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Audrie Hyslop celebrates her 105th birthday with her family and senior living community neighbors. (Inspira Arrowhead/Submitted)

Audrie Hyslop celebrates her 105th birthday with her family and senior living community neighbors. (Inspira Arrowhead/Submitted)

Audrie Hyslop of Inspira Arrowhead in Glendale celebrated her 105th birthday with her family and senior living community neighbors on Sept. 15.

Hyslop was born Audrie Clark Sept. 15, 1917, in Ontario, Canada, three years after the start of World War I. In the United States, gas was 15 cents a gallon and a quart of milk was 9 cents.

Her father was a prolific Canadian inventor who created a coupling for the nozzle of a hose. This was later developed into the coupling used by NASA to separate the stages of its rockets.

Hyslop moved to the United States with her family at age 7. She attended 11 schools in her formative years and became a U.S. citizen at age 25 in Warren, Ohio.

She worked as a bookkeeper until she married Bob Hyslop, an engineer with Hughes Tool Co. in California until he retired. Before he died in 1997, they were married for 55 years.

Hyslop enjoyed researching and investing in stocks, bonds and real estate.

She has three children, five grandchildren and 11 great-grandchildren. Although she wishes she traveled more, Hyslop visited spots across the country and Europe.

She offered her advice for living a long life: Be sure to have dessert with meals, and do not take medications unless absolutely necessary.

Audrie Hyslop shares her favorite

Cream butter and sugar well. Add 3 cups of flour with your hands. Form into roll. Cut into five pieces. Put a little flour on the board, roll dough about 1/2-inch thick. Place in 7-inch pie tins. Prick with a fork. Cut into eight pie-shaped pieces. Bake at 350 for 20 minutes.

Cream butter and sugar, add egg yolk, sift flour, salt, powder, add alternately with milk. Pour into 2 pans.

Beat egg whites stiff. Fold in sugar and salt. Add vanilla. Put on top of cake batter and sprinkle nuts. Bake 350 for 20-25 minutes.

In mixing bowl, combine the following:

Stir in 1 cup chocolate chips.

Sift together in mixing bowl:

Fill muffin cups lined with paper baking cups, 1/3 full with chocolate batter. Top each one with a heaping teaspoonful cream cheese mixture. Sprinkle with blanched almonds if desired.

Bake at 350 for 30-35 minutes. Makes 2 dozen.