Category Archives: dessert

A Real Deal Blueberry Cobbler

Posted on July 11, 2015 | 2 comments

I recently found this recipe and realized it was a combination of 2 separate recipes–one for the blueberry filling and one for biscuits. When combined, this is a true cobbler and not a crisp. Yum!

Make it for company and at least six people so you have a teensy bit left over , these leftovers are just amazing the next day and hard to resist eating !

Use fresh blueberries which are in abundance now and if you want to make this in the winter and blueberries aren’t around you can always use frozen blueberries. It’s almost a must to serve this with vanilla ice cream, as it complements it so well! If you’d like, you can make this a day ahead for sure, I’ve even frozen it. It comes out perfectly. Now is the time to try and bake this delightful dessert with all of the beautiful blueberries out there.

Ingredients:

1 pound blueberries or 3 1/2 cups – obviously fresh is best but if you want you can use frozen blueberries

1 tablespoon cornstarch or arrowroot

2 tablespoons lemon juice (fresh)

1 cup all -purpose flour

3/4 cup sugar ( you can use turbinado (raw ) sugar as well ( divided)

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk ( don’t use fat free, if you must, use 2%) I prefer whole milk in baking or low-fat buttermilk always works.

3 tablespoons butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees. Spread the blueberries in an ungreased but sprayed ( I always use Pam to help with the clean-up) 8 or 9 inch square baking pan. Sprinkle with cornstarch
and drizzle with lemon juice. Set aside.

In a medium size bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Add the milk and the butter.

Stir until just combined ( shouldn’t be smooth) then drop mounds of dough onto the blueberries.

Pour boiling water over the dough and fruit. Sprinkle top with remaining 1/4 cup sugar.

Bake until the biscuits are golden brown and the blueberries are bubbly. 45- 60 minutes.

Serve warm or at room temperature. If you are preparing ahead , either frozen or in fridge, take out of freezer or fridge and bring to room temperature, I then put in oven till it starts to bubble.

Should serve 8

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Posted in Baked Goods, Cake, dessert, fruit, Uncategorized

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Triple Berry Crisp–Gluten Free

Posted on June 7, 2015 | Leave a comment

IMG_7716 IMG_7709 (2) IMG_7702 IMG_7698 I love sugar as much if not more than the next guy but this was an opportunity to make a berry crisp without any white sugar or flour.  I stumbled upon this recipe on one of the million blogs, sites and posts I see spouting Paleo and Gluten Free recipes. I am not a paleo eater nor am I gluten free but it can’t hurt to have a recipe that is light on the sugar and fairly healthy to boot. If you would like it a little bit sweeter you can add a tablespoon of coconut sugar or a packet of stevia, I didn’t and I liked it just the way it was.  It intrigued me since I love a crisp but hate the amounts of sugar that go into it, even though I do love eating it.

I had some fresh blueberries, some fresh blackberries and a few random raspberries that were going to go uneaten . What better time to try this? You can make this with just blueberries, or any berry or fruit you like. Berries are in abundance now and super delicious. This recipe took me all of 1/2 hour to put together. Use cooking spray on ramekins and baking sheet or use parchment paper for easier clean-up.  I used 4 ramekins but you can stretch this to 6 for sure.

I just sampled and can say that while they are not cloyingly sweet they have a bit of sweetness and crunch and you can really taste the tartness of the berries. I wouldn’t mind topping with some  ice cream or yogurt but I guess that would be defeating the purpose. There are some wonderful dairy-free ice creams out there and I suppose they would work just fine.

Just an addition– I ate it for breakfast this morning!!! with a little greek yogurt!

Ingredients:

app. 2 pints of berries — as I said you can mix them or use any one you like best. I used black, blue and raspberries. This can be made with apples, peaches, strawberries , nectarines and any combination of the above. I like making them in individual ramekins as a way of having portions already prepared which I think is very nice for dessert but equally nice made in a larger baking dish and you may need to double up on ingredients.

