Cherry-Cherry Jell-O Salad

If you like Cherries, you will love this salad! It is fruity and light, and every bite will leave you craving for more. I'm excited to hear your feedback.


















Cherry-Cherry Jell-O Salad
by Carol Ann

2 small boxes (3 oz) Cherry Jell-O
3 cups boiling water, separated
1 cup ripe bananas (2 large); mashed
5 tsp Granulated Sugar
3/4 cup Whipped Cream (sub: Cool Whip Topping)
1/2 cup Cream Cheese; softened
1/4 cup Crushed Pineapple; drained and packed
1/4 cup ( 1 stalk) fresh celery; diced small
2 tbs Maraschino Cherries; diced
1 tbsp pecans; chopped (optional)

Bottom layer:
Stir 1-1/2 cups boiling water into one small box (3 oz) Cherry Jell-O, and continue stirring until completely dissolved. Cover and refrigerate until almost set.

In large bowl, beat 5 tsp sugar into mashed bananas, on high setting. Set aside. In separate large bowl, beat whipped cream into softened cream cheese, until well blended. Beat banana mixture into whipped cream mixture and beat until well blended and smooth. Set aside.

Beat thickened Jell-O until smooth. Add smooth Jell-O into banana mixture and beat on medium setting until well blended and smooth. Immediately pour this mixture into the bottom of a 9" x 12" glass dish. Cover dish with plastic wrap and refrigerate until firmly set (3 hours or overnight).

Top layer:
Stir remaining 1-1/2 cups boiling water into small box (3 oz) Cherry Jell-O, and continue stirring until completely dissolved. Refrigerate until almost set. Meanwhile, drain pineapple. Blot with paper towel until all remaining juice has been absorbed. Drain cherries, then blot with paper towel until all remaining juice has been absorbed. Dice cherries and fresh celery then add both to pineapple. Mix well and set aside. Beat thickened Jell-O until smooth, then add crushed pineapple, diced cherries, and diced celery. Beat on low setting until fruit and celery is evenly distributed. Add chopped nuts (if desired), and mix well (optional).

Immediately pour mixture over bottom layer, and distribute evenly with a spatula. Cover dish with plastic wrap, and refrigerate until firmly set, and ready to serve. (3 hours to overnight.) Serve with additional whipped cream and/or garnish with fresh mint leaf.

18 servings

Lime Cheese Salad

Recipe for 'Lime-Cheese Salad' coming soon!

Cherry Lime Salad

Recipe for 'Cherry-Lime Salad' coming soon!

Mandarin-Pineapple Jello Salad

I really like this salad. The problem is, everybody else likes it just as much as I do...so it doesn't last long at my house. The only way I can be sure to get a second helping, is to double the recipe, and make four layers instead of just two...as shown in the photo below.
















by Verlie Cox


1 large box Orange Gelatin
1½ cups boiling Water
1 cup cold Water
1 large can (20 oz) Crushed Pineapple, drained
1 small can Mandarin Orange Slices, drained
1 large Banana, diced
1 cup Whipped Cream (sub: Cool Whip)

In bowl, stir 1½ cups boiling water into Orange Jello, until Jello has completely dissolved. Add 1 cup cold water and mix well. Set aside.

In medium bowl, combine Mandarin Orange Slices, diced banana, and crushed pineapple, and mix well. Evenly spoon mixed fruit on the bottom of mold or serving dish. Immediately spoon two-thirds of the Jello mixture on top of mixed fruit, and refrigerate until set. Also refrigerate the remaining one third of the Orange Jello mixture, until just beginning to set.

When the remaining Jello mixture is almost set, add 1 cup Whipped Cream and beat with hand mixer, on high setting, until well blended. Pour whipped cream mixture over the top of the fruit mixture, and spread evenly. Cover mold or dish with plastic wrap, and return dish to the refrigerator, until firm and well set. Serve alone or over a bed of lettuce.

