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Page  1  -  Quick Cheesecake
              -  Ginnilee's Fudge
   
   
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
   
Page  4  -  Applesauce Cake
              -  Georgian Trifle
              
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)
  
  
 
   

 

HIGHLY DELIGHTFUL FRUITCAKE


1 jar of fresh cherries
1 can of peaches (Drained and rinse in cold water)
1 can of Apricots (Drained and rinse in cold water.)
1 egg
1 !/2 cups self rise flour
1 cup of (Sugar Twin) Calorie Free Sweetener ( Granulated Brown)

Mix by mixer on low for 20 seconds ( counting to 20 ) cherries , peaches, and Apricots in separate bowl .Mix egg, flour, and Brown sugar one minute on high. in another bowl. Should have no lumps. If does, use spoon for 200 strokes.
Preheat Oven 350 degrees.

Grease pan with shortening (Butter) or non stick square pan 8 by 8 inches.
Pour in Fruit in Flour, egg, brown sugar and stir with spoon 20 strokes
Put all mixture in pan making sure to spread evenly.

Bake 35 minutes or until golden brown. Check with toothpick to make sure cooked in middle and sides.

Topping
When hot spread 1 tablespoon melted butter and 2 tablespoons sugar free brown sugar mixed in cup on top of cake and let cool in Refrigerate or eat Hot.


                                                                                             Submitted by Mary

  

Hello Dollies

1 Stick butter (melt in a 9 x 13 pan)
1/2 cup graham crackers
1 6 oz pkg. chocolate chips
1 6 oz pkg. butterscotch chips
1 cup coconut
1 cup chopped walnuts
1 can sweet condensed milk

Layer in order, pour milk over all and bake at 325 for 35 minutes.
Cool 20 to 30 minutes
Cut in small sizes and enjoy.

                                            Submitted by Jo

 

This is the crackerjack popcorn recipe I made for Christmas gifts. To give a large amount as a gift I put in large baggies with ribbons. For smaller amounts I put in square green plastic containers with a Christmas  bow on top.

Plain popped corn (I used 2 bags of popped microwave popcorn)
1 cup packed brown sugar
1 cup butter
1/2 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda
1 cup peanuts
(Optional: add mini pretzels or non-chocolate candy)
 
Set oven at 200 degrees
Grease 2 cookie sheets or use parchment paper
 
Place popcorn (and pretzels) in a large bowl
In a large heavy saucepan combine sugar, butter, corn syrup and salt
Cook over medium heat, stirring occasionally until it comes to a rolling boil.
Cook and stir until candy thermometer comes to 238 degrees (soft ball stage)
Remove from heat, stir in baking soda
 
Quickly pour over popcorn, mix thoroughly, stir in peanuts, turn out onto cookie sheets
Bake at 200 degrees for 20 minutes, stir lightly, bake an additional 20 min
remove from pans. At this point candy can be added
As it is cooling break into clusters
Store in airtight plastic containers or plastic bags.
     
                                                                   Submitted by.....Jeanne 

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