Grandma's Apron

I don't Think our kids know what an apron Is.
The Principal use of Grandma's apron was to protect
The dress underneath,because she only had a Few; it was easier to wash aprons than dresses And they used less material, but along with
That, it served as a potholder for removing Hot pans from the oven.
It was Wonderful for drying children's tears, and on
Occasion was even used for cleaning out dirty Ear.
From the
Chicken coop, the apron was used for carrying Eggs, fussy chicks, and sometimes half-hatched
Eggs to be finished in the warming
Oven.
When Company came, those aprons were ideal hiding Places for shy kids.
And when The weather was cold, grandma wrapped it around
Her arms.
Those big Old aprons wiped many a perspiring brow, bent Over the hot wood stove.
Chips and Kindling wood were brought into the kitchen in
That apron.
From the Garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out The hulls.
In the Fall, the apron was used to bring in apples that
Had fallen from the trees.
When
Unexpected company drove up the road, it was Surprising how much furniture that old apron Could dust in a matter of seconds.
When Dinner was ready, Grandma walked out onto the Porch, waved her apron, and the men knew it was Time to come in from the fields to
Dinner.
It will be A long time before someone invents something That will replace that 'old-time apron' that
Served so many purposes.

Thursday, August 26, 2010

Zucchini cupcakes with Carmel frosting

Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.
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