ANGELIC STRAWBERRY DESSERT
1 3 1/2-ounce instant vanilla pudding mix
1 cup (eight ounces.) sour cream
One teaspoon of grated orange peel
1 cup milk
half 10-inch tube angel meal cake reduced into chew-sized pieces
1-pint whipping cream, whipped
2 pints sparkling strawberries, washed, hulled, and sliced
In a massive mixer bowl, vicinity immediate pudding blend, bitter cream, milk, and orange peel. Mix at a low pace for one to 2 minutes or till thick and properly mixed. Fold in whipped cream. Layer half of the cake portions, 1/2 strawberries, and half pudding combination in a huge serving bowl. Repeat layers. Be certain initially cake portions and end with a pudding mixture and arrange final strawberries on top. Chill for two hours. Makes eight servings. (Save the relaxation of the cake for once more).
LEMON-ORANGE RAINBOW POKE CAKE
One lemon cake blend, regular or pudding-covered. One package (three oz.) of orange-flavored gelatin, half of a cup of orange juice, or 1/2 c. Bloodless water
1 cup boiling water
Prepare cake mix in the standard manner. (Grease and flour 13-by using-9-inch pan). Bake for 35 to 40 mins at 350°. Cool the cake in a pan for 15 minutes. Prick with the software fork at 1/2-inch intervals.
Meanwhile, dissolve gelatin in boiling water. Add orange juice and pour cautiously over the warm cake. Chill for at least hours. Garnish with white frosting and beautify with mandarin oranges or whatever appears pretty. (Mint green sweets cut into slivers make an attractive “leaf look” with the mandarin oranges).
STRAWBERRY CHEESECAKE PIE
One 4-ounce bundle of cream cheese softened
half cup butter
Three egg whites
1 pint of strawberries wiped clean and hulled
1 cup flour
Cut softened cream cheese and butter into flour, blending nicely. Pat into an 8-inch pie plate. Bake in a preheated 350° oven for 20 minutes. Beat egg whites until they form gentle peaks; regularly beat in sugar, a touch at a time, until stiff peaks form. Fold strawberries into egg whites, spooning into pastry shell. Bake at 200 degrees for 25 minutes. Serves 8.
SUPER SIMPLE FRUIT SALAD DESSERT
One 20-ounce can of pineapple chunks, tired one 16-ounce can of pear halves, drained.Six bananas
One 20-ounce can of peach, lemon, or apricot pie filling
Cut the bananas and pears into 1-inch pieces. Add the pineapple chunks and pie filling. Sprinkle about 1/4 cup of coconut on a pinnacle, if desired.
CHAMPAGNE SALAD
One eight-ounce package of cream cheese
3/4 cup sugar
2 cups sliced strawberries or
One small can of pineapple drained
One 10-ounce bundle of frozen berries
One 8-ounce carton of Cool Whip
1/2 cup walnuts (non-compulsory)
Three bananas cut up
Cream the first two elements. Add the last elements. Mix and pour into a 9-by-thirteen-inch pan or a 2-by-8-inch square pan. Freeze. Remove the pan from the freezer quickly before serving.
DATE BARS
1/2 cup dates
half of the cup prunes
half of the cup raisins
1 cup of water
One teaspoon soda
1/four teaspoon salt
1 cup flour
One teaspoon vanilla
1 stick butter or margarine
half cup of chopped nuts
Two eggs
Boil the dates, prunes, raisins, and water together. Add butter or margarine. Mix eggs, soda, salt, flour, vanilla, and nuts. Add batter to fruit mixture. Bake in 7-by-11-inch pans for 25 minutes at 350°.
RHUBARB CRUNCH
Combine:
3 cups diced rhubarb
1 cup of sugar
2 Tablespoons flour
Place in a greased 6-through-10-inch pan.
Combine:
1 cup brown sugar
1 cup rolled oats
1 cup rolled oats
half a cup of margarine or butter
One half cup flour
Sprinkle over the rhubarb mixture. Bake in a 375° oven for 35 mins or until brown. Serve hot or cold with ice cream or whipped cream.
Graduation celebration recipes sought.
The Record is always looking for recipes from local readers, and it’s hard to disagree that commencement day is drawing near, so we’re looking for your favored recipes for commencement parties. Send your favorites to “Recipes, c/o Morrison County Record, 216 First St. S.E., Little Falls, MN 56345,” or email them to news@mcrecord.Com. Please include your name and town of residence.