6-8 servings

Heavenly Rice

by Phyllis Allard

2 cups Long Grain White Rice, cooked, room temp
1 large (20 oz) can Crushed Pineapple, drained well
⅔ cup Granulated Sugar
¼ tsp, plus 1 dash Vanilla Extract, divided
1 cup fresh Whipped Cream

In medium size bowl, combine cooked rice, pineapple, ⅔ cup sugar and ¼ tsp vanilla. Mix well and refrigerate for 4 to 8 hours. Just before serving, whip whipping cream. Add 1 cup of the whipped cream and 1 dash vanilla extract to the rice mixture, and mix very well. Serve immediately.

4 servings

Bread Pudding

by Grandma Mallory

3½ cups dried Bread, broken into small pieces
2 cups scalded Milk
2 tbsp Butter or Margarine
½cup Granulated Sugar
2 large Eggs; well beaten
¼ tsp Table Salt
1 tsp Ground Cinnamon
½ cup Golden Raisins
1 tsp Pure Vanilla Extract

Preheat oven to 350º. Lay bread pieces on the bottom of a 2 quart baking dish.

In a small saucepan, combine milk and butter. Bring mixture to a fast boil over medium heat, stirring continuously. Cook until milk just begins to stick to sides of pan. Remove from heat and add all ingredients, except vanilla. Mix well after adding each ingredient, then allow mixture to cool for 5 minutes. Add the vanilla and mix well. Immediately pour mixture over bread pieces, making sure bread is evenly distributed inside dish.

Bake in a 350º oven for 40-45 minutes, or until a knife comes out clean after being inserted into the center of pudding.

6-8 servings

Homemade Vanilla Ice Cream

by Grandma Mallory

8 large Eggs; well beaten
2 cups Granulated Sugar
1 pint Heavy Whipping Cream
½ gal Half & Half
½ tsp Table Salt
8 tbsp Pure Vanilla Extract
1-20 lb bag of Party Ice; keep frozen
1 box Rock Salt (Grocery Stores)
1 Electric Ice Cream Maker (Walmart or Target)

In large container, combine the first six (6) ingredients and mix very well. If electric mixer is used, put on low setting to avoid creating air pockets in thick cream mixture. Pour mixture into ice cream container, and add Heavy Whipping Cream until it measures 2” from top of container.

Cover top of container with a doubled piece of aluminum foil. Mold aluminum foil against the top edge and sides of the container, to help prevent salty water from contaminating ice cream. Then add the lid to the container, and replace the hardware. Don’t start the machine.

Place the bag of ice, and the box of salt close to the machine. Open both, then make sure ice is loose and easily accessible. Add a 3”-4” layer of ice on the bottom of the open area between the ice cream container and the inside wall of the ice well. Follow up with a good amount of rock salt. Your ice cream maker instructions may indicate a fill line, where you should stop adding ice. If not, repeat the ice/salt procedure until the ice reaches 1” from the top of the container holding the ice cream. Sprinkle a very light layer of salt on top of the final layer of ice, making sure the salt cannot rise over the edge of the metal container, and contaiminate the cream. You are now ready to begin churning…or you can turn on the machine.

Check the ice/water level periodically. If the ice level falls below the level of the ice cream mixture, the water should be drained off through the opening on the outside of the container. Add more ice when needed, along with additional salt.

When the electric ice cream maker stops, or when your arm feels like it's ready to fall off, the ice cream should be ready to eat! Store in freezer, in air tight containers. Enjoy!!!

Apricot Cobbler

Apricot Cobbler recipe is coming soon!!!

Homemade Flan

Homemade Flan recipe is coming soon!!!

Portuguese Rice Pudding

by Verlie Cox

1 cup raw Long-Grain White Rice
1 cube Butter or Margarine
5 cups Milk
¾ cup Granulated Sugar
5 drops Pure Vanilla Extract
Cinnamon to taste
½ cup Raisins

Combine rice, butter and milk in large saucepan. Stir constantly over medium heat until boiling. Reduce heat and simmer for 45 minutes. Add raisins, and mix well. Add sugar and vanilla, and mix well. Add 2-3 sprinkles of cinnamon, mix and pour pudding into individual glass dishs and cover with plastic wrap. Chill in refrigerator until serving.
Makes 4-6 servings.

