Cake Roll:
½ cup sifted coke flour
½ teaspoon baking powder
¼ teaspoon soft
3 eggs, separated
½ cup granulated sugar
1 teaspoon vanilla
10X (confectioners') sugar

Filling:
1 pint strawberries
1 cup heavy cream
2 tablespoons 10X (confectioners') sugar

1. Prepare cake: Preheat oven to 400°.  Grease 15 x 10 x 1-inch jell-roll pan.  Line bottom with waxed paper; grease paper.  Sift together flour, baking powder and salt onto piece of waxed paper.
2. Beat egg whites in small bowl at high speed until soft peaks form.  Beat in ¼ cup of granulated sugar, 1 tablespoon at a time, until stiff peaks form.
3. Beat yolks, remaining ¼ cup sugar and vanilla in another small bowl until thick and fluffy.  Fold in flour mixture, half at a time, with rubber scraper or spoon until completely blended.
4. Fold meringue into egg yolk mixture until no streaks remain.  Spread mixture evenly in prepared pan.
5. Bake in 400° oven for 10 minutes or until center springs back when lightly pressed with fingertip.
6. Loosen cake around edges with knife; sieve 10X sugar lightly over cake.  Cover with paper toweling or kitchen towel.  Invert onto wire rack; peel off waxed paper.  Starting at short end, roll up cake with towel.  Cool cake completely on wire rack.
         TO ROLL
Roll up cake with towel , let cool.  Carefully unroll, sprinkle with strawberries, spread whipped cream to within half-inch of edges. 
    1 Use towel to lift cake.
    2 Guide cake with one hand. 
    3 Reroll cake.

7. Prepare filling: Wash and bull berries; dry on paper toweling.  Slice into small bowl.  Beat cream in another small bowl until slightly thickened.  Add 10X sugar.  Continue beating until stiff.
8. To assemble: Unroll cake carefully.  Sprinkle top of cake evenly with sliced strawberries.  Cover with whipped cream spread to within 1/2 inch of all edges.  Reroll cake again using towel as guide.  Refrigerate until serving time.
 

11/2 cups pecans
2 cups unsifted all purpose flour
¾ cup packed brown sugar
1 cup unsalted butter, cold, cut Into bits
1 jar (12 oz. seedless raspberry preserves
¾ cup dried cranberries
1/3 cup shredded coconut

1.  Preheat oven to 350°. Grease a 13 x 9-in. baking pan.
2.   In food processor, coarsely chop 1/2 cup pecans; place in bowl.  In food processor, mix remaining pecans, the flour, sugar and butter until dough clumps together, occasionally scraping bowl sides with rubber spatula (if using small processor, process in 2 batches).  Stir 1 cup dough with reserved pecans; set aside.  Pat remaining dough over baking-pan bottom.
3.  In small bowl, mix preserves and cranberries; spread over dough in pan.  Mix coconut with reserved nut mixture, pressing some together to form clumps; sprinkle over dough in pan.  Bake 40 minutes or until top browns.  Cool on rack.  Run sharp knife around edges, then cut into bars.

RUM CAKE

1 Box Yellow Cake mix
1 pkg.  Inst. Vanilla Pudding
4 eggs
½ cup chopped pecans
½ cup run
½ cup water
½ cup oil

Mix all dry ingredients, add rum and oil, water, add eggs one at a time, - Grease & flour tube ,pan (Large) -sprinkle nuts on the bottom.  Bake 325° for 1 hour.  When cake is done pour glaze over hot cake, let it stay in pan until cool.