Recipes from Audra Elizabeth’s birthday celebration

2 cups butter, room temperature
1 tablespoon vanilla
7 1/2 cups powdered sugar (2 pounds)
1 cup Smucker’s Red Raspberry Syrup

Preheat oven to 350. Spray three 9-inch round cake pans generously with the no-stick spray with flour.

Mix cake flour, baking powder, salt and baking soda; set aside. Beat softened butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat 2 minutes longer. Spread batter out evenly into prepared pans.

Bake 19 to 23 minutes or until toothpick comes out clean. Cool ten minutes; remove from pans to wire rack, cool completely.

Beat room temperature butter and vanilla with mixer until light and fluffy. Gradually add powdered sugar and syrup. Blend until well combined. Place 1/2 cup frosting in a pastry bag fitted with a #4 tip for piping.

Level cake layers as necessary. Cut each cake horizontally to make two layers with a long, thin serrated knife. Place 1 layer (cut side up) on serving plate; spread with 1/3 of raspberry jam to within 1/4 inch of the edge. Top with other half of layer, cut side down. Spread with raspberry cream frosting. Repeat with remaining layers. Frost top and sides of cake. Pipe remaining frosting on top of cake in a lattice pattern. Refrigerate cake to set frosting. Allow cake to stand at room temperature for 10 minutes before serving. Garnish with raspberries, if desired.

The Pillsbury Softasilk cake flour box states this recipe makes 12 servings. We get at least triple the servings from this cake, and they are delicious servings indeed! My birthday and Audra’s are within the same week and since she usually chooses this cake for her celebration, I usually pick a chocolate recipe.

Now, on to the main course. This a Southern Living recipe.

Meaty Cheesy Manicotti1 (8 oz.) package uncooked manicotti shells
1/2 lb. mild Italian sausage
1/2 lb. ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 oz.) can diced tomatoes w/ basil, garlic, and oregano, drained
2 cups (8 oz.) shredded mozzarella cheese
3/4 cups shredded Parmesan cheese

Cook pasta according to the package, rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.

Remove the casings from the sausage and discard. Cook sausage, ground round and onion in a large skillet, stirring until the meat crumbles and is no longer pink. Drain and set aside.

Add wine to the skillet, stirring to loosen brown bits; bring to a boil. Add whipping cream and the next 3 ingredients; reduce heat and simmer, stirring often for 15 minutes or until thickened. Remove from heat; cover and set aside.

Combine the meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into the 12 manicotti shells; arrange shells in a lightly greased 13 by 9 inch baking dish.

Bake covered at 350 for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 10 minutes. Broil 5 1/2 inches from heat, 2 to 3 minutes, or until cheese is lightly browned.

Makes 6 servings.

A special thank you to Victoria Leigh for typing these recipes…Big hug from mama.