Homemade Chocolate Pudding

by Mrs. Steele

2 cups Milk
2 tbsp Corn Starch
2½ tbsp Granulated Sugar
2 tbsp Powdered Cocoa
1 tsp Pure Vanilla (Extract)

Heat milk in a double boiler. Combine all ingredients in medium size bowl and mix well. Pour mixture into top pan, and bring to slow boil over medium heat. Once mixture is boiling, reduce to med-low and cook for 10 minutes. Remove pan from heat and cool 10 minutes, stirring twice during the cooling period. Add vanilla and mix well, then pour into dishes. Chill and serve with cold cream.

4 servings

Rice Pudding

by Verlie Cox

1 cup Long Grain White Rice
1 cube Butter/Margarine
5 cups Milk
½ cup Granulated Sugar
5 drops Vanilla Extract
½ cup Golden Raisins

Combine rice, butter and milk. Stir constantly over medium heat until boiling. Reduce heat to lowest setting, cover and simmer 45 minutes. Add these ingredients, one at a time, stirring constantly: Raisins, sugar and vanilla. Mix well, and add 2 or 3 dashes of Cinnamon. Mix well and immediately pour into dessert dishes. Dust top with small amount of cinnamon, cover with plastic wrap, and chill until ready to serve.

6-8 servings

Tiramisu

by Carol Ann

1-2 packages Lady Finger Cookies
6 cup prepared Italian Espresso; strong & room temp
3 Extra Large Eggs; yolks and whites separated
1 large (8oz) package Cream Cheese; chilled, yet soft
1¾ cup Granulated Sugar
¼ cup Nestlé Toll House Cocoa for Baking
2 tbsp Powdered Sugar, sifted (Optional)
1 Ghirardelli or Hershey Milk Chocolate Candy Bar; shavings

Filling: In medium size bowl beat egg yolks with hand mixer on low setting for 30 seconds. Increase speed to medium, and add softened cream cheese to the egg yolks. When cheese and egg yolks are well blended, add the sugar and beat on medium until smooth and creamy. In separate bowl, beat egg whites on high setting until foamy, and stiff peaks begin to form. Fold stiff egg whites into cream cheese mixture and stir by hand to mix. Add semi-sweet chocolate powder and stir until well blended.

Dip the Lady Fingers, one at a time, into the strong coffee, then line them up vertically against the outside wall of a glass serving dish 6”- 9” round or 8”x 8” square, until sides of dish are completely covered with the coffee soaked cookies. Next, dip additional Lady Fingers into the strong coffee and line the bottom of the dish. Spread a thin (½") layer of the chocolate cream filling on top of the coffee soaked Lady Fingers. Dip more Lady Fingers into the strong coffee and add another layer on top of the chocolate cream filling. Repeat layering process three times, until ingredients are gone. The top layer should be the remaining chocolate cream filling.

Top pudding with a layer (½ to 1" thick) of dark and/or milk chocolate shavings. If desired; sift a light dusting of powdered sugar on top of chocolate shavings.
Cover pudding with air tight plastic wrap, and chill 4-6 hours prior to serving.

Uh hu… That’s what I’m talking about!

6-8 servings

Boysenberry Cobbler

by Grandma Mallory

1 cube Butter
1 cup plus 4 tbsp Granulated Sugar; separated
1 cup All Purpose Flour
4 tsp Baking Powder
1 tsp Table Salt
¾ cup Milk
1/8 tsp Ground Cinnamon
½ tsp Lemon Juice
8 cups fresh Boysenberries
2 prepared Pie Crusts (pre-baked)

Melt butter into a 9”x13”x2” baking dish. In large bowl, combine and mix all dry ingredients. Add milk and lemon juice, and mix until well blended. Pour lemon mixture over melted butter in the baking dish. Next; evenly spread fresh boysenberries (include juice) on top of the batter, and sprinkle berries with 4 tbsp of sugar. Lay strips of dough across top of berries, in both directions, and seal ends with fingers moistened with Half & Half, or Heavy Cream (milk will do). Finally, sprinkle the top of the strips of dough with 1 tbsp sugar, and bake in a 350° oven for 30-35 minutes or until golden brown and berries are tender when pricked with sharp knife.
(Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)

