Desserts

5 Minute Key Lime Pie

1 reduced fat graham cracker pie crust (6 oz.)
1 pkg. (4 serving size) sugar free lime flavor gelatin
1/4 cup boiling water
2 (6 oz.) containers key lime pie flavor light yogurt
1 (8 oz.) tub fat free whipped topping, thawed

In large, heat resistant bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk.  Fold in whipped topping with wooden spoon.  Spread on crust.  Refrigerate over night or at least 2 hours.  Garnish as desired.  Refrigerate leftovers.  Makes 8 servings.

 

Blueberry Pear Cobbler

2 cans (15 1/4 oz. each) sliced pears
1 pkg. (7 oz.) blueberry muffin mix
3 tablespoons butter or margarine, cubed

Drain pears, reserving 1/2 cup juice (discard remaining juice or save for another use).  Pour pears and reserved juice into a greased 2-qt baking dish.  Sprinkle with dry muffin mix; dot with butter.  Bake, uncovered at 400 degrees for 20-25 minutes or until bubbly and top is lightly browned.  8 servings.

 

Pumpkin Angel Food Cake

1 box angel food cake mix
1 (15 oz.) can pumpkin
1 cup water
1 tablespoon pumpkin pie spice

Mix cake mix, water and pumpkin by hand until well mixed.  Stir in pumpkin pie spice.  Pour into 9x13 baking pan.  Bake at 350 degrees for 30-35 minutes.  Cool and serve.  Top with fat free frozen dessert topping.  8 servings.

 

Diet Cola Cake

18 oz. chocolate cake mix
12 oz. diet cola

Mix together dry cake mix and can of diet cola.  Batter will be thick.  Spread in lightly greased 9x13 pan.  Bake according to package directions, usually 350 degrees for 30-35 minutes.  When cool, sprinkle with powdered sugar.  8 servings.

 

Butter Pecan Cake

1 box yellow or butter cake mix
3/4 cup oil
1 cup milk
3 eggs
1 container coconut/pecan frosting

Mix all ingredients 3 minutes with mixer.  Grease and flour 9x13 baking pan.  Bake at 350 degrees for 50 minutes.  Sprinkle with confectioner's sugar or favorite dessert sauce.

 

Apple Pies

8" tortillas
apple pie filling
corn oil
water

Heat 1-2 cups corn oil in electric skillet at 350 degrees.

Moisten edges of tortilla with water.  Place 2 tablespoons or less of pie filling in center of tortilla; fold over.  Press edges together with fork.  Place in hot oil, in electric skillet.  Turn frequently until lightly browned.

 

Easy OREO Truffles

1 package (1 lb. 2 oz.) Oreo Cookies, finely crushed, divided
1 package (8 oz.) cream cheese, softened
2 package (8 squares each) Baker's Semi-Sweet Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended.  Shape into 42 (1-inch) balls.

Dip balls in melted chocolate; place on wax paper-covered baking sheet.  (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use).  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.  Store any leftover truffles in tightly covered container in refrigerator.

 

Chocolate Lover's Pizza

1 package (8 squares) BAKER'S Semi Sweet Chocolate
10 squares BAKER'S White Chocolate, divided
2 cups miniature marshmellows
1 cup crisp rice cereal
1 cup cocktail peanuts
1/4 cup red maraschino cherries, well drained, halved
1/4 cup green maraschino cherries, well drained, halved
1/3 cup angel flake coconut
1 tsp. oil

Microwave semi-sweet chocolate and 8 squares of the white chocolate in 2-quart microwaveable bowl on HIGH 2 minutes; stir.  Microwave an additional 1 to 2 minutes or until chocolates are melted, stirring every 30 seconds.  Add marshmellows, cereal and peanuts; mix well.

Spread evenly into lightly greased 12-inch pizza pan.  Sprinkle with cherries and coconut.

Microwave remaining 2 squares white chocolate with oil in 1-cup microwavable bowl on HIGH 1 minute; stir.  Microwave an additional 30 seconds to 1 minute or until chocolate is completely melted; stirring every 15 seconds.  Drizzle over coconut.  Cool completely or refrigerate until firm.  Store, covered, at room temperature.

