Snack time at Grandmom's

Puttin' here so Benny won't get it.

A whole mouthful is best

Yup, he's gonna, gonna, gonna drop one.......Fiddlesticks, he didn't

You're tickling me again, Benny

Was that one good, Benny?

Yup, there's more in here

Can't get any closer, Benny

All gone, Benny

Photos Old and New

These two of Mom and Dad were taken before they were married.

These were taken this week while Milt and Betty were here. It was so good to have them for just a couple of days,Having very-loved ones come is great -- more than great. Having to let them go back home is very hard for me. It's a tissue day. BUT I am praising the Lord that He has given me their shoulders upon which to lean. It helps to have a shoulder, but it's nicer when that shoulder is next to you in person.

Carrot cake

So after 39 years of cooking and baking, I can't follow a recipe. :-) I made this carrot cake recipe--never made it before. I am a add and dump person so I just went down the ingredients and was dumping. Salt, flour, carrots, BP, spices, yogurt, orange segments......Whoa, wait a minute. So while all this is mixing, I read the directions. The yogurt and oranges were to go in the frosting. Well I added some more flour to the very sloppy cake mix, put in the pan, baked it, cooled it, and tasted........Oh my. I won't bake it again without the yogurt. It is so yummy. This recipe is going in my book as bake again.

Carrot Cake from April 2009 Better Homes & Garden

Canola oil helps reduce cholesterol, but to keep
down the calorie count, flax seed meal replaces
some of the fat in this recipe.
PREP:20MIN. BAKE:30MIN.
COOL: 30 MIN. OVEN: 350ºF

Nonstick cooking spray
5 medium carrots, peeled
3/4 cup all-purpose flour
1/3 cup flaxseed meal
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baki ng soda
2 eggs, lightly beaten
1/4 cup canola oil
1 recipe Spiced Honey Yogurt
1 tangerine or small orange, peeled
and segmented
Pumpkin pie spice and/or honey (optional)

1. Preheat oven to 350’F. Coat 8x8x2-inch
baking pan with cooking spray. Finely shred
enough carrots (about 2) to measure 11/2 cups;
set aside. Coarsely shred remaining carrots;
spread in prepared baking pan; set aside.

2. in medium bowl stir together flour, flax seed
meal, sugars, baking powder, pumpkin pie
spice, salt, and baking soda; set aside. In
another medium bowl combine eggs, the
11/2 cups finely shredded carrots, and oil. Add
egg mixture all at once to flour mixture. Stir
until combined. Spoon:!-,2 carefully spread
batter on carrots in prepared pan pan

3. Bake 30 to 35 minutes or until wooden pick
inserted near center comes out clean. Cool
cake in pan on wire rack 5 minutes. Invert cake
onto wire rack. Cool completely.

4. Slice square cake in halves to make two
rectangles. Place one half, carrot side up, on
plate. Spread 1/2 cup Spiced Honey Yogurt.
Layer remaining cake half, carrot side down
Dollop remaining yogurt. Top with citrus
segments, dust additional pumpkin pie spice,
and drizzle honey. MAKES 8 SERVINGS

SPICED HONEY YOGURT in small bowl combine
3/4 cup Greek-style yogurt (if unavailable, see
recipe below), 2 tablespoons honey, and
1/8 teaspoon pumpkin pie spice.

SUBSTITUTION FOR GREEK-STYLE YOGURT Line
a strainer with three layers of 100% cotton
cheesecloth or a paper coffee filter. Suspend
strainer over bowl. Spoon in 11/2 cups plain
low-fat yogurt. Cover with plastic wrap.
Refrigerate at least 24 hours. Discard liquid.
Refrigerate yogurt, covered, up to 1 week.
MAKES ABOUT 3/4 CUP.

EACH SERVING.200 cal 10 g fat (1g sat.fat), 54 Mg
chol, 197 mg sodium,38 g carbo, 3g fiber, 6 g pro. Daily
Values.129% vit.A,ll%l.vit.C,7%calciun, 6% iron.

MY GOOD GOOF
I added the 3/4 C of plain yogurt and 2T honey to the cake mixture. Then added 1 1/2 c more flour.