Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 loaf pans. In
large bowl combine fruit and dates with champagne, let stand 5 minutes. In
large bowl combine flour, sugar, baking powder and nuts. Beat eggs, vanilla
and orange extract, and butter until foamy, pour into fruit mixture
stirring well. Add dry ingredients, mix until all combined. Pour into pans.
Bake about 45 to 60 minutes or until toothpick placed in center comes out
clean. Cool on wire rack. Place in cloth soaked in champagne. Store in
refrigerator or freezer. ThePoet102

Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing
bowl, cream 6 tablespoons of the butter with the sugar and the vanilla
until light and smooth. Sift together the flour, salt, baking powder, and
nutmeg and toss together until evenly mixed. Add half of the flour mixture
and the egg to the butter mixture and mix well. Add the rest of the flour
mixture and the buttermilk, beating them in well. Fold in the pears and the
pecans. Scoop the batter into the prepared pan and bake for about 45
minutes, or until the center is firm and golden and a skewer inserted into
the center comes out clean. Cool on a rack for 10 minutes, then turn out of
the pan and finish cooling. When cool, invert onto a serving plate and cut
into slices.

Preheat oven to 375F. Butter and flour 9-inch-diameter cake pan with 1
1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind
almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons
sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer,
beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using
clean beaters, beat egg whites in large bowl until soft peaks form.
Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold
large spoonful of whites into almond mixture. Gently fold in remaining
whites.

Transfer batter to pan. Bake until tester inserted into center comes out
clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove
waxed paper.

Serves 8.

Grease large muffin tins or line with paper baking cups. Blend cream cheese
and icing sugar until smooth;set aside. Combine flour, baking powder and
salt in large bowl. Mix egg, milk, brown sugar, melted butter, and almond
extract. Stir liquid mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups. Top with 1 tb cream
cheese mixture and 1 ts jam. Spoon remaining muffin batter on top. Bake at
375 degrees F (190 C) for about 20 minutes, or until light golden. Cool in
pan 5 minutes; remove muffins and cool on rack. Store in airtight
container.

FOR THE FILLING
2 lb Cream cheese; softened
1 c Firmly packed dark brown
-sugar
1/2 c Maple syrup
3 lg Eggs; separated
1/2 c Sour cream
1/2 ts Salt
1 ts Vanilla
3/4 ts Maple extract
1 c Pecans; toasted lightly and
-chopped fine

Make the crust: In a bowl stir together the gingersnap crumbs and the
butter until the mixture is combined well and press the mixture onto the
bottom and halfway up the side of a 9-inch springform pan.

Make the filling: In a large bowl with an electric mixer cream together the
cream cheese and the brown sugar until the mixture is light and fluffy and
beat in the maple syrup. Add the egg yolks, 1 at a time, beating well after
each addition, and beat in the sour cream, the salt, the vanilla, the maple
extract, and the pecans. In a bowl with the electric mixer, beaters
cleaned, beat the egg whites with a pinch of salt until they just hold
stiff peaks, whisk about one fourth of them onto the cream cheese mixture,
and fold in the remaining whites gently but thoroughly.

Pour the filling into the prepared crust and bake the cheesecake in the
middle of a preheated 350?F. oven for 1 hour. Turn off the oven, let the
cheesecake cool completely in the oven with the door ajar, and chill it,
covered, overnight.

CHEESECAKE
3 pk (8-oz) cream cheese;
-softened
1 cn (14-oz) sweetened condensed
-milk (not evaporated)
3 Eggs
2 ts Vanilla
1/2 c Miniature chocolate chips

I got the recipe from an advertising flyer in Women’s Day about 5 years
ago. It is from the people at Eagle Brand.

Preheat oven to 350 degrees. Grease bottom only of a 9″ springform pan.
Prepare brownies according to package directions. Pour mixture into pan a
bake for 35 minutes or until center is set. ( I always use the toothpick
method.) After removing bottom layer from oven, reduce temperature to 300
degrees.