 

Peach-Apricot Cobbler

1/2 cup butter or margarine (1 stick)
1 cup self-rising flour
1 cup fat-free or 1% milk
1 cup sugar
1/4 teaspoon ground nutmeg, if desired
1 (15 oz) can peaches (drained)
1 (15 oz) can apricot halves (drained)

Directions:  Preheat oven to 375 degrees F.  Melt the butter in the (13x9) pan (place pan with butter in oven to melt butter - check every few minutes); remove pan when butter is melted.  Mix the flour, milk, sugar and nutmeg (if desired) together in a bowl.  Pour batter over melted butter, do not stir.  Spread the peaches and apricots on top of the batter, do not stir.  Bake about 30 minutes or until crust is golden brown and fruit is bubbly.  Be careful not to overcook.  Serve warm.  Top with a small scoop of ice cream if desired.

- Substitute 1 cup all purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt for self-rising flour.  Makes 8 servings.

 

Berry Almond Streusel

4 cups blueberries
4 cups blackberries
1/2 cup cornstarch
1/4 cup packed brown sugar
1/2 cup orange juice
2 tablespoons orange zest
3/4 cup flour
1/2 cup packed brown sugar
1/2 teaspoon salt
4 1/2 tablespoons butter, cut into pieces
3/4 cup rolled oats

Combine the blueberries, blackberries, cornstarch, 1/4 cup brown sugar, orange juice and orange zest in a large mixing bowl and mix gently with a wooden spoon.  Spoon into a 9x13 inch baking pan.  Pulse the flour, 1/2 cup brown sugar and salt in a food processor twice or until mixed.  Add the butter and pulse 6 times or until the mixture resembles coarse meal.  Add the oats and almonds and pulse twice.  Sprinkle over the berry mixture.  Bake at 350 degrees for 30 minutes or until bubbly and light brown. 

 

Mountain Apple Dessert

1 can crescent rolls
1 Granny Smith apple, peeled, cored, and cut into 8 wedges
3/4 cup sugar
3/4 teaspoon cinnamon
6 tablespoons margarine
6 oz. mountain dew - type cola

Preheat oven to 350 degrees.  Separate crescent rolls into 8 sections.  Roll one apple wedge in each roll section.  Place into greased pan or dish.  Melt margarine and combine with sugar, cinnamon, and sprinkle over rolls.  Pour cola over rolls and bake at 350 degrees for 30 minutes uncovered. 

 

The Best Light Pumpkin Pie

1 cup ginger snaps
16 oz. can pumpkin
1/2 cup egg whites (about 4)
1/2 cup sugar
2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)
12 oz. can evaporated skim milk

Preheat oven to 350 degrees.  Grind the cookies in a food processor.  Lightly spray a 9" glass pie pan with vegetable cooking spray.  Pat the cookie crumbs into the pan evenly.  Mix the rest of the ingredients in a medium-sized mixing bowl.  Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes.  Store in the refrigerator.  Allow to cook and slice in 8 wedges. 

 

Peanut Butter Fudge

1/2 cup milk
1 1/3 cup peanut butter
2 cups sugar
1 (7 oz. ) jar marshmallow cream

Mix sugar and milk in saucepan and bring to a boil.  Boil 3 minutes.  Stir in peanut butter and marshmallow cream.  Pour into greased 8x8 baking dish.  Let cool.  Cut into squares.

 

Coconut Clusters

1 bar cream cheese (do not use fat free)
1 box confectioners sugar
coconut flakes

Mix cream cheese (well chilled) and confectioner's sugar to consistency capable of forming small balls.  Roll mixture in desired size balls then roll in coconut.  Put on wax paper and chill.

 

Chocolate Chip Cheeseball

1 package (8 oz.) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioner's sugar
2 tablespoon brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually and sugars, beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for at least 1 hour.  Just before serving, roll cheese ball in pecans.  Serve with graham crackers. 