Egg-Nog Pie

by Carol Ann

2 small box Vanilla Pudding (not Instant)
2 cups Egg-Nog
1¼ cups Milk
1/8 tsp Ground Nutmeg
Cool Whip
1/8 cup toasted Almonds or Pecans
¼ tsp Ground Cinnamon
1 tbsp Light Rum (optional)
1 prepard 9” Pie Crust (pre-baked)

Combine pudding, egg-nog, milk and nutmeg in a large saucepan. Cook and stir over medium heat until just boiling. Remove pan from heat and add rum. Cool for 5 minutes, stirring twice. Pour filling into a pre-cooked pie shell. Cover immediately with plastic wrap and chill for a minimum of 3 hours in refridgerator. Top with whipped cream and a sprinkle of ground nutmeg. Store inside refrigerator between servings.

Basic Pie Crust

The basic pie crust recipe is very simple...and the instructions are very easy to follow. But...no matter how hard they work, or how many pies they've baked...even the best chefs have days when nothing turns out the way they expect it to turn out. The fact is...making a great pie crust takes more than skill. It takes enthusiasm, dedication to learning, and lots of practice.

Believe me when I tell you, I have had night-mares about pie crust. Especially the night before Thanksgiving or Christmas dinner...when I was voted into the position of "Dessert Supervisor" by the entire family. Unfortunately, I won the "D.S." title for like 20 years in a row. It was no surprise to me that it was a position nobody else wanted to fill. For one thing...my family is very large. I don't mean, there were a lot of us. I'm talking "large" as in well fed. And, we enjoy eating 'good' food...period. Nothing like putting on the pressure just before a holiday, right?

Second, my family routinely split the leftovers, so that they would be able to enjoy the holiday meal all over again, two days after Christmas. Unfortunately "Dessert" was also on the leftover list. Which translated means...I had to prepare two or three times as much dessert as the family was able to consume on Christmas Day. So...instead of baking 3 or 4 pies on Christmas Eve, I had to make 6 to 10 pies every holiday. But, Christmas dinner always went well, and the food was always the best part of the holiday.

I've posted photos of two different pie crusts for you to take a look at...or to use as a pattern. The recipe was exactly the same for both crusts. The only difference is, one crust is very simple with a couple of openings in the center of the top crust where the steam and juice is released. And the other crust has a little bit more detail. I guess I was feeling creative the day I baked the second pie.

Good luck, and remember...make it fun and it will be a winner every time!

by Grandma Mallory

Makes 2 - 9” Pie Crusts
2 cups All Purpose Flour
¾ tsp Table Salt
½ cup cold Butter, diced small
3 tbsp cold Crisco Shortening, diced small
5-6 tbsp ice water
2 tbsp Half & Half for glazing top crust

Sift flour and salt into large bowl. In another bowl, cream together butter and shortening until well blended. Cut the butter mixture into sifted flour, and continue cutting until crumbly. Add just enough water to bind crust (hold together). Separate dough into 2 even balls.

Place dough on floured surface and roll out to just ½” across. Fold one end over so that dough is doubled with one half on top of the other half. Pick up carefully and situate the center of the folded edge in the center of a glass, metal or aluminum pie dish. Carefully pull open the top half of the crust, and mold the entire outside edge against the pan, using a fork to press an attractive pattern on the thicker dough supported by the outer edge of the pan.

For some recipes, it will be necessary to pre-cook your crust (350º oven for 8-12minutes, or until very light brown). And some recipes call for fresh dough on the bottom of the pie tin, under the fresh fruit, which you will cook simul-taneously. (Note: Before baking pie, cover the bottom of your oven to catch the juice. Do not block the vents at the bottom of the oven.)

