Tightly wrapped, these cupcakes will keep for 2 days at room temperature or for up to 3 weeks in the freezer.
- recipe Peanut-Butter Frosting
- creamy peanut butter
- flour
- medium brown sugar
- tbl. baking powder
- salt
- milk
- ready-made pie shell
- ground nutmeg
- ground cinnamon
- vanilla
- zest of 1 orange
- large egg
- buttermilk
- cooked and mashed sweet potatoes
- dark rum
- dark raisins
- eggnog
- whole milk
- Whipped topping
- strawberry gelatin powder
- pie crust
Hannah’s favorite
- cream cheese
- small pkgs instant vanilla pudding
- Cool Whip
- Oreo cookies
- instant vanilla pudding & pie filling
- Cool Whip
- bananas
- vanilla wafer cookies
Great with whipped topping or vanilla ice cream. This is a delicious way to make a very elegant dish out of inexpensive canned peaches.
- cold water
- FILLING: 2 - 29 ounce cans of peaches
- shortening
- salt
- CRUST: 1 cup flour
- cornstarch
- sugar
- lemon juice
- nutmeg
Instead of stricktly ginger as the flavoring, any combination of allspice, cloves, nutmeg, cinnamon and ginger can be used.
- Topping:
- sugar
- flour
- Cake:
- packed brown sugar
- egg
- all-purpose flour
- baking soda
- ginger
- vanilla
- Brandy Sauce:
- packed brown sugar
- cornstarch
- butter
Mike and Georg had this dessert while we were on vacation in Vieques (Puerto Rico). I came home and found the recipe online and was surprised at how easy it is to prepare. The biggest trick is unmolding it without breaking it. I run a hot knife around the rim and dip the cups into hot water for a few seconds. Tip onto dessert plates and top with fresh raspberries and a drizzle of raspberry puree.
- salt
- sugar
- whipping cream
- cold water
- Knox gelatin
- Fresh mint leaves for garnish.
- Fresh raspberries and raspberry puree
- vanilla
- sour cream