Plenty Sweet Life

Grandma's Recipes One By One!

Cheese Fondue

I’m sharing today’s recipe because there is nothing better on a romantic, snowy, winter night by the fire, than Cheese Fondue, and this comes just in time for that, and for the football playoffs, and then the upcoming Super Bowl! I made this for New Year’s day, but it would also be a nice addition to any party, football game day food, or that said snowy night by the fire. Our family found it a nice way to end the holiday hustle and bustle. We had out-of-state company over the holidays, and with all that entertaining and cooking and baking, it was nice to have something easy to make for dinner on New Year’s day that wasn’t too filling, but was still really fun and just plain good. You could even use up some of your holiday leftovers with this fondue – just dip them in this golden pool of cheesy deliciousness and you’re golden (ahem – pun intended). This is pretty easy to make, and it’s so amazingly tasty.

I don’t really make New Year’s resolutions, but it seems like January is the perfect time for a fresh start. New Year’s day for our family is taking down all of the Christmas decorations, packing them all away, cleaning up, and getting ready for that fresh start. I always use this month for organizing, decluttering, and generally deciding how to proceed with my projects for the upcoming year. I think this year I’ll continue to make quick, easy, delicious dishes like this one. Yeah – that sounds like a great project! 🙂

Here is the recipe as I made it:

Cheese Fondue

Mix together:

1/2 pound shredded swiss cheese

1/2 pound shredded gruyere cheese

2 Tablespoons cornstarch

Warm to a simmer over medium heat:

1 cup white wine

juice of 1/2 a lemon

Gradually stir the cheese into the simmering liquid.

Whisk until smooth.

Add:

1 Tablespoon brandy (cherry brandy or Kirsch is traditional, but I never have that on hand)

1 teaspoon Dijon mustard

Cut a clove of garlic in half and rub the inside of the fondue pot.

Pour the melty cheese mixture into the warmed fondue pot (we had to improvise how we had the Sterno under the pot because my husband bought it and it was too big for the holder under the pot – we just put it on a small plate and it was just fine).

Serve with dippers – I used:

grilled ribeye steak, cut into chunks (or strips)

grilled chicken sausage, cut into chunks

baguette, cut into chunks (we had some grilled baguette left from the night before, so we tried that, too, but the grilled flavor was too overpowering – the plain bread was great)

cooked baby potatoes, cut in half (my personal favorite)

blanched broccoli florets

cherry tomatoes

mushrooms (I used fresh, but we all decided a light saute next time would be better)

Again – simple ingredients that end up so delicious!

We used my oldest daughter’s fondue pot, and yes – those are vintage glasses that say “Merry Christmas” on them, but on the opposite side of the glass, they say “Happy New Year”!

These were our dippers – steak, chicken sausage, cooked baby potatoes, blanched broccoli, cubes of bread, cherry tomatoes, and mushrooms.

Ok – ready! Here we go!

There used to be a tradition that said if you dropped something into the fondue, you had to kiss everyone, or the person next to you, or something like that. Anyone remember that one? The middle daughter had a little problem keeping the dippers on her fork. Just sayin’.

You can see how cheesy and gooey this was. We also enjoyed some Roast Beef French Onion Sliders on the side. Oh man, this was soooooo good. I think we have a new tradition.

Yep – this was one of the best things we’ve had in a long time. It’s so easy to do, and it’s pretty fast to pull together. It’s so much fun, and it’s sooooo good. This one checks all the boxes. Make it a potluck – have everyone bring something to dip – how easy is that? You’re gonna love this Cheese Fondue at your next romantic evening or special occasion or football party – trust me – it will be one of those new traditions everyone will ask for again and again.

 

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Tomato Soup Bread

Oh boy, this Tomato Soup Bread is a total retro oldie! I remember people making this kind of bread in a can during holiday time back in the 1960’s and ’70’s when I was growing up, and I was always fascinated by it! This is a recipe that was in one of Grandma’s REALLY old church cookbooks. I did make Tomato Soup Cake a while back, and I always knew that I’d have to try to make the bread some day. That day is today! The recipe says that this makes a nice Christmas bread, and I’d have to agree. This bread, if left in the cans, would make a great hostess gift, a teacher gift, or a gift for any occasion, really. It’s spicy, it’s delicious, and it’s really pretty easy to make! Right up my alley!

