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This article was written by a person who has a lot of knowledge about wrapping crystal to make pendants. This is a good article for a person who is beginning to learn how to wrap crystal. The author was very informative about how to wrap crystals to get the most benefit from the wire both in beauty and function. The article explained several different ways that the crystal could be wrapped to make different visual effects. The article gave several other suggestions for the uses of crystals in addition to pendants. The author was very organized in the presentation of the material in the article.

Carmel Apple Cake

Fall is a lovely time of the year and the harvest of apples are being picked. We have an apple tree full of apples on our farm and I make many desserts while they are falling. This is a moist caramel apple cake. I receive many complements when I serve this caramel apple cake. Preheat oven to 325 degrease.

Grease a 13 inch x 9 inch x 2 inch baking pan and set aside:

CAKE BATTER:

½ cup                                 chopped walnuts
½ cup                                 packed brown sugar
1 cup                                  flaked coconut
2 ½ cups                            all-purpose flour
1 ½ cups                            sugar
1 ½ teaspoons                    baking soda
1 teaspoon                         salt
½ teaspoon                        baking powder
¼ teaspoon                        ground cinnamon
2                                        eggs
½ cup                                evaporated milk
1/3 cup                              water
2 cups                                finely shredded peeled apples

In a small bowl combine chopped walnuts, brown sugar, and flaked coconut; and set aside. In a medium mixing bowl, combine the all-purpose flour, sugar, baking soda, salt, baking powder, ground cinnamon. In a small bowl, combine the eggs, milk, water and apples mix together; add to the flour mixture in medium bowl. Mix it together real well. Pour the batter into the prepared 13 inch x 9 inch x 2 inch baking pan. Sprinkle the top of the batter with the small bowl of copped walnuts, flake coconut, brown sugar. Bake in the preheated oven of325 degrease for 45 to 50 minutes or until wooden tooth pick inserted in the center comes out clean. While waiting on the cake make the caramel topping:

CARAMEL TOPPING:

1/3 cup                            packed brown sugar
¼ cup                              evaporated milk
2 tablespoons                  butter or margarine

In a heavy saucepan, combine the packed brown sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture has thickened slightly, about 8 minutes. Next poke holes with a fork in the top of the hot cake; immediately spoon the caramel topping over the cake. Cool completely on a wire rack. Yield- 12 to 15 servings.

Rummy Pineapple Cake

This is a refreshing rummy pineapple cake. While my husband was in the military we had meetings at our homes for the enlisted wives to help our husband any way we could especially while they were gone. It would give us strength to carry on all the responsibilities while they were gone also. We would have a dessert during our meeting. Who’s ever home it was at would make the dessert. That’s how got this delicious cake. Preheat the oven to 350 degrease.

Grease and flour a 9 inch x 2 inch round layer-cake pan.

CAKE BATTER:

2                                                 eggs
¾ cup                                          packed dark- brown sugar
¾ cup                                          vegetable oil
2 teaspoons                                 grated lemon zest
1 teaspoon                                   rum extract
1 teaspoon                                   vanilla extract
½ teaspoon                                  ground ginger
¼ teaspoon                                  salt
1 teaspoon                                   baking soda
1 ¼ cups                                      all-purpose flour
1 can [1 pound 4 ounces]             crushed pineapple, drained [about 2 cups]

In a large bowl mix eggs with a fork until well blended. Mix the dark-brown sugar into it. Add the vegetable oil in a steady stream, mixing constantly until mixture is thick and smooth. Stir in the lemon zest, rum extract, vanilla extract, ground ginger, and salt. Add baking soda in pinches, breaking up any lumps with your fingers; stir in thoroughly. Stir the flour just until it is blended. Stir in the pineapple. Pour batter into the prepared greased and floured layer-cake pan. Bake in the preheated oven of 350 degrease for 30 to 35 minutes or until wooden tooth pick inserted in the center comes out clean. When done cool the cake in the pan on a wire rack for 10 minutes. Invert the cake and place on the wire rack to cool completely. While the cake is cooling prepare the lemon icing.

LEMON ICING:

4 tablespoons                                  unsalted butter or margarine, softened
2 cups                                             confectioners’ sugar
1 tablespoon                                    milk
1 ½ teaspoons                                 lemon or orange extract

In a large bowl, cut the butter into the confectioners’ sugar with a pastry blender until butter is the size of small grains. Beat in the lemon juice, milk, and lemon or orange extract. Beat until mixture is smooth and well blended. When the cake has cooled completely frost the rummy pineapple cake with the lemon icing.

The article provided several options where to find some special winter scenery to either experience or view. The author was very informative about the winter scenery in both Scotland and Alaska. The author appears to have experienced the different locations that were addressed throughout the article. The article also pointed out several other options that a person can use to get winter scenery. The author provided websites as alternatives to getting out in the cold to take your own photograph of the beautiful scenery to use as decorations, wallpaper, or screen savers. Overall the article was very personal and informative on the subject.

This is a very unusual cake, and I wanted to share it with you. My husband likes lemon meringue pie, so I figured this would appeal to him. It has become his favorite birthday cake. I have had comments from many people after they tried my lemon meringue cake. Preheat the oven to 350 degrease.

Grease and flour a 9 inch round cake pan set aside.

Cake mixture:

¼ cup                                        butter or margarine, soften
½ cup                                        sugar
1                                               egg plus 2 egg yolks
1 cup                                         all-purpose flour
1 teaspoon                                baking powder
1/3 cup                                     milk
½ teaspoon                              vanilla extract

In a small mixing bowl, cream butter and sugar. Add egg and egg yolks; mix well. Combine the flour and baking powder; add it to the cream mixture alternately with the milk. Mix well. Add the vanilla extract. Pour the batter into the greased 9 inch round cake pan. Bake the lemon meringue cake in the preheated oven of 350 degrease for 25 to 30 minutes or until a tooth pick inserted near the center comes out clean. Cool in the pan 10 minutes; remove the cake from the pan to a wire rack and cool completely. While cooling the cake prepare the filling.

FILLING:

2 egg yolks
1 cup                                     water
¾ cup                                    sugar
1/3 cup                                  all-purpose flour
½ teaspoon                           grated lemon peel
1 /4 cup                                fresh lemon juice
1 tablespoon                        butter or margarine

In a heavy saucepan, combine egg yolks, water, sugar, flour, and lemon peel; bring to a gentle boil over medium heat; stirring constantly. Cook and stir for 2 to 3 minutes or until thickened. Remove from the heat. Stir in lemon juice and butter. Next place the cake when it is cooled on a baking sheet; and spoon the filling on top of the cake up to ½ inch from the edge of cake. Prepare the meringue for over the top.

MERINGUE:

3                                           egg whites, room temperature
½ teaspoon                           cream of tartar
½ cup                                   sugar

In a small mixer bowl beat egg whites until foamy. Add the cream of tartar; beat on high for 1 minute. Add sugar 1 tablespoon at a time\, beating well after each addition. Beat until stiff peaks form, about 3 minutes. Next carefully spread over the filling on the cake, sealing to the edges or cake. Bake in the preheated oven of 350 degrease for 12 to 15 minutes or until lightly browned. Yield: 6 to 8 serving.

Wire Wrapped Crystals Become Pendants

Carmel Apple Cake

Rummy Pineapple Cake

Winter Scenery

Lemon Meringue Cake