Dolores Riggle

05/30/2021

Happy birthday to the most wonderful cousin in the world !!
Can’t wait for our day trip to Sewing Expo... Love you so much !! ❤️

11/08/2020

I would like to thank Everyone for telling me how to do the bypass. I wondered where everybody had been!
This is good to know: It's ridiculous to have over 540 friends and only 25 are allowed to see my post.
It WORKS!! I have a whole new news feed. I’m seeing posts from people I haven’t seen in years.
Here’s how to bypass the system FB now has in place that limits posts on your news feed.
Their new algorithm chooses the same few people - about 25 - who will read your posts. Therefore,
Hold your finger down anywhere in this post and "copy" will pop up. Click "copy". Then go your page, start a new post and put your finger anywhere in the blank field. "Paste" will pop up and click paste.
This will bypass the system.
If you are reading this message, do me a favor and leave me a quick comment...a "hello," a sticker, whatever you want, so you will appear in my newsfeed‼️

02/24/2020

08/28/2017

BUTTER PECAN CAKE! OMG! (^@^)

***CLICK SHARE TO SAVE TO YOUR TIMELINE!

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING: OR PURCHASE
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings