Good morning everyone. Hope you all have a great weekend. It's hard to believe it's Friday already.
We've had some thunderstorms the past two afternoons giving us some much needed rain, and lowering the humidity a tad. Yesterday morning DH and I were both outside moving a few things, and our clothes became wet in no time from the heavy humidity. It was awful.
This morning I've got a loaf of Italian herb bread going in the bread machine, it smells good already. I'll be heading off to work later, and I'll see how it is there, as this is our off season, and we have road construction going on there, plus a down economy.
These clouds sure got my attention. It was after a thunderstorm and the sun was setting. Just beautiful.
Here is the Royal Poinciana with dark sky behind. I really love that contrast. This tree is only in bloom for a short while, so I am enjoying the show while it lasts.
Now here is a picture of a new recipe I tried yesterday afternoon, and oh my, this was absolutely scrumptious. I cut the cake in half to have a layered cake. The cake recipe was from here. I'm not sure where I found the frosting recipe.
OATMEAL CAKE WITH COCONUT FROSTING
1 1/2 c. boiling water
1 c. quick oatmeal
1 stick butter
2 eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
CAKE: Pour boiling water over oatmeal and butter, cover for 20 minutes. Add sugars, eggs and beat. Sift dry ingredients and add. Pour into 13 x 9 inch baking dish (greased and floured). Bake at 350 degrees for 35 minutes.
GOLDEN COCONUT FROSTING
1/2 c. butter
1 1/3 c. coconut
1 c. firmly packed brown sugar
1/4 c. milk
2 c. sifted confectioners' sugar
Melt 2 tablespoons butter in skillet. Add coconut and stir until golden brown. Remove about half the coconut; set aside.
Melt remaining butter in skillet with coconut. Add brown sugar. Cook and stir over low heat 2 minutes or until blended. Then add milk, bring to a boil. Remove from heat. Cool.
Gradually add confectioners' sugar until it's about the right consistency to spread, beating well after each addition. Spread on cake. Sprinkle with remaining coconut. Makes 2 cups frosting, or enough to cover tops and sides of two 8-inch layers, one 9-inch square, or 24 cupcakes.
P.S. I used some coconut milk I had left-over from when I made coconut bread the other day, in place of regular milk.
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It is the sweet, simple things of life
which are the real ones after all.
Laura Ingalls Wilder
Zone 10 ~ s.e. FL
