Combine milk, pudding mix, canned pumpkin, pumpkin pie spice and Cool Whip in a deep, narrow bottom bowl. Beat together at low speed for about a minute. Pour mixture into cooled pie shell. Refrigerate until firm, usually about 3 hours. Garnish pie with more Cool Whip and nuts or chocolate shavings if desired.

Beat 3/4 cup of the butter at a medium high speed until creamy. Slowly add in 1 3/4 cups of regular sugar, mixing well. Add in the eggs, one at a time and beating well after adding each egg. Add in the lemon juice and the lemon zest, mixing well. Combine the flour with baking soda and salt, add this dry mixture to butter mixture, adding alternately with buttermilk, making sure to begin and end with dry mixture. Mix on low speed until just blended. Pour the batter into (3) well oiled and floured 9 inch round cake pans. Bake at 350F for about 30 minutes or until a toothpick pick inserted in center of cake comes out clean. Cool cakes in pans for 10 minutes before removing. Cool cakes on wire racks completely.

Bring the strawberries and remaining 1/2 cup of regular sugar to boil in a saucepan, stirring and mashing strawberries with spoon or masher. Boil mixture for about 4 minutes or until reduced to 3/4 cup, making sure to stir often. Set aside to cool.

Beat the softened cream cheese and the remaining 1/2 cup of butter at a medium speed until fluffy. Gradually add in powdered sugar and beating until smooth. Add in lemon juice concentrate. Beat well. Spread the cooled strawberry mixture between cake layers to within about a 1/2 inch of edges. Frost with cream cheese frosting between layers and top and sides of cake. Garnish with fresh strawberries.

Cream sugar and butter. Add eggs and vanilla. Add in flour and beat for about 5 minutes. Pour into tube pan. Start in cold oven. Bake for 70 minutes at 350 F.

Preheat oven to 350 F. Mix milk, sugar, oil and salt together. Cool to lukewarm. Add yeast and eggs. Mix well. Then add the flour. Mix together and knead till smooth. Put in greased bowl, cover and let rise till double (about 60 to 90 minutes). Punch down and let rest another 10 mins. Mix together sugar and cinnamon. Pinch off small balls of dough, dip in butter and roll in sugar mixture. Place in well oiled tube pan in staggered rows and layers. Sprinkle nuts between layers and on top. Let rise till double (about 1 to 1-1/2 hours.) Bake for 45 minutes.

1/4 lb White chocolate
6 tb Unsalted butter
6 Eggs
2 tb Sugar
1/4 c All-purpose flour
2 pt Raspberries

Preheat oven TO 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. salt
2 oz. red food color
1 tsp. vanilla
1 cup buttermilk
2 1/4 cups flour
1 tsp. soda
1 tsp. vinegar

Cream together the butter and sugar. Add the eggs, salt, vanilla, buttermilk and food color. Sift and gradually add the flour. Just before putting into pan add soda and vinegar. Stir with a spoon and pour into lightly greased cake pans. Bake at 325 F for 30 minutes, or until done.

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