August!! – Another Rosie Misadventure!!

Another Rosie Misadventure:

His Excellency’s mother needed some more soil added to her plant (at the old folks home) so I thought I better put some soil in a bucket to take and while I am at it I better re-pot 2 of my indoor plants and 2 herbs we just bought…
Later that night:
His Excellency says ‘where did you get the potting soil from?’ I say ‘From the bag near the wheel barrow’ He says ‘that’s not potting soil that’s peatmoss’

There was more to the conversation but that was the ‘gist’ of it and I had to start over and hopefully his mom’s plant will still be okay by the time we return!!!

Note: His Excellency’s Mother has Alzheimer’s and until he got sick last year he visited her every week for the last 15+ years! He is definately the kindest man I have ever met!Peatmoss dirt collage 1 IMG_6703 IMG_6707 IMG_6708

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Happy Canada Day!!!

canadaday

‘Faith makes all things possible…love makes all things easy’

Dwight L. Moody

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An Inspiration From Rosie

An Inspiration from Rosie - #14

Credit:

“Good things come to those who believe, Better things come to those who wait, And the best things come to those who don’t give up.”

~ Unknown ~

I thank you for inspiring us!

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Grandma Barry’s White Birthday Cake

Ingredients:

  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup shortening
  • 1 ¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk

Directions:

Preheat oven to 350F

In a large bowl: Stir flour, baking powder and salt.

In a small bowl: Cream shortening, add sugar gradually, beating after each addition. Stir in vanilla. Add dry ingredients alternately with milk beginning and ending with the flour mixture. Blend well. Pour into 2 greased and lined 8” round pans.

Bake for 30 to 35 minutes. Let cool and frost as desired. You could use homemade raspberry jam or fresh berries between the cake layers.

Rosie’s Last Word:

Serve as a birthday cake.

This recipe came from Juanita

Credits: Originally from Grandma Barry.

From the Recipe Vault of Rosie

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An Inspiration From Rosie

An Inspiration from Rosie - #22

Credit:

“Gratitude is absolutely the way to bring more into your life.”

~ Unknown ~

I thank you for inspiring us!

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Crack Cake

Ingredients:

  • 1 box Duncan Hines yellow cake mix
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 box vanilla pudding, instant
  • 2 tsp cinnamon
  • 4 eggs
  • ¾ cup water
  • ¾ cup oil
  • ½ cup white wine
  • ½ cup butter
  • 1 cup sugar
  • ¼ cup white wine

Directions:

Preheat oven to 350F

In a large bowl: Mix the above ingredients together and blend well. Prepare a bundt pan with butter. Pour mixture into the pan.

In a small bowl: Melt ½ cup butter into 1 cup of sugar and ¼ cup of wine. Set aside.

Bake cake for 1 hour.

Pour the glaze over the hot cake. Let cake cool. Flip out of pan onto a nice serving plate and serve.

Yields: 1 cake

Rosie’s Last Word:

Good way to use up leftover wine – if you happen to have any. Do not use bad wine though.

Credits: http://itsthelittlethingsblog.blogspot.ca/

Credits: From the Recipe Vault of Rosie

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An Inpiration From Rosie at Easter

Easter Image Inspirational

Credit:

“The Spirit of Easter is all about Hope, Love, and Joyful Living.”

~ Unknown ~

I thank you for inspiring us!

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We Are Wishing You a Most Wonderful Easter Holiday

Easter Blog 2015

Well as you see last month was about Cookies – So many to choose from the Recipe Vault!

I am not yet sure what this month will bring for my Recipe Theme but maybe cakes as it is my birthday and my daughter’s birthday this month. There is always something good to celebrate each day….

Remember to take some time out for yourself.

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An Inspiration From Rosie

An Inspiration from Rosie - #14

Credit:

“Good Things come to those who believe, Better things come to those who wait, And the best things come to those who don’t give up.”

~ Unknown ~

I thank you for inspiring us!

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Pumpkin Cookies

Ingredients:

  • ¾ cup shortening
  • 2 cups brown sugar, firmly packed
  • 2 medium eggs
  • 1 ½ cups cooked or canned pumpkin
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 2 ½ cups flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • 1 cup nuts, chopped (your choice)
  • 1 cup dates, finely chopped

Directions:

Preheat oven to 350F

In a large bowl: Cream shortening and sugar thoroughly. Beat in eggs. Add sifted dry ingredients, pumpkin and extracts. Stir in nuts and dates. Drop on prepared cookie sheet lined with parchment paper.

Bake for about 15 minutes. Cool on rack.

Yields: Approximately 5 dozen

Rosie’s Last Word:

Credits: From the Recipe Vault of Rosie

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