What a wonderous time of year! Christmas has always been and will always be for me the most recognized holiday throughout the entire year. It is the time of year we all 'get down to the basics of life itself'. It is the time when our thoughts and hearts are focused on family and the basic needs others around us. Life consists of 365 days a year. What we do, how we give, how we open our hearts during the Christmas holiday ALWAYS makes us feel good!
What does Christmas mean to you? Here is my short list of what it means to me:
Celebrating the birth of Christ my Saviour.
Spending quality time with my family.
Watching and listening to my husband, children, grandchildren and close friends smile and laugh.
Christmas trees all lit up brightly and Christmas decorations I only see and enjoy once a year.
Enjoying the warm, satisfying feeling I get each time I give of myself to others.
Stopping and taking notice of all the beautiful things that surround me and bring me joy. Little things such as witnessing a simple kind gesture from one person to another. Being given the opportunity to snap and capture a special moment on film of my family or a moment in time that will never be repeated of the waters splashing on shore or a bird flying through the air.
Natural Beauty of Carteret County Unique Photography
Searching for that 'Proven' Coconut IceBox Cake Recipe? Here it is. I prepare this delicious coconut delight once a year, twice if my family has been really good!
NANA’S COCONUT ICEBOX CAKE 2011
INGREDIENTS FOR CAKE:
Solid
vegetable shortening for greasing the pans
- Flour for
dusting the pans
- 1 package
(18.25 ounces) plain white cake mix
- 1 1/3 cups
water
- 2
tablespoons vegetable oil, such as canola, corn, safflower, soybean, or
sunflower
- 3 large
eggs
INGREDIENTS FOR FROSTING:
·
2 cups of sugar
· 2 cups (16oz) sour cream
·
1 package (12 ounces, 3 1/2 cups) frozen
unsweetened grated coconut, thawed
·
(Fresh coconut can also be used. If so, use the milk from the coconut as part
of the water required for the cake above.)
1. Place
a rack in the center of the oven and preheat the oven to 350°F. Generously
grease two 9“ round cake pans with solid
vegetable shortening such as Crisco, then dust with flour. Shake out the excess
flour. Set the pans aside. This is
essential to keep cakes from sticking to pan.
2. Place
the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the machine and scrape down the
sides of the bowl with a rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down again if needed. The batter should
look well blended. Divide the batter between the prepared pans, smoothing it
out with the rubber spatula. Place the pans in the oven side by side.
3. Bake
the cakes until they are golden brown and spring back when lightly pressed with
your finger, 25 to 30 minutes (depending on your oven).
4. In
the meantime, prepare the frosting. Combine the sugar, sour cream, and thawed
coconut in a medium bowl. Let the mixture rest, covered in the refrigerator
until the sugar dissolves completely for approximately 1 hour; stirring
occasionally.
5. Remove
the pans from the oven and place them on wire racks to cool for 10 minutes. Run
a knife around the edge of each layer and place each layer onto a rack, be sure
the cakes are right side up before frosting. Allow them to cool completely, 30
minutes more.
6. When
the sugar has dissolved in the frosting, begin assembling the cake. Carefully
slice each of the cake layers in half horizontally, using a large, sharp
serrated bread knife or a long piece of unflavored dental floss. You will now have
four layers. Place the bottom half of a cake layer on a serving platter, cut
side up. Spread with some of the coconut frosting. Top the bottom half with the
matching top of the layer, cut side down. Spread with frosting. Next, add the
bottom half of the second layer, cut side up, and spread with frosting. Top the
bottom half with the matching top of the layer, cut side down. Spread the top
and sides of the entire cake with all of the remaining coconut frosting, using
clean, smooth strokes. The frosting should be nice and thick and not run off
the sides.
7. Chill
the cake, uncovered, until the frosting is firm, 1 hour.
KEEP CAKE IN REFRIGERATOR
AFTER CUTTING! CAKE WILL KEEP UP TO ONE
WEEK IF PROPERTLY STORED IN SEALED CONTAINER
START YOUR CHRISTMAS OR THANKSGIVING TRADITION
TODAY AND ENJOY FOR YEARS TO COME
GENA A.K.A. ‘NANA’
Owner has slashed the price to get a SHORT SALE offer. Offer subject to lender approval. Steal this Direct Water Front Lot in Merrimon Bay SD with Sandy Beach. It is being offered $136,000 below purchase price. Owner wants it sold NOW!
