This recipe was created based on the classic ‘Peach Melba’ flavors (a peach and raspberry mixture), enhanced with an almond cake, and transformed into a decadent trifle.

I was raised outside Pittsburgh on our family farm. On the front of the property, there is a mini golf course and snack stand that was established by my grandfather in 1942. I have fond memories of helping my grammy serve pop and candy to our customers. The picture below was taken in front of the stand around 1963. Can you find me?

Cake

• 2 cups of flour
• 3 t baking powder
• 1/2 t kosher salt
• 1 cup sugar
• 6 T cocoa
• 1 cup of milk
• 6 T butter, melted
• 1 1/2 t good vanilla extract

Topping

Dry Ingredients

• 6 cups of old fashioned oats (not quick cooking)
• 2 cups of broken shelled walnuts
• 2 cups shredded coconut (unsweetened)
• 1 cup raw wheat germ
• 1 cup raw sesame seeds

Wet Ingredients

• 3/4 cup oil
• 1/4 cup water
• 1/4 cup molasses
• 1/2 cup honey
• 1/2 cup sugar
• 2 t kosher salt
• 2 t good vanilla extract
• 2 t cinnamon

Preheat the oven to 325º.

Crumb

• 3 sticks of butter, softened
• 2 cups of dark brown sugar
• 3 1/4 cups flour
• 1 1/2 t kosher salt
• 1 t baking soda
• 3 cups quick-cooking oats 
• 1 1/2 cups walnuts, chopped

Date Filling

*If you want more of the filling you could add another 1/2 pound of dates, no need for more sugar but add another 1/2 cup water.

• 2 sticks butter, softened
• 1 3/4 cups white sugar
• 3/4 cup strong molasses
• 2 eggs
• 2 T strong cold coffee brewed or 1 t instant coffee
• 4 cups flour
• 2

Crust

• One box of graham crackers plus 4 crackers, crushed into crumbs (You can substitute the extra 4 grahams with 12 ritz or townhouse crackers to add a saltiness.)
• 1 cup of ground roasted almonds 
• 1/2 c

*Yields one 9 x13 and one 8 x8 cake pan or large roasting pan.

• 6 eggs
• 2 cups of sugar
• 1/4 cup of dark molasses
• 1 large, 3 cup can of pumpkin puree (NOT the pie mix can)
• 1 1/2 t of vanilla extract
• 1/2 cup of oil
• 1 stick of butter, melted
• 1 1/2 t kosher salt
• 3 c cinnamon
• 1 1/2 t ginger
• 1/2 freshly grated nutmeg
• 1 T baking soda
• 12 oz. bag of mini semi-sweet chocolate chips

Preheat the oven to 350°.

• 1 uncooked, 9” pie shell (see Quick and Easy Oil Pastry Dough)

• 2 1/4 cups all purpose flour
• 1 t kosher salt
• 3/4 cup of oil
• 1/4 cup of milk

Pour the flour into a 9” pie pan.  Add the salt to the flour and stir to combine with a