Here's one.... Danish Puff cut 1/2 cup of butter into a cup of flour, sprinkle on 2 T. water and mix to form dough. Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart. Place 1/2 cup butter and 1 cup water in a sauce pan and bring to a rolling boil. Remove from heat and dump in 1 cup of flour and stir. Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy .... add 1 tsp almond flavoring and mix in Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350. Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee. To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter. This is my favorite! Took me a few minutes to find it!! New York Crumb Cake Baking time 20-25 mins. Oven 325�� Sift together: l-1/2 cup flour 1/2 cup white sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt Whisk together in separate bowl: 1 egg l/2 cup milk whisk together in separate bowl 2 tablespoons vegetable oil 2 teaspoons vanilla Combine both by stirring with wooden spoon. Grease and flour baking pan,approx. 13x8" (brownie pan). Spread batter evenly, it will look scanty but don't worry. Topping 1 cup melted butter 1 cup brown sugar 2-1/2 cups flour 1-1/2 teaspoon cinnamon Stir Topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter. Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of confectioners sugar (powdered sugar) over the top, cut into squares and serve.

Sounds similar to crepes Suzette but without the alcohol. If you Google Crepes Suzette, you may get a variiation with the apricot jam. QUICK CREPES SUZETTE 1/2 cup sweet butter, softened 1/4 cup sugar 2 tsp. grated orange peel 1/2 cup orange juice 1 tsp. lemon juice 10 to 12 cooked crepes 1/4 cup cointreau 2 Tbs. apricot or peach brandy Cream butter; gradually beat in sugar. Add orange peel, orange juice and lemon juice. Heat in skillet or chafing dish. Dip cooked crepes in mixture; fold or roll them and move to side of pan. Heat liquer and brandy in small pan. Pour over crepes; ignite with long match. Spoon sauce over crepes until flames die. Serve immediately. 5 or 6 servings.

You could make a strawberry rhubarb cake, with the amounts you have I'd make half a recipe and bake it in a square 8 inch pan. Strawberry Rhubarb Coffee Cake Filling: 3 c Sliced fresh or frozen rhubarb, 1 inch pieces 1 Qt. Fresh strawberries, mashed 2 tb Lemon juice 1 c Sugar 1/3 c Cornstarch Cake: 3 c All-purpose flour 1 c Sugar 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine, cut into pieces 1 1/2 c Buttermilk 2 Eggs 1 ts Vanilla extract Topping: 1/4 c Butter or margarine 3/4 c All-purpose flour 3/4 c Filling: In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling. Topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings. Or use the fruit and make a topping for cheesecake, I did that a little while ago and everyone loved it, as long as everyone loves cheesecake. I'm at work, but I'll try to post the recipe tonight. Annie

Here is my absolute favorite fruit dessert for the summer. We have this all the time in my family. It is super easy to make and tastes great. And it is really light. Lemon Berry Dessert By Amy McFeely 1 angel food cake (pound cake can be used too) Warmed lemon curd (recipe below) Strawberries, sliced Raspberries Blueberries Blackberries Whip cream-optional. To put together, put one slice of cake in a bowl or on desert plate. Drizzle with warm lemon curd, and top with assorted berries. Can be topped with whip cream, cool whip, real whipped cream. Your choice. Lemon Curd 3 well-beaten eggs 1 1/4 cups sugar 1/2 tsp. grated lemon peel (set aside) 1/3-cup fresh lemon juice 1/4 cup butter In saucepan mix eggs, sugar, lemon juice, and butter. Cook and stir over low heat until thick, about 15 minutes. (Note: make sure temp is not to high, egg whites will start to cook before the sauce thickens.) Remove from heat; stir in lemon peel. Chill. Serve with scones. Or us as a filling for pie, tarts, etc. I just use whatever berries are available, sometimes just strawberries, just depends on what you like and what you have available in your area. This is our favorite summertime dessert. And we don't always put the whipped topping on it. It is very good with out it. And I use blue bonnet or imperial margarine instead of butter and it turns out just fine. Amy