Island Kitchen Party

2 cups flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 egg, well beaten 6 tablespoons cold butter 1/3 cup milk 4 cups fresh strawberries, 3/4 cup sugar whipped cream Combine flour, sugar, baking powder, salt. Sift. Work in butter with pastry blender add egg and milk. Mix just until dough is moist. Turn dough into a floured surface knead lightly 8 times or so. roll out and cut with a large biscuit cutter. Bake for about 12 to 15 minutes in a 400° oven, or until golden brown. Prepare strawberries an hour or two before serving. Rinse, hull, and slice 1 quart of fresh strawberries, leaving 8 to 12 whole for garnishing. Place the sliced berries in a bowl; add 3/4 cup sugar and let stand for at least 1 hour at room temperature. Put layers together with strawberries and their juice between the layers and on top. Garnish with several whole berries and serve with whipped cream.

1/2 cup finely chopped pecans 1 cup flour 1/2 cup butter or margarine 1 (8oz) package cream cheese, softened 1 cup icing sugar 1 tub whipped topping, 32 ounces 1 package (4oz) vanilla instant pudding 1 package (4oz) chocolate instant pudding 2 1/2 cups cold milk Preparation:Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake at 350° for 20 minutes. Cool in pan on rack. Combine cream cheese and icing sugar and spread over cooled pecan mixture. Spread half of the whipped topping over the cream cheese layer. Mix package of vanilla pudding using 1-1/4 cups of milk. Spoon evenly over the whipped topping; spread until layer is even. Mix package of chocolate pudding using remaining 1-1/4 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved chocolate or mini chocolate chips. from Linda's kitchen

Pecan Tart 3/4 cups sugar 3/4 cups corn syrup 3 eggs 1/3 cups of butter melted 1/2 teaspoon of salt 1 or 2 cup of pecans Mix all together the sugar, corn syrup, eggs, butter, and the salt in a large bowl. Then add the pecans! Pour into an unbaked tart shell. 2/3 full Heat oven to 350 and bake tarts for 20minutes or until it sets in the middle. cool for an hour before eating!

Best Flaky Pastry 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Pecan Filling 2/3 cup sugar 1/3 cup butter or margarine, melted 1 cup corn syrup 1/2 teaspoon salt 3 eggs 1 cup pecan halves or broken pecans ~ Heat oven to 375ºF. ~ In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). ~Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9" x 1 1/4 inches deep Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fo...

1/4 cup butter or margarine 2/3 cup packed brown sugar 9 slices pineapple in juice (from 14-oz can), drained 9 maraschino cherries without stems, if desired 1 1/3 cups all-purpose flour 1 cup granulated sugar 1/3 cup shortening 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1 egg 1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. 2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. 3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake ...