| HOME |
|
|
Garden
Tour |
|
|
Totems |
|
|
Fairy
Garden |
 |
|
Archways |
|
|
Birds |
 |
|
Bird
Stations |
|
|
Backyard
Bird List |
|
|
Flowers |
|
|
Main Pond |
|
|
Corner
Pond |
|
|
Waterfall |
|
|
Bathtub
Pond |
 |
|
Angel
Statues |
|
|
St. Francis |
 |
|
Variety of Statues |
 |
|
Odds &
Ends |
|
|
Wildlife |
|
|
Words
of
Wisdom |
|
|
Jokes....
Some Contain Mature Content!! |
 |
|
New York
City Trip |
 |
| |
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)
|
|
| |
|
|
|
Spiced Peach Tart
1 package Patty Shells (puff pastry)
Canned Peach Halves (Apricots work really well, too)
Ground Cardamom
Apricot preserves
Almond Liqueur or almond extract
Thaw and roll out patty shells to about 1/8 th inch thick.
Warm apricot preserves
until it reaches a very thick syrupy consistency, adding almond
liqueur or almond extract to taste. Arrange peach or apricot
halves, cut side down, on
patty shells, glaze with warmed preserves and sprinkle
generously with ground cardamom. Bake at temperature specified
on pastry package until pastry
is puffed and golden.
Submitted by Ginnilee
|
|
| |
|
Hawaiian Marshmallow
Dessert |
Crust:
1 1/4 cups Graham Cracker Crumbs
1/4 cup white sugar
1/3 cup butter, melted
Mix crumbs, sugar and butter. Reserve 2 tbsp. Press remaining crumb
mixture onto bottom of 9" square cake pan. Bake at 375 degrees
for 8 minutes. Cool.
Filling:
3 1/2 cups Mini Marshmallows
1 19oz can crushed pineapple, well drained. Reserve 1/2 cup liquid.
1 Envelope of whipped Dream Whip
Melt marshmallows with reserved pineapple liquid over
low heat, stirring until smooth. Refrigerate until slightly
thickened, about 45 minutes. Mix until well blended.
Fold in pineapple and prepared dessert topping. Pour over crust,
sprinkle with reserved crumb mixture. Refrigerate until firm, about
4 hours. You may top with fresh fruit before serving.
Submitted by Val |
|
| |
|
Raisin, Pecan,
Oatmeal Cookies (diabetic) |
1 1/2 cups Brown sugar Unsweetened Comes in a box
(Sugar Twin Brand
name )
1/4 cup plus2 tablespoons margarine or butter
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda.
2 cups raisins
1 cup chopped pecans (In a bag)
1/2 cup dry oatmeal
Mix together in separate bowl.
Cream brown sugar and margarine together. Add egg and vanilla
extract. Beat mixture scraping down sides of bowl. Stir together
flour, salt, and baking soda. Spoon dry mixture into creamed mixture.
Beat at high speed for 30 seconds. Add raisins, pecans and
oatmeal. Spoon in and beat with spoon 100 strokes.
Grease cookie sheets or use Pam Spray. Or non stick cookie sheets.
Preheat oven 375,
Drop cookies by rounded tablespoonfuls onto cookie sheets. Bake
for 10 min. or until light brown around edges. Remove to wire rack
for cooling.
ENJOY!!!!!!!!!!!
Submitted by Mary
|
|
|
|
|
