Strawberry Danish

-

Seventeen (almost) years ago when I married and moved here from Ohio I was sure the folks in Pa. were woefully deprived because strawberry season came and I couldn't find anywhere the Danish Dessert (in a box) that my Mom always used for pies and desserts. Thankfully my MIL shared this recipe with me and I have never since then wished for a boxed Danish Dessert from Ohio.☺ Makes me laugh now to think how I was sure that I couldn't cook without that stuff.☺

This recipe only has 3 ingredients. It is super easy and so yummy!

I mark favorite recipes with a smiley☺


1 cup clear jel, (cook type)
2 cups sugar
2 pkg. strawberry Kool-Aid

Mix together and store in an airtight container.

When ready to use mix ¾ cup dry mix and 2 cups water. Cook over medium heat until it thickens, stirring constantly.

When I don't have fresh strawberries on hand I thaw the chopped frozen ones (1 quart) from our freezer and drain the juice and use it as part of the water. This gives your topping a true strawberry color and also enhances the flavor. I prefer that taste and color but I like the fresh strawberries in season too, so sometimes I enjoy the best of both worlds but today I just used the fresh ones and the recipe as is. I hope you try it!☺

When I use it to make strawberry pie I like to add a lot of fresh sliced strawberries to the cold danish till it's the right consistency. If I'm using the thawed, drained berries it works to add them before it's completely cold.

Be Blessed!

Comments

  1. The Charm of HomeMay 20, 2011 at 11:39 AM

    That is a super smart way to make gel. I bet it tastes much better than the store gel. Perfect for the pies my family loves! Thanks for linking it up!
    Sherry

    ReplyDelete
  2. MarthaMay 20, 2011 at 8:22 PM

    The kids would LOVE this! Thanks for visiting. Have a great weekend :-)

    ReplyDelete
  3. TeresaMay 21, 2011 at 12:42 AM

    I love anything strawberry. That looks delicious!

    ReplyDelete
  4. Mary BergfeldMay 21, 2011 at 12:00 PM

    I've never seen this recipe before but it is a great idea for improving the look and flavor of less than prime berries. I hope you have a great day. Blessings...Mary

    ReplyDelete
  5. Amanda- Eating in WinnipegMay 21, 2011 at 6:21 PM

    Happy weekend! Don't forget to come over and share a recipe at Savory Sunday!!

    ReplyDelete
  6. AnonymousMay 21, 2011 at 10:12 PM

    Another yummy looking recipe. :)

    Thanks for sharing with So Sweet Sundays!

    ReplyDelete
  7. Joy @ Joy Of DessertsMay 23, 2011 at 4:29 AM

    Nice idea to use a smiley. I've just featured your ice cream dessert with brownie and peanut butter. :-) Don't forget to link up at Joy of Desserts again. It's great having you share.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
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.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more