Thanks from Eva

Myrna,  Thanks for this.  I cannot believe I misplaced some of my missionaries addresses so this will help.  Will you please also give me Ben's again.  Sorry I am getting so dingy.  

I got a new Great Grandson Saturday.  JD & Angie had a precious big boy;  8# 12oz. 21".  JIM & Karma took me to the hospital to see hem last night. They were supposed to go  home today. They had not settled on a name last night yet.  

Raf & Meghan are expecting their little boy in January. 

I guess Tim gets his hearing aides tomorrow according to Helen. I hope they are terrific gor him. Have a good week.  Love,  Eva   

Myrna wrote: 

Elder Benjamin C. Bolton
c/o California Fresno Mission
1814 N Echo
Fresno, CA 93704

CONGRATULATIONS! You are getting quite a brood. That is so wonderful. Tim is still making up his mind about the hearing aides. He hears so much better in his bad ear that the little sounds he wasn't hearing are a bit annoying. He'll like them, I am sure.

Lots of love, M

Eva wrote:
Myrna,  Thank you for Ben's address; i found his old one but it was for the MTC. Maybe Tim will just have to turn the sound in his bad ear down a tiny bit at a time until he gets used to them. How wonderful it will be to be able to hear again. The only other thing that would be worse than deaf is blind. I just pray all the time that I will be able to keep my sight and my mind. 

If you go into Face book, on Angie you can see the pictures of Gil Galad Dixon. He is a precious little guy.  

Richard is in the hospital again. When he called me last Saturday, he had a sore throat and by Sunday he had a fever which is really bad because his immune system is gone. They are giving him antibiotics via IV  for several days.   

Thanks for sending me the boys emails; I love reading them. Have a good weekend. Much love, Eva   

Comments on Cakes

 Melanie wrote: Pumpkin Molasses Cake--I need to make something for a friend, I think this will be the recipe. Thanks Mom!

 Kirsten wrote: I think you are officially craving sugar. :)  Love all the cake recipes!  Love you too! XOXOXO, Kirsten

Myrna wrote: AnnMarie needed a cake recipe for a couple she needs to make for a funeral. I typed in the ones she asked for and then decided to send them to all of you. You are right, I would like a big piece. BUT I am not going to have any. I have lost 25 pounds! Love you!Myrna wrote: I love this cake Pumpkin Molasses Cake. I love anything with pumpkin in it. Got any ideas for people who can't have sugar? Nothing else makes a tender cake but sugar. Oh, well.

Melanie wrote: In Aunt Ava's Buttermilk Spice Cake--Do you have to use Crisco? Can oil be substituted?

Myrna wrote: I haven't used Crisco since you were a little girl. I use either butter, if I'm taking it somewhere, or cooking oil. Don't use olive oil though, because it makes it have an off-flavor.

Melanie wrote: I have been using half brown sugar and half splenda. It makes cookies a little crunchie, but I don't mind so much. Have you ordered the Diabetic Living magazine? They have some great recipes in each issue. I subscribe as well. They have a great web site, diabeticliving.com...check it out. 
Have you checked Walmart for the sugar free cake and brownie mixes? I believe that Duncan Hines makes them.
Love you!

Myrna wrote: I am not allowed to use Sucralose (also known as Splenda). My endocrinologist, in Provo, said it is as bad for a diabetic as sugar. The worst sugar, of course, is high fructose corn syrup and it is in everything. I read a lot of labels. 

I did order the magazine and there are some things I can use and some I cannot. They are a bit more liberal than my doctor. But then I am trying to control my diabetes with diet and exercise. Kimberly uses insulin. If you take meds, then your diet is easier. Tonight, I baked apples for Dad and I and I just used spice and no sugar. Our apples are quite sweet tasting and we were both satisfied. I did offer to get out sugar for him but he didn't want it. 

But as for cookies and cakes, I can only use one kind of stevia (not truvia) and that does not work so well for baking. Agave is also out. I cannot use aspartame. I also have the problem of no white flour, white rice, white potatoes, corn, cornmeal, etc. The whole wheat flour has to be WHOLE grain whole wheat flour. It is interesting learning to eat this way. Mostly I am happy but, unless people just go about their lives (I can always find food I can eat--salads, vegetables.), my diet can make things difficult. Jim went on the same diet I am on because he has diabetics in his family. He has lost even more weight than I have and he, like me, feels much better than he was feeling. Julie made some great pie crust with oatmeal flour she ground. I can also not use soybean (because of thyroid problems) or corn oil. 

They gave me a little card, when I got my meter, that had the diabeticliving.com site on it. They also gave me a couple of other sites to check out. 

I did make the raisin-filled cookies for the hunt and I just didn't eat any. That was OK. I didn't even care. I didn't even lick my fingers when I was cooking which is a new first. (Ugh! Really, I washed after I licked and before I continued baking.)

My blood sugar is still all over the place. It can be low--88--one day and high--127--the next. It seems to me that the days when I drop a couple of pounds are the days when it is higher. I have an appointment on Monday and that is the question I am going to ask (100 is normal). I eat a LOT of fish because that helps more than anything, including exercise. I don't really like fish but I will keep trying. I tell Dad that my Danish ancestors were not fishermen they were farmers. ;)

My Own Creation

Myrna's Very Own Jell-O 'N Pudding Cake

I made this cake up for a church award I was working on.