Ingredients:

Juice of 1 lemon

1 cup almond flour–available in most supermarkets today ( Whole Foods)

*1/2 cup slivered almonds–obviously can be made without nuts but I love the crunch

1/4 cup coconut oil, melted

2 tbsp. maple syrup ( use pure maple not the artificial one)

1 tsp. cinnamon

pinch of nutmeg

Directions:

Preheat the oven to 375 degrees

In a bowl, mix together the berries with the lemon juice. Divide between the ramekins ( spray ramekins first) you can also bake this in one large baking dish of course.

You can use the same bowl or a new one, and mix together remaining ingredients until combined. Spoon the almond mixture over the berries. Bake for app. 30 minutes , until bubbly and golden brown. Mine were done in 25 minutes so check your oven after 20 minutes to see where they’re at.

Let it cool slightly before serving.

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Posted in Baked Goods, dessert, fruit cobblers, Gluten-Free, Healthy Cooking with Candi, low calorie cooking, non dairy

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Happy Memorial Day Blackberry Cobbler

Posted on May 22, 2015 | 2 comments
before cobbler gets baked , with biscuit topping

before cobbler gets baked , with biscuit topping

finished product - Yum

finished product – Yum

photo (3)

I saw these amazing blackberries at Whole Foods and had to buy them. They are nothing short of amazing right now. I have posted numerous blueberry cobblers , etc. Today is a version of my blueberry cobbler made with blackberries, and an opportunity to write up another recipe and wish everyone a wonderful Memorial Day weekend. Whatever you have going on  stop and think about all the very brave men and women who have served our wonderful country and continue to serve and protect every single day.

Enjoy the unofficial start of the summer season! We finally made it.

Ingredients:

1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried

1 tablespoon arrowroot or cornstarch

2 tablespoons fresh lemon juice

1 cup all-purpose flour

3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk or you can use low-fat buttermilk

3 tablespoons unsalted butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees.

In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently  Set aside.

In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the moundful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.

Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.

*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)

Happy Cooking and Happy Memorial Day from my kitchen to yours.

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Posted in Baked Goods, dessert, fruit cobblers

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My Favorite Macaroons–Traditional Style for Passover

Posted on March 25, 2015 | 6 comments

photo 5 (40)I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

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Posted in Baked Goods, cookies, dessert, Holiday, Holiday Recipes, Passover Recipes

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Chocolate Banana Bread

Posted on March 5, 2015 | 5 comments

IMG_6987FullSizeRender (9)This is an amazing banana bread made with chopped bittersweet chocolate . Totally amazing and very hard to resist. You can make ahead and freeze up to 3 months! Of course I had 4 very over-ripe bananas and I had all of the other ingredients in the house so why not bake a banana bread but with chocolate this time out. By chopping up the chocolate you get different sizes of chocolate bits , some small and some large. I prefer chopping up the chocolate to using chocolate chips in this bread, it definitely adds more interest.

*FullSizeRender (6)FullSizeRender (3) If your bananas aren’t ripe enough and you really want to bake this bread, put them in a 300 degree oven unpeeled for about 15 minutes to soften. Make this bread–you won’t be sorry.

Ingredients:

1 stick unsalted butter, room temperature

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt ( table salt)

1 1/4 cups sugar

2 large eggs, room temperature please

3 – 4 mashed over-ripe bananas app. 1 1/2 cups

2 tablespoons greek yogurt (plain) I used 0% fat or you can use sour cream

1 teaspoon vanilla extract

4 ounces bittersweet chocolate, chopped . Chocolate comes in bars available in the baking section of most supermarkets. There are many kinds of baking chocolate but this recipe calls for bittersweet not unsweetened.

Directions:

Preheat oven to 350 degrees. Spray a 5×9 inch loaf pan , I love Bakers Joy cooking spray for baking. In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of an electric mixer beat butter and sugar on medium-high until fluffy app. 3 minutes or so. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.