Halfway through baking time start cheesecake:

In a large mixing bowl with electric mixer, beat cream cheese until smooth.
Add sweetened condensed milk and continue mixing to a smooth consistency.
Add eggs and vanilla. Mix well. Stir in miniature chocolate chips by hand.
Pour mixture over the brownie layer. The brownie need not be cooled before
adding cheesecake mixture. Make sure that the temperature of the oven has
cooled to 300 degrees before adding the cheesecake. Bake for one hour or
until center is set. Cool slighty. Refrigerate for at least 4 hours before
serving.

This recipe will only take about 15 minutes to prepare, it is that easy.
Enjoy.

Cream butter, shortening and sugar by hand until creamy. Beat on medium
speed with electric mixer until creamy. Add 1 egg at a time and beat well
after each addition. Mix all dry ingredients together and add alternately
with milk, beginning and ending with flour. Add vanilla and use low speed
to mix well, scraping down sides with a rubber spatula.
Prepare a large tubed pan – grease and line bottom with waxed paper. Bake
at 325 deg. for 1 hour and 25 to 30 minutes. After cake is cool, top with
the icing.
For Icing: Sift together powdered sugar and 1/2 c. cocoa. Beat 1 stick
butter until creamy. Add small amount of sugar mixture, beating on low
speed. Add hot milk and remainder of sugar. Beat well and scrape sides of
bowl with rubber spatula. Add vanilla; beat well and spread on cooled cake.

Combine flour, sugar, pumpkin pie spice, baking powder, baking soda
and salt; set aside. In a large bowl, beat eggs. Add pumpkin and oil;
stir in cereal just until moistened. Add dry ingredients and stir
just until combined. Fold in pecans and raisins.? Pour into a greased
10-in. tube pan. Bake at 350 deg. for 60-65 minutes or until cake
tests done. Cool in pan for 10 minutes before removing to a wire rack
to cool completely. Dust with confectioners’ sugar before serving if
desired. Yield: 12-16 servings

Yield: 12

Cream the butter and sugar well, and add the beaten eggs. Next add the
milk gradually. Sift the flour before measuring, then sift again with the
baking powder. Grease and flour two 9″ layer cake pans and line with
kitchen parchment. Pour the batter into the pans and bake about 15 minutes
in a 350 F. oven. Icing: Cook sugar and water to the thread stage, then
beat the egg whites until very light. Pour sugar over the egg whites
slowly and beat until creamy. Add vanilla if desired. Spread over the
cake. Sprinkle shredded coconut thickly between the layers and over the
top and sides.

GARNISH
-Whipped cream; optional

In a large saucepan combine the McIntosh apples with the water and
lemon peel, bring the water to a boil and simmer the apples, covered,
for 20 minutes, or until tender. Cook the mixture, uncovered, over
moderately high heat, stirring, until the water is almost evaporated.
Force the mixture through a food mill into a bowl, and allow the
puree to cool. (I zap it in my food processor, until it is a puree).

Generously butter a 9″ springform pan and preheat the oven to 350
deg. F. In a large bowl cream the butter, beat in the sugar and beat
the mixture until light and fluffy. Beat in the egg and the apple
puree. Into a bowl, sift together the flour, baking soda, cinnamon,
nutmeg, cloves and salt. Stir the flour mixture and the pecans gently
into the apple mixture and pour the batter into the springform pan.
Peel and core the Granny Smith apples, halve them lengthwise and cut
them crosswise into thin slices. *Arrange the apple slices
decoratively in bunches on the batter, pressing them lightly into the
batter.
Bake the cake in the middle of the oven for 1 1/4 hours, or until a
cake tester inserted in the center comes out clean. Remove the cake
to a rack.

In a small saucepan melt the jam over low heat, brush it over the
cake and let the cake cool in the pan on a rack for 20 minutes. Run a
sharp knife around the edge of the pan to loosen the cake and remove
the sides of the pan. Serve the cake warm or at room temperature
with the whipped cream, if desired. Note: If you prefer, substitute
3 large firm pears to make the fruit puree. Use 2 firm but ripe
unpeeled pears, halved lengthwise, cored and cut into thin slices for
the top of the cake.

