There are no campaign promises that can overshadow this one! If you haven’t voted yet, be sure to exercise this precious right. Go prayerful to the ballot box and make your selection. Be prepared for any outcome but resting in the truth that God is always in control and the promise of a kingdom without pain awaiting us in the future.

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Our God of Deliverance

4 Nov

My Take

DiVoran Lites

Excerpt from Streams in the Desert

Mrs. Charles E. Cowman

Turn you to the stronghold, ye prisoners of hope (Zech. 9:12)

God is waiting to prove Himself to us as a God of deliverance.

Never think for one moment that He means to keep you in prison. That is not His purpose.

Those who so far misunderstood Him pray only for strength, courage, and patience to endure. God does answer those prayers, yet He would rather see His children go a step beyond and pray for deliverance, freedom, and joy, for the great work by which He has caused us to triumph over our sorrows.

As an advocate, He never loses a case. He will never lose our case, for He pleads effectively. 

Photo Credit:Piixabay

Be thou my Vision, O Lord of my heart.

Naught be all else to me, save that thou art;

Thou my best thought by day or by night.

Waking or sleeping, thy presence my light.

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Between Cake and Pie-Part 1

3 Nov

SUNDAY MEMORIES

Judy Wills

There are several good desserts that I like to make – and eat! – that are neither a cake nor a pie.  I don’t have a specific name for those types of desserts – just that my family and I and those who partake of them – enjoy.  Here are a few:

Apple Dumpling.

Credit Pixabay

Now, don’t get wonky about this – these are not your average apple dumplings.    Granted the crust is the usual pie crust – homemade is best.  And the apples used are whatever is a favorite – but “tart” apples are best.  The cinnamon and sugar is standard stuff.  But most people use a sweetened cream sauce of some type to top the dumpling off with.  But not these dumplings!!  No Sir!  My Mother had a warm sweetened lemon sauce that was poured over these dumplings that made the dumpling absolutely magnificent!!  Here is the recipe – try it yourself sometime!!

APPLE DUMPLINGS RECIPE

Place half a tart apple in a square of pie crust, about 6″ square.  Over the apple, put  one (1) tablespoon sugar, a hefty dash of cinnamon, and a pat of real butter.

Fold the edges of the pie crust together, and press, so that the juice will not run out while baking.  Mother (Agnes Lites) used to press it with a fork after pressing it together.

Brush the dumpling with melted butter.

Bake in a moderate oven (350º) about 30 minutes.

Serve with lemon sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

LEMON SAUCE

1 egg beaten

1 cup sugar

1 lemon rind – grated

Juice of 1 lemon

½ cup of water

Mix ingredients together, and cook over low heat, until it boils hard.  It is necessary to stir well at all times while cooking to avoid scorching!  Serve warm over Apple Dumpling.

Mmmmmmmm – delicious!!

From Agnes A. Lites [my mother]

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Rediscovering the Joy of Reading: My Personal Journey

30 Oct

On the Porch

Onisha Ellis

I remember vividly the wonder I felt when I learned to read. Oddly enough, my reading journey began in fear and trepidation. As a timid first grade student, I was frightened of a tall red haired teacher who would shout and shake her hand at students when we were too noisy in the lunch room. She was almost as scary as the gray haired first grade teacher who taught the other first grade class. She was mean!

We didn’t know who would be our teacher until the first day of school. On that day we were gathered in the school auditorium and seated by grade. Then the teachers would call out the names of the students in their class. Once the teacher had all of her students they would march us to our new classroom. To my utter horror, the tall red haired teacher called my name. I may have cried.

My next memory of second grade is being divided up in reading groups. I was seriously motivated to learn to read.

A.I. generated image.

At that time Saturday cartoons had titles. For example, “Tom and Jerry Hunting a Tweety Bird.” I knew the writing on the screen was important but my older brothers would ignore my pleadings to read it to me.

A.I. generated image

I don’t know if I was a star reader but I do know that I learned quickly and it wasn’t long before I was a regular at the school library.

My thirst for reading never went away. During the child rearing days I had to get a little creative to find reading opportunities. I often read late into the night even though my son was an early riser.

Then sometime in late 2018 I lost my thirst for reading. It was like that part of my brain was wiped clean. I honestly don’t know how I survived.

I suspect that feeling the need to write book reviews, which I do poorly stifled my reading urge. Eventually my mind began to crave reading and when I abandoned my efforts to write reviews, the thirst returned.

Due to vision issues I read now on my iPad using the Kindle app.

A.I generated image

Recently I noticed that Kindle was tracking the number of books I was reading.

  • 2019 Nine booksed
  • 2020 Seven books
  • 2021 Eighteen books
  • 2022 Fifty four books
  • 2023 Seventy three books
  • 2024 Fifty six books so far, plus around 90 audio books.

I am a bit shocked about the number of audio books. I may have counted some from 2023. Thank goodness I can get audio books for free through the Hoopla app.. If one has a library card and your library participates, you can access Hoopla and I recommend it!

It is normal for me to be reading a book on my iPad and when not reading, listening to a book. Just recently I wasn’t paying attention and was reading a book on my iPad and a different book on my phone. I was a little disconcerted when I realized it, but decided, no big deal… read on.

