Oh my, Allison I am sorry! I wondered how your DD2 became engaged and married so fast :-( I should have known you would at least have posted a dress issue or something on the conversations board with all that wedding talk! Very sorry for that misunderstanding. But initially the posts that crossed over to houzz were not dated, so I had no idea the thread was four years old. Now I see they are dated, although in the faintest possible ink color. (Houzz must have mostly 20 and 30 something users with better eyesight.) At any rate, the groom may not have been a keeper but the flowers were lovely!

A quarter cup sounded really large to me too - even if sage in cake is okay which sounds odd to me. The whole thing reminds me of a pumpkin gingerbread trifle my DIL tried last week. A lot of work and to me the end result had too many tastes fighting with each other. The plain gingerbread with a bit of whipped cream or lemon sauce was better. I think the whole idea of using my whip cream canister with hot contents and a triple charge sounds scary. The instructions that came with it certainly don't cover that kind of use (or abuse).

I was so stressed. There was so much to do at the house before the wedding with the girls dressing here, the hair and makeup people, trying to set up a snack in the am for the hair and makeup people and then I had wraps made and salads for the girls to eat before the wedding It was at three so I had to give them something to eat. I just ran out of time. My hair was not done and the photographer said hurry get your dress on....Boy I thought I was going to lose it. In the end everything that mattered was great. Just seeing my daughter being so happy and so in love made me feel sentimental all day. She is my last daughter to get married. I had three. Now the empty nest syndrome. I am going to send the link for the cake. Later on today. OK? Did you get your dress? I just posted mine with my daughters this morning. You can see it.

1.__________________________________________________________ Peanut Butter Sheet Cake Posted by: Patty_WV (My Page) on Tue, Nov 12, 02 at 9:23 Peanut Butter Sheet Cake Cake ingredients: 1 stick butter, 1/2 c peanut butter, 1 c water, 1/2 c oil, 2 c sugar, 2 eggs, 2 c flour, 1/2 c milk, 1 tsp vanilla, 1 tsp baking soda Icing ingredients: 1 stick butter, 1/3 c milk, 1/2 c peanut butter, 1 tsp vanilla, 1 lb powdered sugar For Cake: Combine butter, peanut butter, water and oil in a saucepan and bring to boil. Remove from heat and cool slightly. Stir sugar, eggs, flour, milk, vanilla, and baking soda into saucepan or transfer all to a mixing bowl,and mix well. bake at 375 degrees in a well greased jelly roll pan for 20-25 minutes. For Icing: Bring the butter, milk, and peanut butter to boil and remove from heat. Blend in vanilla and powdered sugar. Spread on warm cake. The icing tastes like peanut butter fudge. 2.__________________________________________________________ Almond Cake From Albufeira, Portugal Posted by: Ann_T (My Page) on Thu, Nov 14, 02 at 23:00 Patty, Here is a recipe that you can Archive. I have been giving this recipe to friends for over 25 years in both the US and Canada. It is one of those cakes that everyone likes. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Almond Cake From Albufeira, Portugal ==================================== 1 Cup all purpose flour, 3/4 cup granulated sugar, 1/2 ts baking powder, 1/2 Teaspoon baking soda, 1/4 ts salt, 1 egg, 1/2 cup buttermilk, 1/2 ts vanilla extract, 1/3 Cup melted butter cooled to room, temperature 2/3 cup sliced almonds, Hot Almond Syrup (recipe follows) . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While cake is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup evenly over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Hot Almond Syrup 3/4 cup granulated sugar, 6 Tbs water, 1/2 ts almond extract In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir in almond extract. Note: This cake turns out just as good if you use milk and a bit of lemon juice to sour it, rather than buttermilk. 3.__________________________________________________________ BETTER THAN SEX CAKE Posted by: SunshineMom (My Page) on Tue, Dec 17, 02 at 9:51 This has been a family favorite for quite some time now -- RECIPE: BETTER THAN SEX CAKE *********************************************************** INGREDIENTS: 1 German chocolate cake mix, 1 can sweetened and condensed milk (I use Eagle brand), 1 jar caramel ice cream topping , 1 8 ounce container of Cool Whip, 6 ounces crushed Heath bar, 6 ounces crushed plain Hershey bar, DIRECTIONS: Bake cake as directed in 9x13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it's still warm. Pour can of condensed milk over warm cake, then repeat with caramel topping. Refrigerate for 6 hours. Frost cake with Cool Whip topping and sprinkle with crushed Heath & Hershey bar. Serve immediately. 4.__________________________________________________________ Tex-Mex Sheet Cake Posted by: Patty_WV (My Page) on Sun, May 18, 03 at 10:44 A friend gave me this recipe,it may have been posted before,but if it was I guess I missed it.We really liked it. Tex-Mex Sheet Cake 1 1/4 cups butter or margarine, 1/2 cup unsweetened cocoa, 2 tbsp instant coffee, (I like coffee flavor so I used a little extra) 1 cup water, 2 cups unsifted flour, 1 1/2 cups firmly packed light brown sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt, 1 14oz can sweetened condensed milk, 2 eggs, 1 tsp vanilla extract, 1 cup confectioners sugar, 1 cup toasted slivered almonds or pecans Preheat oven to 350 degrees.In small saucepan,melt 1 cup margarine;stir in 1/4 cup cocoa,and 1 tbsp coffee,then water. Bring to a boil,remove from heat. In a large mixer bowl,combine flour,brown sugar,baking soda,cinnamon,and salt. Add cocoa mixture;mix well.Stir in 1/3 cup sweetened condensed milk,eggs and vanilla. Pour into greased jelly roll pan 15X10 inch. Bake 15 minutes or untill cake springs back when lightly touched.In small saucepan,melt remaining 1/4 cup margarine;stir in remaining 1/4 cup cocoa and 1 tbsp coffee. Add remaining sweetened condensed milk;stir in confectioners sugar and nuts. Spread on warm cake. 5.__________________________________________________________ Posted by: Ann_T (My Page) on Mon, Aug 4, 03 at 20:26 Strawberry Roll Home Cookin 4.9 Chapter: Recipes From Thibeault's Table This is wonderful. If you don't have cream cheese, the filling can be kept simple by using sweetened whipped cream. Strawberry Roll From: NY Times Cookbook - 1961 Edition =============== 4 Eggs at room temperature, 3/4 teaspoon baking powder, 1 teaspoon salt, 3/4 Granulated sugar, 1 teaspoon vanilla extract, 3/4 cup sifted cake flour, Confectioner's sugar, 9 ounces cream cheese, at room temperature, 3 Tablespoons sugar, 3 tablespoons Grand Marnier, 1 Quart strawberries sliced Preheat oven to 400F Beat the eggs, preferably in an electric mixer, with the baking powder and salt until thick and light-coloured, gradually adding three-quarters cup granulated sugar. Add the vanilla and fold in the flour. Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased and lined with greased paper. Bake thirteen minutes. Turn from the pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper and cut off the crisp edges of the cake. Roll, jelly-roll fashion, with the towel inside and enwrapping the cake. Chill Cream the cheese until fluffy with the Grand marnier and three tablespoons of sugar. Unroll the cake, spread with cheese and distribute the sliced berries over the cheese. Roll, jelly-roll fashion and chill until cold. Serve with additional berries crushed and sweetened to taste. Servings: 6