FMS Recipes Desserts 4

Page 1 - Quick Cheesecake - Ginnilee's Fudge	Page 2 - Buttermilk Pound Cake - Pineapple Pie - Candy Cane Cookies - Sugar Cookies
Page 3 - Freda's Sweet Potato Pie - Banana Cream Cheese Bread - Pumpkin Bread	Page 4 - Applesauce Cake - Georgian Trifle
Page 5 - Spiced Peach Tart - Hawaiian Marshmallow Dessert - Raisin, Pecan, Oatmeal Cookies	Page 6 - Highly Delightful Fruitcake - Hello Dollies - Cracker Jack Popcorn
Page 7 - Gingerbread - Carrot Cake (Sugar Free)

Applesauce cake
Ginnilee Berger

1 cup shortening (Crisco, margarine or butter)
2 cups sugar or Splenda
2 eggs
2 ½ cups flour
½ tsp. Salt
2 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Ground cloves

¼ cup crystallised ginger
2 cups applesauce
1 cup raisins
½ cup chopped dried apricots
½ cup dried cherries
½ cup dried, diced dates
1 cup diced fresh apple
2 cups chopped nuts (optional)

Vorkosigan Vashnoi frosting

Preheat oven to 350F. Grease (spray Pam is my method) and flour 1 large bundt pan or six mini bundt pans very well.

Cream the shortening and slowly add the sugar, beating the mixture until smooth. Add the eggs and mix well. Mix together the flour, salt, baking soda, cinnamon and ground cloves, and add to the creamed mixture along with the applesauce, dried fruits, ginger and nuts. Beat until the batter is well blended.

Spread evenly in the prepared pans, and bake the large bundt pan for an hour, checking at 40 minutes with a toothpick until it comes out clean. Remove from the oven and let the large bundt cool for about 10 minutes, smaller ones for 5 minutes and turn cakes out on cooling racks to cool completely. Frost with Vorkosigan Vashnoi frosting to repel radiation poisoning.

Georgian Trifle

1 baked cake (white, pound or sponge)
1 to 1 ½ c. jam (I use raspberry)
1 recipe of cooked custard from Coconut Cream Pie recipe, omitting coconut.
1 c. whipping cream, lightly sweetened and whipped
¼ c. dessert sherry (optional)
Toasted slivered or sliced almonds (optional)

Split cake into layers. Spread generously with jam or to taste. Restack and cut into cubes.

Fold about ¼ of the whipped cream into the cooled custard.

Assemble: Place one layer of cake cubes into bottom of glass or crystal serving dish. Sprinkle lightly with sherry – just enough to flavor the cake but not enough to make it soggy. Add a layer of custard. Continue alternating layers of cake sprinkled with sherry and custard, ending with a layer of custard. Decorate with puffs of the remaining whipped cream and almonds. If raspberries are in season, I also decorate the top with fresh raspberries.
Submitted by Ginnilee