When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants.
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble cake was one of my mother’s specialties. I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.
My mom and dad both considered baking powder biscuits spread with butter and drizzled with pancake syrup or dark corn syrup to be an extra-special treat.
Children love the Easter Bunny and this Easter Bunny cake is sure to delight all of the children at your Easter dinner. Or — consider making it as a treat for Grandma or Grandpa or Great-grandma or Great-grandpa.
This recipe is so easy that even my husband can do it.
(His specialities are boxed mac-n-cheese, Ramen noodles and frozen pizza!)
My husband loves raspberries, and this is one of his favorite desserts. I often make it as a birthday cake for him. The recipe (like the parfait dessert) can in no way, shape or form be considered a “heart healthy” recipe. But it is delicious! Also good with cherry pie filling instead of raspberry.