Don’t tell anyone the secret ingredient – they’ll never guess!

Here is the recipe as I made it:

Tomato Soup Bread

Cream together:

1 cup sugar

1/2 cup shortening (I used butter)

Add:

1 egg

Mix together:

2 1/2 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

Alternate the dry ingredients with:

1 can tomato soup

Add last:

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

Dates and nuts (since the recipe didn’t specify an amount for these, I added 1 cup of each – dates and walnuts)

The recipe says to put the batter in 3 1-pound coffee cans, but I used just regular vegetable cans filling them about 2/3 of the way to the top, and I buttered them first. I used 4 cans and that took all of the batter.

Bake at 350 degrees for 40 minutes. (I checked to see if the bread was done after 40 minutes by using a skewer down the middle. It was pretty gooey, so I gave it another 10 minutes – 5 extra minutes might have been enough.)

The recipe doesn’t say how to get the bread out of the can, so I tried just shaking it out and that worked – except for the inch or so that was left in the bottom of the can! I don’t care if we have to dig it out with a spoon – it’s delicious!

I love ALL the ingredients in this bread. Seriously – if you don’t tell anyone that there is tomato soup in there – no one will ever know! The spices and the dates and walnuts also help make this bread amazingly delicious.

I used cans from canned vegetables for this – just wash them out and take off the paper labels – mine did have some glue on the side that wouldn’t come off. My can opener rolls the top of the cans over, but be careful if your can opener doesn’t do that – the top edge can be sharp. I buttered the cans, divided the batter into 4 cans, cleaned the wayward batter from around the edge of the can, and then smoothed the top of the bread a bit.

To check for doneness, I used a skewer so I could test down into the can to see if the bread was done.

They are just so cute! I really can’t believe it worked this well!

I couldn’t wait (and frankly, I didn’t know when to do it) until the bread was cool to unmold it. I would wait until it was cool next time – for obvious reasons – and maybe just a few taps on all sides would help release the bread. It was just the end bit in the bottom of the can that did NOT come out. I don’t care – if you’re giving these as gifts and it’s hard to get the bread out – tell them to eat it with a spoon. Who cares how you get it out! Just get it out – so you can eat it!

Slicing it across the can shape makes perfect little rounds of deliciousness. A bit of softened butter slathered on top and you’re good to go. They’re perfect for a cookie tray or breakfast or afternoon coffee or snacking or . . . you know I could go on and on!!!

I left the bread in the can for gift giving, used cellophane to wrap the can, and tied it with a festive ribbon. This is ok for giving it right away, but if it’ll be a few days before you can give it, I’d wrap it well with plastic wrap, freeze it, and take it out to wrap and decorate just before you give it. Or you could leave it well wrapped with plastic wrap and then wrap it with craft or wrapping paper.

I think anyone would love to get this retro and delicious treat! You can see how delicious it is – with the dates, nuts, spices, and yes – tomato soup! So good and so sneaky! Make several batches of this Tomato Soup Bread, and your gift or hostess giving is complete and memorable – remember, shhhh – don’t tell them the secret ingredient!

 

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Pigs in a Blanket

Look at how old this recipe is for Pigs in a Blanket! Remember making these back in the day? My sister wrote this out when she was pretty young! I think she and I must have both gotten this recipe in 7th grade Home Ec class! There were a LOT of great recipes that came from that Home Ec class, and this is definitely one of them. That’s why this one’s going in the Retro Oddities category! I’ve been making this recipe for my kids since they were very small. It’s an inexpensive dinner that looks like you’ve really made something special – and my kids loved it – especially the name! This is another recipe that’s total comfort food for this family, and with shorter days and less daylight coming now this time of year, it’s time to pull out some of our favorite comfort food recipes, warm up the oven, and make some cozy, comfy dinners.

Here is the recipe as I made it:

Pigs in a Blanket

Unroll:

1 roll of refrigerator crescent rolls

Separate into triangles.

Remove from package:

1 package of hot dogs (I used my husband’s favorite kind, but we normally use Oscar Meyer Wieners)

Cut slit almost to bottom and not quite to the end of hot dog.

For cheese:

Velveeta cheese cut into 1/4″ slices, and cut those into 1/4″ strips.

Insert cheese into slit in hot dogs.

Wrap hot dog in crescent rolls, starting with the wide edge of roll under hot dog.

