“Come Back, Jesus”

“Come Back, Jesus”

The 2 year old granddaughter of a friend of mine made a most heartfelt statement.  

Her Grandmother, Leah, has taken to heart the verses in Deuteronomy 11 that encourage us to teach our children & our children’s children God’s ways as we go about our daily lives.

On a sunny December day, with white clouds in a blue sky, Leah and Ava were running errands.  Ava strapped into her car seat sang out, “It’s alllllmost Christmas!”

Her grandmother said, “I know! Did you know that Christmas is Jesus’ birthday? It’s HIS birthday, but He lets US have all the presents. Isn’t He a good Jesus?”

 Ava said in her most dramatically kind voice, “Awww, He’s so sweet”….. (then with furrowed brow looking through the window) “Heyyyy! Where did Jesus go??”

Leah said, “Remember? He’s back at His home. He’s building a house for you!”

She looked up through the window again and said, “You better come back here, Jesus; it’s almost Your birfday!”

 In her childlike innocence, Ava paraphrased the words of John in Revelations 22:20- “Even so, come, Lord Jesus.”

As we prepare this holiday season to celebrate the first coming of our Lord, His ‘birfday’, as Ava said, let us not forget to anticipate His Second coming.  We know not what day this will be, but we can live our lives to reflect the urgency that it could very well be soon.

 Christmas is the perfect time to share your faith in Christ as the Savior of the World.

 I’m sharing today my recipe for a delicious Italian Cream Cake.  It would make a wonderful ‘birfday’ cake to serve on December 25th.

Confectionately Yours,


Italian Cream Cake



1/2 c. butter                                            5 eggs, separated
1/2 c. Crisco shortening                       2 c. sugar
2 c. cake flour                                         1 tsp. baking soda
1 c. buttermilk                                         6 oz. coconut
1 tsp. vanilla extract                               1 c. pecans, chopped

Beat egg whites until stiff, and set aside. Cream butter and shortening until light fluffy. Add sugar gradually, beating well. Add egg yolks, one at a time, beating well after each addition.

Stir together flour and soda; add alternately with the buttermilk, beating
well. Stir in vanilla, coconut, and pecans. Fold in the beaten egg whites gently.

Grease and flour three 8″ round cake pans. Bake in preheated 350° oven for about 25 minutes or until lightly browned. Cool for 10 minutes, then remove from pan.

Cool completely on a rack before frosting with cream cheese icing.

Note: I use a product called Bakers Joy to grease and flour the pans at the same time. Spray liberally. After I remove cakes from oven, I wait 10 minutes, then shake the pan to loosen the cake. I put the rack on top of the pan and then flip it over in one quick motion. Often I freeze the cake before frosting it. It will frost much easier and the cake will actually be more moist.

Cream Cheese Frosting

2 (8-oz.) pkg. cream cheese, softened               1 tsp. vanilla
1/2-1 c. butter, softened                                       2 lbs. confectioners sugar
Beat cream cheese until softened and no lumps. Add softened butter. Gradually mix in confectioners sugar and vanilla. If you want a softer frosting, use the full amount of the butter. I use the smaller amount of butter for a stiffer frosting so that it can be piped onto cake & holds its shape.