STRAWBERRY PRETZEL SQUARES~Mary
Makes: 20 servings, 1 square each
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 ounces (1-1/2 [8-oz.] pkg.) Cream Cheese, softened
2 tablespoons milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 quart (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon mixture over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.
SWEET POTATO TRIFLE~Mary
16 oz. angel food cake, cut into one inch cubes
3/4 cup sugar, divided
1/2 cup low-fat sour cream
8 oz. low-fat cream cheese
5 oz. fat-free evaporated milk
1/2 tsp. vanilla
Dash salt
2 cans (15 oz. each) sweet potatoes, drained and mashed
3 Tblsp. flaked coconut, toasted
8 oz. Cool Whip, thawed
1 Tblsp. toasted chopped pecans
Arrange cake cubes in single layer on jelly roll pan. Bake at 350º for 15 min, turning once. Beat 1/2 cup sugar, sour cream & cream cheese until blended. Gradually beat in milk. Fold in cake cubes. In another bowl, beat 1/4 cup sugar, vanilla, salt & potatoes until smooth. Spoon half cake mixture into trifle dish or 3 qt bowl; top with half potatoes, sprinkle with 1 Tblsp. coconut, top with half of the cool whip. Repeat. Sprinkle with remaining coconut & pecans. Cover and chill at least 1 hour.
STRAWBERRY MAGIC CAKE~Mary
1 10 oz. pkg. mini marshmallows
1 18 oz. box yellow cake mix ( mix cake according to pkg. directions)
1 3 oz. pkg. strawberry Jell-O
1 16 oz. box frozen sliced strawberries,(not drained & partially frozen)
2/3 cup cold water
8 oz. Cool Whip
Spread the marshmallows evenly over the bottom of a greased 9x13 pan. Spread the prepared cake mix over the marshmallows. Sprinkle the Jell-O powder over all. Spoon berries here & there over the Jell-O.
Drizzle the water over all. DO NOT STIR!!
Bake in preheated oven for about 55 minutes at 350 F. Cool & serve with Cool Whip.
PINEAPPLE BREAD PUDDING~Mary
20 oz. can crushed Pineapple, drained
6 slices Bread, cubed (trim crust if desired)
3/4 stick Butter, cubed
1/2 cup Sugar
4 Eggs, well beaten
Mix all ingredients together, pour into 9X9 greased baking dish. Bake at 350 for 25 - 30 minutes, or until browned and bubbly. If butter rises to top, just poke a hole and let it run into pudding. Cool and serve warm. Can top with Cool Whip
FROSTED STRAWBERRY SALAD~Mary
For the base layer:
1 8-ounce can crushed pineapple
2 cups apple juice
3 cups sliced fresh strawberries (about 1 1/2 pounds before trimming and slicing)
1 banana, sliced
3/4 cup pecan pieces
2 3-ounce packages strawberry flavored gelatin
1 8-ounce package cream cheese
2 tablespoons light mayonnaise
2 cups whipped topping such as Dream Whip®
Drain the pineapple and reserve the juice. Set the drained pineapple aside.
In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into an 8 x 13 pan. Chill until the top sets, about 20 minutes.
For the top layer:
reserved pineapple juice plus water to make one cup
1 packet unflavored gelatin
1 cup miniature marshmallows
1 cup whipped topping such as Dream Whip
Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set.
Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.
EASTER ANGEL FOOD CAKE~Mary
1 pkg. confetti or white angel food cake mix
1 (8 oz.) container frozen whipped cream topping, thawed
1 c. flaked coconut
6 drops green food color
Jelly beans
Bake and cool cake as directed on package, remove from pan. Frost with whipped
topping. In tightly covered container, combine coconut and food color and shake
vigorously until evenly tinted. Sprinkle over top of cake. Arrange jelly beans
on coconut. After serving, refrigerate any remaining cake. Serves 12 people.
EASTER SPONGE COOKIES~Mary
1 c. shortening
1 c. sugar
4 eggs
1 tbsp. vanilla
4 c. all-purpose flour, sifted
5 tsp. baking powder
Cream shortening, gradually adding sugar until combined. Add eggs, one at a
time, and vanilla. Blend in 2 cups of the flour and the baking powder. Beat,
then add 2 more cups of flour, beating until mixture is stiff. Drop by heaping
teaspoonfuls onto greased cookie sheet and bake at 375 degrees 10 - 12 minutes.
Ice cookies while warm and sprinkle with candy confetti. Makes 80 - 90.
ICING
2 egg whites
4 tbsp. butter, melted but not hot
1 (1 lb.) box confectioners' sugar
Beat egg whites until stiff. Gradually add butter, then blend in sugar.
CREAMED CODFISH~MARY'S Mom's
shred and look over 1 cup codfish and cook for 15 minutes.
Make a cream sauce
melt 2 tbs butter
add 2 tbs flour
add 1 cup of milk .
Stir in codfish.
Can serve on toast. We ate codfish gravy on mashed potatoes, also
MARY~BEST EVER CHOCOLATE CAKE
This was given me by my Mom. This recipe originally came to Mom from Rose Priveteer of Cassadaga, NY. Her & her husband Charlie, owned The White Horse Restaurant around the 50's. It's a real moist cake.
1/2 c shortening
2 c sugar
2 eggs
2 tsp. soda
2 1/2 c flour
1/2 c cocoa
1 tsp salt
1 c sour milk
2 tsp. vanilla
Mix all together then add:
1 c boiling water
Pour in 9x13 pan. Bake 350 for 45 min. Let cool, then frost with
FLUFFY WHITE FROSTING
2 1/2 T flour
1/2 c milk
Cook til a thick paste, then cool.
Cream together:
1/2 c shortening
1/2 c granulated sugar
1/4 tsp salt
add to paste and beat.
Add:
1 tsp. vanilla
2 c powdered sugar
Beat. The more you beat, the better it is.
MARY'S REUBEN CASSEROLE
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
Preheat oven to 400 degrees F.
Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
CRANBERRY PUDDING CAKE~Mary
From a friend who's family has made this for years
CAKE
2 cups flour
1 cup sugar
2-1/2 teaspoons baking powder
1 egg, beaten
2/3 cup milk
3 tablespoons butter, melted and cooled
2 cups whole cranberries, fresh or frozen
BUTTER SAUCE
1/2 cup butter
1 cup sugar
1/2 cup milk
Preheat oven to 350 degrees F. Lightly grease a 9-inch bundt or tube pan. In a large mixing bowl, combine the flour, sugar and baking powder. In a small mixing bowl, combine the beaten egg, milk and melted butter (that has been cooled to room temperature). Pour the egg mixture into the dry ingredients and stir just until mixed. Gently fold in the cranberries. Pour batter into the prepared pan and bake for 35 to 45 minutes or until tests done. Let cool 10 minutes before removing from pan. Serve with butter sauce.
To make the butter sauce, melt the butter in a small saucepan. Add the sugar and milk. Cook for 5 minutes. Serve warm.
NOTE:
To use a regular-size bundt pan, double all the ingredients and bake about 70 minutes.
RHUBARB CUSTARD CAKE~Mary
1 package (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional
Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.
