I bought myself a silver ring the other day. The silver cigar
band-style piece was so sleek and appealing...simple, comfortable and
unobtrusive, it fit my finger perfectly. I am a sucker for birds and this ring
has a carving of two love birds, perched on a branch. The reason it was a
must-have for me is that it depicted the exact same lovebirds as were engraved
on the wedding gift, a gold pocket watch, that my grandfather gave to my
grandmother back in 1900 on their wedding day. Alfred and Judith Miller would
have celebrated their 115th anniversary on October 20. I have been even more
dialed in to their lives these days because I have spent so much time this fall
witnessing the harvest at the old homestead, now farmed by my cousin and his
sons. I also have the full description of their wedding because my great aunt
wrote her account of the festive fall day when they said their vows in the bay
window of the rambling, gingerbread-bedecked farmhouse. The groom's mother, my
great grandmother, baked a towering wedding cake with 100 eggs, fresh from the
coop. Copper, russet and golden mums lined the steps to the back porch, where
wedding guests entered to be seated in the living area and my grandparents
cited their "I love you forever" vows on the sweeping staircase.
I am a sucker for sentiment, as well as for birds, and I treasure
my heirloom gold watch and the deep meaning it holds. A priceless treasure
symbolizing the brevity of life (my grandmother died of a massive heart attack
when she was just slightly older than I), the importance of promises, the joy
of forever love. This lovebird ring, along with the watch, will be just as
precious to my heirs when I leave them behind because all of them now know that
true love is a gift, a joy, a treasure. And life rushes by, oh so fast.
SILVER RING WHITE CAKE
2-1/4 cups flour
1-2/3 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
2/3 cup shortening
1 teaspoon almond extract
5 egg whites
In a mixing bowl, beat all ingredients except egg whites on low
speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2
minutes. Slowly add in egg whites and beat for 3 minutes more. Pour batter into
2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30-35
minutes until toothpick inserted in center comes out clean. Cool on wire racks
for 10 minutes, invert to remove cakes and cool completely. Frost with desired
icing.
PROMISE KEEPER PEANUT BUTTER BARS
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick oats
1 cup semi-sweet chocolate chips
ICING
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
In a mixing bowl, beat butter, sugar and brown sugar together.
Add peanut butter and mix well. Beat in eggs and vanilla. Stir in flour, soda,
salt and oats. Stir well. Spread in a greased 9 by 13 inch pan. Sprinkle
chocolate chips over top. Bake at 350 degrees for 20-25 minutes. In a small
bowl, combine powdered sugar and peanut butter. Stir in milk, one tablespoon at
a time and beat until creamy. Drizzle over top of bars.
3 ounce box lemon gelatin
1-1/2 cups water
1 cup cream, whipped
1/2 cup rice, cooked until tender
1 cup crushed pineapple
1 cup miniature marshmallows
