Strawberry "Shortcut" Cake

I like the cake-cutting tip at the end!

Ingredients
Cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup whole milk
1 teaspoon pure vanilla extract
Strawberries and Cream:
2 pints strawberries
1 tablespoon granulated sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
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Flenches

Sorry it's later than expected! I got caught up with other things. Here is my recipe:
Flenches are a lot like crepes. I got this recipe from Jodie. They are part of a family tradition for them (from the dutch side of her family). -Mary

Ingredients
1 cup all-purpose flour
2 eggs
1 cup milk
1/4-1/2 cup sugar (depending on how sweet you want them)
1/4 teaspoon salt
1 teaspoon vanilla
Directions
1. In a large mixing bowl, whisk together flour and eggs. Gradually add in the milk, stirring to combine. Add the sugar, salt and vanilla. Beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter thinly coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Once cooked you can fill them with anything you would like in a crepe. I get lemon curd from the store (jelly/jam section) and spread a little inside. Wrap and enjoy. You can also use these in place of tortillas, by omitting the sugar and vanilla. You can fill them with anything you would put in a tortilla. They keep okay in the fridge to reheat (microwave) and use later, but I think they are best fresh from the pan.

Rocky Road Fudge

Hey guys, I found this on the Food Network website....you all know Rocky Road Fudge holds a special place in my heart :) All joking aside, it looks like it would be pretty good for the holidays! Love you!! -Bec

Ingredients
1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows
Directions
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

Pumpkin Pie Pudding

I'm not sure if it was my turn or not. We recently had a death in the family and then Olivia was in the hospital for 4 days. So I lost track of time and then realized the email was sent out. So if I'm ahead of schedule I'm sorry. Also, I made my first "junk on rice" the other night and most of the kids loved it. Jeremy was excited about it as well. Here is a good fall recipe. The only thing I did different was double the recipe for my size family. If you make extra it will keep for several days in the frig.
Love you all,
Dana

Pumpkin Pie Pudding
Submitted by: Andrea Schaak (allrecipes.com)
Prep Time: 5 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 5 Minutes
Yields: 6 servings

INGREDIENTS:
1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten 2 tablespoons butter or margarine, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
whipped topping

DIRECTIONS:
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.