Welcome to my Recipe Page.  Inside are some of my Favourite Recipes that I use when Company comes over or Birthday Parties or Christmas Goodies.   The easier and quicker they are I classify them as a WINNER.  Sooooo Big........Smiles......Have a Great Day......:o)....... God Bless.....BEV

~Most Delicious, Moist, Chocolate Cake~

1 cup Sugar, 2 cups Flour, 4 tbsp. Dutch Cocoa, 2 tsp. Baking Soda, 1 cup Cold Water, 1 cup Mayonaise, 1/2 tsp. Vanilla.

I've used this Recipe for my Children's Birthday Cake.  They love it.  I usually double it to make 2 layers, and I use round pans.  Then I put smarties around the edges.  Sometimes I put Choc. Chips inside the cake; about 1/2 cup. To get that real rich chocolate flavour, must use Dutch Cocoa, and please  don't use Miracle Whip, use only Mayonaise.  So then you stir well but don't beat. Put into a 8X8 greased pan. Bake at 350* for about 40 min.  But check at 30 min.  And that's it.  Then when cool, top it with icing again using the Dutch Cocoa.  Yum. Yum.

~Raspberry Cream-Cheese Coffee Cake~

1 3-ounce pkg. Cream Chesse, 1/4 cup Marg. or Butter, 2 cups pkg. Biscuit Mix, 1/4 cup Milk, 3/4 cup Raspberry Preservers; For the Icing: 1 cup Icing Sugar, 1 to 2 tbsp. Milk, 1/2 tsp. Vanilla.

I've used this recipe for when company comes over or to bring over to a friends house. The cake looks like you've bought at a bakery shop because of the little braid or weave look.  It sounds a little difficult but its not.  Believe me.  Instead of using raspberry preserves, I use cherry pie filling, blueberry, or lemon.  Now in a bowl cut the cream cheese and marg. into the biscuit mix till its crumbly.  Stir in the milk.  Put dough onto a lightly floured surface; knead 8 to 10 times.  Start rolling dough to a 12X8 inch rectangle. Carefully put on a greased baking sheet.  Spread the preserves down the centre.  Here's where the weave affect comes in; cut all along the sides about 1 inch apart and about 2 1/2 in.  Fold the strips over the filling.  And That's that.  So Simple.  Now you bake uncovered in a 375* oven for only 20 min. but check after 15 min.   When cool drizzle icing on and everyone will think you worked on it for hours.  Enjoy!!!

~Pound Cake~

1&1/2 cups Flour, 2 tsp. Baking Powder, 1/2 tsp. salt, 1/2 cup Marg. or Butter, 1 cup Sugar, 2 Eggs, 1/2 cup Milk.

I use this recipe not as a Pound Cake, but as for a base for A Strawberry Shortcake.  I don't like the airiness of Angel Food Cake and this recipe solves this problem in a big way.  It is so GOOD!!! Cream butter or marg. and sugar until fluffy, gradually adding the eggs and flour mixture together then milk. Then put in a greased 8X8 pan and bake at 350* for about 40 min but check at 30 min.  When cool and ready to make the Strawberry Shortcake, cut a square of cake out, about a 3 in. by 3 in. size sqaure; cut in the middle now you have 2 pieces.  Put juices from the strawberries on top of the cake then whip cream and last strawberries on top.  Then add the top square of the cake that you've cut out, put then on top then add some more juices, whip cream and strawberries.  MMM...SSOOGood.

HINT: If you have fresh strawberries and wondering how to make the juice, just slice strawberries in half, cover strawberries with apple juice and sugar and set aside for 1 hour.

~Marshmallow Strip~

1/4 cup Butter or Marg.  1/2 cup of Smooth or Crunchy Peanut Butter, 1-8oz. pkg. Butterscotch Chips, 1 and 3/4 cup of Coloured Miniature Marshmallows, (optional) 1/2 cup Peanuts.

This is my Son's Favourite.  Always have to double it.  Cream together butter or marg. with the peanut butter.  Melt butterscotch chips and add to the marg. and peanut butter mixture.  Add in the marshmallows and peanuts (optional) and pat down all in a 8X8 square pan.  Refridgerate for a few hours or until hard.  Cut into squares and watch them disappear.