“This buttery rich, creamy, caramel-y praline soft fudge recipe is so delicious! Bill’s mother made this old-fashioned penuche recipe which she got from HER mother. I date this back to the 1950’s or maybe the 1940’s. It was a hit back then and is still amazing now! There are so many variations of Penuche Fudge! It is very popular in the southern United States…
This is pumpkin bread kicked up a notch! It has dates and raisins and nuts. It is baked in a bundt or tube pan but the texture is not a pumpkin cake! It is a large pumpkin bread! It is so moist, and really, really good! It’s a favorite of mine during the fall holidays! I just love this one! Enjoy!
What a rich, moist carrot cake this is! And it is made with pureed carrot baby food! This vintage recipe needs no frosting! There are many variations of cakes called Hawaiian Wedding Cake. Some are like this one, based on a carrot cake. Some are white and have a coconut frosting. This version is really a carrot cake taken up a notch that I’ve gotten…
This is an oldie but goodie recipe! My Aunt Gloria used to make this often and I loved it. No mixer needed! It is all made by hand! You can swap the shortening for butter if you want. To me, this is the best, moist cranberry bread recipe! And, it cuts into nice, clean slices! Enjoy!
This is my own version of cranberry scones. I like a lot of orange zest, or at least it has enough to taste the orange flavor! And I like my scones the American way, which is sweet and soft! Europeans prefer a drier and less sweet scone, more like a biscuit. This is soft and yummy, bursting with plenty of real cranberries! It is a very…
