Preheat oven to 350 degrees. Grease and flour 3 cake pans.

Mix the following ingredients:

1 box white cake mix
4 eggs
1/2 cup milk
1 cup coconut
1 box strawberry jello
1 cup frozen strawberries
1/2 cup veg. oil
1 cup pecan

Bake until toothpick comes out clean.

Topping and filling

1 stick butter
1/2 cup drained frozen strawberries
1/2 cup pecans
1 box confectioners sugar
1/2 cup coconut

For topping and filling: Cream sugar and butter, fold in other ingredients…Spread over cake.

For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
1 3/4 cups strong brewed coffee
1/4 cup bourbon
5 oz unsweetened chocolate
1 cup butter
2 cups sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
For the Chocolate Icing:
6 1/2 ounces semisweet chocolate
4 1/2 tablespoons butter

FOR THE CAKE:
Preheat the oven to 350 degrees F. Oil a 9-inch round cake pan. Line pan with parchment paper.

In a mixing bowl, sift together the flour, baking soda, and salt.

In the top of a double boiler set over simmering water, heat the coffee, bourbon, chocolate, and butter, stirring until the chocolate and butter are melted and the mixture is smooth. Remove the pan from the heat and stir in the sugar. Let the mixture cool for 3 minutes and transfer to an electric mixer. Add the flour mixture to the chocolate mixture, half a cup at a time, and beat medium speed for 1 minute. Add the eggs and vanilla and beat until smooth.

Pour into the prepared pan and bake for 1 1/2 hours, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan. When cooled, turn out onto a serving plate.

FOR CHOCOLATE ICING:
Combine the chocolate and butter in the top of a double boiler and stir over low heat until they are melted and combined. Cool slightly and then ice cake.

3/4 cup granulated sugar
1 1/2 tablespoons granulated sugar
3-1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
Vanilla ice cream
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 pound), peeled and sliced
1/3 (20 ounce package) refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour, divided

Combine first 3 ingredients in a large saucepan; stir well. Stir in
amaretto, if desired, and peach preserves. Add sliced peaches, and stir
gently to coat. Cook over medium heat, stirring requently, until mixture is
thickened and bubbly.

Spoon peach mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.

Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll
to a 10 x 17-inch rectangle.

Remove top sheet of plastic wrap, and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough.

Freeze dough 15 minutes. Cut 6 (10 x 1/2-inch) strips of dough, using a
pastry wheel. Cut 8 (6 x 1/2-inch) strips of dough.

Arrange strips in lattice design over peach mixture in dish.

Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over
cookie dough.

Bake at 350 degrees F for 30 to 35 minutes or until golden brown.

Let cobbler cool 15 minutes on a wire rack.

Spoon into individual serving bowls, and top with ice cream.

NOTE: Slice and bake remaining cookie dough according to package directions.

Serve additional cookies with cobbler and ice cream, if desired.

Crust
15 small graham crackers (amaranth or oat bran)
3 tablespoons soy margarine, melted
1/2 tsp cinnamon or baking spice

Filling
5 cakes tofu (about 3 1/2 lbs), coarsely crumbled
1/2 cup plain or flavored soy milk
1/2 cup tahini
3/4 cup maple syrup
2 egg whites
2 tbs fresh lemon juice
1 1/2 tsp vanilla etc
fresh friut such as grapes, apricots, cherries, or berries (optional)

In a blender or food processor, crumble the graham crackers into coarse crumbs. Pour into an 8- or 9-inch springform pan and add the margarine and cinnamon. Stir well to combine and press firmly on the bottom of the pan.

Preheat the oven to 350 degrees. In a blender of food processor, puree the tofu in batches until smooth, adding about a tbs of soymilk with each batch. Scrape into a large bowl. Stir in the tahini, maple syrup, egg whites, lemon juice and vanilla and stir well to combine.

Scrape into the prepared pan and smooth the top with a spatula. Bake for 30 minutes, until the filling is set and the top begins to turn golden. Cool on a rack, then cover and refridgerate until chilled. Before serving, remove the sides of the pan. Garnish with fresh fruit.

4 ripe peaches, blanched, peeled, quartered, pitted
1 cup brandy
1/2 cup sugar
thinly pared peel of 1 lemon
1/4 cup orange-flower water
1/2 cup flour
8 tablespoons butter

In a bowl containing the brandy, 1/2 cup sugar, lemon peel and orange-flower water, macerate the peaches for 2 hours. Drain peaches and pat them dry. Melt 4 tablespoons of the butter in large skillet over high heat. Dip a few of the peach quarters at a time in the flour and saute them quickly in the butter until they begin to turn brown; add more butter as needed. Sprinkle with more sugar and serve.

1 1/4 cup unbleached flour
1 tsp. cider vinegar
1/3 cup unsweetened cocoa
1/2 – 1 cup sugar, depending on your sweetness need
1/2 tsp. salt
3/4 tsp. baking soda
1 c. water or soy milk or half of each or whatever
1/3 c. safflower or canola oil
1 tsp. vanilla

Mix dry stuff. Mix in wet stuff. Bake in 8 x 8 glass baking pan at 325f for 30 minutes. No frosting needed.

1-1/4 c. granulated sugar
1-1/2 c. boiling water
1/3 c. vinegar
1/3 c. cornstarch
Dash nutmeg

Stir ingredients together and cook until clear and thick. Stir 1/2 mixture into 3 beaten egg yolks. Place entire filing on back of the stove for 1 minute, add 1 tbsp. butter and pour into baked shell. If you wish to be fancy, use meringue as a topping.

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon

Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners’ sugar
Rum, to taste

Melt butter and slowly stir in confectioners’ sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding

Bottom layer:
1 box (18.25 ounces) yellow cake mix (remove 1 cup and set aside for topping)
1/2 stick butter or margarine, melted
1 egg

Topping:
1 cup yellow cake mix (reserved from the bottom layer)
1/2 cup sugar
1/4 cup butter or margarine
1/4 cup chopped nuts

Filling:
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla
16 ounces (1 1-pound package) confectioner’s sugar, sifted
1 stick butter or margarine, melted
1 cup mashed sweet potatoes OR 1 can solid pack pumpkin
1 teaspoon cinnamon, optional

Preheat oven to 350 degrees.

Make bottom layer by combining cake mix, melted butter and egg until thoroughly mixed. Press into a greased 9-by-13-inch by 2-inch pan. Combine topping ingredients, except nuts, into fine crumbs and keep cold.

Using an electric mixer on low, combine all filling ingredients until fully combined; pour over bottom layer. Sprinkle on topping, then chopped nuts.

If using a metal pan, bake at 350 degrees for 45 to 50 minutes. If using a glass pan, bake at 350 degrees for 15 minutes, then turn down oven to 325 degrees and bake for an additional 35 minutes. Serves 12 to 14.

3/4 cup sugar
1/4 cup all-purpose flour or 3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
1 teaspoon vanilla
1 9-inch baked pastry shell
4 to 5 ounces peanut butter, softened

In saucepan, combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir in milk. Cook and stir over medium heat until bubbly. Cool and stir 2 minutes. Remove from heat.

Stir small amount of hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add vanilla.

Place peanut butter in microwave to soften; then gradually stir into mixture. Place into cooked pie shell and let cool. Add whipped cream topping.