Donna's Hot Artichoke Dip

2 cups Hellmann's Mayonnaise (must be Hellmann's!)
2 cups Asiago Cheese, grated
2 to 3 Garlic Cloves, crushed
1 10oz. tin Artichokes in water (drained)

Mix together and place in hollowed out bread loaf (such as sourdough or pumpernickel). Bake at 350 for 40 minutes until top is golden brown. Serve with bread and crackers.

Auntie Anne's Raspberry Jammers

My Auntie Anne brought these over to my house after I had given birth to my first child. I think I lived off of just these cookies as I juggled those busy, early days as a new Mommy. She said her and her siblings grew up on these "jam-jams". I've been making them ever since!

2 Eggs
1 cup Brown Sugar
1 cup Butter, room temperature (my Aunt used Margarine)
1/2 cup Maple Syrup (from Lakeview Lavender Farms, of course!)
1 tsp Vanilla
2 tsp Baking Soda
3 1/2 cups Flour

Beat together first 5 ingredients until light and fluffy. Sift together flour and baking soda. Add to creamed mixture. If dough is too soft to handle, add a bit more flour, but be careful not to get your dough too firm. Flour board well and roll out to 1/4" thickness. Cut with cookie cutter and transfer to cookie sheet. Bake at 350 for 8-10 minutes. Using two cookies, stick "sandwiches" together with lots of raspberry jam. Will get soft if left in cookie jar for 24 hours.

Creamsicle Cake with Strawberries

photo by Epicurious

2 cups Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

3/4 cup Unsalted Butter, room temperature

1 cup plus 2 tablespoons Sugar

1 cup Sour Cream

1/4 cup Orange Juice

1 1/2 tsp. Grated Orange Peel

1 tsp. Vanilla Extract

2 large Eggs

2 12-oz baskets Strawberries, sliced

1/3 cup Strawberry Jam

Creme Fraiche

3 cups chilled whipping cream

3/4 cup chilled sour cream

3/4 cup powdered sugar

1 1/2 tsp. grated orange peel

3/4 tsp. vanilla extract

Preheat oven to 350 degrees. Butter and flour two 9" diameter cake pans with 2" high sides. Line bottom of pans with parchment paper. Sift first four ingredients and set aside. With electric mixer, beat butter and 1 cup sugar until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs one at a time, beating after each addition. Add dry ingredients and beat until well blended. Divide batter between the two pans.

Bake cakes until lightly golden or toothpick comes out clean...about 28 minutes. Cool. 

Into a bowl, add strawberries, preserves and 2 tablespoons sugar. Toss. Stand at room temperature until juices form...about 2 hours. 

Place 1 cake layer flat side up on platter. Top with berry mixture in even layer. Spread 1 3/4 cup creme fraiche. Top with 2nd cake layer. Ice cake with remaining creme fraiche. Mound strawberries in center of cake for added touch.