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My Favorite Receipe in the Summer Time is this very light Desert. It’s very Light and very YUMMY, YUMMY, you can’t quit eating it.
Strawberry Layered Dessert
1 1/2 cups graham cracker crumbs
1/4 cup of sugar
1/3 cup (5 1/3 tablespoons) unsalted butter melted
1 (8oz) package cream cheese softened
1 cup of powder sugar
3 cups of whipped topping , divided
2 quarts, plus 1 pint of strawberries
2 (3oz0 pacages instant vanilla pudding
3cups of milk
mix graham cracker crumbs ,sugar , butter together in 9×13 pan. Then mix cream cheese, powdered sugar together, then add 1 1/2 cups of whipped topping together, forming second layer. For third layer cover with 2 quarts of sliced strawberries. In a large bowl prepare pudding using 3 cups of milk and then you have your forth layer. Chill several hours or over night, Shortly before serving spread remaining 1 1/2 cups of whipped topping , this is your fifth layer. And then garnish with remaining Strawberries. I use strawberries from my garden. My grandson say’s M’mmm.
I love making Cream Puffs for any event and what I enjoy doing is adding different fillings. You can fill each shell with Chicken Salad, Ham Salad, or make Chicken Al King (oldie but a goodie) and pour it over the shell and top it, or garnish them with parsley and sprinkle with a little paprika…and on the sweet side put a little of the French Vanilla Filling in the shell and add some beautiful fanned strawberries (any fruit you like) on top of it and dust with powdered sugar or a whole strawberry dipped in the ganache…..these delicious little cream puffs no matter how you put them together will be a big hit for any occasion. Everyone in my family loves them. God bless my daddy (he passed away two years ago) he requested the Strawberry dipped with lots of chocolate and then some.
Cream Puffs
1 cup water (boiling)
½ cup butter or margarine
1 cup flour
¼ tsp. salt
4 eggs
Preheat oven to 400 degrees for 15 minutes (then 350 degrees for 30-40 minutes)
1. Grease 2 large cookie sheets. Prepare the Choux paste (cream puffs): In 2 qt saucepan over medium heat, heat the butter, water and salt until butter mixture boils. Remove from heat.
2. Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and leaves side of pan and remove from heat.
3. Put mixture into your KitchenAid, or (keep flour mixture in saucepan), add eggs to flour mixture, one at a time, beating well after each addition, until smooth (I prefer this part in a mixer like a KitchenAid mixer or electric one), Cool mixture slightly.
4. Using a large spoon or a ice cream scoop drop batter onto cookie sheets in 12 large mounds, 3 inches apart, swirling top of each. Bake 15 minutes at 400 degrees then reduce temperature to 350 degrees for reminder 30 to 40 minutes or till golden brown and it sounds hollow inside.
5. Remove from oven and turn it off, cut slit in side of each puff shell. Return to oven, with oven door ajar, put cream puff shells back inside for 10 to 15 minutes, so the inside of shells can dry and there may be some moist dough inside you can remove it with a fork . Cool.
6. Prepare filling, cover and chill.
7. When puffs are cool, slice top of each. Fill each shell with chilled Vanilla Pastry Cream, replace top. Sprinkle tops with powdered sugar or drizzle chocolate ganache.
Filling
1 box of French Vanilla Instant Pudding
1 tub of Cool Whip
Any flavoring=1 tsp of vanilla, Triple Sec (orange liqueur)
1. Following directions for pudding but only put half of the milk, and gently fold in the Cool Whip, gently blend together and spoon into the shells. You can also top it with Strawberries instead of the little top, (don’t forget to add your flavoring)
Semisweet Chocolate Glaze (Ganache)
In 1 qt saucepan over low heat, melt 2 squares semisweet chocolate and 2 Tablespoons butter, stirring constantly. Stir in 1 cup of confectioners’ sugar (powdered sugar) and 3 Tablespoons of milk until smooth. Drizzle or dip the tops of cream puffs with glaze. Makes 1 cup
by Jacqueline
24 Hour Salad
This is called 24 Hour Salad because after you prepare, it will sit in the fridge for 24 hours letting the flavors marry, and letting the texture become soft and velvety.
I love this recipe because it has been in my family longer than I have! My Grandmother, Irene, was born in 1905 and I remember her making 24 Hour Salad for the family on holidays and in the summer. Irene gave her handwritten recipe card to my mother and we love to look at how handwriting styles have changed through the years. (This was written back when penmanship was a course in school).
