LEMON GLAZE

2 cups powdered sugar
1/2 cup fresh lemon juice
grated lemon rind (optional)

Mix glaze ingredients together well; stir until powdered sugar has dissolved.

For a pretty and tasty glaze, pour over cooled cake or pour over warm cake that has holes poked in it by a fork.

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SAUCE CRADINALE

1 (10 oz) pkg frozen raspberries, thawed and drained (reserve juice)
1 tsp cornstarch
1 cup fresh or frozen and thawed strawberries
1/4 cup currant jelly

Dissolve cornstarch in a little raspberry juice in a small saucepan.

Add remaining juice and strawberries, raspberries, and jelly. Cook stirring constantly until mixture thickens.

Press through sieve to remove seeds if desired.

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FUDGE ICING

2 cups sugar (could use Splenda for baking here!)
4 tsp cocoa
1/2 cup milk
1/3 cup light Karo light corn syrup
1 tsp vanilla
1 cup chopped nuts (optional)

Mix sugar and cocoa together. Add milk and corn syrup; bring to a boil.

Boil two minutes for fudge or 1 1/2 minutes for fudge icing.

Add vanilla and nuts if desired. Cool.