1 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups egg
30+ ounces of strawberries in juice
2 small containers of heavy whipping cream
1/2 cup sugar
1 hershey or chocolate bar

Mix 11/2 cups of sugar, 1 1/2 cups eggs and 1 1/2 cups of flour
grease 2 9 inch cake pans lightly with crisco or margarine and then lightly cover with flour ( shake off excess)
-pour mixture into the 2 cake pans and bake at 325 degrees for 30-40 minutes untill done
-freeze a metal bowl
- Remove cakes, let them cool and cut each one in half to make a total of 4 layers.
- take metal bowl out of the freezer and partially whip both of the whipping creams, gradually add the 1/2 cup of sugar and keep whipping until cream is a thicker consistency and then refridgerate until needed.
-lay the first layer of the cake, cut side up and cover with the strawberries and juice….continue for the next two layers.
-last layer of the cake lay the cut side downward.
- use a cheese grater to shred up the chocolate bar
-Cover the cake with the whipping cream on all sides and sprinkle the chocolate onto the top and sides.
-Refridgerate until ready to eat.
(The longer you let it sit, the cake absorbs more juice and tastes sooo good)

1~can sweetened condensed milk
3~T. lemon juice
1~reg. size bowl cool whip (thawed)
1~16 oz. can crushed pineapple, drained
1~C. finely chopped pecans (optional)

2~reg or 1~deep dish baked pie crust,

Combine condensed milk and lemon juice. Fold in remaining ingredients. Spoon into pie crusts and chill for several hours before serving.

1 pkg. graham crackers
1 Sm tub(9 oz) cool whip
1 lg box french vanilla pudding
3 c. milk
1 can chocolate fudge frosting
first w/ mixer, combine pudding and milk. fold in cool whip. using a 9×13 pan or dish, alternate layering of graham crackers and pudding mixture(usually three layers.) let layers set up in refrigerator for 30 min. carefully, use all the frosting to cover the top. ***MUST CHILL AT LEAST 8 HOURS BEFORE SERVING. overnight is best.
i also make this for my diabetic grandma using all sugar free ingredients as well.
ALWAYS a hit!!!

Pumpkin cheesecake—– Very,very good!!

INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Chocolate covered gingerbread—really good!!

INGREDIENTS
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract

DIRECTIONS
In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.
Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour.
Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.

Chocolate plum pudding cake

INGREDIENTS
2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 cups applesauce
1/2 cup coarsely chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

Praline pull apart coffee cake

INGREDIENTS
1 (.25 ounce) package active dry yeast
3 1/3 cups sugar, divided
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup instant nonfat dry milk powder
1/2 cup butter or margarine, softened
1 teaspoon salt
5 cups all-purpose flour
2 eggs
TOPPING:
1/2 cup chopped pecans
1 cup packed brown sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup butter or margarine, melted

DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well. Add 2-1/2 cups flour, eggs and yeast mixture; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, sprinkle pecans in two greased 9-in. round cake pans. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle butter over top. Divide dough in half; shape each half into 16 balls. Place balls over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool for 1 minute; invert onto a serving platter.