| Strawberry Cake From my friend, Edwina S. |
| Cake: 1 box white cake mix 1 small box strawberry Jell-O 1/2 c. strawberry juice 1/2 c. strawberries* 4 eggs 1/2 c. vegetable oil Frosting: 1 stick margarine, softened 1/2 c. strawberries* 1 lb. powdered sugar Cake: To cake mix, add 1/2 c. strawberry juice (from package of frozen strawberries). Beat 4 eggs, one at a time, and add to cake mix. Add 1/2 c. vegetable oil and box of strawberry Jell-O. Gently stir in 1/2 c. strawberries. Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 20 minutes. Frosting: Cream 1 stick margarine and 1 lb. powdered sugar. Stir in 1/2 cup strawberries. Frost between each layer, then entire cake. Chill iced cake in refrigerator before serving. * Use one package frozen strawberries, thawed. |
| 2 c. flour 1/2 c. buttermilk 2 c. granulated sugar 1 tsp. vanilla 2 eggs 1/4 tsp. salt 1/2 lb. oleo 1 tsp. cinnamon 4 Tbsp. cocoa 1 tsp. baking soda 1 c. cold water Topping: 1/4 c. oleo 1 tsp. vanilla 4 Tbsp. cocoa 1 c. nuts 5 Tbsp. buttermilk 1 box powdered sugar In large bowl, comvine flour and granulated sugar. Bring to a boil in saucepan: 1/2 lb. oleo, 4 tablespoons cocoa and 1 cup cold water. Pour this hot mixture over flour and sugar. Mix well. In a small bowl, mix 1/2 c. buttermilk, 1 teaspoon vanilla, 1/4 teaspoon salt, cinnamon, baking soda, and 2 eggs; mix well. Add to large bowl and mix well again. Pour into greased 15 1/2x10 1/2x1-inch cookie sheet. Bake at 400 degrees for 25 minutes. Combine and boil in saucepan: the topping ingredients of oleo, cocoa, and buttermilk. Remove from heat; add vanilla, nuts, and powdered sugar. Beat until smooth. Spread over hot cake. |
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| Easy Strawberry Pie From my friend, Linda B. |
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| Texas Sheet Cake From my mom, Janet Wilkinson |
| 3/4 c. sugar 3 oz. box strawberry Jell-O 2 Tbsp. cornstarch Strawberries to cover pie pan 1 c. hot water 1 cooked pie shell Combine sugar, water,, and cornstarch in saucepan, boil until thick. Add Jell-O. Stir and cool completely. Pour over strawberries. Put in refrigerator and serve cold. Serves 8. |
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| Mint Chip Pie From my friend, Linda B. |
| Graham Cracker crust Mint Chocolate Chip ice cream (chocolate is best) Soften ice cream enough to put in pie shell. Place back in freezer for 2 hours. Sprinkle with favorite topping, or cover with "Magic Shell" then slice with knife dipped in hot water to serve. |
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