This page is from the January 1, 1977 New York Times Magazine.
My sister sent me the photos of the clipping today as Epiphany or Three Kings Day is January 6th. This day is the traditional day families would take down their Christmas decorations when I was growing up .
One side of the magazine page is Three Kings’ Cake recipe article by Mimi Sheraton. This recipe makes two Loaves of sweet bread with yeast and lemon and orange rind, currants and mixed fruits. Almonds are hidden in the dough to be discovered by one lucky eater .
On the reverse side of the paper is an ad to order seeds for Spring planting. Park Seed is celebrating 150 years of being in the gardening business.
(This is not the same king cake of February’s Mardi Gras.)
Three Kings’ Cake by Mimi Sheraton Park Seed- 150 years in business in South Carolina
My friend Roberta sent me an email this evening with a video from the University of Pittsburgh French Nationality Room Galette Des Rois (click the name of cake to watch) see how to make another type of Kings’ Cake with Almond paste and puff pastry. The French version.
Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.” Wikipedia
And if yes, spiked or non-alcoholic? And if spiked, what alcohol do you add? Rum, bourbon, whiskey?
A rich and creamy adult milkshake it was called in one recipe I read. I think it’s a love it or hate it but we’ll see what response we get.
My mother made it with raw eggs when I was a kid and sprinkled nutmeg on top. She used a hand held egg beater, a rotary one, non-electric, to whip the egg whites into froth. There was no cooking involved that I remember but there is definitely cooking in Alton Brown’s recipe.
The Happy Day Cake Recipe post is from a birthday post I made for her ten years ago. For many family birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan filled with boiling brown sugar and butter, into a sink of cold water and then beat it by hand once it cooled.She’d add Confectioner’s sugar to it. I can hear the ring of the metal loop at the end of the pan’s handle. She added a dash of vanilla extract. My dad would pour milk over a stale slice of cake and eat it with a spoon. Cake and frosting recipes below photo.
Mary bought me this vintage cake pan when we were visiting our brother in Okanogan Washington
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
2 eggs
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
Penuche Frosting Butter is Key
INGREDIENTS:
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners’ sugar, more or less
hot water, optional
vanilla extract
PREPARATION:
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
Happy Birthday Mary.
I didn’t count the cake posts I’ve created in the last 12 years but if you have time on your hands and like cake you can look at some photos from theblog tagged CAKE here
Saturday afternoon the November sweater knitters gathered in Millvale Pennsylvania. McWalker Yarns was the place to celebrate participation in the National Knit a Sweater in a Month Challenge. 50,000 Stitches, cast on just after midnight on November first. The sweater was to be completed (ends woven in and blocked) by midnight November 30th.
If you follow me on IG you know my sweater was 24 hours and 15 minutes over the cut off.
Here is Clarissa, the Grand Prize Winner of NaKniSweMo 2019 holding her prizes- a generous gift card to McWalker Yarns to buy yarn for the NEXT sweater and a very cool magnet/bottle opener.
Troveby designer Emma Durcher. Yarn is BC Garn Semilla Melange Sport Weight
Detail below of Trove. PomPom Magazine Autumn 2019
Robin designed her sweater. The design name is Hauplande Yarn Loch Lomond by BC Garn worsted weight. I think she has 150,000 stitches in her design. WOW!
Hauplande designed by Robin
Sleeve Detail with Button
Jes photographed me wearing The Purl Code Sweater Designer Isabell Kraemer. Yarn- Baa Ram Ewe Winterburn DK weight in Rhubarb colorway, Using the Morse Code Alphabet provided in the pattern there are phrases, words, place names, favorite movies and books, song lyrics and people I love, knit right into the sweater.
Christine is holding a gift bag with the sweater she crocheted as a surprise gift.
Her sweater (which she translated into Crochet from Knitting) will be added after the holiday season. Christine brought cheese ball and crackers and spinach dip to round out the party fare. McWalker Yarns Shop owner Amy McCall baked a delicious and moist chocolate cake with sweater decoration.
Below see Shop Owner, Hostess, Sponsor and Chief of Inspiration for the NaKniSweMo 2019 Challenge, Amy McCall. Making the Local Yarn Store a welcoming community for all.
My friend V gave me a really cool device that converts old slides and film negatives to a digital file. I used it when I was teaching photography and helped a colleague preserve some wonderful pictures of her family.
Tonight I started thinking about my own slides I found while cleaning out a drawer and brought the file converter out. After re-reading the steps to use the converter, I was successful. I won’t do a whole slide show today but wanted to put this 1966 picture up of me with my family. I’m the one on right front (eighth grade) and I am sure my mother and I sewed our fashion choices on the old Singer sewing machine.
Certainly next time I can center the cardboard frame more accurately. I left that exposed pipe in, too. In an upstairs closet, are forgotten metal carousel trays of slides to convert but just did the 24 images tonight.
Once you get a rhythm it doesn’t take too long.
What I’ve noticed is a LOT of the slides I’ve kept for decades are not worth converting into a digital file for posterity.
But did I put them in the trash? Not yet.
Will save some of those treasures for a future post.
These turkeys are in Hardy Virginia, photographed seven years ago. 
Its a turkey puppet. 
