Wednesday, May 16, 2012

Currier and Ives - Part Five

Hello, Dear Ones.
I have so much enjoyed showing you my collection of Currier and Ives dishes and serving pieces
and thank you for all your sweet comments.
This is absolutely my last and final post of my collection.
I promise! :)

 This is my dessert set by Harkerware.
It has the cake plate, six dessert plates and the server.

 Look at the pretty scene, in color this time, in the center of the cake plate.
I guess I can only use this set in the winter time? :)

 Look at the pretty server with a little ring of gold on the handle.
Brrr...again, but sweet none the less.

 Doesn't this make your tiny mouth water for spice cake and hot cider?

 There's six dessert plates that are in this set
although I'm not so sure these are all of the original plates because of the scenes.
The scenes on two of the plates don't match. 
There may have been eight plates that came with this set.
I'm just not sure. 
Do I care? No no Nannette, I don't care! :)

 The edges are all ruffly and have a rim of gold circling the plates.

 Do you like this set? 
I love it and I have used it a few times.
Now all we need is a cake to poke down on the cake plate.

 Aw...that's better ~ a home made coconut pound cake.

 Would you like a slice?
Since you have been so patient with me viewing all of my Currier and Ives posts
I just had to bake you a cake!
Grab a plate...

There you go.
Isn't this good?
One more tiny olden thing...

I'm going to show you now just how olden I really am.
This is where I keep my cakes I bake.
I received this as a wedding gift in 1969!
My olden cake saver has a few boo boos on the lid but I don't care.
It keeps all of my home made cakes so fresh.
I do have other more modern cake savers, but I always grab this one.

Hope you've enjoyed my collection and cake!

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Just in case you would want to try this, I'm going to share my recipe for the coconut pound cake.
Honey, it's so good and I know you'll love it. 

Coconut Pound Cake

3/4 cup softened butter
4 oz. cream cheese, softened
1 1/2 cup sugar
3 eggs
3/4 tsp vanilla flavoring
1/2 tsp coconut flavoring
1 1/2 cup flour
1/2 cup flaked coconut
1/2 cup coconut milk (you don't have to use coconut milk, but it makes the cake much more moist)
Confectioner's sugar to sprinkle on top - optional

Preheat oven to 325'

In large mixing bowl, cream butter, cream cheese and sugar til light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each. Stir in vanilla and coconut flavorings. Fold in coconut.

Coat a 8" fluted pan with shortening and dust with flour.
Pour batter into pan and bake for 55 - 60 minutes or til done. Cool 10 minutes before removing from pan. Sprinkle with confectioner's sugar and enjoy! :)

Be a bunch of sweeties,
Shelia ;)

I'll leave you with a little Note Song ~

Mac Arther Park (just the chorus)

Mac Arthur Park's is melting in the dark 
all the sweet green icing flowing down 
someone left the cake out in the rain 
I don't think that I can take it 
'cause it took so long to bake it 
and I'll never have that recipe again 
Oh, nooo!
~ sung by Richard Harris