Make a 2 layer white cake....cool the layers and split each layer so you have 4 layers. Put whipped cream and slices of strawberries between each layer and stack up... chill an hour cut and serve. Linda c

I just stumbled across this thread searching for something else. Suzu, my cat who died last Spring, lived to 21 years old, so I have some experience with elderly cats. She was always a pretty good eater, until the last week or so, but she did get more particular as she got older...things she used to just love, she had to be coaxed to eat. Well, I did a bit of research and found that as cats age, so does their sense of smell, which is apparently their primary sense of "taste" as well. I noticed she didn't care for her canned food once it had been refrigerated, so I took to zapping it for a very short time, just to take the chill off, and that helped. It gets stinkier, you see. She really couldn't eat much dry food the last couple of years, and I noticed as well that she ate less at a time, but more often, so I started giving her only about a tablespoon at a time, any time she "asked". Another thing she liked, that helped put weight on her a couple of times when she had lost too much weight was chicken livers. I'd buy a container of livers, saute them in a generous amount of chicken fat and run them through the food processor. At her age, I wasn't worried about whether or not the fat was good for her heart or anything, I just wanted to fatten her up a bit. Another thing....just on the off chance...once, when she was about 17, I really thought I was going to lose her. She just kept losing weight, ate less & less, etc. I kept at her with the livers, and I think the chicken fat helped her dislodge the largest hair ball I've ever seen. Then, her appetite came back...I guess it was just taking up too much room. She almost never had hairballs when she was younger, I guess her system just wasn't dealing with them as well anymore. So, you might want to try your kitty on hairball remedy, just in case. Good luck!

I have been making this one taught to me by a friendm but I use a ice cream maker. To me its more like ice milk. Simple and good 1 can 14oz condensed milk 1/2 gal (maybe a touch more) whole milk 1/4 cup to 1/2cup sugar-depending on your taste 1 1/2 tbs van. extract Hope this helps

I think we have become so used to having our food sources possibly contaminated that the manufacturers are doing a huge CYA on the recommendations. You can make your own cream cheese....but warning it involves unrefrigerated milk and cream for 12 hours while the culture grows....and you will need to leave it out another 5 or 6 hours to drain. Cheese needs to be aged in a cool place....most cheeses...but when it has developed it's fine at room temp. Cheese is funny stuff....it won't "set" if there is any antibiotics at all in the milk used.....and if you are using pasteurized milk, you need to add a culture. As cheese ages it gets more acedic ( that's a very general statement) and less friendly for harmful bacteria to grow....check on line and see the number of cheese makers that ship their aged cheeses through the mail....without ice packs!