Twice A Year

 

Twice a year I get a postcard in the mail telling me it is time for the Pilot Antique Sale at the fairgrounds.  It gets taped on my mirror and I look at it everyday in anticipation.  I love this sale.  It is booth after booth of really unique antiques.  They also sell homemade pie and lunch.  Yum. I always find things to buy of course.  I am super busy right now getting ready for fall market in a month so this was a great break in the chaos. I have two new fabric collections coming out and I just now received one of the collections yesterday to start making my quilts.  Yikes!!!  The other fabric collection is due to come a week and a half before market.  I will need a small miracle and the help of friends and family to get those quilts done using that fabric.

Above and below are two new pincushions that I found for my pincushion collection.

 

I also found another little antique doll toilet for my shelf in my guest bathroom.  I hardly ever find these.  Score!!!

 

I fell in love with this....the old woman who lived in a shoe and she had five little children that went with her.

 

My new bride and groom salt and pepper shaker set for my bride and groom collection.  They are only 2" tall.

 

I love this little pitcher from Germany with the sweet silhouette on it.

 

I love yellow quilts so I had to get this one.  It is already folded over my railing.

 

I always have fun having show and tell with my family because they know that I have fun at this sale.

 

My sister sent me the recipe for Lemonade cake.  It was a big hit at my husband's clinic this week.  If you like Lemon and homemade you will love this!  It calls for 9" inch round pans and I will use 8" rounds next time.  I will also add a 1/2 cup more powdered sugar.  I thought it was delicious. 

Have a wonderful weekend!

Lemonade Layer Cake

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preparation:
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until
well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on
counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter
through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not over beat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread
remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.