 

Orange Rolls

1/2 cup sugar
1 1/2 teaspoon grated orange rind
1 teaspoon cinnamon
3 tablespoons fresh squeezed orange juice (one large juicy orange)
1 package (app. 10) refrigerator biscuits

Preheat oven to 350 degrees.  Mix sugar, orange rind, and cinnamon together.  Squeeze a fresh orange (Valencia is good) and remove juice.  Dip biscuits individually in orange juice and roll in sugar mixture.  Spray a round 9" inch baking dish with non-stick cooking spray.  Arrange biscuits in baking dish.  Drizzle with remaining juice and sprinkle with remaining cinnamon sugar.  Bake at 350 degrees for 25 minutes.  Serve warm.

 

Sorghum Caramel Brownies

1/2 cup (1 stick) margarine, softened
1/2 teaspoon baking soda
3/4 cup packed brown sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup chopped pecans
1/4 cup sorghum
1 teaspoon vanilla extract
1 cup of flour

Cream the margarine and brown sugar in a mixing bowl until light and fluffy.  Add the eggs and sorghum and mix well.  Add the flour, baking soda and salt and beat until smooth.  Stir in the pecans and vanilla.  Pour into a greased 9x13 inch baking pan.  Bake at 350 degrees for 20 to 25 minutes or until the edges pull away from the side of the pan. 

 

Travellers Rest Apple Freezer Pie

4 cups sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 (9-inch) frozen pie shell
3/4 cup flour
1/2 cup sugar
1/3 cup plus 2 tablespoons butter

Toss the apples, 1/2 cup sugar and cinnamon together in a bowl.  Place in the frozen pie shell.  Mix the flour and 1/2 cup sugar in a bowl.  Cut in 1/3 cup of the butter until crumbly.  Sprinkle over the apples.  Cut 2 tablespoons of the butter into pats and place on top of the crumbled mixture.  Place in a 1-gallon freezer bag.  Freeze until ready to bake.  Remove from the freezer bag.  Bake at 450 degrees for 10 minutes.  Reduce the oven temperature to 350 degrees. Bake for 40 minutes longer.

 

Fudgy Chocolate Walnut Pie

1 cup sugar
3/4 cup fat-free evaporated milk
1/2 cup light corn syrup
3 tablespoons unsweetened coco powder (Dutch process preferred)
3 tablespoons semi sweet chocolate chips
Egg substitute equivalent to 3 eggs
2 tablespoons chopped walnuts

Directions:  Preheat oven to 350 degrees.  Spray a 9-inch pie pan with vegetable oil spray.  Using your hands, pat crumbs on bottom of pie pan.  In medium saucepan, whisk together sugar, milk, and corn syrup; cook over medium heat until sugar has dissolved, 3 to 4 minutes, whisking occasionally.  Remove from heat.  Whisk in coco powder and chocolate chips.  Let mixture stand for 5 minutes, whisking occasionally to help it cool slightly.  Whisk egg substitute into chocolate mixture until smooth; pour into pie pan.  Sprinkle with walnuts.  Place pie pan on a baking sheet.  Bake for 35 to 40 minutes, or until center is set (doesn't jiggle when pie is gently shaken).  Let pie cool on cooling rack for 30 minutes.  Serve warm or chilled.

 

Lighter Banana Split Cake

1 angel food cake
3-4 ripe bananas
1 (20 oz.) can crushed pineapple in own juice, undrained
1 large box (about 2 oz.) sugar free instant vanilla pudding prepared with skim milk according to package directions
1 large container Lite frozen whipped topping

Tear cake into bite sized pieces and place in bottom of 9x13 pan.  Slice bananas on top of cake.  Top with pineapple and its juice.  Pour prepared vanilla pudding over cake.  Top with whipped cream.  Refrigerate.

 

Oreo Cheesecakes

12 Oreo Cookies
3 (8 oz.) package cream cheese
3/4 cup sugar
3 eggs

Place paper liners in muffin tin.  Set an Oreo Cookie on bottom of each muffin liner.  Beat together 3 packages (8 oz.) each softened regular or light cream cheese and 3/4 cup sugar until smooth.  Add 3 eggs, one at a time, and mix until just blended.  Spoon mixture over each cookie.  Bake at 350 degrees for 15-20 minutes, or until center is almost set.  Cool completely, then refrigerate 1 hour or overnight.  Drizzle with melted Chocolate and a dollop whipping topping or add strawberries or raspberries for a healthy garnish.

