Thursday, April 13, 2006


For today and its blessings, I owe the world an attitude of gratitude.
Clarence E. Hodges

Creative Sisterhood

Tonight was Creative Sisterhood and it was a really good evening. Of course, maybe I'm saying that because I talked so much tonight. I try to not talk so much, but tonight I was a chatter box. Everyone was generous in letting me do that.

Diana forgot and didn't see my email until after it was over and Virginia had a work commitment. For awhile it was just Teresa, Martha and me, but Julie came after taking her son and his family to the airport. I'm sorry I didn't get Diana called - I thought about it this afternoon but just didn't get it done.

I tried a new recipe tonight that I found on I made it in a 9 by 13 pan and it wasn't very pretty, but it was good. I'm sharing it here in case you'd like to try it yourself. Of course, everything is good with cream cheese frosting. I didn't put the pecans in the frosting, but put them in the cake. I think I'd leave them out next time.

Tonight was good. I'm restored by friendships.

Precious Pineapple Cake

1/2 cup margarine, softened
3 eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
1/2 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.
2. In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
3. Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
4. To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.