An In Person Auction

 So, there was an in person auction just up the road from us, so I had to go check it out. It was run by 5 Star Auctions from over in Wellman...or Kalona, some where over there.....

They had a big tent set up and sooo many tables of stuff!

OOOO, ornaments!

Look! A P&G suitcase!

I think it was 6 hay racks of out door stuff...no anvil.

It was chilly on the Saturday-I took these pictures on Friday, at the preview.  Everyone was pretty bundled up on Saturday it was windy and only about 50 outside.

Look at all those lunch boxes, and there were more in boxes under the tables too!

OOo, a Singer 221, in really good condition. I think I'll bid on that!

So much stuff!! I got out bid on the Singer 221, I quit at $175 and the old lady I was against got it for $180, I think.

I came home with TWO cake plates and a Santa Claus! Santa will be great out front this Christmas!

And those ornaments too! I'm sure I overpaid for them,. but after waiting in the cold all day, I wasn't going home without them!!

Interesting tops on the ornaments.

And this cake plate is so pretty, it's light pink and come to find out it's like milk glass, called Jeanette, and worth about $50 on ebay! So good deal for me, I got it for $5.

It was fun to go to a live auction at last! It was a long wait for the Christmas ornaments, but I was determined that I would have them! 

Chiffon Cake

So as you know Saturday was Lieshia's bridal shower and my darling daughter was supposed to bring the cake. Remember when your kids were little, like 3rd grade and they'd tell you, as they were getting into their pajamas, Oh yeah and Mom I'm supposed to bring treats for 25 tomorrow....

Anyways, I found a recipe for a pretty looking Chiffon cake in the issue of Cook's Country that had arrived in the mail recently. Easy enough for me with tips too!

Uh Oh! Something tells me I should have whipped those egg whites a little firmer..but in my defense, the tips directly pointed out that you didn't want to make the egg whites too stiff because then they won't blend in well!!!

Oh it's fine! Looks pretty good on the fancy cake plate too! You remember the cake plate from here.
So since I was going to Mom's on Saturday, I left it up to my darling Daughter to frost it with whipped cream right before she went to the shower on Saturday. 

Well lookie there-looks good Girlie!! Not sure about that whipped cream on the center, but what the heck!! At least you didn't make butter!
Here's the recipe.

Chiffon Cake from Cook's Country Magazine

Serves 10 to 12

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

Ingredients

• 5 large eggs, separated (see note)
• 1 teaspoon cream of tartar
• 1 1/2 cups sugar
• 1 1/3 cups plain cake flour
• 2 teaspoon baking powder
• 1/2 teaspoon Salt
• 3/4 cup water
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract

Instructions

• 1. WHIP WHITES Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.
• 2. FINISH BATTER Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk water, oil, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.
• 3. BAKE CAKE Bake until tooth- pick inserted into center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, follow photos below. Serve.

Don't Make This Mistake: Feeling Peaked?

Many recipes for chiffon cake, including the original, call for egg whites beaten to “very stiff” peaks. In test after test, we found that very stiff whites are impossible to incorporate into the batter. Instead, we beat the whites to slightly softer peaks and then give them added support with 2 tablespoons sugar and 1 teaspoon cream of tartar.

Chiffon cake is baked in an ungreased pan. Why? The stiffly beaten egg whites need to cling to the pan to rise. If the pan were greased, they couldn’t. Chiffon cake is cooled in its pan upside down while suspended in the air. (If you “de-panned” the hot cake, it would collapse under its own weight.) Once the cake is cool, pry it out with care. Here’s how:

• 
  1. When the cake is cool, turn the pan right side up and run a flexible knife around the tube and outer edge.
• 
  2. Use the tube to pull the cake out of the pan and set it on an inverted baking pan. Cut the bottom free.
• 
  3. Now invert the cake onto a serving plate and gently twist the tube to remove.
  Love the cook's country magazine.  All the recipe information and recipe photos are from Cook's Country.