Desserts
Twinkie Cake
From The Kitchen of Jeanne Zahn
1 yellow cake mix (we prefer Duncan Hines with pudding)
Filling
5 Tbsp flour
1 cup milk
1 cup sugar
1/2 cup shortening
1/2 cup butter or margarine
1/2 tsp salt
Mix flour and milk and cook till it thickens. Cool. Beat shortening, margarine, salt and sugar together. Then pour cooled mixture into it and continue beating until fluffy. Cut cake in half lengthwise and spread with filling.
Pumpkin Cookies
From The Kitchen of Michelle Marston
2 cups flour
1 cup quick oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine or butter softened
1 cup of firmly packed brown sugar (dark or light)
1 cup of sugar
1 egg
1 teaspoon vanilla
1 cup Libby's Solid Pack Pumpkin
1 cup semi sweet chocolate chips or M&M's candies
1 cup raisins
1 cup nuts (any kind)
Preheat Oven to 350° F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into shape using a thing metal spatula. Bake at 20 to 25 minutes until cookies are firm and lightly browned.
Note: You can double the recipe if you use canned pumpkin, since you usually have a lot left over.
Chocolate-Raspberry Torte
From The Kitchen of Loretta Wortham
2 layers chocolate cake (baked and cooled completely)
12 oz. raspberry preserves
1/3 cup powdered sugar
2 cups heavycream
4 oz. sliced almonds, toasted and chopped
1 pint fresh raspberries (optional)
Whip cream until still peaks form, adding powdered sugar a little at a time. Slice the cake layers in half horizontally, making 4 layers. Spread 1/4 cup preserves on cut side of each slice of cake. Top each with 1/2 cup of the whipped, sweetened cream. Stack layers on a pretty plate. Frost top and sides with remaining whipped cream. Press toasted almonds on the sides of the cake. Top with fresh raspberries, if desired.
Store in refrigerator.
Pavlova
From The Kitchen of Brendon Gill
4 egg whites
1 tspn vanilla
2 tspns vinegar
1 cup white sugar
Preheat oven to 300 degrees, Grease oven tray, Beat the egg whites until very stiff, Fold in vinegar and vanilla.
Add sugar, and beat until smooth. Pile the mix onto oven tray about the size of a medium cake. Place pavlova in oven, and immediately reduce temperature to 100 degrees.
Cook for 90 minutes. If cooked correctly (as all ovens vary), the pavlova should be crunchy on the outside, and like marshmallow on the inside.
To serve, Arrange sliced kiwifruit (or any other fresh fruit you like) on top of whipped cream (250ml of full cream per pavlova), with icing sugar being added to the cream during whipping to ones own taste.