1. Preheat oven to 325 degrees. Grease 9″ round pan.
2. Combine flour, baking powder, salt; set aside.
3. Cream sugar and butter. Mix in eggs, then vanilla and buttermilk.
4. Add flour mixture; combine at low spped.
5. Transfer to cake pan. Arrange strawberries on top, cut side down.
6. Bake 50-55 minutes.
7. Sift powdered sugar on top before serving.

• 2 cups sugar
• 1/2 cup shortening
• 1 stick butter (8 oz)
• 5 eggs, separated
• 2 cups flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup coconut

1. Cream sugar, shortening and butter.
2. Add egg yolks one at a time, beating thoroughly after each addition.
3. Combine flour and soda. Add to butter mixture in small portions, alternating with buttermilk.
4. Stir in coconut.
5. Whip egg whites until stiff. Fold into batter.
6. Pour into 3 greased and floured 9″ round pans.
7. Bake for 25 minutes at 350 degrees.

Cream Cheese Frosting

• 1 stick butter
• 1 block cream cheese (8oz)
• 1 lb confectioners sugar
• 1/4 teaspoon salt.
• 1-3 tablespoons milk

1. Have butter and cream cheese at room temperature.
2. Whip butter and cream cheese together.
3. Mix in confectioner’s sugar and salt. Whip until desired texture, adding milk as needed.

1. Preheat oven to 350 degrees.
2. Beat eggs and sugar until thickened and light, about 7 minutes.
3. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
4. Mix in butter and vanilla.
5. Mix in flour just until combined.
6. Stir in cranberries.
7. Bake in 9X13 until light brown about 40-50 minutes.
8. Top with Orange Glaze.

• 1 1/2 cups unsalted butter, softened
• 3 cups sugar
• 8 oz cream cheese, softened
• 6 eggs
• 3 cups flour
• 2 teaspoons vanilla
• 2 teaspoons lemon juice

1. Preheat oven to 300℉. Grease and flour tube or bundt pan.
2. Cream butter and sugar. Add cream cheese and mix well.
3. Alternate eggs and flour until thoroughly mixed.
4. Stir in vanilla and lemon juice.
5. Pour into pan; bake 90 minutes at 300℉.
6. Pairs well with Creamy Lemon Glaze.

• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon nutmeg
• 1 cup chopped pecans

1. Line a 15×10 jelly roll pan with foil and grease. Set aside.
2. Beat eggs at high speed until thick and pale. Gradually add 1 cup sugar and beat 5 minutes.
3. Stir in pumpkin and lemon juice.
4. Combine flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Gradually stir into pumpkin mixture.
5. Spread batter evenly in 15×10 jelly roll pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375º for 12 minutes.

• 1 to 2 Tblsp powdered sugar

1. Sift 1 to 2 tablespoons powdered sugar in a 15-x10-inch rectangle on a cloth towel.
2. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.

Filling

• 8 oz cream cheese, softened
• 1/3 cup butter, softened
• 1 cup sifted powdered sugar
• 1 teaspoon vanilla

1. Beat cream cheese and butter in a large bowl at high speed; gradually add 1 cup powdered sugar and vanilla, beating until blended.
2. Unroll cake, and remove towel. Spread with cream cheese mixture, and carefully reroll.
3. Place cake on plate, seam side down.
4. Garnish, if desired, with sweetened whipped cream or chopped pecans. Store in refrigerator.
5. Yield: 8 servings.

• 5 large apples
• 2 tablespoons cinnamon
• 5 tablespoons sugar

1. Peel and slice apples. Sprinkle with cinnamon and sugar and set aside.

• 1 cup oil
• 4 eggs
• 2 1/2 tablespoons vanilla
• 1/3 cup orange juice
• 3 cups flour
• 2 1/4 cups sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder

1. Mix together remaining ingredients. Layer in a bundt pan, starting and ending with apples (three layers apples and two layers batter). Or, just stir the apples into the batter.
2. Bake at 350F for 1 hour and 20 minutes. Serve plain, sprinkled with confectioner’s sugar, or sprinkled with cinnamon sugar.

Adding in a handful of raisins or dried cranberries works very well!