Macadamia Nut Mini Loaves

1 jar 3 1/2 oz macadamia nuts, divided
1/3 c flaked coconut
1 1/2 c sugar, divided
3/4 c butter, softened
2 eggs
3 c flour
1 t baking powder
1/2 c 2% milk
3 T lemon juice
2 t grated lemon peel
1 1/2 t vanilla extract
Finely chop enough of the macadamia nuts to measure 1/3 c; set aside.  Coarsely chop remaining nuts; toss with coconut and 1 T sugar.  Set aside
In large bowl, cream butter and remaining sugar until light and fluffy.  Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition.  Stir in lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
Spoon into five greased 5 3/4 x 3 ini x 2 in loaf pans.  Sprinkle with reserved coconut mixture.  Bake and 325 degrees for 40-45 minutes or until a toothpick comes out clean.  Cover loosely with foil if top browns too qickly.  Cool fior 10 minutes before removing from pans to wire racks to cool completely.

Strawberry Cake

1 Yellow Cake Mix
1 cup sour cream
4 eggs
1 small box vanilla instant pudding
1/2 cup butter, melted
1/2 cup water
2 T almond extract
1 12 oz carton cool whip
1 carton fresh strawberries
glaze:
2 cups powdered sugar
3 T butter, melted
2 T almond extract
milk (add 1 T at a time until it becomes a glaze consistency)
Combine all ingredients until light and fluffy.  Pour batter in 9 x 13 dish.  Bake at 350 degrees for 35-40 minutes.  While hot, poke holes in cake and add glaze.  Cool completely.
Add cool whip and sliced strawberries on top.

Heath Cake

1 chocolate cake mix
1 jar Mrs. Richardson Butterscotch Topping
12 oz carton cool whip
2 heath candy bars, crushed
Bake cake according to package directions.  While cake is hot  poke holes in cake and spread butterscotch topping on.  Cool, then spread cool whip over the butterscotch.  sprinkle candy bar pieces on top.