Black Forest Cake

WE HAD A FAMILY BIRTHDAY and I planned to cook dinner and make birthday cake. I had been thinking I would make spaghetti because it is always a crowd pleaser and I was in the mood for it (I still am). I also had fresh cherries on hand that wanted to be used. I had seen a recipe for cherry upside down cake which sounded delicious.

I asked Alice what she wanted and she said barbecue and chocolate cake. Naturally, I changed gears in my planning. After all, I did ask.

Pritchard Parker grilled ribs which were outstanding. I made freshly shredded cabbage slaw, baked beans, and corn on the cob. Still wanting to use my cherries, I decided to make Black Forest Cake.

I made the cake, the cherry filling, and the whipped cream from scratch. If you didn't want to do that you could use cake mix, canned cherry pie filling, and cool whip. But be warned, it won't taste nearly as delicious as homemade.

Black Forest Cake

1 Devil's Food Cake (Recipe I used)

Freshly Whipped Cream - directions follow

Fresh Cherry Pie Filling - recipe follows

If you have never made whipped cream, do yourself a favor. The taste is superior and you can make it much faster than you can thaw frozen whipped topping. Pour 8 ounces of heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla into mixing bowl. Whisk until fluffy peaks form but don't over beat. That's it! 

Fresh Cherry Pie Filling

4 cups fresh cherries

2/3 cup sugar

1/2 cup water

2 Tbsp. fresh lemon juice

1/4 cup cornstarch

1 Tbsp. cognac

Wash and carefully pit cherries. Place in a heavy, medium saucepan along with sugar, water, fresh lemon juice, and cornstarch. Heat over medium until everything is blended and mixture is beginning to boil. Lower heat and continue to cook, stirring constantly, until mixture is thickened. 

Remove from heat to cool, then stir in the cognac.

To assemble cake, place one layer on plate or cake board. Top with whipped cream, then cherry filling, as desired. Top with second layer and repeat with whipped cream and cherries. Chill before serving. 

No Bake Oatmeal Cookies

WE WERE SKIPPING ALONG WITH OUR GOLDILOCKS SPRING, not too hot and not too cold, just enough rain to encourage plants to grow but not too much. In other words, just right. Then a week before the official start of summer, a heat wave oozed into town and put down its tentacles.

How about a cookie? Yes, a cookie you can make and enjoy even in summer. There is no baking involved and only a very few minutes of stove top cooking. Plus there are many healthful ingredients here.

No Bake Oatmeal Cookies
1/2 cup milk
1 1/2 cups sugar
3 Tbsp. unsweetened cocoa powder
3 Tbsp. peanut butter
1/2 cup butter
3 cups rolled oats
1 cup coconut
1 tsp. vanilla
1/4 tsp. salt

Combine milk, sugar, cocoa, butter, and peanut butter. Stir and bring to a boil over medium heat. let boil, without stirring, for 2 minutes.

Remove from heat. Stir in oats, coconut, vanilla, and salt. Stir until oats are evenly distributed.

Drop by spoonful onto parchment paper. Cool.

Saltine Cracker Toffee Bark

SEVERAL YEARS AGO, A WOMAN AT MY OFFICE brought in a plate of these tasty treats to share. She called them "Mock Heath Bars". I loved them and was amazed when she told me how she made them. . .with saltine crackers.

Mention the words, Heath Bars, and I am transported to happy memories from childhood. My Mother and her best friend loved those things. So many summer afternoons were spent swimming at the lake with Mama and her friend with her two daughters. On the way home, we would stop by the country store for ice cream--fudgcycles, drumsticks, sherbert push-ups, little cups of ice cream eaten with a wooden spoons, eskimo pie, whatever we chose. Mama and her friend would get Heath ice cream bars and practically swoon while savoring them.

And isn't that part of what Christmas Baking is about? Recreating joyous memories while making new ones for the children?

Saltine Cracker Toffee Bark
35 saltine crackers (about 2 sleeves)
1 cup (2 sticks) butter
1 cup brown sugar
1/2 tsp. vanilla
8 oz. (about 1 1/3 cups) semi-sweet chocolate chips

Preheat oven to 400 degrees.

Line a 15x10x1-inch rimmed baking sheet with aluminum foil. Spray with cooking spray.

Place crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 - 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour mixture over crackers and bake for 4 - 6 minutes.

Remove from oven, and sprinkle chocolate chips all over the top. Spread evenly as chocolate begins to melt. Cool slightly and transfer to wax paper. Allow to cool completely before cutting or breaking into smaller pieces.

