Lemony Simply Delicious

Looking out my kitchen window I kept admiring these bright yellow flowers that suddenly sprung upward and blossomed.  The mere fact that they were yellow prompted me to quickly locate the Lemon flavored package of Jello Gelatin that I had purchased two days earlier.  This has to be my fave "quick make" dessert!  Simply Delicious!  It really is simple to make and is delicious.  Two servings of this tasty light creamy dessert does not need a lot of preparation.  And ... it's very easy to double the recipe, even triple if needed.  :) 

The men in my fam have always enjoyed Jello, so I've made this treat for years, doubling the recipe.  There are only 3 ingredients!  Sweet!

Lemony Simply Delicious - 2 servings 

Ingredients:
(1) pkg. small box Lemon flavored Jello Gelatin 
(1) Cup Vanilla Ice Cream
(1) Cup boiling water

Method:

1. Boil 1 Cup cold water.
2. Place contents of 1 small pkg. Lemon flavored Jello Gelatin in medium sized bowl.
3. Pour in hot water and stir well to dissolve gelatin.
4. Add 1 Cup Vanilla Ice Cream to bowl. 
5. Whisk or stir well until ice cream melts.
6. Pour into 2 dessert dishes or mugs.
7. Refrigerate several hours.
8. Serve with whipped Cream.

Quite often if I have Strawberry ice cream, I pair it with Strawberry gelatin.  Also so light, creamy and delicious! 

Looking out my window today the purple Hyacinths are beginning to blossom. Ohhh, I'll be looking for the Black Raspberry ice cream in my freezer and Raspberry gelatin in my pantry. :)
Enjoy!
Yummy!
Happy Easter!!!

CranOrange Coffee Cake

This cute little Santa ornament hung on my family's Christmas Tree when I was a youngster.  Fortunately, there were Santas remaining in the set, so my sons each have one to hang on their trees, also.  :)  The holidays are approaching and it's time to get some Fam Fav goodies baked and into the freezer! 

About 12 years ago, a week before Christmas, I remember asking my older son if he could give me some input as to what our Christmas dessert might be.  I was clueless as what in the world I should bake.  His response, "Remember the CranOrange Coffee Cake you used to bake?"  O.K., I remembered, but I didn't realize that we hadn't enjoyed eating this appetizing Bundt cake in a very long time.  For that reason, I now bake it to enjoy at Christmas.  Yes, my daughter-in-law now has this recipe, too!  :)

CranOrange Coffee Cake is scrumptious, moisty and colorful.  The original recipe called for Ocean Spray CranOrange Relish.  However, for the past two years I have been unable to purchase this ingredient, so I've found a good substitution:  About 8 ounces from a can of Whole Berry Cranberry Sauce plus 1 and 1/2 teaspoons of Orange Extract.  Combine together and use.  The cake is baked in a Bundt or Tube Pan.  After baking & cooling, wrap in foil and freeze until the day before serving.

(Yes, it can be enjoyed after baking, cooling and icing, but over the years I've learned that it has a better flavor if we are patient and do not devour it within the day.  This cake is a wonderful fam fav in the freezer ready to eat.)

After removing from freezer, unwrap the cake and place on a special dish.  Drizzle the Almond Glaze on top.  A small scoop of Vanilla Ice Cream served on the side is a tempting addition.  Yummy! 

CranOrange Coffee Cake

Oven:  350°F
Time:  Bake 55 Minutes or until cake tester or toothpick comes out clean.

Ingredients: 
1 Stick (8 Tablespoons) Unsalted Margarine/Butter, softened
1 Cup Granulated Sugar
1 Egg + 2 Egg Whites (or 2 Whole Eggs)
2 Cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Fat Free Sour Cream
1 teaspoon Almond Extract
*  *  *
8 ounces Whole Berry Cranberry Sauce Plus 
1 and 1/2 teaspoons Orange Extract
OR 1 container CranOrange Relish    

Method:

