Happy Birthday to….

ME!  So how will I celebrate?  I made me a birthday cake YESTERDAY, and the party started. 

OOPS!  Looks like a piece is missing!  I had cake with my afternoon coffee, and cake for dessert after supper last night.  So I think I will have cake with coffee again today for breakfast… It’s my BIRTHDAY, I can do what I want to!!

My MOST FAVORITE EVER cake is a pineapple-coconut.  Since I was very young I always asked for one of these for my birthday, and there is nothing easier to make.

Just bake a butter recipe yellow cake mix as directed (I prefer Pillsbury) in a 9 x 13” pan, then frost with this….

1 large can of crushed pineapple

1 cup sugar (I used Splenda)

1/4 cup flour

Mix these ingredients well in a saucepan; cook on med. heat, stirring constantly until thick.  Add 1 cup shredded coconut (I use a little more… I love coconut) and stir well.  Ice cake and let set for a few minutes. 

SOOOOO… I’m making my wish list (more pieces to go with my Staxx Ring, which I will purchase when I go to town), and making big plans for Friday.  I need to work today, but my sister and Mom are taking me out to lunch on Friday, then DH is taking me out for seafood buffet on Friday night.  I may forget where the kitchen is located in this house!

Birthdays are wonderful because I get pineapple coconut cake.  I only cook this for my birthday because… I EAT IT ALL UP!  I figure once a year, I am allowed.

Have a really blessed day… I know I will, too.

Kat

Bread 'N Butter Pickles

I got this recipe over 30 years ago from a magazine, probably Woman's Day or Good Housekeeping. How do I know? On the back of the page I tore from the magazine is a coupon that expired on 9/1/1977!! I LOVE B&B pickles, so when we have an abundance of cukes I make some of these. They can be made with Splenda if you wish... that is what I do.

16 cups cucumbers, sliced about 1/4" thick (about 4 1/2 lbs)

6 cups thinly sliced onions (about 2 1/2 lbs)

1/2 cup salt

water

3 trays ice cubes

5 cups cider vinegar

5 cups sugar (or Splenda)

1 1/2 teaspoons celery seed

1 1/2 teaspoons mustard seed

1 1/2 teaspoons turmeric

6 1-pint canning jars and lids

1. In 7-quart saucepot, (I use a large plastic dishpan) mix well cucumbers, onions and salt. Cover with cold water and ice cubes; let stand 3 hours. Drain; rinse well and drain again; set aside.

2. About 30 minutes before cucumber mixture is ready, in another large saucepot, mix sugar, vinegar, celery seed, mustard seed and turmeric. Over high heat, heat to boiling, stirring constantly. Reduce heat; simmer uncovered 30 minutes or until syrupy, stirring often.

3. Meanwhile prepare jars and lids for processing. Add cucumbers and onions to syrup; over high heat, heat almost to boiling, stirring occasionally (do not boil). Ladle hot mixture into jars, leaving 1/2" head space.

4. Using spatula, release any air bubbles from around side and bottom of jar; wipe jar tops clean with damp cloth; close jars.

5. Invert jars for 5 minutes, the turn them over and allow to cool completely.

ENJOY!

Kat