Grammie's Gab: AHhhh Spring!

May 3, 2009

AHhhh Spring!

I LOVE spring! The world and I seem to come alive! Each evening when I arrive home and I see my yard decorated in the beautiful colors of spring, it lifts my soul! This picture doesn't do it justice! The beautiful groundcovers of white, purple, pink and yellow, and all the trees (Front & back) bursting with fragrant blossoms! Sigh!

3 comments:

AngSMay 04, 2009
What A Beautiful Garden! You have a lovely home Marlene but You make it a home.
ReplyDelete
Replies
Douglas AndersonMay 12, 2009
Your yard does look very beautiful Mom. Do you want to come do ours?
ReplyDelete
Replies
MelissaMay 13, 2009
Your yard really is beautiful! You must have had a great landscaper! ha ha!
ReplyDelete
Replies

Add comment

Grammie's Goodies

CINNAMON MILK MIX

Combine the following:
4 cups instant powdered milk
1-1/2 - 2 cups sugar
1-2 TBS. Cinnamon
8 0z. non-dairy French Vanilla Creamer

To Serve:
1/3 cup of mix to 1 cup hot water

YUMMY for those cold winter nights!

KEY LIME PIE (low fat & sugar)

Dissolve:
1/4 boiling water
1 small pkg. sugar free lime Jello

Add:
2 - 6 oz. Key Lime fat free yogurts
1 - 8 oz. lite Cool Whip

Pour into a graham cracker shell and chill!

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
4 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla extract:mix again. Put your mug in the microwave and cook for 2-3 minutes at 1000 watts. (Check it and don't over cook it) The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (This was plenty for 2) Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! ( I tried it using Andes Mint chip instead of the chocolate chips.

Banana Sour Cream Cake
1 pkg (2-layer size) yellow cake mix
3 eggs
1 c ripe bananas; mashed (about 2)
1 c sour cream
¼ c oil
½ c butter; softened
4 c powdered sugar
1 c macadamia nuts; chopped
¾ c coconut

Heat oven to 350. Grease & flour 9 x 13” cake pan.

Beat cake mix, eggs, bananas, sour cream & oil with mixer on low until moistened, scraping bottom of the bowl often. Beat on medium 2 min. Pour into pan & bake 35 min or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

While cake is cooling mix nuts & coconut together on baking sheet & toast until golden brown; stirring often & watch closely as they will burn quickly once browned.

Beat cream cheese & butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake in half to make two 9 x 6.5” pieces. Place one cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top & sides.

Press nut mixture onto sides & sprinkle over the top. Refrigerate leftovers.

Makes 16 servings.

Grammie's Gab

May 3, 2009

AHhhh Spring!

3 comments:

Calendar of Events

Friends and Family

Blog Archive

Grammie's Gems of Wisdom

Grammie's Goodies