This cake my great aunt taught me how to make 50 years ago.

The blend of pumpkin, nutmeg, cinnamon, ginger, and allspice call to mind pumpkin pie, while the additions of vanilla and anise seed give a solid cantucci punch. And I added toasted peanuts for crunch, because it works with the pumpkin to create a definite US feel, and because I just like peanuts in cookies.

The recipe from my mom's

It was my birthday,so I decided to bake this for my self.

When I read Proust for the first time, in my teenage years, I fell in love with the story behind his madeleines. In "Du côté de chez Swann", while drinking tea and eating a madeleine, the smell brings him back to his younger years at his aunt's home. So, my mother gave me a madeleine recipe, and I started baking them. It's been around 15 years that I make madeleines, and it became my favorite dessert, as well as my specialty.

Main thing in this recipe is proper mixing of ingredients by avoiding overmixing

A family recipe from Jamaica, this Banana Bread is more like a cake.Super easy to double to make a large cake, but make sure your baking dish isn't too deep, or it won't cook all the way through.I like to pour Cinnamon Sugar on top before baking to add a sweet crunchy crust.