1 small package cherry Jello gelatin

1 large package Jello chocolate pudding mix, regular cook-style

1/2 cup cooking oil

4 egg whites

1 cup milk

1 3/4 cup plus 2 Tablespoons flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

Stir all dry ingredients together in a large mixing bowl. Add liquid ingredients and blend on low speed of electric mixer. Then beat on high speed for 2 minutes. Pour cake into lightly greased pans (2 8-inch layer pans or 1 9X13 pan). Bake at 375 degrees for 25 minutes for the layer pans and 30 minutes for the 9X13 sized pan. Other flavors of pudding and jello may be used. Vanilla and orange are good but chocolate cherry is the best.

Yummy for Your Tummy Spice Cake

Spice Cake

3/4 c. butter or shortening 

1 c. brown sugar 

1 egg 

1/2 c. raisins 

1/4 tsp. salt

1/4 tsp. cloves 

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. cinnamon

2 c. flour

1 tsp. baking soda

I c. sour milk

2 tsp. baking powder

Cream together butter, brown sugar and egg until light and fluffy. Stir in raisins salt and spices. Add half the flour. Blend in baking soda and milk. Stir in remaining flour and baking powder.

Pour batter into buttered 8 inch round layer pans or 7 x 12 inch baking dish. Bake in a moderate oven at 375 degrees for 25 minutes or until top springs back when touched. May be served plain or frosted; warm or cooled. Serves 8.

Coconut Topping Ingredients:

1/4 cup butter

2/3 cup brown sugar

1/2 cup shredded coconut (Ground or finely chopped almonds are also good)

1/2 cup chopped pecans (or other chopped nuts)

3 tablespoons light cream

Melt butter in sauce pan. 

Add brown sugar and stir over medium heat until sugar is mostly dissolved. 

Add coconut, pecans, and cream. 

Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

Yield: enough to frost tops and sides of two or three 8- or 9-inch cake layers

ingredients

1 12 ounce package (2 cups) semisweet chocolate pieces

1/2 cup butter

1 8 ounce container dairy sour cream

4 1/2 cups sifted powdered sugar (about 1 pound)

In a large saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Pumpkin Molasses Cake

Pumpkin Molasses Cake

2 1/2 cup flour

2 tsp grated orange zest (optional)

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 cup butter

1 1/2 cups brown sugar

2 eggs

3/4 cup buttermilk or soured milk (add 1 tbsp vinegar to 3/4 cup milk)

1/2 cup canned pumpkin

1/4 cup molasses

Powdered sugar or vanilla frosting

Preheat over to 350 degrees. Grease and flour a 9X13 baking pan. Mix the four, zest, baking soda, salt, cinnamon and ginger in a bowl and set aside. Cream the butter and add the brown sugar and continue to cream until light. One at a time and the eggs, beating well after each addition. Add the buttermilk and the four mixture, alternately, a little at a time, to the butter mixture. Be sure to beat the mixture well after each addition. Pour into the prepared baking pan. Bake for about 35 minutes or until done. Cool. Either frost or sprinkle top with powdered sugar.

This makes a really BIG cake!

German Chocolate Cake

Ingredients for the cake:

4 ounces sweet dark chocolate (see Shopping Hint below)

1 cup (2 sticks) butter, at room temperature

1/4 cup warm milk

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

5 medium egg whites

2 cups sugar

5 medium egg yolks, at room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk, well shaken

For the coconut frosting:

2 cup sugar

8 medium egg yolks

2 cups evaporated milk

2 cups (2 sticks) butter

2 teaspoon vanilla extract

20 ounces fresh or frozen and thawed grated coconut

3 cups finely ground pecans, walnuts, or almonds

1/2 cup warm milk

Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.

Preheat the oven to 350ºF.

Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.

Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.

In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.

With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. Do not beat the batter! With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. This makes too much cake to bake in a 9-inch by 13-inch pan.

Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.

To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.

To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

My Aunt's Buttermilk Spice Cake

My Aunt's Buttermilk Spice Cake

2 1/2 cups all-purpose flour

1 cup sugar

3/4 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon cinnamon

3/4 teaspoon allspice

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

1 1/3 cups buttermilk

1/2 cup Crisco

3 large eggs

Preheat your oven to 350 degrees. Grease and flour a 9x13 pan or 2 8 in. round cake pans. Measure all ingredients into a large mixing bowl. Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for one minute, scraping bowl occasionally. Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles. Bake 9x13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting.

Black Magic Chocolate Cake

Black Magic Chocolate Cake

My wonderful Aunt Renee used to use brewed coffee in place of the water in this cake. It made a great cake but I don't drink coffee and, after I found out what she was putting in it, I stopped eating hers. I think the water works. It does for me and then I don't have issues.) I still think she was a great cook and I still love her.

Ingredients

1 3/4 cup all purpose flour

2 cup sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 c water

1 c buttermilk

1/2 c vegetable oil

1 tsp real vanilla extract

Chocolate Frosting

1/2 cup butter, melted

2 oz melted unsweetened chocolate, cooled

3 cups powdered sugar

3 Tbsp milk

2 tsp vanilla extract

Directions

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Chocolate Mayo Cake

Chocolate Mayo Cake

This is was known as the Depression Chocolate Cake. I always loved it. You cannot tell that it has mayo in it. I made it from time to time when you kids were young. LHT (your Dad) really doesn't like dark chocolate cake. He would rather have a white cake with chocolate frosting. But, wow, I do (did).

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 cups white sugar

1 1/2 cups mayonnaise

1/3 cup unsweetened cocoa powder

1 1/2 cups water

2 1/4 teaspoons baking powder

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Lightly grease two 9 inch layer pans or one 13X9 pan. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans. Bake at 350 degrees 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.