Goodness it was cold last week in most of the country. I heard on the news that it was colder in some parts of the country than it was on Mars. That is just ridiculous. It was so cold here that chicken eggs were freezing in the coop even with heat lamps on. I hope all the people who live outdoors found shelter and stayed safe and Ithat everyone took care of their pets.
Be mindful of your pet’s feet when walking them outdoors in this weather. If you do not have booties for them, be sure to clean their feet well when you bring them back indoors. The salt and chemicals on the street are bad for them if they lick it off their feet. Momma Said, “Take care with the fur babies in this type of weather. They are your responsibility.”
January is gone and that is fine with me. The first two months of the year are my worst times to get through. I am glad February is a short month. I will be glad to see the first flowers of the season. That gives everyone hope that winter is behind us. The squall we had last week is actually the first real storm we have had this winter. It sure packed a punch for everyone. Three-quarters of the country was in the deep freeze.
In the matter of a few days the temperature rose over 90 degrees in some parts of the country. Negative wind chill temperatures one day and two days later it is 45 degrees. Momma Said, “There is something wrong with this picture.” But we brave it out as always and rise to meet the day.
Quick Italian Cream Cake Recipe
1 (18.5-ounce) package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
Preparation
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting
Ingredients
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Preparation
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.