Just when I think I’m so tired of the cold (yes, I know it’s nothing compared to other areas) I notice tiny buds on flowering bushes and trees that had seemed dead all Winter. I see the blades of the bulbs planted by John, pushing through the soil towards the sun.
We had what I call “fun days” – those bright, sunny days when the temperature hits the 70s and even hits 80 degrees. The period does not last long, then the cold returns. But, how not to love the magic of the changing seasons.
The official arrival of spring will not be long — March 20. The signs are there, and I’m ready. I’m ready for spring blooms, spring weather, spring veggies, and especially spring baseball!
This week’s cake recipe comes from a friend of mine at UCSB/Kappa Alpha Theta, Dearine Sillesen Dalton. She said the cake was her family’s “birthday cake” when she was growing up and was always called Good Mom Cake. With the use of fresh berries, it will make the perfect “springtime” dessert.
Ruth Sillesen’s Good Cake
1½ cups sugar
2/3 cup butter or margarine
5 egg yolks
1 cup flour
1 teaspoon baking powder
5 tablespoons of milk
1 teaspoon vanilla
5 egg whites
Strawberries, bananas or other berries
chopped nuts (for garnish; optional)
1 pint whipped cream
Preheat the oven to 325 degrees. Cream ¾ cup of sugar and butter. Add one egg yolk at a time and mix. Sift the flour and baking powder and add to the mixture. Stir in milk until smooth. Use cake pans with a removable bottom; butter and dust with flour and line bottom with waxed paper. Spread the batter evenly in the moulds. Beat the egg whites until frothy and add the sugar slowly. Beat until peaks form. Spread over cake batter. Bake for 30 to 35 minutes. Fresh cake. Whip the cream. Place a layer on a cake plate and top with whipped cream and fruit. Place second layer over fruit and top with whipped cream, fruit and optional nuts.
For those of you who can’t live without chocolate, I’m including this old recipe from years ago.
Dessert Chocolate Cooler
1 cup butter
2 cups powdered sugar
4 egg yolks
4 egg whites
8 tablespoons cocoa
1 cup chopped walnuts
½ pound vanilla wafers, crushed
2 teaspoons vanilla extract
Cream butter and powdered sugar. Beat egg yolks and cocoa together and add butter and sugar. Add the nuts and vanilla extract to the mixture and mix. Sprinkle half of the vanilla wafers on the bottom of a 9×11 inch pan. In another bowl, beat the egg whites and fold into the cocoa mixture. Pour mixture into pan; level and sprinkle remaining vanilla wafers on top. Refrigerate overnight. For 10 to 12 people.
If you loved snowboarding competitions at the Winter Olympics, you might want to mark your calendars for the Central Coast Monster Skate Series to return in April for a return to their traditional spring competition series. The cities of Atascadero, Morro Bay, San Luis Obispo, as well as the Templeton Community Service District, San Luis Obispo County Parks Department and A-Town Park, are all co-sponsors of the event. For more information, visit ccmonsterskate.com.
Continue your “daffodil count”,