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Raspberry Jell-O Dessert
submitted by Judy Kobayashi (from Cheryl Koga)
1 large package of raspberry Jell-O
1 packet of Knox Gelatine
1 small can of crushed pineapple
1 - 16 oz. package of frozen raspberries
1 pint of sour cream
1 package of mini marshmallows
In a bowl, mix Jell-O and Knox Gelatine together. Pour in 2 cups boiling water and dissolve by stirring. Add 2 cups cold water. Add pineapple and frozen raspberries. Pour into a 9 x13 Pyrex dish and refrigerate till firm. Mix sour cream and marshmallows till coated. Spread on top of firm Jell-O and refrigerate for an hour or more. (this gives the sour cream and marshmallows time to sweeten together)
Key
Lime Pie
by
Margo Toyota
Make or buy graham cracker crust.
1 – 14 oz can sweetened condensed milk
½ cup lime juice
2 tsp. grated lime peel
2 large eggs – separated
1 cup heavy cream
In bowl, stir condensed milk with lime juice,
lime peel and egg yolk until mixture thickens.
In small bowl, with mixer on high speed, beat
egg whites until stiff peaks form.
Gently fold egg whites into lime mixture with rubber spatula or wire
whisk. Pour into pie crust. Bake pie 15 -20 minutes at 325° until lime
filling is just firm. Cool pie on
rack. Refrigerate 3 hours. Beat whipped cream, add powdered sugar to
taste and put on top of pie.
I doubled the recipe and put it in a 13 X 9
inch pan.
Salted Peanut Chews
by Margo Toyota
1 ½ cups
all-purpose flour
2/3 cup firmly packed brown sugar
½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ cup margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows
Topping
2/3 cup corn
syrup
¼ cup margarine or butter
2 tsp. vanilla
1 (12-oz) pkg. (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350° F.
In large bowl, combine all crust ingredients except marshmallows at low
speed until crumbly. Press firmly into
bottom of ungreased 13 X 9-inch pan.
Bake at 350° F. for 12 to 15 minutes or until light
golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 1 to 2
minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients
except cereal and peanuts. Heat just
until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and
peanuts. Immediately spoon warm tipping
over marshmallows; spread to cover.
Refrigerate until firm. Cut into
bars.
Red Velvet Cupcakes
submitted by Judy
Kobayashi
1pkg. (2 layer-size) red velvet cake mix
1 pkg. (3.9 oz) JELL-O Chocolate Instand Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 C butter or margarine (softened)
1 pkg. (16 oz.) powder sugar (about 4 cups)
1 C thawed COOL WHIP Whipped Topping
1 square White Chocolate, shaved into curls
PREPARE: cake batter and bake as directed on package for 24 cupcakes,
blending dry pudding mix into the batter before spooning unto prepared muffin
cups. After baking, cool thoroughly.
BEAT: cream cheese and butter in large bowl with mixer until well
blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1
1/2 cups into small freezer-weight resealable plastic bag, seal bag. Cut
small corner off bottom of bag. Insert tip of bag into top of each
cupcake to pipe about 1 Tbsp. frosting into center of cupcake. (optional... I
do not do this step)
FROST: cupcake with remaining frosting. Top with chocolate
curls. Keep refrigerated.