Wind in the Willows

Happy Birthday

Kenneth Grahame

March 8, 1859-1932
There is nothing-absolutely nothing-
half so much worth doing
as simply messing about in boats.
Rat from Chapter 1

Wind in the Willows,a children's classic, was written by Kenneth Grahame in 1908. It is a book that can be read more than once enjoying the adventures of the main characters Mole, Ratty, Mr. Toad and Mr. Badger down by the riverbanks. 
Kenneth Grahame was a Scottish writer who was most famous for  this book and the Reluctant Dragon.  
Grahame, a banker, retired from The Bank of England and then spent his free time down by the River Thames doing much as the characters in his book would do-namely boating. He originally wrote the stories of Mole, Ratty, Mr. Toad and Badger as bedtime stories for his son Alistair. When the book was finally published and in its 31st printing, the famous playwright A.A. Milne, who loved the story adapted part of it for stage as Toad of Toad Hall in 1929.
My all time favorite chapter of the book is when the arrogant, shrewd, self-absorbed but mischievous Toad figures out how to steal a motorcar.

The world has held great heroes,

as history books have showed.

But never a name to go down to fame

compared with that of Toad.

Chapter 10 Toad

If you need to refresh your memory of Toad's adventures or just want to read a chapter from Wind in the Willows to see what Toad is all about follow this link to Chapter 8
  http://www.cleavebooks.co.uk/grol/grahame/wind08.htm
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The following recipe is posted just in time to get you in the "Think Green" mode for St. Patrick's Day.

Pistachio Pudding Cake

Serves 10-12

cake recipe was a winner from the Holiday dessert recipe category in Shoreview, MN newspaper Dec. 2011. It was submitted by Karen Ehlert, Roseville, MN 

Cook's note: Frosting recipe is mine and I used fine green edible sprinkles to complete the cake over the crushed nuts.

Ingredients:

• 1 package (two layer size) white cake mix
• ½ cup water
• ½ cup milk
• ½ cup oil
• 5 eggs
• 2 small packages (3.4 oz. each) pistachio pudding mix  (set aside 2 TB. for frosting)

Directions for cake:

• Preheat oven 350
• Beat on low speed 1 minute all ingredients- then 3 minutes on high speed
• Pour into greased bundt pan
• Check at 40 minutes
• Invert cake onto wire rack to cool

Frosting:

• 4 cups powdered sugar
• 1 TB. vanilla
• 1 drop green food coloring
• 1/3 cup 2% milk
• 1 cup finely chopped pecans
• 2 TB. reserved pistachio dry pudding mix
• 5 TB. softened butter
• Optional mint flavoring or creme de menthe liqueur

Directions for frosting:

• Add all ingredients together except nuts and beat until smooth
• May need more milk to get the right consistency for frosting
• Frost cooled cake and sprinkle with nuts and green sprinkles
• Refrigerate for 1/2 hour to set frosting
• Can use at 13 x 9 pan instead of a bundt pan but check at 30 minutes