Eggnog Parfait Pies

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Ingrients & Directions


1 pk Lemon-flavored gelatin 2 Well-beaten egg yolks
1 c Hot water 2 Stiff-beaten egg whites
1 pt Vanilla ice cream . . .
. . . 4 To 6 baked pastry tart
1/4 ts Nutmeg -shells
3/4 ts Rum flavoring

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to
gelatin and stir till melted. Chill until partially set. Add nutmeg
and flavoring. Stir in egg yolks; fold in egg whites. Pour into
cooled tart shells; chill till set. Top with whipped cream and
sprinkle with candy decorettes.

Yields
6 servings

Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Jello Rainbow Cake

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Ingrients & Directions


1 pk White cake mix
2 pk Jello (3 oz) any flavor
2 c Boiling water
1 pk Cool whip, thawed (8 oz)

Bake cake mix as directed on package. Remove from pans to cool. Rewash
pans and put cakes back in them when the cakes are completely cooled. It is
best to use 2 8-9″ round cake pans but you can use an oblong pan if you
want. After cakes have been place back into pans (top side up), prick them
with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor
separately in 1 cup boiling water. Carefully pour one flavor gelatin over
each cake layer (if using oblong pan you must use the same flavors for the
2 pks).
Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then
unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold
second cake layer and carefully place on first layer. Frost with remaining
topping. Chill. Great moist’n fruity cake especially for those who like a
light, refreshing cake that is not too sweet.

From

Yields
10 Servings

Jello Flavored Cake

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Ingrients & Directions


1 1/2 c Granulated sugar
2 c Cake flour
2 ts Baking powder
1 pk (3 ounces) jello
3/4 c Milk
2/3 c Oil
2 tb Lemon extract
4 Eggs separted

Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
together. In another bowl, combine milk, oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg
yolks in one at a time into the batter. Whip egg whites until stiff but not
dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
the batter.

Grease ring pan with vegetable shortening and dust with flour. Spoon batter
into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
touch. Turn out immediately onto a wire rack.

Decorate with a thin icing and trim with what ever you want.

Note: I used strawberry jello and extract and decorated after drizzling
icing on top with fresh strawberries cut in half. I also have used orange
jello. Decorate with candied orange slices. I also found that 40 minutes
was too long to bake this cake in my oven.

From

Yields
1 Servings

Jell-o Poke Cake

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Ingrients & Directions


1 White or yellow cake mix
-(two layer)
(baked and cooled)
1 c Boiling water
1 pk Jell-O (any flavor – 4
-serving size)
1/2 c Cold water

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Thawed whipped topping or prepared frosting

Place cake layers, top sides up, in two clean 8″ or 9″ layer pans; prick
each cake wht large two pronged fork at 1/2 inch intervals. Dissolve
gelatin in boiling water. Add cold water and spoon over cake layers. Chill
4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving
plate. Frost. Unmold second layer; place on first layer. Frost.
Refrigerate. Garnish as desired.


Yields
6 Servings

Jamocha Cheesecake

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Ingrients & Directions


Nonstick cooking spray
15 Chocolate-wafer cookies
1 Container; (15 oz) part-skim
-ricotta cheese
1/4 c European-style unsweetened
-cocoa powder
1/4 c Sugar
1 Envelope unflavored gelatin
1/2 c Double-strength coffee
3/4 c Skim milk
1 ts Vanilla extract
1 ts Rum extract
1 Container; (8 0z) nondairy
-whipped topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2
cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,
blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and
coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in
milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir
until thickened. Fold in all but 1/2 cup topping; pour into loaf pan.
Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish
with reserved topping and cookies. Makes 12 servings, 162 calories each.

busted by sooz


Yields
4 Servings

James Garner’s Favorite Lemon Cake

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Ingrients & Directions


Nonstick cooking spray
All-purpose flour
1 pk White cake mix
1/3 c Vegetable oil
1 1/4 c Water
3 Egg Whites
1 ts Vanilla extract
1 pk (3oz) sugar-free lemon
-gelatin

-GLAZE-
1 Egg white
3 c Confectioners’ sugar
1 Lemon ; Juice of

Directions: Preheat oven to 350. Grease a bundt pan with the cooking spray
and then coat it with flour. In a mixing bowl, mix well by hand the
remaining ingredients. Pour the batter into the prepared pan and bake for
40 to 50 minutes. Cool on a rack for 10 minutes. Remove from the pan and
let cool for 1 hour before glazing. For glaze, combine ingredients and
drizzle over cake. Makes 10 servings.

G. G. Garner/The Cop Cookbook


Yields
1 Servings

Irish Cream And Chocolate Cheesecake

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Ingrients & Directions


-CRUST-
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted

FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass
baking dish. Refrigerate.

FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring
constantly, over medium heat until hot and coffee is dissolved. Reduce
heat. Stir a little coffee mixture into egg yolks, then pour egg mixture
back into saucepan. Cook, stirring frequently, until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and add liqueur.

Using an electric mixer or food processor, blend cream cheese and 1/4 cup
of the sugar until smooth. Slowly blend coffee mixture into cream cheese.
Chill, stirring occasionally, until consistency of raw egg whites, about 1
to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot
water. Let cool. Beat egg whites until soft peaks form. Gradually add
remaing sugar and beat until stiff peaks form. Gently fold egg whites into
coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and
fold in chocolate. Using large spoon, alternately spoon two mixtures over
chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.

From

Yields
12 Servings

Honey Cheese Cake

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Ingrients & Directions


1/2 c Boiling water
1 sm Pkg Lemon flavored gelatin
1 1/2 c Evaporated milk; chilled
2 ts Lemon juice
1 ts Vanilla
8 oz Philly cream cheese
3 c Honey; (I use clover)
1 8 or 9″ Graham cracker crust

Mix gelatin with boiling water, cool. Do not let set. Cream cheese with
honey, lemon juice and vanilla. Whip chilled milk. Fold into cheese
mixture. Pour into prepared graham cracker crust. Let chill before serving.


Yields
1 Servings

Poppy Seed Chiffon Torte

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Ingrients & Directions


-CRUST-
1 c Flour
1/2 c Melted butter
1/2 c Chopped nuts (walnuts or
-pecans)

FILLING
5 Eggs, separated
1 1/2 c Sugar
1 1/2 c Milk
1/4 c Poppy seeds
1/4 ts Salt
2 ts Cornstarch
2 ts Vanilla
1 1/2 tb Unflavored gelatin
1/8 c Cold water
1/2 ts Cream of tartar
Whipped cream

Yield: 12

DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds
together. Pat into 9 inch square pan. Bake at 325-F until light brown,
about 10 to 15 minutes. (Crust may be made ahead and frozen).

Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten egg
yolks, 1 cup sugar, and remaining milk in top of double boiler. Stir until
sugar dissolves. Add poppy seeds, salt and cornstarch mixture. Cook until
thick. Dissolve gelatin in cold water. Add to cooked mixture. Add vanilla
and mix well. Cool. Beat egg whites until stiff. Gradually add cream of
tartar and remaining 1/2 cup sugar. Gently fold into cooled filling. Pour
filling into crust and refrigerate. Serve with whipped cream.


Yields
12 Servings