Preheat oven to 350

Cake:

Line the bottom of 2 (9 or 8 inch) pans with parchment paper. Lightly coat each pan with Pam spray and set aside.

In a large bowl, mix flour, baking powder, salt and baking soda together; set aside.

In a large mixing bowl beat butter and sugar at med. speed with an electric mixer for about 4 minutes or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally with prepared pans and spread evenly.

Bake on the middle rack of oven for 25-30 minutes, or until toothpick comes out clean. Let cool completely on a wire rack.

Spread icing between layers and on top and sides of cake. Garnish with strawberries if desired.

Icing:

In a large mixing bowl beat cream cheese and butter at medium-high speed with an electric mixer for 2-3 minutes or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add powder sugar, beating until smooth. If too runny add more powder sugar, if too thick add a touch of milk.

~I find a Quisinart works best for this.

Put the cheeses, pepper, parsley and egg in the food processor and mix until blended. About 10-15 seconds. Not long.

Preheat oven to 375 degrees.

When using filo dough the sheets you aren't working with at the moment need to be kept covered, so they don't dry out. (plastic wrap works well for this) Put 2 filo sheets on a cutting board and brush butter over the surface of the top one. Slice the sheets in half lengthwise. Drop 1 tbsp. of cheese mixture in one corner of the dough strip. Fold corner of dough over the filling. Turn triangle over and over to the end of the strip. Put on cookie sheet and brush top with butter. Repeat with remaining dough.

Bake in oven for 12-15 minutes or until crisp and brown.

Heat griddle to 400 degrees. In a large bowl, beat eggs; stir in buttermilk and oil. Add remaining ingredients; stir just until large lumps disappear. Lightly grease heated griddle. Pour batter, about 1/4 cup at a time onto griddle. Bake until bubbles form and edges start to dry, turn.

Beat eggs, add milk and beat with a whisk or fork until combined. Add cinnamon and vanilla. If you like more cinnamon or vanilla add to your tastes. Heat a skillet to about 375 and spray with Pam. Dip bread in mixture and coat both sides, then when pan is nice and hot place in pan. Cook until browned, flip and brown the opposite side.

~This is a great recipe for stale bread of any thickness.
~It's yummy to melt the butter on the french toast, then sprinkle powder sugar on top. This was a favorite of mine when growing up.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Stir in remaining ingredients until dry ingredients are moistened.

Fill large sauce pan or electric skillet 2/3 full with oil. Heat to 375 degrees. On well floured board knead dough 1 to 2 minutes or until dough is no longer sticky. Roll half the dough to 1/2 inch thickness. Cut with floured doughnut cutter. Slip doughnuts into hot oil, frying 1 to 1 1/2 minutes per side or until golden brown. Drain on paper towels. Shake doughnuts in paper brown bag with sugar, cinnamon and sugar or powder sugar as desired.