12th Blog - Planning a visit with the Aunts

It is too cold today for a Floridian. My snowbird aunts have arrived from up North and we are planning on spending the day with them tomorrow. I am baking a cake to bring down to their winter condo which is two hours south of where we live. It's a good thing to have family from back home come visit us in Florida. I miss everyone from back home and I love it when any of them come south for the winter. I look forward to Aunt Rosebud's visit every year. She is one of a few aunts that I have left alive. She is in her early eighties and still a ball of fire! No doubt she'll have some kind of pasta dish and the fried meatballs that I love so much ready for us to eat tomorrow. In return, Libby and I always bring desert and roses for Aunt Rosebud and her sister, Aunt Mary Anne. My best girlfriend, Mary, married Aunt Rosebud's son, my cousin Billy. Billy had muscular dystrophy and passed away several years ago. Mary will be there too. These two women made Billy's life so normal and filled with love that you would never know how much of a burden this disease was on all of them. None of them ever complained. Every visit with them was nothing but fun-filled and pleasurable. We went on many excursions together; movies, plays, museums, restaurants, and the beach. Sometimes we would just hang around the house talking, playing board games or cards. I love being with them and look forward to tomorrow. Astonishingly enough, they said that they can't wait to see us too! It's good to be loved back. I'm trying to decide what cake to bring, the coconut one I already blogged about or this one?

Peach Kuchen:
Ingredients:
½ Cup Softened Margarine
1 White Cake Mix
½ Cup Coconut
1 – 29 oz. Can Sliced Peaches (drained)
2 Tsp. Sugar
1 Tsp. Cinnamon
1 Cup Sour Cream
1 Egg

Heat oven to 350º.
Cut margarine, cake mix, and coconut until crumbly.
Pat into greased 13x9 pan. Build up edges.
Bake 10 minutes.
Arrange peach slices on warm crust.
In bowl, mix sugar and cinnamon, then sprinkle over peaches.
Blend sour cream with the egg and drizzle over entire top of cake.
Bake 20-25 minutes or until edges are light brown.