Yes, it is hard to believe the last day of the year has arrived. Have you heard a few people say, “Wow, where did the year go?” or “My, this year just flew by….” I think I’ve heard a few hundred (or maybe a few dozen, at least) express that thought. I’ve actually thought it myself – until, yesterday I heard a preacher on the radio include this poem
When as a child I laughed and wept
When as a youth I dreamed and talked
When I became a full-grown man
And later as I older grew
Soon shall I find when traveling on
Its us OLD people who think time flies!! Remember those days when waiting for summer break was an eternity away from Christmas break?!? Oh my.
Tonight, we will have a New Year’s Eve service at church. It does not last until midnight; however, there is a dessert fellowship before going home! Yea. I scanned through my Southern Living magazine and found a recipe that I am looking forward to making and I thought I would share it. I did notice that this is my third recipe in a row and, yes, I am sensing a pattern – if not, somewhat of an obsession…with food! Goodness, I suppose I know where to start with my resolutions for next year!!
I pray everyone has a fun – and safe – New Year’s Eve! Looking forward to what God has in store for me, my family, and my friends in the next year.
Cream Cheese-Coconut-Pecan Pound Cake
1 cup chopped pecans
1 1/2 cups butter, softened
80z. cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-pupose flour
1/2 tsp. salt
1/4 cup milk
1/2 cup sweetened shredded coconut
1 1/2 tsp. vanilla extract
1. Preheat oven to 350. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack. Reduce oven temperature to 325.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
3. Sift together flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mxiture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla, and toasted pecans. Pour batter into a greased and floured 12-cup tube pan.
4. Bake at 325 for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
5. Invert completely cooled pound cake onto a serving plate or cake stand; spoon Powdered Sugar Glaze over cake. Sprinkle 3/4 cup sweetened flaked cocount over cake. (Optional: can embellish with white cake sprinkles, if desired……so it might look like the picture!)