Monday, April 26, 2010


In celebration of my 13th anniversary today, I made my sweetheart this delicious dessert!!! It is so fresh and flavorful.

48 Nilla Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8oz.) cream cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) Cool whip, thawed
1/3 cup raspberry preserves
1 1/2 cups fresh fruit

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. In small bowl, add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

In another bowl, beat cream cheese, sugar and lemon zest with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups cool whip.

Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and 16 wafers.

Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining cool whip and fruit. ENJOY!!

Saturday, April 24, 2010

Molasses Oatmeal Whole Wheat Bread

I wanted to try a new bread with molasses as a sweetener, I tried several before I found this, it is beautiful and delicious! Follow the directions exactly, the mixture needs to be hot to soften the oatmeal, but if it is too hot, it will kill the yeast.

Molasses Oatmeal Whole Wheat Bread

2 pkg active dry yeast
1 T molasses
1/4 c. warm water

3 T molasses (not black strap)
1/4 c butter
2 tsp salt
1/3 c brown sugar
2 T white sugar
2 c oatmeal (either kind)
1 c boiling water
1 c cold water
2 c ground whole wheat flour
2 1/2-3 c white (unsifted) flour

In a small bowl combine yeast, water, and 1 T molasses. Let stand until bubbly (about 15 minutes).

In your mixer combine butter, 3 T molasses, salt, sugars, oatmeal, and boiling water. Stir until the butter melts, then add the cold water and the yeast mixture. Add in the wheat flour, one cup at a time, then the white flour, mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size (about 1 hour).

Punch down, knead only slightly (it won't raise well if kneaded too much here). Divide in half, shape into loaves and placed into 2 greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake in preheated oven @ 350 for about 1 hour, until the loaves sound hollow when tapped. Cool on rack, Rub with butter while still hot.

Wednesday, April 21, 2010

Swedish Visiting Cake

I wanted to try something new for a family gathering on Sunday, so I decided to try this cake. Several people thought it was yummy. I liked it too. I will definately make it again.

Rub the lemon zest into the sugar.

Swedish Visiting Cake

8 tbsp (1 stick) unsalted butter, melted and cooled
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 eggs
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 cup sliced almonds

Center a rack in oven and preheat to 350 degrees. I used an 8" cake pan brushed with Crisco, and dusted with flour. Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts. Switch to a rubber spatula and stir in flour. Finally, fold in milted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula. Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist. Since I used a smaller pan (8"), I baked it for 35 minutes. It turned out perfectly.