Cooking Exceptionally With Gin Lee

Old fashioned peach cake This is a revived, classic World War II recipe that uses canned peaches. This recipe is not fancy, although it is peachy-delicious. It's very similar to a peach cobbler but even better. When the classic peach cake is completely cooled, sugar-free powdered Splenda (substitute) is sprinkled over the top of the cake. Ingredients: 1 large can of (no sugar added) halved peaches, and the peach juice (sliced peaches can also be used) 1/3 cup shortening 3/4 cup Splenda 2 eggs, beaten well 1 ½ cups of self-rising flour 1/2 cup of milk (Vanilla flavored oat milk works great in this recipe.) 1 teaspoon of pure vanilla Powdered Splenda (or powdered sugar, for dusting the cake) Instructions: First, start by preheating the oven to 350ºF. Then butter a square cake pan generously. Add the peaches and the peach juice to a saucepan, and heat for two minutes; just until the peach juice starts getting bubbly.  Next, use a large spoon to spread the peaches and the j

Vintage carrot cake with cream cheese frosting    Ingredients: 2 cups of self-rising flour 2 cups of Splenda 1 ½ teaspoon of powdered cinnamon 3 cups of shredded carrots 1 cup of canola oil 4 eggs Cream Cheese frosting 1 package of softened cream cheese (3 ounces) 2 cups of powdered Splenda ( Splenda mixed with cornstarch) 1 teaspoon of pure vanilla Optional: Chopped nuts Instructions for the cream cheese frosting: In a microwaveable bowl add the cream cheese and place it in the microwave for 30 seconds. Next, beat in the powdered Splenda and vanilla with a mixer.  Instructions for the cake batter: First, butter a 13x9 cake pan. Next, shred the carrots in a food processor (or by hand, with a vegetable grater).  Next, in a large mixing bowl, blend the dry ingredients and the wet ingredients with a mixer. Pour the cake batter into the prepared cake pan and bake for about 80 minutes (1 hour and 10 minutes) in a 325°F oven. When the cake is baked, place it on a cooling rack and allow it to