By Teri Cayton
The Parsons Advocate
Well so far all the repairs from last week have held and I have no leaks, Hooray. I am now being run ragged by the hummingbirds. I have never seen something so small eat so much. I fill the containers with food, which holds two cups, every day. I have two feeders and I have more hummingbirds this year than I have ever had. I think of Mom every time I see them. She loved to feed them and enjoyed watching them.
They are so energetic and never sit still, just like Mom. She could get more done before 10 a.m. than most people could get done all day. Momma Said, “Work won’t get done by itself, so get busy.” I got a lot of my work ethics from her and I am glad I watched and learned what she did and how she did it. I am not afraid to tackle anything that comes my way.
I have fixed a lot of things around my house and saved a bunch of money by not calling a repairman every time something went wrong. I maintain my home and try to keep things in tip top shape. I hope I can keep things running smooth for many years to come. My brother has helped me and I in turn help him with whatever comes along. Every time I complete a job I thank Mom for the wisdom she passed on to us. Momma Said, “Watch and learn my children!”
Raspberry Cream Cheese Brownies
Ingredients
4 oz. unsweetened chocolate baking squares
1/2 c butter
2 1/3 c sugar
1 tsp vanilla
5 large eggs
1 c flour
1/4 tsp salt
1/4 tsp baking powder
8 oz softened cream cheese
3/4 c raspberry jam
Directions
- Preheat oven to 350 degrees. Melt butter and chocolate in microwave. When smooth add 2 cups sugar and the vanilla.
- Beat in 4 eggs with mixer. Add the flour, salt, and baking powder- stir this in by hand.
- Pour half of the batter into a greased 9 x 13 pan. In a small bowl, combine cream cheese, 1/3 cup of sugar, and 1 egg. Mix well and spread over batter in pan. Cover with the raspberry jam.
- Spoon the remainder of the brownie batter over the jam. Bake for 35-40 minutes.
