Christmas
by: jonny
1. Favorite Christmas Cookie: I enjoyed Jesus’ birthday cake.
2. Favorite Christmas Song: Silent Night
3. Favorite Christmas tradition: I loved the big White Bible. It was so enormous as a little kid, looking like a relic. But my favorite Christmas tradition would be all the brothers and sisters sleeping on the floor together. Especially those times in the red room…
4. Favorite Christmas memory: I’ll never forget the year I opened a helmet and thinking it was a useless gift. Minutes later I experienced pure exuberation at the sight of my very own four wheeler (sort of). As much fun as I had on that thing it ended up putting me through a lot of work. The truely happiest I’ve ever been came a few years ago when I could afford decent presents for the first time. It was great watching everyone open the presents but the best was mom opening the watch I bought her. I’ll never forget her reaction…
5. All I want for Christmas is… A safe trip for my family and I to and from Georgia. A 4.0 would be nice too…
December 15th, 2005 at 2:01 pm
Well, as usual, Jonathan thinks outside of the box when it comes to deserts… And if you don’t know this recipe by heart, you have obviously not yet tested in to true Frieden-dom… but here it is… (I leave the debate re: how many times to sift the flour to the experts…):
Red Velvet Cake
Donna Anderson
2 c. butter
1 2 c. sugar
2 eggs
2 T. cocoa
2 oz. Red food coloring
1 T. vinegar
1 tsp. soda
1 c. buttermilk
1 tsp. Salt (sifted with flour)
2 2 c. cake flour
1 tsp. Vanilla
Cream butter and sugar. Add eggs. Make a paste of cocoa and food coloring. Add to creamed mixture. Beat 10 minutes. Add buttermilk alternately with flour and salt. Remove from mixer and add soda and vinegar (mixed together.) Bake in greased and floured round cake pans B lined with waxed paper. Bake for 35 minutes at 350. Cool slightly in pan B then remove and cool. When ready to frost B split each layer in half to make a four layer cake. Frost between layers as well as tops and sides with the following:
Soft Fluffy Red Velvet Cake Frosting:
1 c. milk
3 T. flour
1 stick oleo
2 c. Crisco
1 c. sugar
1 tsp. Vanilla
Carefully mix together the flour and milk and cook until thickened. Cream well sugar, oleo and Crisco. Add cooled milk mixture and beat until light and fluffy. Add vanilla. Frost cooled cake. If you want to decorate the cake, make a double batch of the frosting. Then set aside a portion and color with food coloring. Use frosting decorator bag and desired tip.