1. Spray 9" or 10" Bundt Pan or Tube Pan with PAM & flour. 
2. Preheat oven to 350°F.
3. Using mixer, Cream Margarine/Butter with Sugar.
4. Add 1 Egg + 2 Egg Whites (or 2 Whole Eggs) and blend well.
5. Add dry ingredients alternating with Sour Cream.  End with the dry ingredients.
6. Add Almond Extract.
7. Combine 8 ounces Whole Berry Cranberry Sauce with 1 and 1/2 teaspoons Orange Extract in separate bowl , if needed.
8. Place 1/2 of batter in Bundt Pan, spread evenly.
9. Top with 1/2 of Sauce, spread.
10. Carefully add remaining batter, spread.
11. Follow with remaining Sauce, spread.
12. Bake at 350°F for 55 Minutes or until cake tester or toothpick comes out clean.
13. Cool on wire rack for 5 Minutes.
14. Remove cake from pan and cool.
15. After cooling, wrap in foil and freeze until needed.

The day before or many hours before CranOrange Coffee Cake will be enjoyed, remove from freezer and place on a cake dish.  Make Topping and Drizzle over top:

Blend 3/4 Cup Confectioner's Sugar, 2 Tablespoons Water and 1/2 teaspoon Almond Extract until smooth.  

This week I will bake two CranOrange Coffee Cakes and they will be waiting in my freezer.  :) 

Do you have a family favorite that your family enjoys during the holidays?

Enjoy!
Yummy!

Creamy Cheesy Pie, Yum!

The past few days here in Western MA, as in so many other parts of our country, have been hot and humid.  Even with A/C, forget turning on the oven for any baking.  Life is good using our outdoor grill at dinner time.  Ice cream is just plain refreshing later in the evening!  Vanilla is my favorite flavor, what is yours?  Orange Pineapple is so good, but not always available!

Speaking of the flavor vanilla, vanilla Creamy Cheesy Pie is not baked in a hot oven!  I was introduced to this delicious, no fuss recipe many years ago by my mother-in-law.  Before tasting her quick make pie, I always baked a cheesecake using a couple of packages of cream cheese, a spring-form pan and directions that needed to be followed.  

While we were down visiting quite a few years ago she opened her fridge after dinner and out came a cheesecake.  It was vanilla flavored and had a graham cracker crust that was purchased.  She served it with fresh berries and whipped cream.  It was mighty fine!  So, I did what one does when something looks and tastes really good...I requested the recipe - much to her great joy!  It was already a fact to her and to my father-in-law that I cooked.  They had never met anyone (before me) who prepared fresh corn and stored the kernels in freezer bags for meals in the winter.  They had lived in NYC in an apartment before relocating to FL.  I grew up in Western MA and my family had two large gardens.  :)

This "easy does it" delicious cheesecake requires 4 ingredients:  (1) package of Cook & Serve Pudding Mix, Milk, 8 oz. Cream Cheese and a Graham Cracker Pie Shell. 

Creamy Cheesy Pie 

 Ingredients:

(1) pkg. Cook & Serve Vanilla Pudding Mix
(1) pkg. 8 oz. Cream Cheese
(2) Cups Milk
(1) Pre-made Graham Cracker Pie Shell

Method:

1. Prepare Pudding according to package directions.
2. Place Cream Cheese in a medium bowl.
3. Pour hot Pudding over Cream Cheese and whisk until smooth.
4. Pour mixture into Graham Cracker crust.  Smooth mixture to crust edges.
5. Cool - maybe 30 minutes and cover with plastic wrap.  I leave small amount unwrapped on edge.
6. Refrigerate overnight.
7. Cut into slices.  Add whipped cream on top.
8. Place berries on the side.
9. Refrigerate remaining pie to enjoy again.  Yum!

**My family uses 1% Milk, so I add 1 Tablespoon powdered milk into pot before making pudding.  

**I use Jello brand pudding mix, because when using the Jello brand I do not burn the pot.  :) 

Yesterday afternoon Vanilla Creamy Cheesy Pie was prepared and tonight we will enjoy it after dinner.  :) 

My son has prepared this yummy dessert using Jello chocolate pudding and the word is, "It tastes great!!!"

Do you make easy, no fuss, delicious desserts during the summer?

Enjoy!
Yummy!