Berry Dream Cake

April 9, 2015 Leave a Comment

 

Berry Dream Cake

Berry Dream Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect.  It’s so festive-looking.  Top it with whatever fruit you like!

               Margaret McNeil                                                             Germantown, Tennessee

 

Berry Dream Cake Recipe

 

Berry Dream Cake

1 package white cake mix (regular size)

1 ½ cups boiling water

1 package (3 oz.) cherry gelatin (any flavor)

1 package (8 oz.) cream cheese, softened

2 cups whipped topping

4 cups fresh strawberries, coarsely chopped (or fruit that matches the gelatin)

 

Prepare and bake cake batter according to package directions, using a greased 13 x 9 inch baking pan.

In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve.  Cool cake on a wire rack 3-5 minutes.  Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes.  Gradually pour gelatin over cake, being careful to fill each hole.  Cool 15 minutes.  Refrigerate, covered, 30 minutes.

In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping.  Carefully spread over cake.  Top with strawberries.  Cover and refrigerate for at least 2 hours before serving.     15 servings

* You can use any flavor of gelatin, just pick fruit that would go with the color of gelatin you’re using.

 

(Recipe for Berry Dream Cake was in www.tasteofhome.com, 2015)

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Summer Dessert Pizza

July 11, 2014 Leave a Comment
Summer Dessert Pizza

Summer Dessert Pizza

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months.  You can use whatever fruits are in season.

          Ida Ruth Wenger                                                                             Harrisonburg, Virginia

 

Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries

 

In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan.  Bake at 350 F. for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.         12-16 servings

 

(Recipe for Summer Dessert Pizza was on www.tasteofhome.com, 2014)

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Swedish Pancakes

April 12, 2014 Leave a Comment
Swedish Pancakes

Swedish Pancakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

When we spend the night at my mother-in-law’s house, our kids beg her to make these crepe-like pancakes for breakfast.  They’re a little lighter than traditional pancakes, so my family can eat a lot!

           Susan Johnson                                                                                  Lyons, Kansas

 

Swedish Pancakes Recipe

Swedish Pancakes

2 cups milk

4 eggs

1 Tbsp. canola oil

1 ½ cups flour

3 Tbsp. sugar

¼ tsp. salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

In a blender, combine the first 6 ingredients.  Cover and process until blended.  Heat a lightly greased 8 inch nonstick skillet; pour ¼ cup batter into center of each.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed.  Stack pancakes with waxed paper or paper towels in between.  Reheat in the microwave, if desired.  Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.         20 pancakes

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

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Fudge Berry Pie

August 16, 2013 Leave a Comment
Fudge Berry Pie

Fudge Berry Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

“I’ve made this pie several times and it always gets great reviews”. With its refreshing berry flavor and chocolate crust, the no-bake delight is sure to receive thumbs –up approval from your gang, too.

                Sharlene Cullen                                                                Robbinsdale, Minnesota

 

Fudge Berry Pie Recipe

Fudge Berry Pie

2 packages (10 oz. each) frozen sweetened raspberries or slices strawberries, thawed and drained

¼ cup corn syrup

1 carton (12 oz.) frozen whipped topping, thawed, divided

1 chocolate crumb crust (9 inches)

1 cup (6 oz.) semi-sweet chocolate chips

In a blender, add berries; cover and process until pureed.  Pour into a large bowl.  Stir in the corn syrup.  Fold in 2 cups of whipped topping.  Spoon into the crust.  Cover and freeze for 2 hours or until firm.

In a large saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth.  Spread over filling.  Cover and freeze for 4 hours or until firm.

Remove from the freezer 30 minutes before serving.  Top with remaining whipped topping.                                                                             6-8 servings

(Recipe for Fudge Berry Pie was in tasteofhome.com)

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Orange Whip

July 12, 2013 Leave a Comment
Orange Whip

Orange Whip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It takes mere minutes to blend together this cool, silky-smooth treat.  Yogurt adds tang to this light orange-flavored dessert.  It’s so pretty and refreshing on warm summer days.

Sue Thomas                                                                                       Casa Grande, Arizona

 

Orange Whip Recipe

Orange Whip

1 can (11 oz.) mandarin oranges, drained and patted dry

1 cup (8 oz.) vanilla yogurt

2 Tbsp. orange juice concentrate

2 cups whipped topping

 

In a large bowl, combine the oranges, yogurt and orange juice concentrate.  Fold in whipped topping.  Spoon into serving dishes.  Cover and freeze until firm.  Remove from the freezer 10 minutes before serving.                     4 servings

 

(Recipe for Orange Whip was in tasteofhome.com)

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Chocolate Banana Cream Pie

May 2, 2013 Leave a Comment
Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have three daughters, and this is their favorite pie to help make and to eat.  Most of the time, we make two pies so there’s enough for seconds.

                Lynn McAllister                                                                                                Mt. Ulla, North Carolina

               

Chocolate Banana Cream Pie Recipe

Chocolate Banana Cream Pie

1 ¼ cups sugar

1/3 cup cornstarch

1/3 cup baking cocoa

¼ tsp. salt

3 cups milk

3 Tbsp. butter

1 ½ tsp. vanilla

1 pastry shell (9 inches), baked

2 medium firm bananas, sliced

1 cup whipped topping

Chocolate curls and additional sliced bananas, optional

In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in butter and vanilla.

Pour half of the filling into pastry shell.  Top with sliced bananas and remaining filling.  Refrigerate for 3-4 hours.

Garnish with whipped topping.  Decorate with chocolate curls and additional bananas if desired.

6-8 servings

(Recipe for Chocolate Banana Cream Pie was on www.tasteofhome.com)

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