Roll up and pinch point end under hot dog to seal.

Place on baking sheet.

Bake at 375 degrees for 10-13 minutes.

Because I didn’t use the usual Oscar Meyer Wieners, I put the hot dogs on a paper towel to dry them off a bit – these were juicy, but they’re my husband’s favorite.

Unroll the tube of crescent rolls, separate them, and have them ready for rolling.

This is it – 3 basic ingredients – all ready to go.

Cut a slit in the hot dog and insert the stick of cheese.

Roll the crescent roll dough around the hot dog. I found that starting with the wide end on the bottom let you end up with the pointed end underneath so it doesn’t come apart when baking – it stays nice and tight that way.

Tuck the pointed end of the crescent roll dough underneath and it stays put. Easy peasy.

Here they are – ready for the oven!

The hot dogs cook, the cheese melts, and the crescent roll dough gets brown and delicious.

These make a nice weekend lunch or quick weeknight dinner. Serve them with ketchup AND mustard, and you’re good to go.

Oh yum. I haven’t made these for a few years, and I had forgotten just how tasty they are! Your kids and grandkids will love them, and they’ll love helping you make them. It’s time to bring back these tasty favorites. Turn on the oven, get retro, and make up a nice, cozy, comfy dinner tonight with your new favorite comfort food – Pigs in a Blanket!

 

 

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Tiny Meatballs

This recipe for Tiny Meatballs comes from the early 1980’s. I got this from one of my sisters-in-law when I first started dating my now husband. It uses the funny “classic ingredients” of grape jelly and chili sauce. This was another recipe that I had lost, but when looking through my mom’s recipes, she still had it. This is an oldie but a goodie (totally going under the “Retro Oddities” category), and is perfect for your New Year’s Eve party. How much easier can we make it? You just put the meatballs into the sauce in a slow cooker! Yes! At this time of year, we’re tired of making holiday treats and just want something EASY to do. It can’t hurt if it’s ridiculously delicious at the same time!

Here is the recipe as I made it:

Tiny Meatballs

Combine:

2 pounds extra lean ground beef

1 egg, slightly beaten

1 large onion, finely chopped (about 1 cup)

1 teaspoon salt

Shape in tiny balls, about the size of a walnut (or even smaller).

Combine in a skillet:

1-18 ounce jar grape jelly

1-12 ounce jar chili sauce

2-3 Tablespoons lemon juice

Heat until smooth.

Add meatballs and simmer 1 hour.

The sauce is just 3 simple ingredients: grape jelly, chili sauce, and lemon juice. I put the ingredients right into my cast iron pan. I didn’t try these in the slow cooker, but if you’re going to do that, maybe do it in the morning for an evening party. It’s so easy to do, it might be just as easy to make them in a skillet and then just keep them warm in a slow cooker.

Meatballs are simple, too, just beef, egg, salt, and onion.

When making small meatballs, you need the onion to be chopped small. I could have chopped the onion smaller. Of course, as usual, I also made the balls bigger than they should have been. I got 34 balls and the card says that it makes between 50-60. I guess make them half this size?

The smell of these meatballs cooking? Oh. Em. Gee. Whoa. Amazing.

Delish. These meatballs are a great addition to your hors d’oeuvre or appetizer repertoire. See how I used the fancy pants French words there? I had to ask my daughter (who has some high school French) how to spell those. These were made ahead of time and then I put them into the freezer to have later – that’s when I put them in a slow-cooker to warm up. It worked perfectly. This recipe is so retro and so easy and so good. You really should try a batch of these Tiny Meatballs for your New Year’s Party or maybe even your Super Bowl party – and don’t forget the toothpicks!

 

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Tomato Soup Cake

This recipe for Tomato Soup Cake comes from another one of Grandma’s old church cookbooks, and definitely goes under the heading of Retro Oddities!! Because we’re doing something retro today, I have to share another photo. This is a photo of my mom when she was a baby. I LOVE the little curl on the top of her head!!!

I also LOVE that they took this photo somewhere on the farm where there were chickens running around and some out buildings in the background! So cute! They didn’t take too many casual photos like this. Photos were usually so formal. It’s nice to get this little glimpse into normal family life.