The question is why am I immersing myself in novels? I think I am escaping. I know I am escaping. I gravitate toward cozy mysteries with senior sleuths. Throw in a sarcastic cat or a clever canine and I’ll read the whole series. These stories are not real life and that is fine with me. Real life in 2024 is way too contentious for my psyche. I do throw in some historical fiction and more serious mysteries to keep me grounded. Too many animal involved mysteries and I begin wondering if my grand-dog, Ollie, might have super powers.

I am only able to indulge my reading obsession through the Kindle Unlimited plan on Amazon. It costs me $11.99 per month and I have an endless and instant supply of books. I especially like that Indie authors have books in Kindle Unlimited. The publishing houses determine the types of books we read and these days, I seldom like their choices. Indie authors have the freedom to write whatever their muse inspires.

Sixty-five years ago a scary, tall, red haired teacher gave me the wonderful gift of reading. I can’t imagine my life without books.

Our daughter, Rebekah participated in a book promotion that asked authors to share their current three favorite reads. You can read about hers at Shepherd.com.

I'm a winner

After my retirement, I decided to re-learn the canning and preserving skills I learned from my mother but hadn’t practiced for twenty years. I titled the blog Old Things R New to chronicle my experience.  Since then I have been blessed to have six other bloggers join me, DiVoran Lites, Bill Lites,  Judy Wills, Louise Gibson, Janet Perez Eckles and Melody Hendrix

In addition to blogging, I’m a general  “mom Friday” for my author daughter, Rebekah Lyn. I also manage her website, Rebekah Lyn Books  

My 2024 goal is continue to use my love of photographs and words to be an encourager on social media.

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God Delights

28 Oct

My Take

DiVoran Lites

From Streams in the Desert by Mrs. Charles E Coman

I will fear no evil for thou art with me (Psalm 23:41)

Little one, you must not fret,

That I take your clothes away.

The better sleep you so will get

In the morning, I wake up happier

Says the children’s mother.

It would help if you were unclothed again,

You need a better dress,

Too much worn are body and brain.

Says the Heavenly Father.

I went down death’s lovely  stair; 

Laid my garments in the tomb; 

Dressed again one morning fair; 

Hastened up and hied me home,

Saith the Elder Brother.

Then, I will not be afraid. 

Any ill can come to me;

When it’s time to go to bed,

I will rise and go with Thee,

Saith, the little brother 

God delights to disappoint man’s fears. 

George MacDonald

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat!-Desserts-Cakes-Part 3

27 Oct

SUNDAY MEMORIES

Judy Willa

Before I leave the Let’s Eat Cake – there is one more I would like to mention:  Apple cake from Georgia.  I found this recipe from Paula Dean on the Food Network and have made it several times, and we enjoy it.  

You can also find this recipe on Paula Deen’s website.

APPLE CAKE FROM GEORGIA

Grandgirl’s Fresh Apple Cake From Georgia

Recipe courtesy of Paula Deen

On the Food Network

Cake:

Butter, for greasing pan (I used spray Pam)

2 cups sugar

3 eggs

1½ cups unsweetened apple sauce

¼ cup orange juice**

3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

1 peeled and finely chopped apple

1 cup shredded coconut

1 cup chopped pecans

Sauce:

½ cup butter (1 stick)

1 cup sugar

½ cup buttermilk

½ teaspoon baking soda

Preheat the oven to 325º F.  Generously grease the pan.

For the cake:  in a large bowl, combine the sugar, eggs, apple sauce, **orange juice, flour, baking soda, salt, cinnamon and vanilla extract, and mix well.  Fold apples, coconut, and pecans into the batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1½ hours.

Shortly before the cake is done, make the sauce:   Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly.  Boil for 1 minute.  Pour the sauce over the hot cake in the pan as soon as you remove it from the oven.  Let stand 1 hour, then turn out onto a rack to cool completely.

Judy’s notes:  

1.  I am not fond of coconut, so I did not use it when I made this cake..

2.  I did use real butter for the sauce

3.  I don’t keep buttermilk on hand, so I make my own:  ½ cup milk, and mix in ½ 

tablespoon either lemon juice or vinegar to sour.  Let stand at least five (5) 

minutes.

4.  After the “buttermilk” has been made, mix in the baking soda before you add it to the 

saucepan.

5.  Make quite a few cuts in the cake before you pour the sauce over it, so it will seep 

down into the cake better.

6.  I tested my cake at 1 hour 20 minutes, and it was done.   I suggest you test it at 1 

hour 10 minutes, and again at 1 hour 20 minutes, if it isn’t done.  My oven seems

to bake hot, so it didn’t need that extra 10 minutes to be done.

 7. ** I don’t use orange juice, so I use lemon juice with two packets of Stevia mixed in.

 8.  DO NOT USE LOOSE GRANULATED STEVIA as a substitute for the sugar in

      this recipe.  I tried it once, and it did NOT rise!  Use regular granulated sugar.

 9.  I find it easier to mix in the spices and nuts BEFORE you add the flour – while the 

      batter is a little “juicy”.  You might try adding the apples early, as well.         

10.  I use a one-piece Angel Food pan for this.  If you use one that has a “lift-out” center,           the glaze will run out of the pan.  The one-piece keeps it in the cake.  This could be                                                              made in a Bundt pan, if desired.

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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