1 pie shell 1 1/2 cup water 2 1/2 tablespoons cornstarch 1 cup sugar 3 ounce package strawberry jello pinch salt sliced strawberries Mix and boil water, cornstarch, and sugar until thick. Remove from heat and add jello and salt. Pour over sliced strawberries in pie shell.
1 round angel food cake 2 1/2 c. boiling water 2 3 oz. pkgs. strawberry Jello 1 10 oz. pkg frozen sliced strawberries 1/8 tsp. salt 2 tsp. lemon juice 1 pt. vanilla ice cream 1 pt. fresh strawberries 1/2 pt. heavy cream or 1 2 oz. pkg dessert topping mix. Mold this dessert in … Read more
Strawberry jello strawberries cool whip ½ angel food cakes broken in pieces-lay in dish. Take 1 cup boiling water. Add 1 3 oz box of strawberry jello-adding strawberries still frozen. Add 1 package Cup cool whip – stir and pour over cake. Mary Rerrevial
“Berry” Delicious Black Bottom Pie Yield: 8 Servings INGREDIENTS: 1/4 cup Chocolate Chips (I like Nestle’s) 1 Cookie or graham pie crust (I like the dark chocolate cookies for the crust) 12 ounces of Cream Cheese (1 and 1/2 pkg. of cream cheese – room temperature) 1/2 cup prepared icing 1 teaspoon Vanilla Extract (not … Read more
CHRISTMAS JAM pkg (20 ounces each) frozen whole strawberries or 2 1/2 qts fresh strawberries 1 pound fresh or frozen cranberries 5 pounds sugar=11 1/2 cups 2 pouches (3 ounces each) liquid fruit pectin Grind Strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full … Read more
1 unbaked pie shell Crush 1 cup berries and cook with one cup water. Boil about two minutes. Drain and save juice. Add enough water to make 1¼ cup juice. Combine ¾ cup sugar with 3 T. cornstarch and berry juice. Cook, stirring continually until clear. Add about 5 drops of red food coloring if … Read more
(One of Dad’s Favorites) 2 egg yolks ½ cup sugar ½ cup flour 1/3 tsp. baking powder ¼ tsp. salt 2 egg whites 2 T. cold water ¾ tsp. vanilla ¼ tsp. almond (I use 1 tsp. vanilla, and ½ tsp. lemon) ¼ tsp. cream of tartar Beat egg whites and cream of tartar till … Read more