Let’s get to this retro recipe. You would think that if you put tomato soup in a cake, you’re going to taste it. The ONLY time I’ve had tomato soup from a can is with that old stand-by, tomato soup and grilled cheese. Tomato soup is the absolute BEST with that ooey-gooey melty cheese sandwich. Well, I think that there are enough spices to cover that tomato flavor. This cake is just plain good! I have to say, this cake is so good and so spicy and so moist – it’s the perfect snack cake. There is absolutely NO taste of tomato soup in it – that I could tell, anyway. The spices make the whole house smell great while it’s baking!

Here is the recipe as I made it:

Tomato Soup Cake

Combine:

1 cup sugar

1/2 cup Spry (Spry was a kind of vegetable shortening – I used butter)

2 eggs

1 can tomato soup

2 cups cake flour (I don’t use cake flour – I used all-purpose flour)

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 cup dates or raisins (I used raisins)

1/2 cup nuts, chopped (I used pecans)

Pour into 9″ x 9″ cake pan.

Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean.

While I couldn’t detect any tomato soup flavor after baking, it did have a bit of an unusual color.

I used powdered sugar in a sieve to make a pretty topping.

This is the perfect snack for a cold and snowy winter’s day!

Here we go – another great treat to have with your afternoon coffee. You can see how full of raisins and nuts this is. It’s so good. Period. Got an extra can of tomato soup in the cupboard? Give this one a try. You’re going to love this spicy Tomato Soup Cake!

 

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Shredded Wheat Bread

Today’s recipe for Shredded Wheat Bread comes from my godmother. She and I were talking about baking bread last summer, and when she talked about this bread, her eyes lit up and she said, “oh, that Shredded Wheat Bread was SO GOOD!” She sent me the recipe and I had to make it! I’m just sorry I took so long to do it! This is a photo of she and my mom when they were 9 and 10 years old. They grew up more like sisters than cousins, and since they were only a year apart in age, their mothers (Grandma and one of her sisters) enjoyed having them dress alike! I think the girls thought it was fun, too!

I love the dresses in this one! They also have matching haircuts!! So cute!

Ok – on to the bread. I’m putting it in the category of Retro Oddities, but this bread is anything but odd. It’s absolutely delicious! It’s a lot like, and just as delicious as, a few other bread recipes I’ve made, like Overnight Rye Bread or Dark Bread.

OMG. This. Bread. Is. So. Good.

Here is the recipe as I made it:

Shredded Wheat Bread

Pour over 3 large regular shredded wheats (or 1 paper package of the big biscuits):

2 3/4 cups boiling water

Add:

1 1/2 teaspoon salt

2 teaspoons shortening (I used butter)

1/2 cup molasses

Cool to lukewarm.

Dissolve together:

1/4 cup warm water

1 package yeast

Mix in:

8 1/4 cups flour

Knead 5 minutes (I used my big mixer with a dough hook for this).

Let rise in a greased bowl, covered with plastic wrap, for 1 hour.

Punch down.

Form into loaves and let rise in pans another hour, covered with plastic wrap.

Bake at 400 degrees for 30 minutes.

Make sure that the big Shredded Wheat biscuits are what you use for this bread. They come in a paper pouch – don’t use the little ones or the ones that are frosted!

I broke the biscuits up a bit, but the adding the boiling water works like a charm to soften them. I don’t really think you would need to break them up.

You add the boiling water and the Shredded Wheat basically dissolves.

Add the other ingredients and dissolve the yeast in the warm water so it’s ready to add.

I mixed in about half of the flour with a wooden spoon, then I switched to the big mixer.

First I mixed in the rest of the flour, then switched to the dough hook and ran the mixer for about 10 minutes to knead it.

I kneaded it by hand a couple of times to make it into a nice, smooth ball. Then I put the ball of dough into a greased bowl (flipping it over so it’s greased on top), cover with plastic wrap and let it rise for an hour. It should double in size.

Punch it down.

I cut the dough in half, formed it into loaves, put it in the pans and let it rise another hour. I think I could have made it into 3 loaves. The only complaint from the boys was that it wouldn’t fit into the toaster! 3 smaller loaves would make that easier.

Oh so pretty! Here they are, straight out of the oven and brushed with soft butter.

This bread slices so nicely, it would be nice to be able to put this in the toaster.

There’s nothing better than a sandwich on freshly baked bread. Well, the only thing better than that is having a fresh slice, still a little warm, slathered in soft butter. Oh wow. My godmother was right – this Shredded Wheat Bread is SO GOOD!!!!!!!!

