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Page
1 - Quick Cheesecake
- Ginnilee's Fudge
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Page
2 - Buttermilk Pound Cake
- Pineapple Pie
- Candy Cane Cookies
- Sugar Cookies |
Page 3 -
Freda's Sweet Potato Pie
- Banana Cream Cheese Bread
- Pumpkin Bread
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Page 4 -
Applesauce Cake
- Georgian Trifle
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Page
5 - Spiced Peach Tart
- Hawaiian Marshmallow Dessert
- Raisin, Pecan, Oatmeal Cookies |
Page
6 - Highly Delightful Fruitcake
- Hello Dollies
- Cracker Jack Popcorn |
Page
7 - Gingerbread
- Carrot Cake (Sugar Free)
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Applesauce cake
Ginnilee Berger
1 cup
shortening (Crisco, margarine or butter)
2 cups sugar or Splenda
2 eggs
2 ½ cups flour
½ tsp. Salt
2 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Ground cloves |
¼ cup
crystallised ginger
2 cups applesauce
1 cup raisins
½ cup chopped dried apricots
½ cup dried cherries
½ cup dried, diced dates
1 cup diced fresh apple
2 cups chopped nuts (optional) |
Vorkosigan Vashnoi frosting
Preheat oven to 350F. Grease (spray Pam is my method) and flour
1 large bundt pan or six mini bundt pans very well.
Cream the shortening and slowly add the sugar, beating the
mixture until smooth. Add the eggs and mix well. Mix together the
flour, salt, baking soda, cinnamon and ground cloves, and add to
the creamed mixture along with the applesauce, dried fruits,
ginger and nuts. Beat until the batter is well blended.
Spread evenly in the prepared pans, and bake the large bundt
pan for an hour, checking at 40 minutes with a toothpick until it
comes out clean. Remove from the oven and let the large bundt cool
for about 10 minutes, smaller ones for 5 minutes and turn cakes
out on cooling racks to cool completely. Frost with Vorkosigan
Vashnoi frosting to repel radiation poisoning. |
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Georgian Trifle
1 baked cake (white, pound or sponge)
1 to 1 ½ c. jam (I use raspberry)
1 recipe of cooked custard from Coconut Cream Pie recipe, omitting
coconut.
1 c. whipping cream, lightly sweetened and whipped
¼ c. dessert sherry (optional)
Toasted slivered or sliced almonds (optional)
Split cake into layers. Spread generously with jam or to taste.
Restack and cut into cubes.
Fold about ¼ of the whipped cream into the cooled custard.
Assemble: Place one layer of cake cubes into bottom of glass or
crystal serving dish. Sprinkle lightly with sherry – just enough
to flavor the cake but not enough to make it soggy. Add a layer of
custard. Continue alternating layers of cake sprinkled with sherry
and custard, ending with a layer of custard. Decorate with puffs
of the remaining whipped cream and almonds. If raspberries are in
season, I also decorate the top with fresh raspberries.
Submitted by Ginnilee |
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