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Easter Sunday Saffron Cake

You’ll Need:# 8oz (225g) margarine or butter # 1lb (450g) plain flour # quarter tsp. Bicarbonate of soda # quarter

You’ll Need:1 (5 ounce) can evaporated milk 1 cup semisweet chocolate chips 1/2 cup brandy 1 (16 ounce) package vanilla

You’ll Need:Gourds of any size or shape, of course this includes pumpkins (especially those cute miniature ones) Clear paint sealer

You’ll Need:1/4 cup of sour cream 1 tsp of baking soda 1/4 cup of butter, softened 1 1/2 cups of

You’ll Need:1 cup butter, melted 1 1/2 cups granulated sugar 3 eggs, beaten 1 (3 1/2 ounce) can flaked coconut

You’ll Need:2 bananas, peeled and sliced 1 tablespoon vanilla extract 2 tablespoons butter, melted 1 (8 ounce) can refrigerated crescent

You’ll Need:1 (3 ounce) box raspberry gelatin 1 cup bottled cranberry juice 1 (16 ounce) can cranberry-raspberry sauce 1 1/2

You’ll Need:1/2 cup water Dash salt 4 cups sliced fresh carrots 1 tablespoon butter 3 tablespoons maple-flavored syrup 1/4 cup

You’ll Need:1 large or 2 small avocados 1/2 cup lemon juice 1 cup sweetened condensed milk 8 ounces cream cheese

You’ll Need:2 cups barley, washed 5 cups water, boiling 1 cup milk, scalded 4 eggs 1 cup sugar 1 teaspoon

You’ll Need:9 x inch unbaked refrigerated pie crust 8 sm tart apples cored & chopped (4 cups) 3/4 cup raisins