 

 

 

 

 

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Cherry Chocolate Cake

This recipe is one I remember from when I was growing up in the 1970’s. I think we made this Cherry Chocolate Cake quite often and it was one of my favorites. The recipe was one that, like so many of these recipes that I’ve found, I thought was lost and gone forever. It’s been found in some recipes from one of Grandma’s sisters, and I’m so glad! Luckily, I found this recipe in time to make it for my mom’s birthday cake last week.

By the way – here is a photo of my mom the birthday girl when she was just a little “squirt” – as Grandpa used to say. She was such a cutie!

I just want to know how Grandma ever got those shoes on her! Look at those buckles!

Ok – on to the birthday cake!

After having a piece of this cake, I remember why it was one of my favorites.

Here is the recipe as I made it:

Cherry Chocolate Cake

Mix together:

1 chocolate cake mix

1 can cherry pie filling

4 eggs

1/3 cup oil (I used canola oil)

Put into 9″ x 13″ pan.

Bake at 350 degrees for 35-40 minutes.

Frosting:

1 package instant chocolate pudding

1 1/2 cup milk

Let sit a few minutes before spreading.

Refrigerate.

I used a different chocolate frosting recipe this time, because it was a birthday cake for my chocolate loving mom.

There are very few ingredients in this ridiculously easy recipe, but it sure is good!

You can see all the cherries from the pie filling in the batter.

Adding this more chocolatey frosting just adds more decadence to this cake.

You can see how moist this cake is – it’s just amazing because there are so few ingredients. You wouldn’t think the pie filling would make that much of a difference, but I guess it does. I’m glad this recipe was found – no matter how easy it is, it’s so good with all that cherry goodness in there! This makes a great birthday cake, but it makes a great cake for any occasion.

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Spam Cracker Spread

I said we’d do ALL the recipes in Grandma’s file, and so we shall – today I present – Spam Cracker Spread! This one comes from one of Grandma’s sisters, and this definitely goes under the category of Retro Oddities. This one is really going “old-school”! I haven’t had Spam in over 35 years – it was never my favorite, but one way that I did like it was fried. It’s made of pork and ham, and when it’s fried, it tastes like fried ham. Yum. My husband said, “I don’t mind Spam.” Because the Spam is NOT fried in this recipe, I made this specifically for him to try. This might be something for you to serve at your Super Bowl party this weekend! We’ll give it a whirl. Here goes nothing . . .

spam-cracker-spread

This turned out to be really tasty and really rich!

Here is the recipe as I made it:

Spam Cracker Spread

Mix together and chill for 1 hour:

1 can Spam, ground (I used a food processor for this)

1 Tablespoon sour cream

2 Tablespoons onion, chopped

1 Tablespoon salad dressing

Topping:

4 ounces cream cheese, softened

1/2 teaspoon horseradish (optional)

2-3 Tablespoons sour cream

1-2 Tablespoons salad dressing

Spread over Spam mixture.

Garnish with sliced green olives.

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Here it is – in all its glory!

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Because I don’t have a grinder or anything that seemed like it would grind the Spam, I used my food processor. I cut it into chunks so it would break up easier. It did make it a bit smoother than grinding would – what you use depends on what  your texture preference is.

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Once you mix the first ingredients, you’re halfway there!

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Put that first mixture into whatever you’d like to serve the spread in, and into the refrigerator for an hour.

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Mix the second half of the ingredients and get the olives sliced.

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Put on the second layer and sprinkle on the olives. Done.

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This recipe was really quick and easy.

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I have to say – this spread is really tasty. It’s also really rich – I don’t think you’d like to eat a LOT of it. That’s why it’s great for a party. It’s another quick and easy one that can be made with ingredients that you probably have (or could have) in your frig and cupboard. I’d say this is an unusual and tasty snack, from back in the day, to serve at your next party – Super Bowl party, cocktail party, birthday party.

 

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Caramel Rolls (Carmel Rolls)

This recipe comes from one of Grandma’s sisters, and it’s a little bit different. I’m putting it under the usual headings, but I’m also putting it under the Retro Oddities heading because of one special ingredient. Ice cream. You heard me. Weird, but it works. Oh man, does it work. These Carmel Rolls are perfect for the holiday weekend – perfect if you’re the host or hostess and perfect if you’re the guest. They seem to be a forerunner of monkey bread where there are small pieces of dough covered in caramel and cinnamon/sugar goodness that everyone can pull apart and enjoy together. These are so good that there might be some issues with snitching of each others’ rolls. Kids would love to help make AND eat these rolls. I have to believe they won’t last long.