 

Country Sweet Potato Pie

1 cup baking mix (reduced fat, if available)
1/4 cup cornmeal mix
1/3 cup water
2 cups mashed sweet potato (1 large baked sweet potato or 1 can (18 oz.) drained
1 can (14 oz.) sweetened condensed milk (skim, if available)
2 eggs

1. Preheat oven to 350 degrees

2.  In small bowl, combine baking mix, cornmeal mix and water.  Beat with spoon 20 times.

3.  Coat hands with oil or baking spray and pat dough with hands into greased pie pan to form crust.  Set aside.

4.  In medium bowl, stir together sweet potato, sweetened condensed milk, eggs and cinnamon.

5.  Pour filling into crust.  Bake pie in preheated oven for 45 minutes.

 

Butter Pecan Cake

1 box yellow or butter cake mix
3/4 cup oil
1 cup milk
3 eggs
1 container coconut/pecan frosting

Mix all ingredients 3 minutes with mixer.  Grease and flour 9x13 baking pan.  Bake at 350 degrees for 50 minutes.  Sprinkle with confectioner's sugar or favorite dessert sauce.

 

Apple-Blackberry Cobbler

8 tablespoons unsalted butter
4 cups peeled and sliced Granny Smith Apples*
2 half-pints blackberries (or other fruit)
1 1/2 cups sugar
1 cup all purpose flour
1 cup milk
2 teaspoons baking powder
pinch of salt
vanilla ice cream (optional)

Preheat oven to 375 degrees.  Place the butter in a 10" oval baking dish and put it into the oven to melt.  Toss the apples and berries with 1/2 cup of sugar in medium bowl.  Add more sugar to taste.  Remove dish from the oven and pour the melted butter into another medium bowl.  Add the remaining 1 cup of sugar, flour, milk, baking powder, and salt; whisk to combine.  Pour the batter into the baking dish.  Place the fruit on top, but do not stir (the batter will rise as the cobbler bakes).  Bake 34 to 45 minutes, until top of crust is golden brown and cobbler is thick and bubbly.  (If necessary, run cobbler under the broiler to brown crust).  Serve warm with vanilla ice cream if desired. 

*Microwave apples for 9 minutes or until desired tenderness is achieved.

 

Died and Went to Heaven Chocolate Cake

1 3/4 cups all-purpose flour
1/2 cup SPLENDA no calorie sweetener, granulated
1/2 cup SPLENDA brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee

1.  Preheat oven to 350 degrees F.  Grease cake pan or bundt with non-stick cooking spray, set aside.

2.  Blend flour, SPLENDA granulated sweetener, SPLENDA brown sugar blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.

3.  Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

4.  Add flour to mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).

4.  Pour batter into cake pan or bundt pan.

6.  Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean.  Let cool in pan for 5 minutes.

 

Caramel Filled Chocolate Cookies

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted

In a mixing bowl, cream butter, 1 cup sugar and brown sugar.  Add the eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.  Stir in 1/2 cups pecans.

Shape a tablespoonful of dough around each candy, forming a ball.  In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway.  Place nut side up 2 inches apart on greased cookie sheets.

Bake at 375 degrees for 7-10 minutes or until tops are slightly cracked.  Cool for 3 minutes before removing to wire racks to cool completely.  Drizzle with melted white chocolate.

 

Pineapple Angel Food Cake

1 (16 oz.) Angel food cake mix, one-step method
1 (15 oz.) can crushed pineapple, undrained

Preheat oven to 350 degrees F.  Grease 9x13 inch pan, glass or aluminum.  Combine dry cake mix and crushed pineapple in large bowl.  Pour mixture into greased pan.  Bake uncovered 30-35 minutes or until brown.  Let cool.

 

Lazy Day Cookies

1 egg
1 (18-1/4 oz.) pkg. cake mix (any flavor)
1 stick margarine, softened to room temperature
1 cup (your choice) nuts, chocolate chips, raisins, etc.