Note:* You should be able to make about 14 groups bunches of the
sliced Granny Smith Apples, and arrange them in 12 groups around the
cake, with two groups in the center, sort of like a flower. Press the
slices in, keeping the round side of the slices up, and pressing them
straight into the batter. This is a lovely looking cake. I have only
made it once…it was quite simple, yet very elegant looking and
different.

DRIZZLE
1 c SUGAR
1/2 c WATER
1 ts RUM FLAVORING
1 ts COCONUT FLAVORING
1 ts BUTTER FLAVORING
1 ts LEMON FLAVORING
1 ts VANILLA FLAVORING
1 ts MAPLE EXTRACT
1 ts ALMOND EXTRACT

-CHAMPAGNE BUTTERCREAM-
3/4 c Shortening
3/4 c Butter or margarine
1 tb Champagne
4 1/2 c Powdered sugar
Red food color

Grease and lightly flour one 9″ round pan and one 13x9x2 pan; set aside. In
a very large bowl stir together flour, sugar, baking powder, soda, and 1/4
teaspoon salt. Add milk, shortening, 1/2 cup champagne, vanilla, and, if
desired, red food coloring. Beat on low to medium speed about 30 seconds or
just till combined, scraping bowl constantly. Beat on medium speed 2
minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear
slightly curdled.) Spread 2-3/4 cups batter in 9″ pan and remaining batter
in 13x9x2 pan. Bake at 350~F 30-35 minutes for round cake and 40-45 minutes
for rectangular cake or until cake tests done. Cool cakes in pans on racks
10 minutes. Remove from pans and cool completely. Using cardboard circle
patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from
the 13x9x2 cake. If desired, drizzle 3 tablespoons of champagne over the
top of each round cake layer. Place the 9-inch cake layer on a serving
plate; frost sides and top. Lining up the backs of the layers, place the
6-inch cake on top of the 9-inch cake; frost sides and top. Repeat with
remainging 4-inch cake. If desired, tint any remaining frosting; decorate
with tinted frosting and flowers. Serves 24.
CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or
margarine until combined. Beat in champagne or cream sherry. Beat in sifted
powdered sugar and a few drops red food coloring. If necessary, beat in
additional champagne or cream sherry to make frosting spreading
consistency. Makes 3-3/4 cups.

–CAKE–
4 oz Unsalted butter, softened
1 c Sugar
2 lg Eggs
1/2 c Whipping cream
2 ts Pure vanilla extract
1 1/3 c All-purpose flour
1/2 ts Baking soda
1/8 ts Salt

1. Heat oven to 375 degrees. Grease a 10-inch springform pan.

2. For pear and streusel topping, melt 3 tablespoons butter in a large
skillet over high heat. Add pears; cook, stirring often, until they are
tender and browned at the edges, 6 to 8 minutes. Sprinkle 2 tablespoons of
the sugar over, cook 1 more minute, then remove from heat; set aside.

3. Crush cookies into coarse crumbs in a food processor or with a rolling
pin. Add 3 tablespoons sugar and 2 tablespoons flour; mix well. Add
remaining 2 tablespoons butter and mix with processor or a pastry blender
until butter is the size of small peas; set aside.

4. For cake, beat 1/2 cup butter and the sugar with an electric mixer on
high speed until light. Add eggs, one at a time, mixing well after each
addition. Pour in cream and vanilla; mix well. Stop mixer and add flour,
baking soda and salt; fold in gently.

5. Transfer batter to prepared pan. Arrange pears in a spoke design on top;
sprinkle with crumb mixture. Bake until a toothpick inserted in the center
comes out clean, 40 to 45 minutes. Cool at least 15 minutes before serving.

