In the winter make this 9x13-inch cobbler with canned peaches, in the summer use fresh ones. But either way this cobbler is wonderful. The batter goes in the pan before the spiced peaches, and it 's all topped off with cinnamon and nutmeg. Then it 's baked for an hour.
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This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.
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This recipe is a family favorite. It is great for using over ripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are over ripe, you can put them in the freezer until you are ready to use them.
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This vegan pancake recipe is the best of the vegan lot. The secret that these pancakes are not soggy like the other vegans ones is that it uses custard powder. This ensures the pancakes are cakelike and taste and look exactly like non-vegan pancakes. Mix fruit into the batter if you like. Serve hot with syrup or jam.
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This recipe was given to me by my mom-in-law. The natural preserves provide the flavor. Store these cookies covered in refrigerator, because of the cream cheese.
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We like this pie because the filling makes its own crust. All the ingredients are mixed in an electric blender, poured into a pie plate, sprinkled with coconut, and baked up into a rich custardy pie.
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