Caramel Rolls

These rolls are so good!

Here is the recipe as I made it:

Carmel Rolls

Separate:

3 tubes of refrigerated buttermilk biscuits

Cut each biscuit into 4 pieces (I used “Pillsbury Grands” biscuits and cut them into 6 because they are larger biscuits).

Roll each biscuit piece in a cinnamon/sugar mixture and put into a buttered 9″ x 13″ baking pan (for cinnamon/sugar mixture I used 9 spoons of sugar and 3 spoons of cinnamon – it really doesn’t have to be an exact measurement).

For caramel:

Melt in saucepan:

1 stick margarine (I used butter)

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vanilla ice cream

Melt (do not boil) and pour over top of dough pieces.

Bake at 350 degrees for 30 minutes.

It doesn’t say to do this, but next time I would flip these rolls onto a baking sheet for serving. Then the caramel would run down into the rolls more. I took this pan to a friend’s house, we just scooped out the rolls and the caramel was puddled in the bottom of the pan.

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Cutting the biscuits into pieces is really easy and so is rolling them in the cinnamon/sugar mixture. These are, overall, REALLY easy to make.

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I used a foil pan that was smaller than a 9″ x 13″ pan so I didn’t use as many biscuits – 2 tubes instead of the 3 I bought to use in this recipe.

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It is a bit unusual to use ice cream in a recipe for caramel. I’ve never heard that one before, but look what a pretty caramel it made!

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If the pan had been a regular 9″ x 13″ pan, it would have been a bit taller and I could have put more biscuit pieces in. There was plenty of caramel when poured over the top.

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The rolls come out of the oven golden and crusty and smelling divine!

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They aren’t the regular shape of a caramel roll, but who cares?! This is the shape they’re supposed to be, and they taste just like caramel rolls – ice cream and all!

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These are so much fun to make – kids would like helping with this recipe!

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Yes – these rolls are a little quirky and a little unique, but they are perfect for this upcoming weekend. So sticky, so sweet, so good, so ridiculously easy to make! Make a batch to bring or serve at your weekend gathering. Better yet, make two pans – they will NOT last long! Just bake them, flip them, and let the fun begin! Dig in, everyone!

 

 

 

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Strawberry Jello Dessert

This is one of those weird ones that I’ll have to put down as a Retro Oddity. Someone must have made this Strawberry Jello Dessert up one day when they needed something quick and they worked with what they had. Everything you need for this you can have in your cupboard and freezer, it’s so easy to have on hand. I almost missed this recipe – I just happened to see that it was on back on another recipe that wasn’t a dessert. We have to give it a try!

Strawberry Jello Dessert

This will be interesting!

Here is the recipe as I made it:

Strawberry Jello Dessert

Make or buy an angel food cake – round or loaf.

Break the cake into small pieces and put in 8″ x 12″ pan.

Dissolve one box Jello Vanilla Instant Pudding in 1 cup cold milk and add 1 pint softened vanilla ice cream or 1 package Dream Whip, whipped (I recently saw that they do, indeed, still have Dream Whip on the shelves).

Beat until mixed and pour over cake pieces – do not stir.

Dissolve 1 small package of Strawberry Jello in 1 cup boiling water and add 1-10 ounce package frozen strawberries.

Pour over pudding and cake.

Refrigerate.

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When breaking up the cake, I think I could have made the pieces a bit smaller.

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The pudding is definitely thicker with only 1 cup of milk.

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It looks kind of weird when you pour the pudding over the cake pieces.

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Strawberries are so pretty – especially in the middle of the winter.

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Pour the berries and jello over top of everything. It has a somewhat layered look.

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It turned out great! It really did firm up and was easy to scoop out. We brought this with us when we helped my daughter move, so we used a spoon, but you could use a cake server or spatula to make square pieces.

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It is delicious. A bit strange, but really good and really easy, and a nice way to be able to eat strawberries any time of the year. We’ve done so much baking in the last month, it’s nice to have something that’s this easy to do. It’s a great last minute dessert – just have the ingredients on hand and whip it up in no time!

 

 

 

 

 

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