“Omit the lemon juice, use baking apples, and add lots of chopped walnuts to the topping.” ~Marty
If you double the topping, this is Mom’s famous apple crisp recipe. I’ve tried manny apple crisp recipes online and must say that none of them come close. It has lots of crunch and flavour without being overly sweet.
Growing up with loads of apple trees in the Pacific Northwest meant we enjoyed this recipe regularly during August and September. Yum!
~Karla (Marty’s recipe)
2 packages (4 serving size) lemon Jell-O
2 cups boiling water
1 cup cold water
2 cups vanilla ice cream
Dissolve Jell-O in boiling water in large bowl. Stir in cold water. Cool 15 minutes. Stir in ice cream until melted. Pour into mold. Refrigerate until firm (at least 4 hours).
1 cup cocoa
1 1/2 cup sugar
1 cup hot water
Dash of salt
2 teaspoons vanilla- add last
Stir and boil 3 minutes.
Cool and pour over ice cream
Berries (not strawberries), apples, peaches, plums, pears, pitted cherries, or whatever is in season.
Put one stick butter or margarine in a 9×13 baking pan and melt.
Combine in bowl:
1 cup flour
1/2 teaspoon baking powder
Pinch or salt
1/2 cup milk
1 cup sugar
Beat well and pour over the melted butter in pan and swirl around. Spoon on fresh fruit with the juice, then sprinkle with sugar. Bake at 350′ about 45 minutes.
Cool Whip is good!
My name as a cook was “Never Perfect-Always Easy”
2 cups flour
1/2 cup brown sugar
1 cup butter
Mix as for pie dough. Bake 15 minutes at 400′, until dry. Stir crumbs until dry and put in a 9×13 pan.
8 ounce package cream cheese
1/2 cup powdered sugar
2 packages dream whip (whip as directed on package)
Add to crumb mixture
Spread cherries over the top and refrigerate.
1 Cup of water
½ Cups butter or margarine
¼ teaspoon salt
1 Cup of unsifted all-purpose flour
Heat water, butter and salt to a rolling boil in a medium saucepan. Add flours all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat add eggs, one at a time, beating well after each addition until smooth and velvety.
Drop ¼ cupfuls onto ungreased cookie sheet. Bake at 400 for 35 to 40 minutes or until puffed and golden brown. While puff is warm; horizontally slice off small portion of top. Reserve tops. Remove any soft filaments of dough; cool puffs. Fill with any flavor of pudding, fill puffs, replace tops; dust with powdered sugar.
~Michelle W (Mom’s recipe)
1 loaf pound cake
1 large package of vanilla pudding or custard
1/2 cup orange juice
1/2 cup sweet cooking sherry
Whipping cream or chocolate for topping
First, cut the pound cake into cubes and slice the strawberries reserving three for the top. Set aside. Combine the orange juice and sherry.
Put 1/2 the pound cake in a trifle dish or clear glass bowl, then top with 1/2 of strawberries and then a layer consisting of 1/2 the blueberries. When layering be sure that you can see one of each layer through the outside of the dish. Pour 1/2 the orange juice sweet sherry mixture over the berries and cake.
Prepare the vanilla pudding as directed. Pour half the putting on top of the blueberries in the dish.
Continue to layer cake, strawberries, blueberries, and pudding. Refrigerate.
Just prior to serving, top it all off with whipped cream and decorate with reserved berries. Or drizzle with chocolae and serve individual servings with a dollop of whipping cream.
Note: The trifle pictured was made with custard. When preparing the pound cake I cut it into thin slices and used a cookie cutter to make heart shapes for added decoration. Be creative! This recipe is versitile. If it’s not berry season use canned peaches instead, reserving the juice to use instead of orange juice…Yummy!
~Karla (A modified version of my Host-mom Shelagh’s trifle recipe)