Italian Creme Layer Cake

Italian Creme Layer Cake

This is one of my favorite cakes!  I found the recipe on All 



  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups white sugar
  • ½ cup butter
  • ½ cup vegetable oil
  • ½ cup shortening
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 (3.5 ounce) package flaked coconut
  • 1 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup margarine, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans



Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans.

Combine soda and buttermilk, and let stand a few minutes. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition.

Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Gently stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners’ sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Taking A Winter Break

Taking A Winter Break

Friends Linda and Dave Johnson in MexicoDSC00943DSC00945DSC00889

It doesn’t get much better than this.  A week with two of the greatest friends and scenery to die for.  Sunsets that glow, snorkeling with yellow, turquoise, neon blue, and red fish.  Beaches that go on forever.  And the best part was, it was during the winter in Boise. Great escape.

Here’s to Good Friends!

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Ice Sculptures

Ice Sculptures

McCall Idaho, just north of Boise, is located on  Payette Lake.  It is surrounded by mountains, rivers, lakes, and trees.  In the summer time, it is rich in lush trees, beautiful flowers, mushrooms and plenty of out door activities.  But in Winter, it comes alive with beautiful white snow.  It boast 3 ski resorts, ice fishing, tubing, snowmobiling, and snow shoeing.  But it is most known for its Winter Carnival and Ice Festival.  Visitors come from all over to view the spectacular ice sculptures and carnival activities over a 2 week period.  There is something for everyone, from the old to the young.  Next year, bundle up, bring the family, and enjoy all McCall has to offer.  Check out the chamber for details and pictures.



German Pancakes

German Pancakes


  • ½ cup of flour
  • ½ cup of milk
  • 2 eggs, beaten lightly
  • Dash of fresh nutmeg, grated
  • 3 tablespoons butter
  • Powdered sugar, sprinkled on, to taste
  • Fresh lemon juice, to taste
  • Fresh raspberries



1.  Preheat the oven to 425 degrees.
2.  In a mixing bowl, combine the flour, milk, beaten eggs, and grated nutmeg. Beat lightly, making sure to leave the batter a little bit lumpy. Melt the butter in an OVEN PROOF skillet over medium heat. Once the butter has melted, pour the batter into the skillet and bake in the oven for 15-20 minutes, or until the pancake is golden brown.
3.  Sprinkle the top with powered sugar and raspberries. Top with fresh lemon juice, to taste, or maple syrup if you prefer. Slice and serve immediately. Enjoy.


NOTE :  This is really easy ,and can be made without the lemon or with different fruits and sauces.
Savory Parmesan Bites

Savory Parmesan Bites


  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup KRAFT Grated Parmesan Cheese, divided
  • 2 cans (8 oz. each) refrigerated crescent dinner rolls
  • 1 red pepper, chopped
  • ¼ cup chopped fresh parsley




HEAT oven to 350°F. BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended. SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.



Substitute 1 jar (12 oz.) roasted red peppers, drained and chopped, for the red peppers.
Substitute 1 jar (13-1/4 oz.) sliced mushrooms or 1 pkg. (3 oz.) pepperoni slices for the red peppers and parsley.


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