Beat in mashed bananas, yogurt, and vanilla. Beat in dry ingredients and chocolate on medium speed. Pour batter into prepared baking pan. Bake until a cake tester inserted into the center of loaf comes out clean, app. 50 – 60 minutes. I baked mine for about one hour.

Let bread cool in pan for about 15 minutes then turn out and let cool completely on a wire rack.

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Posted in Baked Goods, bread, breads/cakes, dessert

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Apple and Cranberry Cake on my Table for Thanksgiving

Posted on November 19, 2014 | 1 comment

It’s so hard to make a choice of Thanksgiving desserts. Usually by the time dessert rolls around everyone is so full . Somehow though everyone seems to rally for dessert, no matter how full. It’s been on my mind what to bake? I already baked my apple pie which is in my freezer from my Baking Class at ICE.  I know so nice and light right??? Well it’s Thanksgiving, and no one is eating the whole cake, so don’t moan and groan. This is an easy one to do. Pumpkin Cheesecake, not so easy. So if you haven’t finalized your decision, this is a great way to go.  I got this recipe from Barefoot Contessa. (Ina Garten). How easy is that? cookbook. This is a wonderful recipe to make for as long as you have those wonderful cranberries, so stock up in the freezer while they’re around.

Ingredients:

10″ glass (Pyrex) pie plate

1 bag of fresh cranberries (rinse and pick out stems, etc.)

1 Apple peeled, cored, and diced (Granny Smith is a good choice here

1/2 cup light brown sugar, lightly packed

1 tablespoon orange zest (probably need 2 average size oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon,( divided 1 Teaspoon for fruit mixture and 1/8 teaspoon for topping)

2 xtra large eggs, at room temp.

1 cup plus 1 tablespoon  granulated sugar

1 stick unsalted butter, melted and cooled slightly

1 teaspoon pure vanilla extract

1/4 cup sour cream (lite OK) not fat free please

1 cup all-purpose flour

1/4 teaspoon kosher salt

Directions:

Preheat oven to 325 degrees

Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer with the paddle attachment, beat the eggs on medium-high speed for about 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla and sour cream and beat until just combined . On low speed, slowly add in the flour and salt.

Pour the fruit mixture evenly into a 10 inch glass pie plate (Pyrex) Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle over the batter. Bake for 55 – 60 minutes, until a toothpick or cake tester inserted into the middle comes out clean and the fruit is bubbling around the edges.

Serve warm or at room temperature. Delicious with vanilla ice cream.

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Posted in Baked Goods, Cake, dessert, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 16, 2014 | 2 comments

Completely decadent and totally ridiculous in calories and richness, and I love it. It’s so very delicious. My daughter Jennifer has made this dessert numerous times over the last few years. It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone. Jenn made it for dessert on Thanksgiving, it was one of 3 majorly desserts and it is really over the top. As full as I was and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  She left the uneaten portion of it in my house and I couldn’t believe it I had to wake up to that bowl in the fridge. I find it impossible to resist, and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there in my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding.

*** sorry for the lack of pictures maybe this Thanksgiving I’ll remember to take more.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Break-the-Fast Food – Blintz Souffle

Posted on September 30, 2014 | Leave a comment

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

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Posted in breakfast, Breakfast Food, Dairy, Holiday, Holiday Recipes

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Baked French Toast — all time best

Posted on September 28, 2014 | 1 comment

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

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Applesauce and Raisin Cake – an Homage to the Bundt Queen

Posted on September 21, 2014 | 2 comments

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone last New Years  and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. This cake has a slightly spicy flavoring, and is just so darn good. I am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate!

This cake can be a wonderful addition to your holiday table, applesauce and raisins just so perfect for Rosh Hashana.

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake

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Posted in Baked Goods, breads/cakes, Cake, dessert, Holiday, Holiday Recipes

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