FOR THE CARAMEL APPLES
1/2 c Plus 1 tablespoon sugar
3/4 c Heavy cream; heated
5 Tart cooking apples such as
-Granny Smith; (about 2
-pounds)
1/2 Stick unsalted butter; (1/4
-cup)

Make the shortcakes:

Preheat the oven to 425F. Into a bowl sift together the flour, 3
tablespoons of sugar, the baking powder, and a pinch of salt and stir
in zest. In a bowl with an electric mixer beat 1 cup of the cream
with the vanilla until it just holds soft peaks. Make a well in the
center of the flour mixture, add the whipped cream, and with a fork
combine the mixture until it just forms a dough. On a lightly floured
surface knead the dough 6 times, or until it is just combined well,
roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter
cut out a total of 6 rounds, gathering and rerolling the scraps.
Brush the rounds with the additional cream or the milk and sprinkle
them with the additional sugar. Bake the shortcakes on a greased
baking sheet in the middle of the oven for 12 to 15 minutes, or until
they are golden, transfer them with a spatula to a rack, and let them
cool.

Make the caramel apples:

In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat,
undisturbed, until it begins to melt and cook the sugar, stirring
with a fork, until it is melted completely and turns a golden
caramel. Remove the skillet from the heat and whisk in the cream
carefully. Return the skillet to the heat and whisk the caramel sauce
until it is smooth. In a large heavy skillet cook the apples, each
peeled, cored, and cut into 8 slices, in the butter over moderately
high heat, stirring, until they are browned lightly, add the
remaining 1 tablespoon sugar, and cook the apples until they are soft
and caramelized. Add the sauce to the apples and stir the mixture
carefully.

Break each shortcake in half, arrange 2 halves on each of 6 dessert
plates, and spoon the apples over them.

Serves 6.

In a saucepan, heat espresso, butter and sugar until boiling. Add chocolate
pieces and allow to soften, returning to the heat briefly if necessary.
Whisk in eggs and mix until smooth.

Pour batter into a 24cm. (9inch) buttered and parchment lined non-stick
cake tin. Place the cake tin in a large roasting pan and half fill with hot
water. Place in the oven and bake at 180c. for 1 hour.

Remove the cake from the water and cool. Run a knife around the outside of
the cake and turn out onto a platter. Remove baking paper and serve. Chill
until required. Bring back to room temperature for best results before
serving.

-SAUCE-
3 pt Strawberries, hulled and
-halved
1/2 c Sugar
2 tb Fresh lemon juice

-CRUST-
1/4 c Dried apricots, packed
1 1/2 oz)
1/4 c -water
1/3 c Sugar
2 lg Egg whites
1/8 c Shredded unsweetened
-coconut, toasted (about 5
-oz)

FILLING
1 1/2 lb Cream cheese, room temp.
1 1/4 c Sugar
1/4 ts Salt
3/4 c Sour cream
1 tb Dark rum, use different for
-Passover
1 tb Fresh lemon juice
2 ts Vanilla extract
3 lg Eggs

GARNISH
1 1/2 pt Strawberries; hulled,
-halved, stems intact
Fresh mint sprigs, optional

SAUCE: Bring all ingredients to boil in heavy large saucepan over high
heat. Reduce heat to medium-low and simmer and mixture has thick syrup
consistency, stirring occasional about 1 hour. Cool. (Can be prepared 2
days ahead. Cover and refrigerate) CRUST: Bring apricots and water to boil
in heavy small saucepan. Cover, remove from heat and let stand until fruit
is soft about 30 minutes. Drain apricots and pat dry. Place in processor.
Add sugar and egg whites and process until mixture has thick fluffy
consistency and apricots are minced, scraping down the sides of work bowl
occasionally. Add 1/2 cup of coconut and process until minced. Transfer
mixture to a medium bowl. Stir in remaining coconut and freeze until firm,
about 20 minutes. Position rack in the center of oven and preheat to 350
degrees F. Wrap heavy-duty foil around the OUTSIDE of a 9″ springform pan
with 2 3/4″ sides. Wrap plastic around fingertips and press coconut mixture
evenly over the bottom and 2″ up sides of pan to form crust. Bake crust
until light brown, about 15 minutes. Remove from oven. Maintain oven
temperature. FILLING: Using electric mixer, beat cream cheese, sugar and
salt in large bowl until smooth. Add sour cream, rum, lemon juice and
vanilla and beat until well blended. Transfer to crust. Bake cheesecake
until brown, puffed and firm in center, about 1 hour. Cool cake in pan on
rack 10

Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2 x
11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch ovenproof
glass baking dish).
Heat syrup, 1/4 cup butter, brown sugar and mace in heavy medium saucepan
over low heat, stirring until sugar dissolves. Bring to boil. Pour into
prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350 degrees F. Sift flour,
baking soda and salt into bowl. Using electric mixer, cream 1/2 cup butter
in another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat in
eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel.
Stir in flour mixture and yogurt alternately, beginning and ending with
flour mixture. Fold in currants. Spoon batter atop pecan mixture,
spreading gently to sides of pan. Bake until tester inserted in center
comes out clean, about 55 minutes. Immediately invert cake onto rack set
over sheet of waxed paper. Serve warm. Pass cream if desired.

Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in
water. Cook and stir over medium heat, until mixture boils; cool. Sift
together flour, baking soda and salt. Cream butter in large mixer bowl
until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at
a time, beating well after each addition. Stir in cooled chocolate mixture
and vanilla. Add dry ingredients to creamed mixture alternately with milk,
combining lightly after each addition. Divide batter between two greased
and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F
oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off
paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer
cake.

Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove
from heat. Stir in 1/2 cup milk Fry’s Cocoa and 1 tsp vanilla. Alternately
blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is
smooth and spreadable. Makes about 2 cups.

Mix all together untill smooth-fold in bag of chocolate chips. Bake in
floured and greased tube pan, 300 degrees for 1 hour 15 minutes.

Mix cake according to package directions. Spoon batter into 24
greased or paper-lined muffin cups, filling two-thirds full. In a
mixing bowl, beat cream cheese, egg and sugar until smooth. Fold in
the chips. Drop by tablespoonfuls into batter. Bake at 350 deg. for
20 minutes or until cupcakes test done. Yield: 2 dozen

Yield: 8

Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6
ingredients together. Whisk egg and sugar in large bowl to blend. Whisk in
butter and lemon peel. Combine hot water, molasses and honey in large cup.

Add to butter mixture alternately with dry ingredients,beginning and ending
with dry ingredients. Mix in walnuts. Transfer to prepared dish. Bake
until springy to touch, about 50 minutes. Cool cake slightly on rack.

Cut cake into squares. Serve warm or at room temperature, spooning lemon
curd over each piece.

Beat together the sugar, vanilla, butter and milk to make glaze. Pour
over cake. Decorate with green amd red sprinkles, if desired.

Nutritional info per serving: 63 cal: .1g pro, 13g carb, 2g fat (21%)

Mix dry ingredients and liquid ingredients in separate bowls, then
combine and mix well. Press mixture into an oiled and floured 9″ x
13″ cake pan. Bake at 350 F. for 12-15 minutes or until golden brown.
Cool slightly before cutting into small wedges.

-CHOCOLATE GLAZE-
2 c Confectioners’ sugar
1 tb Butter
1/2 ts Vanilla
3 tb Milk
1/4 c Cocoa

Cake: In large bowl, combine cake mix, eggs, orange juice, cooking
oil and pudding mix. Blend at low speed for 1 minutes. Beat at high
speed 3 more minutes. Pour two thirds of the batter into a greased
and floured 12 Bundt Pan. Add chocolate syrup to remaining third of
the batter and mix at medium speed until well blended. Pour over top
of batter in pan. Marbleize by cutting through batter with knife.
Bake at 350F. for 55-60 minutes or until cake tests done. Cool in pan
10-15 minutes; turn out on wire rack or serving plate to complete
cooling. Top with Chocolate Glaze.

