I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Hello out there! I've been MIA for a long time but I promise I've not been sitting idle! :) If you enjoy coconut this one is for YOU!! Preheat oven to 300°. Crust: 1½ cups Almond Meal 1 cup All-Purpose flour ¾ cup pecan pieces, toasted and chopped fine ¼ cup brown sugar ½ teaspoon salt 7 Tablespoons cold butter Place all dry ingredients into food processor and give it a whirl. Add cold butter (cut into slices) and mix till crumbs form. Press into bottom and up sides of a prepared 10 inch Springform pan. Bake at 300° for 8 minutes. Remove from heat and cool a bit. Place a small dish of HOT water into oven on the bottom rack. Meanwhile as your crust is baking-- 48 oz. cream cheese, room temp. 1 can sweetened condensed milk ½ cup white sugar 1 cup sweetened coconut flakes 1 teaspoon coconut extract 6 eggs, beaten In Bosch mixer bowl combine the cream cheese, sweetened condensed milk, and sugar. Beat until smooth and somewhat fluffy. In a separate bow...
So Smooth, So Creamy so delicious!! I was asked to bring a Pumpkin Cheesecake to a ladies evening at church and my friend Rose directed me to this Taste of Home recipe. Wow, I'm so glad she did! I like when cheesecakes are tall and creamy but most recipes are baked in 9 inch pans and are more flat and dry. I increased the recipe in part so that it would fill a 9 inch Springform pan. It did not disappoint! It was smooth and super creamy! I liked the nut topping too, it added just enough crunch to keep it interesting. ☺ And everyone seemed to enjoy it a lot! Crust ingredients: 1½ cups crushed gingersnap cookies (about 32 cookies) ¼ ...
Beautiful shots. I love photos of the sky and especially sunsets!
ReplyDeleteAmazing pictures! I'm also reminded of the Lord's goodness in nature's beauty! Thanks for this beautiful post.
ReplyDeleteBlessings,
Leslie:)
Oh my goodness! I couldn't possibly pick a favorite! They are all beautiful!
ReplyDeleteSo beautiful Martha! Just awe inspiring!
ReplyDeleteBeautiful!
ReplyDeleteLovely images, Martha! God is so good, isn't he?! ;)
ReplyDeleteHugs,
Liz @ The Brambleberry Cottage