2 cups sliced fresh strawberries* (see Note about quality)
2 tablespoons water
1 3/4 cup all-purpose flour (when measuring, spoon the flour into the measuring cup and level it off)
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 1/2 cups + 2 tablespoons granulated sugar
4 egg whites, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
Red food coloring (optional)

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
2 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract


Preheat oven to 350F. Grease two 8-inch wide x 1 1/2 inch deep round cake pans and line the bottoms with parchment paper.

In a large saucepan, stir together 1 1/2 cups strawberries, water, and 2 tablespoons sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down and start to thicken. Remove from the heat and cool 15 minutes.

In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.

In another large bowl with a mixer on medium speed, beat together the butter and remaining 1 1/2 cups sugar until creamy, 2-3 minutes. Beat in the egg whites, one at a time for 1 minute each, then add the vanilla.

On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Do not overmix the flour. Stir in the cooked strawberry mixture and remaining 1/2 cup strawberries. At this point, if the batter isn’t pink enough, add 3-5 drops red food coloring if desired.

Divide the batter between the two cake pans (batter will be thin) and bake 25-30 minutes or until the tops are brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cakes onto cooling racks. Cool completely.

For the frosting: In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the powdered sugar, salt, and vanilla until light and creamy, about 2-3 minutes.

To assemble: If the cake layers are not flat, trim some of the cake off of the top until flat.

Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later. Spread some of the frosting on top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don’t use more than half of the frosting). Refrigerate 15 minutes.

Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature for 30 minutes before serving.


From Chocolate Moosey


From the kitchen of Julie Drey

1 lb pasta
24 oz grated extra sharp cheddar
1 tablespoon butter
1 tablespoon flour
~1 cup milk

Boil water and cook pasta. Drain, melt butter in pot low heat. Add flour to form roux. Add milk, stirring continuously add cheese. Turn off heat, add pasta.

With meat
1 ring turkey sausage
6 slices bacon
olive oil

Cut sausage into 3/4″ rounds, brown in skillet with oil on high heat. Simmer for 15-20 minutes as pasta cooks. Cut bacon into 1/2″ pieces, turn heat back up and brown. Drain oils and fat, add to pasta.

From the kitchen of Julie Drey

1 large onion, diced
2 stalks celery, diced
4 garlic cloves, diced
1 1/2 lbs ground meat (beef, turkey)
olive oil
3 tablespoons Italian seasoning
1 can stewed tomatoes
1 can tomato paste
1 lb cheese tortellini
32oz spaghetti sauce

Boil water for pasta and cook. Heat separate skillet with olive oil, add vegetables, and simmer. Add meat and brown on high heat, stirring constantly. Add seasoning. Drain oil, add paste and stewed tomatoes.

In pasta pot, heat spaghetti sauce. Add meat mixture and pasta, stir to blend.

From the kitchen of Julie Drey

1 lb pasta
1 3/4 cups mayonnaise
2 tablespoons mustard
5 stalks celery, chopped
1/2 yellow onion, chopped
2 large carrots, chopped
4 hard boiled eggs, sliced

Cook pasta to desired tenderness. Drain and cool immediately. Combine all ingredients, mix well in large container.

From the kitchen of Mildred Drey. Use 24-30 oz of Tom Sturgis Little Ones pretzels

1 package dry Hidden Valley salad dressing
1 cup oil
1/2 teaspoon lemon pepper seasoning
1 teaspoon garlic salt
1 teaspoon dill weed

Preheat oven to 350˚. Combine ingredients, mixing well. Place pretzels on baking sheet, pour mixture over. Bake for 5 minutes, turn over, bake another 5.

Honey Mustard
1 package dry Hidden Valley honey mustard salad dressing
1 cup oil
1/2 teaspoon onion salt
1 1/2 teaspoon dry mustard
1 teaspoon onion flakes

Preheat oven to 350˚. Combine ingredients, mixing well. Place pretzels on baking sheet, pour mixture over. Bake for 5 minutes, turn over, bake another 5.

1 pacakages yeast
2 tablespoons sugar
1/2-3/4 cup warm water
1/2 pound butter, room temp.
2 egg yolks, room temp.
2 whole eggs, room temp.
6 oz. sour cream, room temp.
5+ cups flour
1/2 teaspoon salt
1 cup sugar

Activate yeast with 2 tablespoons sugar and water, set aside. Blend eggs, butter, sour cream. Add yeast. Mix flour, salt and sugar. Combine with wet and mix.

Mix in saucepan on low 2-4 tablespoon butter and 4lbs poppyseed, about 1 cup milk, 2 egg yolks.

Preheat 350˚. Divide into 4 rolls, let rise 30 minutes. Bake 45 min-1hour.

From the kitchen of J.J.

2/3 cup shortening
4 eggs
3 1/2 cup flour
1/2 teaspoon baking powder
1/2 cup water
2 2/3 cup sugar
2 cup canned pumpkin
2 teaspoon baking soda
1 teaspoon cinnamon
1/3 teaspoon ground cloves
1/2 cup raisins (OPTIONAL)

Preheat 325˚. Beat eggs and cream with shortening. Sift flour and baking powder together. Mix in sugar, baking soda and cloves. Combine and add in pumpkin, water and raisins. Bake for 75 minutes, makes 2 loaves.