Neapolitan Cake

1 purchased angel food cake (19-1/4 oz.)
1 qt. strawberry ice cream, softened
1 cup whipping cream
2 Tbsp confectioner's sugar
2 Tbsp cocoa
1/2 tsp vanilla

Slice top from cake about 1 inch down; set aside. Hollow out cake, leaving 1 inch base and sides. Place in freezer for 1 hour. Spoon ice cream into cavity. Replace top; press down gently. Wrap; freeze several hours. To serve, combine whipping cream, sugar and cocoa; chill 30 minutes. Add vanilla. Whip until stiff. Frost sides and top of cake. Freeze until 15 to 20 minutes before serving.

Easy Cherry Cake

1 baked 13" x 9" white cake
3 oz cream cheese, softened
1/2 cup confectioner's sugar
1 tsp vanilla
1 pkg whipped Dream Whip
1 can fruit pie filling

Cream together cream cheese, confectioner's sugar and vanilla. Fold into whipped Dream Whip. Frost cooled cake. Top with canned pie filling (I use cherry pie filling).

Wacky Cake

1-1/2 cup sifted all-purpose flour
1 cup sugar
1 tsp baking soda
3 Tbsp cocoa
1 tsp vinegar
1 tsp vanilla
5 Tbsp melted butter
1 cup cold water

Sift flour, sugar, soda, and cocoa into ungreased 8 inch square cake pan. Level off and with the back of a spoon, make three holes in the dry ingredients. Into one hole, pour the vinegar, in another the vanilla, and in the third, the melted butter. Pour cold water over all and stir thoroughly with a fork to mix dry ingredients.

Bake 30 minutes at 350 degrees or until cake tests done. Remove from oven and spread with frosting.

Frosting:
1 cup sugar
1/4 cup milk
1/4 cup butter
1/4 cup cocoa
Dash of salt

Combine all ingredients in saucepan. Bring to a boil and boil 1 minute. Remove from heat and beat to spreading consistency.

Aunt Mary Ellen's Apple Nut Torte

3 eggs
1-3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 cup liquid vegetable shortening
2 cups flour
1 tsp vanilla
1/2 cup nuts
4 large apples, peeled and sliced as for pie.

Mix ingredients in order given. Mix well -- will be stiff. Fold in apples and nuts. Bake in a 9 x 13 inch greased and floured pan. Top with whipped cream or Cool Whip. This torte freezes well.

Good-N-Easy Apple Crisp

4-5 apples, cut up
3/4 cup flour
3/4 cup borwn sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup melted butter

Place apples in a 9" pie pan. Mix remaining ingredients together well. Place on top of apples. Bake at 375 degrees for 35 minutes or until apples are soft. Eat warm with vanilla ice cream on top.

Nana's Butter Tarts

1 stick butter, melted
1 tsp Karo syrup
2 eggs, beaten
1 cup brown sugar
1/4 tsp salt
1/2 tsp vanilla
1/2 cup raisins
1/2 cup nuts
Double pie crust recipe

Prepare pie crust, cut to tart size, place in individual tart cups. Mix all remaining ingredients together and spoon into prepared crust. Bake at 375 degrees for 15 to 20 minutes.

Nana's Dump Cake

2 cans fruit pie filling
1 box white cake mix
2 sticks butter, melted
1 cup chopped pecans

Put pie filling in bottom of 13 x 9 x 2 inch baking pan. Sprinkle box cake mix on top. Drizzle melted butter on top of the dry cake mix. Top with pecans. Bake at 350 degrees for 50 minutes or until lightly brown.

Variation: replace pie filling with 1 20oz can crushed pineapple and 1 20oz can cherry pie filling, substitute walnuts for pecans.

Strawberry Rhubarb Pie

Plain pastry:
2 cups sifted regular flour
1 tsp salt
2/3 cup shortening
4-5 Tbsp cold water

Filling:
1 pound rhubarb
1 pint strawberrys (2 cups)
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon nutmeg
2 Tbsp butter

Sift the flour and salt into a medium-size bowl; cut in the shortening with a pastry blender until the mixture is crumbly. Sprinkle with the cold water, 1 Tbsp at a time; mix lightly with a fork until pastry holds together and leaves side of bowl clean.

Roll out half of pastry to a 12 inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate; trim overhang to 1/2 inch.

Wash rhubarb, trim ends, and but into 1-inch pieces. (About 3 cups) Wash strawberries, hull and halve. Combine rhubarb and strawberries in a medium-size bowl; sprinkle with sugar, flour, and nutmeg; toss lightly to mix. Spoon into prepared shell; dot with butter.

Roll out remaining pastry to a rectangle, 12 x 8; cut lengthwise into 10 strips; weave strips over filling to make a crisscross top. Trim overhang to 1/2 inch; turn under with bottom crust, flush with rim; flute to make a high stand-up edge.

Bake in hot oven (400 degrees) for 50 minutes or until pastry is golden and juices bubble up. Cool completely on a wire rack before cutting. serve plain or with ice cream.

Big Boy's Strawberry Pie

Prepared pie shell
1 cup cold water
1 quart strawberries, cleaned and cut in half
1 cup sugar
3 Tbsp corn starch
4 Tbsp lemon juice

Take 1/2 of berries and crush into water and sugar. Combine corn starch and lemon juice, add to the crushed berries. Cook over low heat until thick and transparent, stirring constantly; about 7 to 8 minutes. Remove from heat. Add remaining berries. Pour into pie shell and chill. Serve topped with whipped cream.

Apple-Rhubarb Crunch

1 cup flour
3/4 cup old-fashioned oats
1 cup brown sugar, packed
1 tsp cinnamon
1/4 tsp allspice
1/2 cup melted butter or margarine
2 cups diced rhubarb
2 cups sliced apples
3/4 cup white sugar
3/4 cup water
2 Tbsp cornstarch
1 tsp vanilla

Mix together flour, oats, brown sugar, spices, and melted butter. Press half of the mixture into the bottom of a 9" square baking pan. Arrange the rhubarb and apples evenly on top. Cook the white sugar, water, cornstarch and vanilla until thick; pour over the rhubarb and apples. Sprinkle the remaining oatmeal mixture on top. Bake at 350 degrees for 1 hour. Serve warm with ice cream or whipped cream.