Latest Recipes

It was hard for us to come up with a name for this one. Pake called it "turf" when he refused to eat chocolate cake – now he asks when he can come over for the birthday cake (and he knows it will be this chocolate cake). It is very moist. Dawn and Rachel never missed an opportunity to celebrate a birthday at school by bringing a cake – and someone inevitably made a comment about how moist it was. At college, too, whenever there is an occasion to celebrate, this cake shows up, and comments are made about how good it is and how "it must be from scratch, it is sooo moist." (In fact it is really easy to make).

We found this recipe in the Western cookbook and immediately liked it because it has a great almond taste without the hassle of rolling crust as for traditional almond patties.

Back in 1996 I was using powdered milk in quite a bit of baking. Haven’t done that for years. Just use milk in place of water.

Also, I don’t usually have corn syrup in the house. Honey or sugar replaces that. I warm the milk to about 110F.