Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Put 1-2 raspberries in each cake
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
2 tablespoons instant coco mix
Beat together confectioners' sugar, butter or margarine, coffee, coco minx and vanilla until smooth. Add more liquid or confectioners' sugar as needed.
Boil the potatoes separately. Slice the sweet potatoes so they are easy to layer. Make mashed potatoes with the OG ones adding salt, pepper, chili spice, butter and milk. Don't completely cook the sweet potatoes. Al dente style.
In a large bowl mix an egg and milk equal parts. Add cut tomatoes garlic and mushrooms.
In pie crust layer in the sweet potatoes and place the egg mixture on top. Sprinkle with cheese. Smooth the mashed potatoes on top. Garnish with bay leaves.
Bake 350 for 40 mins
These were a hit at Thanksgiving to veggies and non.