what mrs dewey did with the new jell-o
it’s that time again, ladies and gentlemen! time for Deedles’ holiday jell-o salad recipe!
i don’t know about your grandmothers, but my grandmother deedles loved jell-o. jell-o molds, jell-o parfaits, jell-o with just a dollop of mayonnaise on the top…jell-o was something yummy and sophisticated and worthy of purchasing several differently sized and shaped plastic jell-o molds for various occasions. as such, i love jell-o, too. perhaps not with the mayonnaise, but i do love it – especially around the holidays when i get to make her raspberry pretzel jell-o extravaganza. curious? here’s the recipe..(trust me..it’s divine!)
RASPBERRY PRETZEL SALAD
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 Tbs. powdered sugar
Mix butter and sugar together. Stir in pretzels. Pat out into a 9×13 pan. Bake at 400 degrees for 10 minutes. Cool (very important to let this cool completely – keeps the crust nice and crusty…) and set aside.
- 8 oz. cream cheese, softened
- 8 oz. cool whip, thawed
- 1 cup powdered sugar
Beat the cream cheese until smooth. Mix in the sugar. Gently stir in the cool whip. Spread over the cooled pretzel layer.
- 3 cups boiling water
- 1 large pkg. raspberry Jello
- 16-20 oz. frozen raspberries
Stir Jello and water together until dissolved. Add frozen raspberries. Stir until the raspberries are separated and soft. Pour gently onto the cream cheese layer. Refrigerate several hours or overnight.
Deedles never served this as a dessert – rather she served it as an additional salad during dinner. yummy and nostalgic. What a combination!
there are many things that come to mind when i think of my mother – her reddish hair, her white linen perfume, her big smile, her infectious laugh, and her no-frost chocolate cupcakes…always kept fresh in her original round tupperware container…they are delicious and easy and decadent and, as the title suggests, are so good, you don’t even need frosting…enjoy!
my mother’s no-frost chocolate cupcakes
1 c butter
4 squares semi-sweet chocolate
1.5 c walnuts
1.75 c sugar
1 c flour
4 large eggs
1 tsp vanilla
Melt chocolate and butter – stir in nuts until well-coated. In a separate bowl, combine sugar, flour, eggs, vanilla. Mix only until well blended. Do NOT beat. Add chocolate mixture carefully and turn into paper cups (about half full). Bake at 325 for 35 minutes.
can’t resist sharing this recipe with you – a huge hit with all the boys, especially my husband who literally said, “i feel like i’m at a restaurant”..now, if that isn’t reason enough to make this, i don’t know what is!
sweet potato soup from sunset magazine
- 1 1/2 tablespoons unsalted butter
- 1 large leek (white and light green parts only), thinly sliced, rinsed, and drained
- 2 small garlic cloves, minced
- 2 pounds orange sweet potatoes (about 2 large sweet potatoes; often labeled â��yamsâ��), peeled and cut into roughly 1-in. pieces
- About 1 1/2 tsp. coarse kosher salt
- About 1/2 tsp. freshly ground black pepper
- 2 ounces thinly sliced prosciutto
- 1/4 cup heavy cream
- Chopped chives (optional)
1. Preheat oven to 400°. Melt butter in a large pot over medium heat. Add leek and cook, stirring, until soft and translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Put sweet potatoes in pot; add 3 cups water, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Increase heat to high, bring to a boil, then reduce heat to medium-high and simmer until sweet potatoes are tender, about 10 minutes. Remove from heat and let cool 10 minutes. Working in batches, purée soup until smooth.
2. Prepare the garnish: Spread prosciutto slices on a rimmed baking sheet in a single layer. Bake until crisp, 7 to 10 minutes (watch carefully, as they can burn quickly). Let prosciutto cool completely on baking sheet (about 1 hour), then crumble into tiny pieces and set aside.
3. Transfer puréed soup to a clean pot set over medium-low heat. Stir in cream and up to 2 cups water (enough to make soup easy to drink out of cups). Season to taste with salt and pepper. Serve soup hot, in demitasse cups, garnished with prosciutto or chives if you like.
forgive me the use of saltines in this recipe, but since they’re an ingredient, i’m willing to let it slide. not to mention, i usually wouldn’t lend a lot of credence to a recipe that calls for saltines, but, oh my goodness gracious, this is not to be missed. for those more sensitive in the area of recipe ingredients, you don’t necessarily have to TELL anyone they’re made with saltines…just smile and nod and tell ’em it’s a secret recipe handed down among more reputable chefs.
2 sticks of butter
1 c. brown sugar
12 oz. chocolate chips
Line jelly roll pan (baking pan with sides) with foil. Cover bottom of pan with saltines. Melt butter and sugar over medium/low heat. Stir constantly until blended. Pour over crackers. Bake at 375 degrees for 10 to 12 minutes. Sprinkle chips IMMEDIATELY after removing from oven. Spread chocolate and cool.