Barbie Birthday Cake

OUR GIRL TURNED FIVE! Four years ago, I made  a very simple Chocolate Layer Cake for her first birthday, which you can see at the link. This year's cake was much more elaborate.

For months, she has asked me to make her a Barbie cake for her birthday. And because I had taken a cake decorating course last fall, I agreed and looked forward to the challenge.

There are a number of ways this project could be approached. Specialty pans are available. Also available are Barbie torsos on a pick that can simply be pushed into a cake. Because I try to limit my consumerism, I knew I would not buy a cake pan to use only once. Also I didn't want a Barbie bust on a stick--I wanted a whole doll that could be played with after the cake was gone.

I decided on making a chocolate sour cream pound cake using my old fashioned tube pan. Also, I used Stacie, one of Barbie's younger sisters. She is just as beautiful as Barbie, but I didn't need to make a cake big enough to accommodate the taller doll.

I made the cake the day before I decorated it. After it was baked and cooled, I place it on a fanci-foil covered cake board, applied a thin coat of frosting, which seals in the freshness of the cake and prevents crumbs in the decorations. It was refrigerated overnight.

I made 2 batches of butter cream frosting. One batch, I left white for the crumb coat, crinoline, and bodice. The other, I tinted pink.

I styled the doll's hair into a ballerina bun for both elegance and for saving from the frosting.

I began by marking, with a toothpick, the lines for the over skirt. Then I began piping the crinoline ruffles, using star tip #21, from the bottom up.

Wrap the bottom of doll with plastic wrap and insert her into the hole. Use extra balls of wrap to steady her and also to fill the hole. Don't worry about plastic wrap showing because you will pipe frosting right over it.

Because I wanted the skirt to look like fluffy and shaggy pink peonies, I used a 1M tip and made rosettes both clockwise and counter-clockwise, beginning at the bottom. Then I filled in any gaps by pressing a blossom, again using the 1M tip, into the space.

Then I applied blossoms onto the bodice, using a small #16 star tip, creating a modest halter top.

I know doll hair is highly flammable, so didn't want to put candles directly on the cake. Instead, I used the birthday cake candelabra (by Fred) I bought several months ago. To give it an anchor, I used a candied apple.

Looking back at the pictures, I thought it looked a little goth or malevolent but it didn't seem that way at the time. It looked really cool when lighted up while we were singing, "Happy Birthday". And our girl loved it.

Chocolate Sour Cream Pound Cake
(A Paula Deen Recipe)
8 ounces (2 sticks) butter, softened
8 ounces sour cream
3 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa

Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Butter Cream Frosting

1/2 cup butter

1/2 cup vegetable shortening

1 tsp. vanilla

4 cups (approx.) powdered sugar

2 Tbsp. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk and beat on medium speed until light and fluffy.

Skillet Chocolate Chip Cookie

WHEN YOU NEED A QUICK AND EASY (easy!) homemade dessert, look no further than this chocolate chip cookie baked in your black iron skillet.

No need to use (or clean up) the mixer. Don't bother getting out those cookie sheets and parchment. No standing over the oven to make sure your delicate cookies won't burn (as all cookie bakers know can happen in seconds). Nope; just one bowl, one wooden spoon, one skillet. And feel free to walk away from the kitchen for a few minutes while it bakes.

This cookie recipe is also accommodating--any baking chips will do, as well as add-ins such as coconut, pecans, M&M's. And because you have one large surface, there is plenty of room for piping messages and decorating.

Delicious as a base for a Sundae with a scoop of your favorite ice cream, syrup, whipped cream, fresh fruit.

Skillet Chocolate Chip Cookie
6 Tbsp. softened butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, combine the butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in the flour, baking soda, and salt. Mix in the chocolate chips.

Transfer to a 10-inch cast iron skillet and smooth top. Bake until cookie is golden brown and just set in the center, 18 - 20 minutes. Let cool 5 minutes.

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love

(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)

lovers go and lovers come
awandering awondering
but any two are perfectly
alone there's nobody else alive

(such a sky and such a sun
i never knew and neither did you
and everybody never breathed
quite so many kinds of yes)

not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing

(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)

sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love” 
― E.E. Cummings

German Chocolate Cake

SUCH A MAN CAKE, the German Chocolate Cake, don't you think? Because it is my husband's favorite cake, I'm always looking at others' recipes for it. I recently saw a magnificent looking specimen, complete with three layers soaked in a rum syrup, and a chocolate frosting in addition to the buttery, coconut and toasted pecan filling. It was gorgeous I tell you.

