Combine first four ingredients and freeze.
When ready to use, thaw couple of hours.
Pour in ginger ale.
I always make 2 recipes.
Freeze a month ahead if need to.
p-- this is your pumpkin Make your favorite buttercream frosting and
Make two recipes of cornbread according to the
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
r skillet beforehand. Preserved lemons make a great addition, add them
f the potato chunks and make a bed of them in
isc squarely into the dish - make sure it sits flat against
ide for another 2 minutes. Make sure your oil is staying
Make the cake in 2 layers and use a piece of string to slice these layers into 4 thinner layers.
Make the filling by mixing the cream cheese, sugar and Cool Whip.
Place the filling between and on top of the 4 layers.
Warm the icing in the microwave until it will slightly pour out of the container.
Put over the top and sides, if you desire.
I keep this in the fridge during warm weather.
You can even put nuts on the top, if desired.
Place strawberries in bowl.
Add sugar; mix well and let set for 20 to 30 minutes to sweeten berries.
Mix cream cheese and margarine together with mixer.
Gradually add box of sugar while mixing with mixer.
Add just enough milk to make easy to spread on cake.
Mix in flavoring.
Take knife and make holes in top of cake, about every 2 inches.
Put tablespoon of strawberry mixture in holes.
Cover entire cake with icing.
Keep in refrigerator until ready to use.
heese like taffy. NOTE: I make the recipe with a silicone
east--add the eggs!
Make sure the pan IS NOT
erving.
While casserole bakes, make Easy Hollandaise Sauce (see my recipe
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
shallow covered container (but make sure a little of the
or until firm.
To make Easy Eggnog Sauce:
Whisk eggnog
inch thick. Don't make it thinner than 1 inch
hem wet) and lightly toss. Make sure to dust off most
een mixed with water to make 1 3/4 cups liquid