Deep-Dish Berry Pie

by Grandma Mallory

1 prepared Pie Crust (pre-baked)
2 cups each: Blackberries, Loganberries (any combination of berries)
1 cup plus 1 tbsp Granulated Sugar; separated
3 tbsp All Purpose Flour
1 tbsp Lemon Juice
2 tbsp Butter

In a deep baking dish, toss berries with sugar and flour. Sprinkle berries with lemon juice, and dot the top with small pats of butter. Cover fruit with pie crust, and cut three small slits in the center. Brush the crust with Half & Half, and sprinkle with sugar (optional). Bake at 325° for 15-20 minutes. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)

Apricot Cobbler

by Grandma Mallory

2 cups plus 1 tbsp Granulated Sugar, separated
4-5 fresh Apricots, cleaned and sliced
1 tbsp Lemon Juice
1 tbsp cold Water
1 tsp and a few dashes Ground Cinnamon; separated
1 tbsp Butter, melted

In large bowl, combine fruit with 2 cups sugar, cinnamon and water, and mix well. Pour mixture into prepared pie shell and sprinkle with lemon. Dot top of fruit mixture with small pats of Butter. Apply a top crust, rub it gently with fingers moistened with Half & Half, cut three small slits in the top of the crust, and sprinkle crust with combination of 1 tbsp sugar and 3 dashes of cinnamon. Place pie onto baking sheet and bake in a 415° oven for 20 minutes. Reduce temperature to 350° and bake an additional 1 hour. Top will be golden brown and apples will be tender when pricked with a sharp knife. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)

Peach Cobbler

by Grandma Mallory

2 cups plus 1 tsp Granulated Sugar, divided
4-5 fresh Peaches; peeled, cored and sliced
2 tbsp Flour
1 tbsp Lemon Juice
1 tbsp Water
1 tsp plus ¼ tsp Cinnamon, divided
1 rounded tbsp Butter, softened

Combine fruit with 2 cups sugar, 2 tbsp flour, 1 tsp cinnamon. and 1 tbsp water. Mix fruit very gently, yet thoroughly with a 'wooden' spoon, and pour out into a deep pie dish lined with an uncooked pie crust. Immediately sprinkle the top of fruit mixture with lemon juice. Dot top of peaches evenly with butter. Set aside.

Prepare dough for separate crust, then roll out to about ½" on a lightly floured surface (I use my wooden cutting board for pie crust and cookies). With a very sharp knife, cut dough into ¾"-1" long strips. Begin by first laying strips down horizontally, about 1" apart. Then you can start weaving strips of dough in the opposite direction, over the first horizontal strip, then gently raise the second horizontal strip so that you will be able to lay the vertical strip under it. Repeat this pattern, only begin the second vertical strip of dough under the first horizontal strip, and over the second horizontal strip, and continue alternating under and over the strips, until the top of the cobbler resembles a basket.

Once the top is completely covered, lightly moisten finger-tips with Half and Half and gently wipe strips of dough until the entire top crust is slightly moist. Immediately sprinkle crust with a mixture of: 1 tsp sugar and ¼ tsp cinnamon, combined. Place cobbler in the center of a large cookie sheet and bake in a 415º oven for 20 minutes, Reduce oven temp to 350°, and continue baking cobbler for one hour, until entire top crust is golden brown, and apples are done. Transfer pie to a wire rack to cool.

6-8 servings

Apple Crumb Pie

by Carol Ann

Filling
¼ cup Granulated Sugar
2 tbsp All Purpose Flour
½ tsp Ground Cinnamon
1/8 tsp Table Salt
6 cups Granny Smith apples; peeled and thinly sliced

Topping
¾ cup Brown Sugar, packed
½ cup All Purpose Flour
½ tsp Ground Cinnamon
1/3 cup Butter; room temperature
1 cup Walnuts; chopped

Combine all “Filling” ingredients except apples, and mix well. Stir in apples and mix again. Pour apple mixture into a prepared pie shell and sprinkle topping over the apple mixture.

Combine brown sugar, flour, and ground cinnamon. Cut into mixture: 1/3 cup butter (room temp), and mix well. Stir in chopped walnuts and mix well. Then sprinkle the entire mixture over the top of apples. Place pie on a baking sheet, cover completely with foil, and bake 15 minutes in a 375° oven. Remove aluminum foil and bake for an additional 35 minutes.
Apples should be tender when pricked with sharp knife, and topping should be a golden brown color. Serve warm with vanilla ice cream optional.

6 servings