The thing is, see that wedge of cake missing in the photos? Pritchard Parker ate that much after dinner last night and he couldn't do that with a richer one. This cake is simple, light, and not too sweet; just the thing for a weeknight dessert. Perhaps on a special occasion, I will go all out and make the deluxe version.

I make this, my husband's favorite cake to follow his favorite meal of the year--corned beef and cabbage. I made both yesterday.

This year's dinner afforded me a few culinary challenges opportunities. The first was the fact that it was snowing. Undaunted, I put on my coat and drove to the grocery store. On my way, I told myself not to go to my regular store because they sold out of corned beef last year. No, I told myself, they wouldn't be out again. Surprise, they had no corned beef. So I parked my buggy, went back out into the snow and drove to the other store, the one I don't like.

I got back home with corned beef and the rest of the items on my list. I set the groceries in the kitchen and went to change clothes. When I walked back to the kitchen, I smelled something bad. I started sniffing and realized the odor was coming from my shopping bags. Upon further sniffing and inspection, I discovered there was a rotten potato in the bag of them I had just bought.

Ugh. Gag. You know that horrible smell, right?  And so I had to deal with that.

Later, while the corned beef was cooking and I was on the phone talking to my Mother with my Mother talking to me, I smelled something else bad. I sniffed: she talked. Suddenly, I realized the beef was burning and rushed to the kitchen.

After much aggravation, I was able to salvage the dinner and it turned out to be delicious. I do, however, still have that burned pan soaking in the kitchen.

Fortunately, things went smoothly when I made the cake, which I had done earlier in the day.

German Chocolate Cake
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, room temperature
1 cup sour cream
4 eggs
4 oz. sweet baker's chocolate, melted
1/2 cup milk
3/4 tsp. vanilla

Combine all ingredients in a large mixing bowl and beat with an electric mixer, on low speed, until blended. Increase speed to high and beat for an additional 2 minutes. Pour batter evenly into two 8" or 9" cake pans, which have been greased and floured. Place into a preheated 350 degree oven for about 35 minutes, until a toothpick inserted into center comes out clean. Remove cakes to wire racks to cool.

German Chocolate Icing
3/4 cup evaporated milk
1/2 cup light brown sugar
1/2 cup butter
1 1/2 cups shredded coconut
1 cup pecans, roasted, chopped

In a saucepan set over medium heat, bring milk, butter, and brown sugar to a full boil. Remove from heat and stir in coconut and pecans.

When both the cake and the icing are completely cool, place one cake layer on a cake plate. Spread half the icing onto the layer. Top with remaining cake layer and icing.

Pritchard Parker found this 1960's cake plate and cover at one of his stores.

Banana Cake with Chocolate Cream Cheese Frosting

WHEN MY HUSBAND COMES HOME WITH A BAG FULL of ripe bananas, I know it is time for baking banana bread. Though he swears he is not hinting but merely in the mood to eat some bananas, I see how many he eats.

I am always happy to make him some of the banana bread he loves but this time, since I seem to be turning into a cake lady, I made a banana cake instead.  It turned out delicious.  Moist and tender with a lovely banana sweetness, topped with the piquant flavor of cream cheese and unsweetened dark cocoa,  it also had an additional toasty crunch from the walnuts.

Enjoy! We loved this cake.

Banana Cake with Chocolate Cream Cheese Frosting

Cake:

1 1/2 cups ripe bananas, mashed

2 tsp. lemon juice

3 cups flour

1 1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 tsp. vanilla

1 1/2 cups buttermilk

Frosting:

1 (8 oz.) package cream cheese, softened

4 cups powdered sugar

1/4 cup butter, softened

2 tsp. vanilla

1/2 cup unsweetened dark cocoa powder

1/2 tsp. vanilla

Garnish:

Toasted walnuts

Banana slices, optional

Preheat oven to 275 degrees. Grease and flour 2 (9-inch) cake pans.

In a small bowl, mix mashed bananas with lemon juice.

In a medium bowl, mix flour, baking soda and salt.

In a mixing bowl, cream 3/4 cup butter and the 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.

Pour batter in prepared pan and bake in preheated oven for 1 hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, beat together the cream cheese, 3 tablespoons milk, powdered sugar, 1/4 cup butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa. Spread onto cooled cake.

Top with toasted walnuts and decorate with additional banana slices, if desired.

