I noticed that you cut out the GREEN part Connie!

Cindy,

Those little nut cookies are called "Kifli." thay can also be made with raspberry, apricot, or ground poppyseed filling. My recipe does not use yeast.

ok linda - let's see if this copy/paste job works . . . this is the email my friend to me:

Cindy – the only variation in the recipe is we use 1 cup of pecans. Put ½ cup in the cake and pour ½ cup in the cake pan.

White Wine Cake

Category:
Cakes & Cupcakes

Prep Time:
15 minutes

Bake Time:
50-60 minutes

Ingredients:

• 1 box of Duncan Hines Butter cake mix
• 1 box instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup white wine
• 1/2 cup oil
• 1 1/2 cup chopped pecans

Directions:

1: Prepare tube pan.
2: Line pan with pecans.
3: Mix all other ingredients and pour over pecans.
4: Bake at 350º for 50 - 60 minutes.
5: Test the center with toothpicks.

Sauce:

1 stick of butter
1 cup of sugar
1/4 cup of wine

Cook in pot and bring to boil.
Pour over hot cake.
Lift up edges to get sauce around the bottom.
Let the cake set for 3-5 minutes.
Turn cake over on a plate and serve.

i think the only thing i do different is to leave the pecans whole for lining the bottom of the tube pan . . . and i think i buy a semi-dry (?) wine for the cake - i only buy wine for this cake, so i am no expert, but "inexpensive" wine works just fine . . .

That sounds like an interesting cake Cindy. Thanks. And thanks for the cookie recipe site.

Dorian

Cindy
I saved the recipe.

It sounds a lot like the Holey Coconut cake everyone loves to eat around our part of the community. Then there is the Chocolate cake version too with chocolate sauce poured over the hot cake. When I say holey...they punch holes in the cake with dowel sticks to make sure it gets good and gooey all the way through...and try it with carmel drizzled in there too and oh man have you got some good eats!

Check out this web site for all your Christmas cookie baking:

http://www.northpole.com/Kitchen/Cookbook

Nola

Is anyone familiar with this recipe I came across it on another forum. It sounds interesting anyway...I am curious if I can substitute the sweeters in this one and give it a try for Thanksgiving?


APPLES / CRANBERRIES & YAMS

4 cups fresh yams, sliced thin and peeled
3 cups peeled apples (Granny Smith)
1 cup fresh cranberries
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 stick of butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Toss sugars and spices, add apples. Take 1/2 yams, place in disposable
lasagna baking tin with high sides. Put in half of apple mixture and
half of cranberries. Cut half of butter in slices, layer on top. Repeat.

Bake in 350 degree oven for about an hour or until tender. You may also
put walnuts or pecans on top before baking.
- - - - - - - - - - - - - - - - - - - - - - - - - -
I make the following small changes:
I use Craisins in place of fresh cranberries. I use only 1/2 stick of
butter. I bake in a pottery casserole. Everyone LOVES this recipe.

This recipe is good with chicken, turkey and pork. I've also served it at brunch with egg and sausage dishes.

Thought it would get more exposure over here sorry. deb

Hi Deb, I'm not sure what sweetner you are using to replace sugar. But here is a link to Splenda, which is I think a better choice than others out there.

http://homecooking.about.com/gi/dynamic/offsite.htm?sit.../recipes/library.inc

Dorian

Dorian
Thanks for the info that is good to know because I have not tried any of the other sweeteners before. Hubby is doing good to watch how he is eating so much better now. But this is making it hard for the holidays! My daughter says she likes the splenda but I am not convienced it is better than the real sugar but if hubby has to cut back it looks as if this is my only choice barring sugar totally.

Is Splenda as expensive in the US as up here? It was recommended to me by a pharmacist, and when I looked at it, I said uh-uh. I won't use other sweeteners, either, they give me stomach aches, even one swallow of diet pop. (soda to you Americans! ) even Aspartame, which is supposed to be natural.

As long as possible, I will continue to use regular sugar, but may start using brown sugar more often.

Deb, Splenda is made from real sugar, as far as I know. I'm glad your hubby is doing so well - tell him I'm proud of him, too. It can't be easy - I know I'm trying to change my diet, and it's hard. And I'm not in his shoes! and you're right, Christmas must be the hardest time for diabetics! Deb, are you eating the same things he is, or cooking separate meals/foods? What has his dietician said about regular sugar? Can he still have small amounts?
All of you diabetics out there, hang tough!

Gerda