Archive for March 19, 2009

Memo From Your Child

Memo From Your Child

  1. Don’t spoil me. I know quite well that I ought not to have all that I ask for. I’m testing you.
  2. Don’t be afraid to be firm with me. I prefer it; it makes me feel more secure.
  3. Don’t let me form bad habits. I have to rely on you to detect them in the early stages.
  4. Don’t make me feel smaller than I really am. It only makes me behave stupidly “big”.
  5. Don’t correct me in front of people if you can help it. I’ll take much more notice if you talk to me privately.
  6. Don’t make me feel my mistakes are sins. It upsets my sense of values.
  7. Don’t protect me from consequences. I sometimes have to learn the painful way.
  8. Don’t be too upset when I say, “I hate you.” It isn’t you I hate, but your power to thwart me.
  9. Don’t take too much notice of my small ailments. Sometimes they get me the attention I need.
  10. Don’t nag. If you do, I shall have to protect myself by appearing deaf.
  11. Don’t forget that I can not explain myself as well as I should like; this is why I’m not always accurate.
  12. Don’t make rash promises. Remember that I feel badly let down when promises are broken.
  13. Don’t tax my honesty too much. I am easily frightened into telling lies.
  14. Don’t be inconsistent. That completely confuses me and makes me lose faith in you.
  15. Don’t tell me my fears are silly. They are terribly real to me and you can do much to reassure me if you try to understand.
  16. Don’t put me off when I ask questions. If you do, you will find that I stop asking and get my information elsewhere.
  17. Don’t ever suggest that you are perfect or infallible. It gives me too great a shock when I discover that you are neither.
  18. Don’t ever think it is beneath your dignity to apologize to me. An honest apology makes me feel surprisingly warm toward you.
  19. Don’t forget how quickly I am growing up. It must be difficult to keep pace with me, but please, do try.
  20. Don’t forget that I love experimenting. I couldn’t get along without it so please put up with it.
  21. Don’t forget that I can’t thrive without lots of understanding love, but I don’t need to tell you that do I?

by Thomas C. Ritt, Jr., Arizona ACLD Newsletter December, 1975

The Perfectly Chocolate Cake I didn't make

Okay, I wasn’t able to make the chocolate cake that I usually make the night before my husband is due home and the oven is officially a goner till we replace the coil.

Hershey.com" src="http://i264.photobucket.com/albums/ii186/sunflowerfaith/showImageasp.jpg" alt="Image Copyright by Hershey.com; Very delicious just to look at" width="170" height="125" />

Image Copyright by Hershey.com; Very delicious just to look at

Stove is working fine, but the oven is kaput.

So to share what I can’t have in real life, but can in virtual life, here is the “Perfectly” Chocolate Cake by Hershey.

HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake

Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING.

10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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