This is a fluffy salad can be served with the meal or as dessert. Served cool, it is a great summer sweet!
For the Dressing:
Yolks of (4) eggs, beaten light
½ c. sugar
½ c. cream (Irene used Half & Half, or even whole milk)
Juice of 1 lemon (1/3 c.)
– Boil until thick, then cool.
For the Salad:
– 25 Large marshmallows cut into bits (using large marshmallows and cutting them into bits is better than small marshmallows. Exposing the soft inner part allows for better flavor combination)
– ½ pint whipped cream
– small can of pineapple bits, drained (you can use sliced pineapple, just cut them down to bits)
– nutmeats (Irene used walnut pieces until my father told her he would like it better without them!)
Mix the dressing with the salad and let stand in the fridge for 24 Hours. Serve chilled and tell everyone about Irene!
I was looking for a moist and kinda dense cake that would stand up to the frosting. I came up with this after trial and error. It is moist and dense and lasts at least a week good.
KAREN’S SOUR CREAM CAKE
1 BOX WHITE CAKE MIX
Follow directions for cake on box. Add ½ cup sour cream 1 teas. Vanilla, use 4 egg whites instead of 3, 2 tablespoons sugar, and additional ¾ cup water.
Mix in mixer with paddle attachment until well blended.
Pour in pan and bake 325 for 1 hour.
Cool, cut cake to make 2 halves and fill with your favorite filling.
Frost cake with butter cream frosting.
This cake recipe reminds me of the fabulous carrot cookies my grandmother used to make and send to us in a shoe box. She died with the recipe however so I have to eat this cake and dream it is cookies….
ORANGE CARROT COOKIES
2c flour
2c sugar (often I cut this back)
2t baking soda
2t baking powder
2t cinnamon
2t nutmeg
1t salt
1 orange chopped and pureed without peel
2c grated carrots
1/2c chopped nuts (I think I use walnuts)
4 eggs
1 1/4c oil
Mix dry ingredients
Add oil, eggs and orange
Add carrots and nuts
Grease and flour two loaf pans
Bake 350 degrees for 50-60 minutes or until cooked in the middle
Aloha! With summer right around the corner, its the perfect weather for me to dust off the blender and make me a snack. I love making smoothies for breakfast or later in the day! A nice chilled and smooth fruity drink (I’m so in love w/mangos right now!) … especially in the afternoon! I tend to get a little crazy throwing everything but the kitchen sink into the blender. At the moment, I’m still testing my own blend of Jamba Juice’s orange dream. Almost got it to perfection! I try to keep the smoothies healthy and only using the fruit or a little honey to sweeten them … oh yummy!!
Why… memorable, succulent, amazing and totally DELICH!
PENTHOUSE DELIGHT
40 RITZ CRACKERS AND 1 CUP CHOPPED WALNUTS – MIXED TOGETHER
6 EGG WHITES – BEATEN STIFF, ADD 2 CUPS SUGAR TO EGG WHITES,
THEN ADD 1 TSP VANILLA EXTRACT AND 1 TSP BAKING POWDER.
**SLOWLY FOLD IN THE CRACKER MIXTURE – DO NOT BEAT.
POUR INTO UNGREASED GLASS BAKING DISH. BAKE @ 350 DEGREES FOR
45 TO 55 MINUTES.
**COOL** TOP WITH WHIPPED CREAM AND CHOCOLATE SHAVINGS
A MUST: REFRIGERATE FOR 4 HOURS (IT’S WELL WORTH THE WAIT!)
REFRIDGERATE FOR 4 HOURS BEFORE SERVING.
Why… because you can’t just eat one piece.
2 SLICE APPLE CAKE
4 OR 5 SLICED APPLES, 5 TBS SUGAR, & 2 TSP CINNAMON – COMBINE AND SET ASIDE
3 CUPS UNSIFTED FLOUR
2 1/2 CUPS SUGAR
1/2 TSP SALT
4 EGGS UNBEATEN
1 CUP OIL
2 TSP VANILLA EXTRACT
1/3 CUP ORANGE JUICE
MIX TOGETHER THEN
*ADD 1/2 TSP BAKING POWDER
AND 1/2 TSP BAKING SODA
GREASE AND FLOUR TUBE (BUNDT) PAN
ALTERNATE BATTER AND APPLES IN LAYERS
BAKE FOR 1 1/2 HOURS @ 350 DEGREES
2 TSP VANILLA EXTRACT
1/3 CUP ORANGE JUICE
Have the winners been announced yet? Cant wait!!