Aunt Linda and Uncle Frank celebrated 50 years of marriage on Saturday September 12th. Happy Anniversary.
Today I went up to their home above the Monongahela River and photographed them with the decorations their daughters had put up on Saturday. Here is Debbie photographing the happy couple in front of the mantel today.
And here is the 1956 Chevy Bel Air Uncle Frank painted He calls it Anniversary Gold. He renamed the paint color to commemorate the anniversary.He is a master of restoring Vintage cars.
A photo with masks on to remember Pandemic Times.
Here’s a beautiful card her sister Marlene sent. (Marlene and I share four grandchildren)
September 12, 1970
Happy Fiftieth Anniversary Linda and Frank
Here’s a photograph from a family wedding with Debbie and Kim
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.
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
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
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners’ sugar, more or less
hot water, optional
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
Born in Durand, Illinois on September 3rd, 1912. It’s the anniversary of my mother’s birth. One hundred eight years ago. Next week marks twenty years since she passed. The early years, from my grandmother’s album.
My Great Aunt Edna is on the far left. Unfortunately, she’s the only woman I can identify. The caption says “Doris Feb. 2, 1916” My maternal side, from Edna’s sister’s photo album, Charlotte, my grandmother. Edna was born in 1890 and passed at 100 in 1990. So she’s 26 Years old in this photograph. Durand, Illinois. Aunt Edna and Uncle Edgar did not have any children. He passed in 1965.
I can count on my brother to ship the most delicious garlic. He grows it in Okanogan, Washington and sends it to me in Pittsburgh. So fresh and aromatic when roasted, sautéed, baked, minced, smashed, rubbed- you name it! Thanks David. ❤️