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My mom made this cake while living in the Depression. It is so good, I hope this fills your needs and your memories.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bread, butter, garlic, tarragon, flour, crabs, oil, lemon
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1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.
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Red wine with pineapple, orange, lime and sugar in sweet punch.
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Who doesn't love a s'more? This campfire Frappuccino® is a s'more drink with a shot of espresso, perfect for a refreshing summer treat.
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Fresh broccoli makes an easy salad with crumbled bacon and dried cranberries in a creamy and tangy mayonnaise dressing.
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Pineapple and cherries are baked in a buttery batter in this simple dessert.
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This is a quick and versatile recipe for a classic cake. Substitute a 32 ounce can of pears and devil's food cake mix for Pear Kuchen, or canned peaches and white cake mix for a peach version.
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Rice cereal, white chocolate chips, peanut butter candies, and peanuts are melted together and cooled creating a crunchy, chocolatey treat.
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Glazed cinnamon pecans get a little spicy kick thanks to cayenne pepper. Make these seasoned nuts for a quick and easy gift or snack.
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These are delicious with coffee and they smell wonderful!
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Summer tomatoes and cucumbers show off their flavor and color in a simple creamy salad.