Tag Archives: dessert

St. Patrick’s Day Jell-O Parfait


1 package (3oz) Lime Jell-O
1 cup thawed Cool Whip whipped topping


Prepare Jell-O according to package directions.

Set aside 1/3 cup.

Spoon remaining Jell-O into 4 to 5 dessert or wine glasses.

Chill glasses at an angle until Jell-O is set (overnight is best)

Fold whipped topping into remaining (1/3 cup) Jell-O.

Refrigerate until ready to use.

Spoon topping mixture into glasses of set Jell-O.

Top with a dollop of Cool Whip and meringues then sprinkle sprinkles over top.



Maple-Walnut Layer Cake With Easy Maple Frosting

For the cake:


1-1/2 cups walnut halves, plus extra for garnish
1 cup (2 sticks) unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour, plus extra for pans
1-1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
3/4 teaspoon baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream


Preheat your oven to 350°. Butter and flour three 8-inch cake pans.

First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts; then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.

Next, make the cake: In a large bowl, cream butter and sugars with an electric mixer until light and fluffy. In another bowl, beat eggs and yolks lightly with vanilla; then add to butter mixture and beat until incorporated. In a separate bowl, whisk together flour, baking powder, salt, and baking soda; set aside. In a fourth bowl, whisk together maple syrup, milk, and sour cream; set aside.

Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third of the maple/sour-cream mixture. Repeat until all ingredients are combined. Gently fold in walnuts. Divide batter among the three prepared cake pans. Bake 30 minutes, or until cake springs back to the touch.

For the frosting:

1/2 cup maple syrup
1/2 cup (1 stick, or 8 tablespoons) unsalted butter, softened
8 ounces (1 package) cream cheese, softened
4 cups confectioner’s sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
Garnish: walnut halves


Meanwhile, make the frosting: Put syrup in a small saucepan over medium-high heat and simmer, uncovered, until reduced to 2 tablespoons, 15 to 20 minutes. Set aside to cool. Cream together butter and cream cheese; then add sugar and mix well. Add cooled reduced syrup, cream, and vanilla; beat until smooth.

When cakes are done, cool them in their pans 30 to 45 minutes. Then remove from pans, layer, and frost. Garnish with walnut halves.

Italian Cream Cake

Serves: 12



1 c buttermilk
1 tsp baking soda
5 large eggs, separated
1 c pecans, in pieces
2 c flour
2 c sugar
1 stick butter, softened
1/2 c crisco
1 tsp pure mexican vanilla
1 can(s) angel flake coconut


1 stick butter, softened
1 pkg cream cheese (8 oz)
1 tsp pure mexican vanilla
1 lb powdered sugar
1 c pecans, in pieces



Preheat oven to 325 degreees. Beat egg whites and set aside.

Add soda to buttermilk and set aside.

Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.

Fold in egg whites, then pecans, then coconut.

Pour into 3 round (greased & floured)cake pans.

Bake for 25 to 30 minutes or until done.


Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

Coconut Cream Pie


1 9-inch baked pie crust
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut


In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.

Gradually stir in milk.

Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.

Remove from heat; stir in butter and vanilla.

Stir in coconut until blended; pour into baked pie crust.

Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped cream; sprinkle with toasted coconut.

Cover; refrigerate leftover pie.

8 servings.

Variation: You can also toast the coconut before adding it to the pie.

Preheat oven to 350 degrees.

Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.

Cherry Pie Pastry Envelope

Yield: 4 Pastries


1 package refrigerated piecrust
1 can cherry pie filling
1/2 cup sparkling sugar
1/4 cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter


Unroll pastry on floured surface.

Open a 4 x 5 ½ inch paper envelope and use as a pattern.

Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs.

Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelop, fold the cutout pastry, leaving the upper flap open.

Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar.

Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.

Step by Step Pastry Envelope Folding

Strawberry Shortcake No-bake Icebox Cake

Servings: 4


1 pound fresh strawberries, cut into bite-size pieces
1/4 Cup granulated sugar
2 Cups heavy cream
1 Tbs vanilla extract
2 Cups powdered sugar
8-10 graham crackers
2 Tbs vanilla pudding mix, unprepared


Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.

In a tall bowl whip the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form (in other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.

Line a 9×5 inch pan with plastic wrap. Use enough to have excess that you can wrap over the top. Layer 1/3 of the whipped cream into the pan. Spoon ½ of the strawberries on top of the whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make them fit.

Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream, then top with another layer of graham crackers, also breaking them if necessary to make them fit. Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.

Meanwhile, add the remaining 1 3/4 cups powdered sugar, vanilla pudding mix and salt to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.

Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.


Coconut Cream Pie Pudding


For the pudding:

4 tablespoons chia seeds
1/2 tablespoon vanilla extract
2 cups coconut milk (boxed or canned, full fat)
1/2 cup sweetened coconut flakes
1 tablespoon honey

For topping:

Extra sweetened coconut flakes, fruit, and granola if desired


Put all ingredients in a bowl or container with a lid, stir well, making sure chia is well incorporated into the liquid.

Refrigerate overnight, or for 5-6 hours.