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This is a recipe from the American Women's Association in Kenya from the late 70's. It has been 'the' chocolate cake in my family since our Kenya days. This recipe has survived for one reason...the final product is delicious.
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Banana pancakes are the perfect breakfast for kids.
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Sour cream and fresh rhubarb make this coffee cake moist and tasty, and the sprinkle of cinnamon sugar on top gives it a sweet crunch.
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Baked chicken nuggets are coated in savory waffle batter and cooked until crisp and golden in a waffle iron.
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This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
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Delicious 'pick-me-up-snack' any time of the day for chocolate chip lovers.
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Applesauce and an artificial brown sugar replacement pair to make this raisin-studded cake.
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Use this recipe with coconut, oatmeal, and chocolate chips to make crispy, delicious oatmeal cookies.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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Cranberry cake is layered with cream cheese frosting and topped with more dried cranberries and ginger creating a clone of the famous cranberry bliss bar.
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All your friends will love this low-carb cheesecake made with a nut and low-carb cookie crust and a marbled chocolate filling - it is not just for those on a low-carb diet!
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A favorite summer treat interpreted in a cupcake by layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base.