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Archive for April, 2010

Easy Cherry Cheesecake

Cherry Cheesecake Recipe.

Easy Cherry Cheesecake

When I was in high school during the 1970’s I belonged to a girls service club called Rainbow Girls. We served meals to the elderly, raised money for computers in schools, read to children in schools and decorated a few parade floats in my parents garage. My mother was our Mother Advisor and by my request she made this dessert for us often.

Here is to remembering the many meetings, slumber parties, and potluck dinners we had in the upper story Masonic Hall in downtown Reedley, and to my long lost friends Lynn, Denise, Shelly, Kelly, Julia, Sandra, Debbie, and Jenny.

2 cups milk
8 ounce cream cheese at room temperature
1 small package instant lemon pudding
Prepared graham cracker crust
1 can cherry pie filling

With an electric mixer beat cream cheese until soft. Gradually blend in 1/2 cup of milk until mixture is very smooth. Add remaining milk and the pudding mix. Beat slowly with mixer for 1 minute. Pour at once into crust. Chill until set and then top with cherry pie filling. Keep refrigerated.

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Easter is my favorite holiday for so many reasons. First of all, Christ died for our sins and rose again which holds the promise for all those who believe in Him eternal life. Secondly, it is Spring and everything is sprouting with new life and beauty. On Easter my mom, like all good moms, made sure we were properly dressed in our best Sunday attire, not to show off, but to show honor and praise to God. She also made sure there was a grand Easter meal, with Ham or fried chicken, fresh vegetables and fruits, salads, and of course, wonderful and beautiful spring desserts. I cannot mention just one, it just would not do justice to the many cakes and pies, so, here are just a few of my favorites.

Thanks again and again mom and one day we will be made new just as the spring brings forth new life.


Fruit Salad

My mom received this recipe from her sister, Pat Dieterich

1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut
1 can mandarin oranges (well drained)
1 cup crushed pineapple (well drained)
1 pint sour cream
1/2 bag mini marshmallows

Mix well and chill

Strawberry Pie (A delicious pie my mom made that my husband loved)

Combine the following
1 package 3 oz strawberry jello
1 2/3 cups boiling water

Separate 1/2 cup of jello mixture and chill until slightly thickened and then combine with 2 tablespoons of sugar and 2 cups cool whip (thawed) along with a few drops of red food coloring. Set aside and chill.
Line bottom and sides of prepared crust ( Graham or regular cooked pie crust) with jello and whipped topping mixture. Mount high on sides and chill.

Combine remaining jello with 1/1/2 cups strawberries, washed and halved. Pour this mixture into the center of the chilled pie crust on top of the first jello and whipped topping mixture. Chill for several hours before serving.

Sweet Bernice’s Carrot Cake

Bernice Dyck was the mother of many as she served as the Supreme Deputy for the California Rainbow Girls for many years. This is her famous Carrot Cake

2 cups white sugar
4 eggs
1 1/3 cup cooking oil
2 cups sifted flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
dash of salt
4 cups finely grated carrots
2/4 cup coarsely chopped walnuts

Beat eggs and slowly add sugar until thick and pale (use and electric mixer for this part only). Stir in oil.
Together mix flour, baking powder, soda, salt and cinnamon. Stir all into egg mixture. Fold in carrots and nuts. Spoon batter into a greased and floured 9 x 13 pan. Bake for 40-50 minutes at 350 degrees. Do not open oven for the first 2 minutes. Remove and cool when a toothpick in center of cake comes out clean.

Frosting

1 8 oz cream cheese
1 cube real butter
2 teaspoons real vanilla
3 cups powdered sugar
dash of salt

Use a mixer and cream well. Frost cake and refrigerate before serving. Bernice’s real secret to this cake is to add a 20-ounce can of crushed pineapple (including the juice) and or 1 cup of shredded, coconut to the cake recipe.

Pineapple Cream Cake (From my sister Beverley Baker)

Bake one yellow cake mix as directed in a 9×13″ glass pan
Remove from oven and cool slightly
In a sauce pan combine 1-16 oz can crushed pineapple including liquid with
1 cup brown sugar and bring to a boil.
Poke holes in cake with a fork and pour pineapple and sugar mixture over cake.
In a mixing bowl combine one 6 oz package of vanilla instant pudding as directed and chill.
After pudding has chilled pour pudding over cake and over pineapple mixture. Top with cool whip and with finely chopped walnuts. Keep refrigerated.

Pistachio Cake (from my mother-in-law, Juanita Williams)

Combine the following
1 yellow cake mix
1 small package instant pistachio pudding
3 eggs
1 cup water
1/2 cup oil
1/2 cup chopped walnuts

Mix well and pour into 2-8″ cake pans and bake at 350 degrees for 30-35 minutes or until toothpick comes out clean in center. Cool

Frosting

1 and 1/2 cups milk
a small envelope of dream whip topping mix
1 small package pistachio instant pudding
Mix well with electric mixer until peaks form. Frost completely cooled cake and keep refrigerated.

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