See pic

See pic

See recipe

See recipe

See recipe

See recipe

See recipe

See recipe

3-5 cups flour

3/4 cup sugar

1 cup white wine

1 cup vegetable oil

1 teaspoon baking powder

pinch of salt

Combine dry ingredients mix well, then add wet ingredients mix well into a dough ball, if too wet to handle add more flour little at a time until you get right consistancy for rolling into ropes.  Pinch off a piece of dough roll into a rope about 3 inches long, 1/4-1/2 inch thick,  cross over the ends on eachother and put on baking sheet. Bake at 300-325 about 10 min. or until starting brown.  Cookies should be hard when cooled.  Good for dipping into coffee.

2 eggs

2 Tbsp. water

2 Tbsp. apple cider vinegar

4 Tbsp. sugar

2 Tbsp. butter

1 cup heavy whipping cream

1 lb purple grapes cut in half, 1 cup pineapple chunks, 1 cup mini marshmellows, sliced bananas

Beat 2 eggs put in pan over double boiler.  While stirring constantly add 2T apple cider vinegar, 2T water and 4T sugar stirring constantly until thickened.  Once thick add in 2T butter, stir until melted then take off heat set aside until fully cooled.  When cool, beat 1 cup heavy whipping cream in separate bowl until firm stiff peaks.  Then fold into cooled custard mixture. Add in cut grapes, pinapple and marshmellows  gently stirring to combine.  Cover and refrigerate for 24 hours. Just before serving add in sliced bananas.