Line bottom of 13x9inch baking dish with pound cake slices. Dissolve jelly powder in boiling water; add ice cubes and stir until slightly thickened, about 3-5 minutes. Remove any unmelted ice cubes. Stir in 2 cups of strawberries. Pour over cake slices. Spread whipped topping on top of jelly mixture. Chill for 2 hours. Garnish with remaining 1 cup strawberries to resemble Canadian flag.
*Tip: Cut out pattern of maple leaf. Place in centre of cake, trace leaf pattern using a toothpick. Place a strawberry tip in each leaf point and arrange remaining strawberries in leaf shape.
Put apples in buttered 1 quart baking dish. Sprinkle with brown sugar, cinnamon and nutmeg. Bake in a preheated oven at 375 degrees for 30 minutes, or until apples are soft.
Cream butter; graually add sugar and beat until fluffy. Add egg and beat well. In another bowl, sift together flour, baking powder and salt. Add sifted dry ingredients alternately with milk to butter, egg and sugar mixture, beating until smooth. Spread on cooked apples. Bake for 30 minutes. Serve warm with half and half cream.
*Careful don't eat too much of this at one time, it actually grows in your stomach!!
Cream butter and both sugars until light and fluffy. Beat in eggs. Blend in flour, baking soda and salt. Spread two-thirds into greased 13x9 inch pan. Spoon pie filling evenly over base. add Chipits to remaining dough and drop small spoonfuls of dough evenly over pie filling. Bake at 350 degrees for about 30 minutes. Cool and cut into squares.
*Note: If cherries aren't your preference, you can use your favourite pie filling, mine is raspberries!!
Stir 3 TBSP milk into peanut butter until smooth. Gently stir in Cool Whip. In another bowl, pour 2 cups milk, add pudding mix, beat with a whisk for 2 minutes. Alternately spoon whipped topping mixture and pudding into parfait glasses. refrigerate until ready to serve. Garnish with peanuts.
In a large bowl, blend together first 7 ingredients. Add next 3 ingredients and beat with mixer on medium speed for 2 minutes. Add eggs and beat well. Put in greased 8 inch cake layer pans. Bake at 350 degrees for about 40-45 minutes. Can ice with chocolate or vanilla icing or eat alone.
*Note: to sour milk add 1 tsp of vinegar to milk.
Combine 1 cup of icing sugar, shortening, vanilla and salt. Alternately add milk and remaining icing sugar, mix until smooth. If too thin add more sugar, if too thick add more milk.
*Note: For chocolate icing, add 1/2 cup cocoa and increase milk to 1/3 cup.
Preheat oven to 350 degrees. In bowl, cream butter and sugar; add eggs, flour, lemon rind and milk. Mix well to a soft dropping consistency. Pour into a greased and lined loaf tin, then smooth top. Bake for 40-45 minutes, until firm. In bowl mix icing sugar and lemon juice. Pour over cake as soon as it comes out of the oven. Leave in loaf tin until completely cooled. Remove from tin, cut and serve.