Mix cake mix, margarine, and egg together, add 1 cup of your choice of nuts, etc., or may leave plain.  Drop by tablespoons onto greased cookie sheet.  Flatten slightly.  Bake at 350 degrees F for 8-10 minutes or until golden brown.

 

Apple Crisp

7 medium Granny Smith apples
2 teaspoons ground cinnamon
1 cup Splenda

Topping:
2 cups oats
1/4 cup flour
1/4 cup Splenda
1/2 cup margarine, melted

1.  Preheat oven to 350 degrees.

2.  Peel and slice apples.  Place in greased 9x13 baking dish.

3.  Add cinnamon and sweetner.  Stir until the cinnamon covers all the apples.

4.  In a separate bowl, mix topping ingredients.  Sprinkle over apple mixture.

5.  Bake for 40 minutes.

 

Fruitcake

1 pound cherries, candied
24 ounces mixed fruit, candied
1 pound box raisins
8 ounces pineapple, candied
2 cups bourbon or orange juice
6 cups flour
1 teaspoon each salt and nutmeg
2 teaspoons cinnamon
3 teaspoons baking powder
2 cups margarine
3 cups sugar
12 eggs
8 ounces strawberry jam
1 1/2 pounds pecans
1 1/2 pound walnuts

Syrup
2 cups water
1 1/2 cups sugar
1 cup bourbon or orange juice
1 teaspoon extract

Preheat oven to 275 degrees F.  Line pans with brown paper and grease.  Combine all fruits and soak overnight in bourbon.  (Cut cherries into halves).  Reserve leftover bourbon from fruit and add later.  Dredge fruit in flour (small amount) before adding to batter.  Combine dry ingredients and set aside.  Cream margarine and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in jam and reserved bourbon; thoroughly mix.  Lightly fold flour and spice mixture into creamed batter.  Combine batter and fruit in large bowl; add pecans and walnuts.  Pour into two large tube pans or five small loaf pans.  (Be sure pans are well greased and floured).  Bake in 275 degree oven.  Loaf pans will take 1 1/2 to 2 hours to cook; tube pans will take 2 to 3 hours.  (Cakes are done when tester comes out clean).  I like to make this recipe in small individual tins.  I line the tin with parchment paper and bake them in the tin.

Prepare syrup by boiling water and sugar until sugar is dissolved.  Remove from heat and pour in bourbon.  Pour over hot cakes from oven.  Leave cakes in pans till thoroughly cooled.  Decorate tops of cakes with additional candied fruit and slice very thinly when serving.

After several months, freeze fruitcake to preserve freshness.

 

Melting Moments

Cookies:
1 cup butter
1/3 cup powdered sugar
2/3 cup cornstarch
1 cup flour

Cream butter and sugar.  Sift together cornstarch and flour.  Add flour and cornstarch to butter and sugar and blend well.  Drop dough by teaspoonfuls onto an ungreased cookie sheet about 1 inch apart.  Bake at 350 degrees for 10 minutes.  Do not brown.  Cookies should be white and baked to a melt-in-your-mouth point, not crisp.  Carefully remove from cookie sheet and cool.  The cookies are VERY FRAGILE!

Frosting:
3 tablespoons lemon juice
3 cups powdered sugar
1/3 cup butter, softened

Combine all ingredients. Beat until creamy.  Generously top each cookie. 

 

Three Chocolate Brownies

1 package brownie mix
1 egg
1/4 cup canola oil
1/3 cup coffee or Kahlua
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips
1/3 cup milk
Powder sugar

Combine all ingredients except powdered sugar.  Spread into a greased 9x13x2-inch pan.  Bake at 350 degrees for 30 minutes.  Cool and dust with powdered sugar.  Cut into squares.

 

Petites Pralines

2 cups white sugar
2 cups light brown sugar
1 cup evaporated milk
3 tablespoons butter
2 cups perfect pecan halves
1 teaspoon vanilla

Dissolve sugars in milk and bring to a boil over medium heat.  Continue cooking, stirring occasionally, until mixture registers 228 degrees F on a candy thermometer.  Stir in butter, pecans, and vanilla.  Continue cooking, stirring constantly, until mixture reaches 236 to 238 degrees F on a candy thermometer.  Cool without stirring for 5 minutes.  Beat with a wooden spoon until slightly thickened and candy coats pecans but doesn not lose its gloss.  Working quickly and using a teaspoon, pick up 1 pecan half at a time and drop onto waxed paper that has been spread over newspapers.  When the mixture begins to thicken, it may be gently reheated to thin.

