Well, after looking for this recipe on here and not having any luck, I decided to find it and post it. In my opinion, this is the best pumpkin pie. Make your own graham cracker crust or buy an already prepared one.
This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.
This dessert makes a beautiful presentation, yet is low-fat and kind to your diet. You'll want to make the meringue shell (also known as Pavlova) early in the day, or even a day ahead. If you've never made a meringue shell and want a quick alternative, you can substitute a prepared Reduced-Fat Graham Cracker Crust.
This recipe was created for the ZWT3 "Lighten Up" challenge in June 2007.
This recipe is from a friend of mine in Boston. She and I used to work together and have continued our friendship into retirement.
One day she emailed me that she was sending me some goodies, but did not tell me what it was. Only that it was homemade!
Imagine my surprise when I received a very heavy package via parcel post! I anxiously opened it and found a great, and big, Rubbermaid container filled with homemade Biscotti!
Boy, were they scrumptious!
This is a very delicious cake! Most people haven't heard of a Tweed Cake, but it's basically a white cake with finely grated chocolate folded into the batter to give it a "tweed fabric" appearance. The cake is frosted with a buttercream frosting, and then drizzled with thinned semi-sweet chocolate to give it a shadowed affect. I make this every year for my Dad's birthday, and the entire cake is gone within 2 days. I hope you will try it; You wont be disappointed!
You may want to make this a tradition at your house when wild berries are in season, your cake will have an even more intense flavour. My family has a hard time deciding which is their favourite cheesecake Chocolate Carmel Mocha or this wonderful cake.
This recipe uses fresh strawberries but frozen strawberries work fine too. It has a crust of graham cracker crumbs but a nut crumb crust and a crust made from crushed vanilla wafers would work well also. By the way, you can use raspberries, blueberries, peaches, mangoes, or other fruit for the topping.
You will need a nine or ten-inch springform pan for this recipe.
In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.
With fresh bananas, vanilla wafers and a snappy pudding mix, these creamy after-dinner sweets are sure to please. TIP: You can also substitute your favorite fresh berries or other flavors of sugar-free instant pudding mix.
I got this recipe off the side of a Bisquick box over 20 years ago. It's the best cake I've ever had. They took the recipe off the box so I e-mailed them and asked them to send it to me. I don't eat a lot of sweets, but this is one I could eat everyday. I changed the coconut to Wheaties as I can't see a crumb cake with coconut. I've always made it with Wheaties. I also double the topping because it's so sweet and good, but I wrote the recipe as it's called for. Hope you enjoy this. By the way they've since put this recipe back on the box.