Saturday, March 27, 2021

Honoring Beverly Cleary

 Desert Landscape Blooms

I would be remiss if I didn't acknowledge the passing of beloved children's author Beverly Cleary at 104.

Cleary definately has secured a place as a forerunner in children's literature. For decades this author has been bringing us endearing stories of Ramona Quimby, the strong-willed, lovable and exasperating star of “Ramona the Pest” and other books in the series. The first book, "Beezus and Ramona", appeared in 1955. The final book, "Ramona's World", was published in 1999.
Beverly Cleary (born April 12, 1916) is an American author of more than 30 books for young adults and children. One of America's most successful writers of children's literature, she has sold 91 million copies of her books worldwide. Some of her best-known characters are Henry Huggins, Ribsy, Beatrice,Beatrice ("Beezus") Quimby, her sister Ramona Quimby and Ralph S. Mouse. She won the 1981 National Book Award for "Ramona and Her Mother" and the 1984 Newberry for "Dear Mr. Henshaw".

For her lifetime contributions to American literature Cleary has received the National Medal of Arts, recognition as a "Living Legend" by the Library of Congress and the Laura Inglass Wilder Medal from the Children's Librarians.
This was an excellent article about Beverly Cleary and her literature contributions with an overview of her life posted yesterday

For me it's hard to choose a favorite, but I do have a soft spot in my heart for one of Cleary's other successful book series chronicling the Adventures of Ralph S. Mouse. 
In an interview for her 100th birthday celebration when asked what kind of cake she'd like her answer, "carrot cake". 
Well that cake is a winner in my book as it was one of my mother's favorite. 
Cook's notes: My recipe makes a very moist cake. Using part whole wheat flour and white gives the cake a nice texture and is healthier. The cake is very easy to put together.
  • 4 large eggs beaten
  • 2 teaspoon baking soda
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tablespoons Saigon cinnamon or 3 teaspoons ground cinnamon
  • 1-1/3 cups oil
  • 1 cup crushed pineapple, drained
  • 1-3/4 cups grated carrots (use food processor)
  • 1-1/2 cups crushed nuts
  • 1 cup white flour
  • 1 cup whole wheat flour
  • ½ cup toasted coconut-optional
  • Preheat oven to 350 degrees. Grease a 13 x 9 pan. Toast coconut and set aside
  • Beat eggs and add in rest of ingredients. Beat for 3 minutes.
  • Bake cake for 25 minutes. Cool.
Cream Cheese Frosting Ingredients:
  • 3 cups powdered sugar
  • 1 tablespoon vanilla
  • 1- 3-oz. package softened cream cheese (low fat)
  • 1 tablespoon orange zest
  • Crushed walnuts
  • Milk 
  • Add milk as needed to get right consistency for frosting. Frost cake, sprinkle with crushed nuts on top. Refrigerate until serving.


  1. Yummy looking cake! Thanks for sharing at the What's for Dinner party. Have a fabulous week!


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