 

Goosebutter Cake

1 box butter fudge recipe cake mix, mixed according to package directions

Add to prepared cake:
1 stick melted margarine
1 egg
1 box instant vanilla pudding mix

Pour into a 9x13 pan which has been greased and floured.

2nd layer:
8 oz. cream cheese
2 eggs
1 box powdered sugar

Mix together until smooth and pour over 1st layer.

3rd layer:
6 oz. milk chocolate chips
3/4 cup chopped pecans

Sprinkle this over 2nd layer.  Bake in 350 degree oven for 45 minutes.

 

Fresh Strawberry Pizza

2 cups all-purpose flour
1 cup (2 sticks) margarine or butter, softened at room temperature
1/2 cup powdered sugar

Blend the above ingredients together.  Take half of dough and press into the bottom of a 9-inch pie plate.  Take other half of dough and press into the bottom of a second pie plate.  In a preheated 375 degree oven bake crust until golden brown (approximately 20-25 minutes).

Filling:
2 8 oz. packages cream cheese, softened at room temperature
2 1/2 cups fresh strawberries, hulled and sliced in half (you will need almost 1 quart of strawberries to make 2 1/2 cups.  Use the rest to garnish).
2 tablespoons sugar or Splenda
2 tablespoons cornstarch
A few grains salt
2-3 drops red food coloring

Mix sugar, cornstarch and salt together in a saucepan.  Add 1 teaspoon lemon juice and strawberries.  Stir all together.  Bring all of this to a simmer over low heat, stirring constantly.  When mixture is thickened remove from heatj; add 2-3 drops of red food coloring; cool, then spread over cream cheese filling.  Garnish with sliced or whole berries.  Chill approximately 1 hour.

Fresh Strawberry Topping
2/3 cup sugar
2 tablespoon corn starch
1/2 (3 oz.) package strawberry gelatin
1 quart strawberries topped and sliced

Combine sugar, cornstarch and water in saucepan and mix well.  Cook until thickened and clear, stirring constantly.  Stir in gelatin.  Pour over strawberries and toss lightly.  Spoon over cream cheese filling.

 

Strawberry Cake

1 (18.25 oz.) package white cake mix
1 (3 oz.) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Strawberry Buttercream Frosting
Garnish:  Whole Strawberries

Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute.  Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed.  (Strawberries should be well blended into batter).  Pour batter into 3 greased and floured 9-inch cake pans.  Bake at 350 degrees for 23 minutes or until cakes spring back when lightly pressed with a finger.  Cool in pans on wire racks for 10 minutes.  Cool completely on wire racks.  Spread Strawberry Buttercream Frosting between layers and top and sides of cake.  Garnish, if desired. 

NOTE:  For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.

The make ahead:  Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets.  Cover well with wax paper, and store in the refrigerator for up to 1 week.  To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months.  Thaw cake overnight in the refrigerator.

Strawberry Buttercream Frosting

1 cup butter, softened
1 (16 oz.) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy.  Add powdered sugar and chopped strawberries, beating at low speed until creamy.  (Add more sugar if frosting is too thin, or add strawberries if too thick).

 

6 in 1 Cookies

Mix Together:
1 lb. margarine
1 cup sugar
1 cup light brown sugar
2 eggs, beaten
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Divide dough into 6 parts.
To each part add 1 of the following:
1/2 cup coconut
1/2 cup chopped pecans
1 square melted chocolate
1/4 cup candied cherries

Be creative or leave plain.

Chill dough.  Remove.  Form logs.  Wrap in waxed paper or plastic wrap.  Freeze 1-2 hours or up to 3 months.  Slice into 1/4" slices.  Bake at 375 degrees for 10-12 minutes.

Makes about 8 dozen cookies.