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Saturday, 10 August 2013

NICOLE's First Birthday and CHOCOLATE ANGEL CAKE

Home from St. Paul’s Hospital . . .
(Notice her position – those days babies were always supposed to be on their sides – unlike now!)

 
At 3 months, Nicole enjoyed her fingers and toes.

 
 First Christmas
Nicole loved Granny.  She “called” to Granny and smiled & gurgled
when Granny turned.   

 
First vegetable – Bryan fed Nicole mashed potatoes at 6 months.

 
At 6 months, Nicole was fussing a lot so we checked and felt two little sharp teeth.

 
At 11 months, Nicole could walk with help.  Her first steps alone came just after her first birthday.

On her baby calendar, I noted, also at 11 months+, that Nicole seemed to be 
potty trained;  no more poopy diapers!

 
Birthday girl:  One year old. . .

Older ladies came up to say, “That baby is just like a doll.  She should be on television.”


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Now, here’s the doll with Maybelle . . .

With James . . . 

and with Kepler . . .

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Happy Birthday, Nicole!  I wish we were with you, but I’m sure the Chocolate Kahlua Cake you made in Laredo is delicious :

 Here, we’ll celebrate your birthday with  Angel Food Cake  --  CHOCOLATE, of course -- it’s the cake I made for your very first birthday.  J

        The recipe is the result of combining one from The New Purity Cookbook and another from The Pleasure of Your Company by Diana & Paul Welanetz.

     The Welanetzes note that “Egg whites which have been frozen will accept more air when beaten than those which have not” so you should save and freeze the egg whites when you make something that only uses egg yolks.   Before using them, thaw the egg whites and bring them to room temperature.

CHOCOLATE ANGEL FOOD CAKE

1 cup all-purpose white flour
¼ cup ordinary sugar
1/3 cup cocoa
1 ¼ cups egg whites
1 ¼ teaspoons cream of tartar (This will be with the spices in the store.)
¼ teaspoon salt
¾ tsp vanilla
¼ tsp almond flavoring
1 cup berry sugar (extra-fine sugar)

1.      Preheat oven to 375.
2.     Sift together flour, ¼ cup sugar, and cocoa.
3.     In a large mixing bowl, beat together egg whites, cream of tartar, salt, vanilla, and almond flavoring until stiff peaks form.
4.     Gradually beat in 1 cup berry sugar.  Stop beating when all the sugar is added. 
5.     Gradually fold in flour mixture.
6.     Turn into an ungreased 9 inch tube pan.
7.     Bake 30 minutes and test. 
8.     Turn pan upside down to cool thoroughly.
9.     Frost with icing.

COCOA RUM ICING from The Pleasure of Your Company

1/2 cup cocoa
2 cups icing sugar
1/3 cup softened butter
1 teaspoon vanilla
3 tsps dark rum
1/4 cup cream plus a tablespoon

·        Sift the cocoa together with the icing sugar.
·        Cream the butter.
·        With electric beater, mix in half the cocoa & icing sugar.
·        Add vanilla, rum, and some cream.
·        Beat in remaining cocoa & sugar.
·        Add the rest of the cream to get icing to a good spreading consistency.