1 pound butter or margarine
Pinch of salt
4 cups flour
1/2 pint sour cream
1 cup buttermilk

Cut butter into flour and salt with pastry blender. Add sour cream and buttermilk. Knead and divide into 4 parts. Roll each part into a rectangle and spread some margarine on dough and fold into thirds. Place 4 folded parts on platter or cookie sheet and refrigerate overnight. Take out 1 part at a time and roll lengthwise; cut into 1-inch wide strips that are 3-4 inches long. Roll on round clothespins that have been wrapped with foil. Do not overlap. Bake at 350 degrees for 35-40 minutes until light brown. Gently slide dough from clothespin and cool on rack. Can be sprinkled with powdered sugar when filled.

Note: Since some ovens vary, if cookies do not seem to be done on time, try using 375 degrees for 15-20 minutes.

Filling:
1 cup milk
1 cup sugar
5-1/2 tablespoons cornstarch
1 stick butter or margarine
1/2 cup vegetable shortening
1 tablespoon vanilla
1/2 jar marshmallow fluff

Cook milk, sugar and cornstarch until thick, then cool. Beat 1 stick butter or margarine and 1/2 cup vegetable shortening. Add vanilla and marshmallow fluff to cooled mixture and mix.

From St. Mark’s Church cookbook.

1 cup lukewarm milk
1-1/4 cups sugar
1 teaspoon salt
5 tablespoons vanilla
2 packages yeast
6 eggs
3/4 cup butter at room temperature
9 cups of flour
1 cup yellow raisins

In a large bowl, mix together the milk, sugar, salt and vanilla. Add yeast. Let stand for about 10 minutes. Add eggs, butter and flour. Knead for about 15 minutes, until dough is smooth and well blended. Put in greased bowl and cover with a towel. Let rise for about 5 hours. Add raisins after first rising and knead until raisins are well distributed. Divide into 4 balls. Put into four well-greased 2-pound coffee cans. Cover with towel and let rise until double. Bake at 350 for about 45 minutes. Frost after cooled.

Frosting:
1 cup powdered sugar
3 teaspoons milk, more or less
1/2 teaspoon vanilla, lemon or almond extract
Colored sprinkles

Mix together the sugar, milk and flavoring. Frosting will be soft but not too runny. Spread on kulich so it runs two-thirds of the way down. Decorate with colored sprinkles.

From Saint Mark’s Church cookbook.

1-pound margarine or butter
4 cups flour
1-cup cottage cheese
Egg whites (beaten)
Sugar
Filling (nut, poppy seed, or apricot filling)

Mix margarine or butter and flour together as for pie dough. Add cottage cheese to flour mixture. Divide into 4 balls and refrigerate overnight. Roll out each ball, then cut into squares and spread with filling. Roll up and bake on greased cookie sheets for 15 minutes at 350 degrees. Take off sheet quickly and dip in beaten egg whites and sugar.

From St. Mark’s Church cookbook.

Mix 1-1/2 cups graham cracker crumbs, 3 tablespoons sugar and 1/3 cup butter or margarine, melted. Press onto bottom and sides of 9-inch pie plate.

1 box yellow cake mix (butter recipe)
1/2 cup vegetable oil
4 eggs
1 10.5-ounce can mandarin oranges, including juice
1 small package vanilla instant pudding mix
1 20-ounce can crushed pineapple, including juice
8- or 9-ounce package whipped topping

Grease and flour two 9-inch layer cake pans. Ignoring package directions, mix dry cake mix with oil and eggs. Beat on medium speed until smooth. Add mandarin oranges and mix by hand. Pour into pans. Bake at 325 for 25-30 minutes. Cool and remove from pans.

Sprinkle pudding mix over the crushed pineapple in a bowl. Fold in whipped topping and mix gently. Spread between layers and over outside of cake. For best results, chill overnight before serving.

1 package (8 ounces) light cream cheese, softened
1/2 cup sugar
1 tablespoon orange juice
2 teaspoons orange zest
2 cups frozen fat-free whipped topping, thawed
2 cups strawberries, sliced
2 kiwis, peeled, slices and cut in half
2 medium bananas, sliced
1/2 cup orange marmalade

In medium bowl, combine cream cheese, sugar, orange juice and orange zest; mix well. Fold in whipped topping. Line platter or cookie sheet with parchment paper or waxed paper. For each dessert shell, place two scoops of cream cheese mixture onto paper using ice cream dipper. Form shells using rounded side of dipper. Repeat to form eight shells. Freeze until firm, at least 1 hour. To serve, slice fruit and toss with marmalade. Remove shells from paper and place on individual plates; top with fruit mixture. Serve immediately.

Non-stick cooking spray
1-1/3 cups orange juice
1/2 cup vegetable oil
3 eggs
1 box lemon cake mix
2 tablespoons poppy seeds
Zest from orange and lemon

Preheat oven to 350 degrees. Spray bundt pan with cooking spray. Using an electric mixer, beat together the orange juice, oil and eggs. Add cake mix to batter; mix until moistened. Continue to mix for 2 minutes on high. Fold in poppy seeds and zest. Pour batter into bundt pan. Bake 30-35 minutes. Invert cake onto cake plate; cool completely. Spoon icing over cake and top with extra zest.

Icing: Combine 2 cups powdered sugar, sifted, 2-3 tablespoons orange juice and zest from an orange and a lemon. Icing should be moderately thick. Add more sugar or juice to achieve desired consistency.

Lemon: Stir 1 tablespoon fresh lemon juice and 1/2 teaspoon grated lemon peel into batter.

Candy bar: Sprinkle with 1 cup chopped candy bars (3-4 bars) before baking.

Pumpkin: Mix 1/2 cup canned pumpkin, 1/2 teaspoon ground cinnamon and dash each of ground cloves and nutmeg into cream cheese.

Chocolate Chip: Stir 1/2 cup mini semisweet chocolate chips into batter. Sprinkle with additional 1/2 cup before baking.

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Vanilla wafers

Mix cheese, sugar, and vanilla. Add eggs. Place 12 vanilla wafers on bottom of 12 lined muffin cups. Pour cream cheese mixture into muffin cups.

Bake at 350 degrees for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Sprinkle with coconut that has been dyed green to look like Easter grass and decorate with a few colored jelly beans just before serving. Shape whip licorice to make basket handle. Makes 12 servings.

2-1/8 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1-1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 20-ounce cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners sugar

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; cover bottoms with waxed paper.

In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.

Bake for 35 minutes or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges and remove to racks to cool completely.

Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.

Combine whipping cream and confectioners sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

With long serrated knife, split each cake horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1-1/2 cups frosting for decorating cake. Set aside. Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands. To assemble, place one cake layer on plate. Spread with 1 cup frosting. Top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping on top of cake.