Being Thankful

As we enter the Christmas season, or Ramadan, Hanukah, whatever it may be called for various religions, it is important we recognize the blessings we have. One way to do just that is read and practice a quote from a wise elder many years ago. "The greatest thief of human happiness and abundance is ungratefulness. Any lack in our lives - whether in money, health, or relationships - is simply the evidence of a lack of gratitude. If you focus on lack you are not being grateful, and that will bring more lack into your life. Yet the simple state of radiating gratitude summons everything to you."

It sounds simple, and it is, however making gratitude a part of our lives takes practice. Anything we do, be it building muscle or endurance, or learning a new task has to be done multiple times before we are able to do it easily. Just remember learning to drive your first car, the rearview mirror, side mirrors, gas pedal, speed, and on and on and you will know what I mean. The first time you got behind the wheel of a car you could not ease into traffic, follow all the rules of the road, and arrive safely at your destination. It took hours of practice and, perhaps, a few mishaps before driving was as easy as inhaling.

In this season of giving and sharing, why not bake a pumpkin cake or two? With two you can give one to an elderly neighbor or have one to share with friends or family when they stop in for a visit. Here is the recipe I promised in my last post. It is simple to prepare, takes few ingredients, and tastes wonderful. I have two of these in the oven along with three loaves of banana bread. Remember to use organic products in your baking. Your body will thank you.


Pumpkin Cake

½ cup applesauce
2 cups sugar
2 cups canned pumpkin
2 cups raisins (optional)
1 cup softened butter
4 cups flour
1 teaspoon salt
2 teaspoons soda
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon allspice
1½ cups chopped nuts

Mix shortening and sugar, add applesauce and pumpkin. Stir in flour, salt, soda, cinnamon, cloves, and allspice. If your family is not fond of strong cinnamon taste, reduce the amount to 2 tablespoons. Add nuts and raisins. Mix well. Pour into greased tube pan or three small loaf pans.* Place in cold oven and turn temperature to 300° F. Bake about 1 hour. (Should be golden brown and inserted toothpick should come out clean.) If the center is not fully cooked, return to the oven and bake an additional 10 to 15 minutes, and then check with a clean toothpick. Cool about 15 minutes before removing from pan. Cool on a wire rack to room temperature. Place cake on plate, frost with cream cheese frosting. This cake should be kept in a tin, saran type wrap, or foil. It will keep in the refrigerator for about 2 to 3 weeks and freezes well.

Cream Cheese Frosting

1 pound powdered sugar
3 ounces cream cheese
½ teaspoon vanilla
2 tablespoons milk

Let cream cheese soften at room temperature. With mixer on medium speed, blend in powdered sugar and liquids. If is a bit thick, add more milk, 1 teaspoon at a time to spreadable form. If not quite thick enough, add more powdered sugar, 1 teaspoon at a time, until thick enough to spread.

* I use two small tube pans rather than one large one.