Joyful Macaroons

I SHALL CONCLUDE 2013, MY FIFTH YEAR of blogging with one last cookie. I made this one especially for my husband, Pritchard Parker, who also happens to be my best friend, lover, caretaker, accountant, landscaper, handy-man, bed warmer, chauffeur, entertainer, mechanic, singer, protector, shopper extraordinaire, recipe taster, and all around great guy.  And he's good looking too.

Joyful Macaroons
5 1/2 cups flaked coconut
2/3 cup flour
1/4 tsp. salt
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
whole almonds
melted chocolate

Preheat oven to 350 degrees. Line sheet pans with parchment paper.

In a large bowl, combine the coconut, flour, and salt. Add the condensed milk and vanilla. Mix well (using your hands is messiest and easiest). Drop by heaping tablespoonful onto parchment. Top each macaroon with a whole almond.

Bake for 12 to 15 minutes, rotating the pans and pressing down the almonds half way through baking. Let the macaroons cool on pans for a couple of minutes, then place on cooling racks.

When completely cooled, dip into melted chocolate.

Chocolate Dipped Ribbons and Wands

TURNS OUT, THIS WAS my favorite Christmas cookie. Especially the ones dipped in crushed peppermint. I used the same recipe as the Chocolate Pillows I made, but finished them differently

 

For the wands, I fitted the cookie press with the star tip and extruded the dough slowly making a fat, wiggly line. I then scored the lines and baked as usual. After the cookies cooled, I dipped them into melted chocolate and sprinkled with chopped, salted, roasted peanuts. So pretty and so tasty. 

   

 

 

The Ribbons were made by fitting the cookie press with the stencil that makes a continuous ridged line of dough. Score the cookies before baking. After cooling, I dipped them into the same melted chocolate as the wands but this time I sprinkled them with crushed peppermint candy.

The taste is reminiscent of Thin Mint Girl Scout Cookies!

Toffee Bars

There is no telling how many batches of these cookies I have made over the years. It is one that I bake at times other than Christmas and it is always a crowd pleaser.

A bar cookie, consisting of brown sugar shortbread covered with chocolate and nuts, this recipe is very flexible and simple to bake.  I have made them thicker and thinner, softer and crunchier. I have used milk chocolate and pecans (my personal favorite), white chocolate and sliced almonds, semi-sweet chocolate and walnuts, dark chocolate and pistachios. All combinations seem to work swimmingly.

Toffee Bars
(From Betty Crocker)
1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
4 oz. chocolate chips or bars broken into pieces
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease 13x9 inch baking pan.

Mix thoroughly butter, sugar, egg yolk, and vanilla. Blend in flour and salt. Press evenly in bottom of prepared pan.

Bake 25 - 30 minutes or until very light brown. Crust will be soft. Remove from oven; immediately place chocolate chips or pieces on crust. Ass soon as the chocolate is soft, spread evenly. Sprinkle with nuts. While warm, cut into bars.

Pretzel Kisses

 Last Christmas, our niece gave us a dishful of these dandy tidbits. I'm not exaggerating when I say, we could not stop eating them. Every time either of us passed by that little bowl, our hand went out. Finally, after about three days, they were all gone.

These morsels are super simple to make and deceptively delicious to snack on--crunchy, salty, sweet, and chocolatey and a great project to make with the children. The most time consuming part of it is unwrapping all the candies. 

Pretzel Kisses
Small pretzels
Hershey's Kisses
M&M candies
Toasted pecans, if desired

Preheat oven to 175 degrees. Arrange pretzels on a sheet pan and top each with a kiss. Place into the oven for 5 minutes. The candies will not look melted but they will be soft. Place an M&M, pecan, or another pretzel on top of each and press lightly.  Chill until the chocolate has hardened. 

Chocolate Pillows

 These buttery vanilla cookies have a secret center. They were made with a cookie press and I loved making them!

A continuous line of cookie dough is extruded then a piece of chocolate candy is placed along the line of dough. That line of dough is topped with another and the pieces are sealed together and scored to make individual cookies.

The recipe was new to me and since I made them I have thought of all the variations that could be made using this method. Peanut butter dough could be used and filled with jam. Chocolate dough filled with a cherry. Spice dough filled with dried fruit. Cheddar dough filled with a pecan to make cheese straws.

They could also be decorated with sprinkles, jimmies, or icing. I'll be baking more of these.

Chocolate Pillows
1 cup butter
3/4 cup sugar
1 egg
2 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
4 Hershey bars, broken along score lines

Cream butter and sugar until smooth. Add egg and vanilla and beat well. Stir in flour and salt until combined.

