By Teri Cayton
The Parsons Advocate
I know I get my empathy for people from Mom and Gran. They were the type of people who would do anything for anyone. If it was in their power to get something done, it was done with gusto. I try to do that and I feel so bad for people who can’t do something they want to do. I am not someone to back down from a challenge, if it is a job I know I can do I will get the job done.
I know what it is to have to try to do everything by myself. I was married twice and still had to do it all. I know the job had to be done if it was painting, mowing or tearing up a bathroom to remodel. I had a lot of trial and error but you only learn by doing. Momma Said, “If you want something done right, do it yourself.” I have done a lot of things for other people and I know if I didn’t help it would not get done.
The bad thing is most times I try to do a good turn and I end up getting shot in the foot. Have you ever heard the term, “Left holding the bag?” I don’t know where that originated but I guess it means trying to do a good deed and it not being appreciated. I don’t ask for anything but a “thank you” at the end of the job but sometimes that is grossly overlooked.
I would give anyone the shirt off my back if I thought they needed it bad enough. But the thing I detest the most is someone that can do the job themselves but won’t. The worst is someone that promises to do something and the job is just shuffled to the back burner. I look at life as one good deed deserves another. Momma Said, “If we don’t help each other through life what good is living?”
Best Ever Carrot Cake with Cream Cheese Icing
Ingredients
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Two teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- One cup chopped walnuts
- 1 (8 ounces) can of crushed pineapple with juice
- 1 cup raisins
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan.
In a medium bowl, sift together your flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Mix well. Add flour and combine ingredients well.
In a medium bowl, add shredded carrots, coconut, walnuts, pineapple, and raisins. Mix ingredients well.
Using a heavy whisk or a large wooden spoon, add the prepared carrot mixture to the batter. Be sure to fold in well.
Pour mixture into a prepared 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. If it comes out clean, your cake is ready to be removed.
Allow your cake to cool for at least 20 minutes before frosting.
Cream Cheese Frosting Recipe
Ingredients
- 4 (8 oz. ) blocks room temperature
- 2 sticks unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar sifted
Instructions
Mix cream cheese and butter together with mixer until fluffy, add vanilla extract and slowly incorporate powdered sugar.