I have added three dessert recipes to the site, today, and a “My Kitchen” section in which to file them. These are three of my favorite recipes.
The Chocolate Depression Cake recipe is adapted from one I received from Ellie Knickman. It is a good recipe for beginning cooks (pre-school or early grades), because the cake is baked in the same pan in which it is mixed, which helps to confine the inevitable mess. Made without the optional egg, the cake can be eaten by those on a vegan diet.
Ruth Ulvog gave me her peanut butter cookie recipe, and they too are gluten-free if you use the right baking powder. It works equally well with smooth and with chunky peanut butter. They will crumble, if they are not allowed to cool long enough.
I cannot remember where I got the egg custard recipe originally, but it is one of the recipes I know by heart. I do not make it very often, anymore, because I have found that I tend to eat all ten servings before the custards even have a chance to cool properly.
Enjoy!
Liz