Fill cookie press and fit with the ribbon stencil. Press a continuous line of dough onto an ungreased baking sheet with the ridged side down.  Place a piece of the candy along the strip of dough spacing them about 1/4 apart. Press another strip of cookie dough on top of the candies, this time with the ridges up.

Press the two strips together gently.  Score the dough between the chocolate pieces and trim the ends to make them straight. (The trimmed off piece of dough can be used again).

Bake at 375 degrees for 12 to 15 minutes. Cut into pieces along each scored line. Let them cool on the pans for a couple of minutes them remove to racks to cool completely.

Pound Cake French Toast Muffins (with Chocolate)

 My 4-year-old Sous Chef had spent the night and when I asked her what she wanted for breakfast, she declared, "French Toast"!

I knew I had some leftover pound cake from one of my cake classes,  denuded of its frosting, hiding in the back of the refrigerator for just such an occasion.

Little Sousie is getting quite good at her cooking skills. She stands on a chair at the kitchen counter. She cracked 6 eggs and only got one bit of shell in egg #1. I gave her a cutting board and a butter knife to cube a few pieces of pound cake and she did a fine job while I worked on another board making the remainder of the cake cubes.

I measured the milk (carton is still heavy for her) and she poured from the cup into the bowl with the eggs. Then she whisked to blend. I handed her a half bag of chocolate chips and suggested she add as many as she wanted. She made herself a little pile of chips on her cutting board to sample and dumped the rest into the egg mixture.

I poured in a little vanilla and asked (silly question) if she wanted cinnamon. She loves sim-a-non! Again, I let her decide how much to add.  Lastly, we tossed in our cake cubes and stirred to coat them. A couple of little hands might have been used.

After the muffins came out of the oven, and we waited a few minutes for cooling,  she enjoyed sprinkling them beautifully with powdered sugar. 

Just in case her mother is reading this, I want it to be known that we drank a smoothie made with fresh pineapple, banana, pear, yogurt, and almond milk while we waited for the muffins to bake.

Pound Cake French Toast Muffins (with Chocolate)
8 - 10 cups cubed pound cake or dense bread
6 eggs
1 1/2 cups milk
1 tsp. vanilla
1 tsp. cinnamon
Chocolate chips, to taste
Powdered sugar

Preheat oven to 350 degrees and grease 12 cup muffin pan.

In a large mixing bowl, whisk together the eggs and milk. Mix in the vanilla, cinnamon, and cake cubes. Divide into the muffin cups.

Bake for 25 to 35 minutes until set and golden brown. Let cool in pans for about 10 minutes. Remove muffins to a cooling rack and dust with powdered sugar.

Chocolate Cupcakes with Raspberry Cream Cheese Glaze, Raspberry Smoothies & Raspberry-Smoothie Pops

 The family princess turned 4 years old. I asked her to help me make a cake and did she want a big cake or cupcakes. The answer was a resounding, "CUPCAKES"! I knew she wanted chocolate (is there any other flavor) but I asked if she wanted chocolate frosting or pink. The answer was pink.

She was very helpful in making the little cakes and also made it so much fun. I measured, she sifted and poured. She cracked the eggs and turned the mixer off and on. She placed the muffin papers in the pans and helped pour the batter.

Later, she decorated them all by herself! Aren't they pretty?

Chocolate Cupcakes
1 1/3 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
3/4 cup unsweetened cocoa
pinch of salt
3 Tbsp. softened butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk

Preheat over to 350 degrees. Line muffin pan with cupcake liners.

Sift together flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk. Beat well.

Fill the muffin cups 3/4 full. Bake for 15 - 17 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

I decided on using the same cream cheese frosting I had recently used for another cake because Princess liked it very much.  However, this time I used raspberry puree in the place of milk in the recipe to flavor it and also to tint it pink. (I don't use commercial food colorings).

To remove the seeds from the raspberries, place them in the blender with a very small amount of water. Process into a puree and then press through a fine mesh strainer.

With the extra raspberry puree, we made delicious Raspberry Smoothies.

 

 

And with some intentionally leftover smoothie, we made Smoothie-Pops!

 



 

 

 

Fresh Homemade Banana Split

Fresh Homemade Banana Split
3 scoops ice cream - your choice of flavor
Homemade Fresh Strawberry Sauce
Homemade Fresh Pineapple Sauce
Homemade Fudge Sauce
Buttery Salted Roasted Pecans
Freshly Whipped Cream

Topped with a cherry and served in antique banana split boats.