Sift flour, baking powder and salt together and set aside. Cream shortening
with 1 cup sugar until fluffy. Blend flour mixture alternately with
champagne and mix to a smooth batter. Beat egg whites until stiff and soft
peaks form. Fold about half the meringue into the batter, mixing
thoroughly with whisk. Gently fold in remaining meringue. Turn into two
greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30
minutes or until tested done.

When cake has rested 10 minutes, turn out to cool. When cold, put together
with coconut filling. Over boiling water in double boiler, melt
marshmallows, butter and wine. Remove from heat and add coconut. Sift
powdered sugar in top of double boiler. Add corn syrup and water. Stir
over boiling water until smooth. Add the vanilla, salt and almond
flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.
Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant
over top and sides of cake. Slice marshmallows into 4 rounds each, dip in
fondant and place at random on top of cake.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

Preheat the oven at 350F.

Using a lectric mixer, cream the butter. Add the flour et sugar et using
low speed mix well, until the mix seems like sand. reserve 1/3 cup of this
mixture.

Add to the remaining mixture, baking soda, baking powder, chocolate, the
egg and milk. Mix just to insure that everything is mix.

Spread 1/3 of the chocolate mixture into a 9″ spring pan, greased. Dispose
onto the mixture the pear in circle, the cut side down. Cover the prears
with the remainder of the chocolate mixtrue. Sprinkle the mixture the 1/3
cup mixture that was reserved and sprinkle over the pecans.

Bake for 70 minutes or until a toothpick inserted in the middle come out
clean

FILLING
3/4 c Brown sugar 175 mL
1/2 c Chopped toasted pecans 125
-mL
1 tb Cinnamon 15 mL
2 ts Instant espresso powder 10
-mL
1/2 c Chopped bittersweet
-chocolate 125 mL

-CHOCOLATE GLAZE-
8 oz Chopped bittersweet
-chocolate 250 g
1/2 c Whipping cream 125 mL
2 tb Corn syrup 25 mL
1 tb Instant espresso powder 15
-mL

CARAMEL GLAZE
1/2 c Sugar 125 mL
1/3 c Whipping cream 75 mL

For the cake, cream butter with sugar until light. Add eggs one at a
time, beating after each one. Beat in vanilla. Sift flour with baking
powder, baking soda and espresso powder. Add to batter alternately
with the sour cream.

Combine ingredients for the filling. Spread half the cake batter into
a buttered 14″/34 cm cake pan that has been lined with parchment
paper. Sprinkle with the filling. Top with remaining batter. Bake in
preheated 350F/180C oven for 45 minutes or until top springs springs
back when lightly touched. Cool on a rack and then invert onto a huge
platter.

For the chocolate glaze, in a medium bowl combine chocolate with
cream, corn syrup and coffee. Melt together over a pot of simmering
water until very smooth. Pour over cake.

For the caramel glaze, place sugar in a medium saucepan and stir in 2
tbsp/25 mL cold water. Stir until dissolved. Cook over high heat,
without stirring until sugar turns golden. Add cream carefully. Cook
a few minutes until smooth. Cool. Drizzle over cake.

Peel and core 4 dessert apples, cutting them up fairly chunkily. Grease the
cake tin with butter. Mix the butter and sugar well, until smooth. Mix in
the eggs until you have a light consistency Mix in the baking powder and
the flour.

Fill the tins with the batter and put the apple pieces on top and sprinkle
with sugar to finish. Bake in a medium to hot oven at 175?C/325?F/gas mark
3 for approximately 35 minutes, and serve warm with some whipped cream.

They told us that ?a piece of our apple cake a day, keeps all kinds of
evils away.’ Another example of Viking tradition that we have inherited!

In bowl, toss strawberries with jelly or sugar; cover and set aside.

In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in
whipped topping. Spoon 2 tbsp crumbs into each of four 8 to 10 ounce
stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup
of the cream cheese mixture, then the remaining crumbs and strawberries,
dividing equally.

Serve immediately or cover and refrigerate up to 6 hours.