Recipes

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STAINED GLASS TORTE

Ingredients:

1 package lemon or orange jello
1 package lime jello
1 package cherry, raspberry, or strawberry jello

Filling:

1 package unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla

Crust:

2 dozen graham crackers
1/2 cup soft margarine
1/2 cup sugar

Directions:

For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.

For Crust: Crush graham crackers. Mix with butter and sugar.
Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.

For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling.
When cool, fold into whipped cream.

Cut flavored jello into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.

Yield: Apx 16 Servings

Category: Desserts
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Apple Cobbler Recipe

Ingredients:

Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter

Directions:

Place apples in 8 x 12-inch or 9 x 9-inch baking dish. Sprinkle apples with remaining ingredients sand dot with butter. Top with rolled pie crust.  Pierce with knife and bake.

Bake at 350 degrees for 1 hour.

Serves: 6 – 8

Klip7

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Pear Cake Recipe

Ingredients:

1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced

Topping:

3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds

Directions:

1.  Preheat oven to 350 degrees.
2.  Sift together flour, sugar, baking, soda, salt, cloves and ginger.  Set aside.
3.  Beat eggs slightly and add pear nectar and vanilla.  Mix in sifted dry ingredients.  Pour batter into buttered 9×13-inch pan.  Press sliced pears evenly into batter, pushing down slightly.
4.  Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.  Sprinkle evenly over pears.
5.  Bake for 40-45 minutes or until golden brown.

Serves:  8
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ANGEL STRAWBERRY BANANA TRIFLE

Ingredients:

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Directions:

Prepare pudding with milk according to package directions.
In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
Cover and chill in refrigerator 4 hours before serving.

Category: Desserts

Graphic Humor

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