I have been having lots of nit-picking computer problems all on Gardenweb so did some ad-ons....still have trouble logging in...this morning added another No Script!
That may have been a mistake....lost my post here...just disabled it and will try again........Dang I did a long one too.
OK, abbreviated version.
I milked yesterday and than did a 45-minute walk straight down the middle of the farm to the Big Pond Field. The pond there isn't the biggest in area, but is supposed to be the deepest. We assigned names to the various field way back so we could identify where we were going or what area we were talking about. Sometimes I think DH and I speak different languages so we need all the help we can get.
I started out walking down the lane that runs through the center of the farm. From this lane you can access what area of the farm you want to go to, yet move cattle down it safely to the loading or working area.
I took lots of pictures but will share them just now and then....don't want to bore anyone to death. Here is the top of the bank leading down to the pond; it doesn't look steep here but is so I picked up a long stick for support. The pond is frozen and would probably would support me but I didn't want to test that theory.
Here is the frozen pond.
There were lots of turkey tracks and some others that may have been coyote. The snow isn't new so the tracks were not in pristine condition.
I did make the cake! You knew I would, didn't you.
This is from my old l970's era Better Homes & Gardens Cookbook. I have made it many times and it is always good. It is a good cake for beginners because it is a dump everything in one bowl and beat cake. I always use butter for shortening in my cakes....except for my favorite white cake....for obvious reasons....I want it white.
I like to cook/bake like our old Home Ec teacher taught us...get out all the ingredients first...move them to one side once you have added them. Preheat oven to 350°. Grease and flour either round cakes pans (2) or (l) 9x13 which I always use.
Banana Cake (from Better Homes & Garden Cookbook)
2 cups all purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
¾ teaspoon baking soda
1 cup mashed ripe banana
½ cup buttermilk or sour milk
½ cup shortening (I use butter)
1 teaspoon vanilla
In a bowl combine flour, sugar, baking powder, baking soda, and ½ teaspoon salt. Mix; add bananas, buttermilk, shortening, eggs and vanilla. Beat on low speed till combined. Beat on medium speed for 3 minutes.
Pour batter in two round pans or a 9x13 oblong pan that have been greased and floured.
Bake in a preheated 350° oven until toothpick in center come out clean.....35 minutes or so. Maybe longer,..
Cool completely before icing.
We love this icing:
2-3oz packages cream cheese
½ cup softened butter
2 teaspoons vanilla
4-1/2 cups or more of powdered sugar.
Cream together cheese, butter and vanilla until fluffy.
Gradually add sugar beating well.
Add enough sugar to make a spreading consistency.
Will frost a layer cake or the oblong with some left over.
These cakes are supposed to be refrigerated with this icing...I rarely do, but if cake isn't used quickly, I would.
The batter is very thick and rich looking.
and here is a piece:
I don't know why but somehow this cake has a very moist,luscious taste, more-so than some others.