Give them a try and see what you think!
1 package (18.25 ounces) white cake mix
1 package (3 ounces) strawberry gelatin
1 cup buttermilk
1/2 cup vegetable oil
1-1/3 cups sliced fresh strawberries, divided
1 cup mashed bananas (about 3 bananas)
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 package (16 ounces) confectioners sugar
Banana and strawberry slices and whole strawberry to garnish
Preheat oven to 350 degrees. Grease three 9-inch round cake pans and line bottoms with waxed paper. In a large bowl, combine cake mix and gelatin. Add eggs, buttermilk, and oil; beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Add 1 cup strawberries and mashed bananas to cake mixture; beat 1 minute or until well blended. Pour batter into prepared pans. Bake 25 to 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely on a wire rack.
In a medium bowl, beat cream cheese, vanilla, and remaining 1/3 cup strawberries until fluffy. Gradually add confectioners sugar, beating until well blended. Spread icing between layers and on top and sides of cake. Store in an airtight container in refrigerator. To serve, garnish with banana and strawberry slices and whole strawberry.
Yield: 12 to 14 servings
1 can (21 ounces) peach pie filling
1/2 cup sliced almonds, toasted
2 tablespoons amaretto
1/2 teaspoon almond extract
1 package (15 ounces) refrigerated pie crusts, at room temperature
Vegetable cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees. Using a slotted spoon, remove peaches from pie filling (discard liquid) and place in a food processor. Add almonds, amaretto, and almond extract. Process until peaches are coarsely chopped; set aside.
Cut each pie crust into 8 triangles for a total of 16 triangles. Place 8 triangles on a baking sheet lightly sprayed with cooking spray. Spoon about 3 tablespoonfuls of peach mixture into center of each triangle. Use a heart-shaped aspic cutter to cut hearts in centers of remaining triangles. Place cutout triangles over pie filling. Use a fork to crimp edges of dough together. Combine sugar and cinnamon in a small bowl. Lightly spray tops of pastries with cooking spray; sprinkle with sugar mixture. Bake 20 to 25 minutes or until tops are golden brown. If edges of crust brown too quickly, cover with strips of aluminum foil. Serve warm.
Yield: 8 servings
Both of these yummy recipes come from the Leisure Arts Family Living Our Best Cookbook Collection Book 2. Featuring 910 recipes for brunches, suppers, snacks, side dishes, breads & muffins, party foods, chocolate, cookies, desserts, and food gifts, it would make a great addition to your cookbook collection!
Myself, I’m pretty excited about that Black Forest Cheesecake on the front cover...