Welcome to My Red Cape. Long ago in another time my husband Jack and I lived in a little old red house. It was the stuff of dreams to us for the few years that we were there. I live there still a number of hours every day in imagination, with old dolls and paintings and fabrics and feather trees. I draw inspiration and happiness from the memories of that space in time and share some of it here with friends who remember how to step with Alice through the looking glass and take delight in whimsies and antiquities. ~Edyth O’Neill

Sunday, December 6, 2009

two Greiner dolls Rachael dressed for me

The doll in the wild brown and blue print is a Greiner patent head, with the black stamp used before the printed label. They typically have this batty look which just sends me! I feel so fortunate to have a few dolls dressed by Rachael Kinneson. They are standouts! E

Thanksgiving at Sarah's house,19 of us

Chocolate Sheath cake I make often

Chocolate Sheath Cake, quick easy under 1 hour cake, start to finish
Sift and mix together in large bowl and set aside:
2 cups sugar
2 Cups flour
1 tsp cinnamon
1 tsp soda

Bring to rapid boil in a sauce pan, stirring contantly, then add to bowl and stir till well mixed:
2 sticks butter
(I use one stick butter in this pan, and add 1/2 cup apple sauce to the liquids later
plus a dash of salt to replace salt that would be in the butter.)
1 cup water
4 Tbs cocoa

Mix and add to bowl:
1/2 cup buttermilk (you can use plain milk)
1 tsp vanilla
3 eggs

Mix well and pour into 11 by 17 greased and floured pan. Bake 22 to 23 minutes at 400 degrees.

Begin icing 5 minutes before cake is done.

Melt togeher in saucepan and bring to a boil:
(VERY easy to scorch and ruin!!)
1 stick butter
1/3 cup milk
4 Tbs cocoa

Remove from heat and add fast:
1 box of sifted powdered sugar
1 tsp vanilla
1 cup pecons broken
Beat it quickly and pour and spread over cake while hot.
When cool, cut into squares and serve directly from the pan. This is a rich delicious chocolate lover's cake with the touch of cinnamon as is often added to Mexican chocolate recipies. Edyth

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