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Traveling down memory lane with jello

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I remember as a young girl listening to Henry Aldrich on the radio. His program was sponsored by Jello - with six delicious flavors....strawberry, raspberry, cherry, orange, lemon, and lime. Someday I'll count how many flavors now cover the grocery shelves!

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This week I'm going to reminisce about those flavors and share a few recipes that contain strawberries, raspberries, cherries, orange, lemon or lime. I hope you enjoy them. One even has Jello!

Frozen Strawberry Dessert

Crust: ½ c. butter, ¼ c. brown sugar, 1 c. flour, ½ c. chopped walnuts. Mix and pat out in jelly roll pan. Bake at 350 degrees for 10-12 minutes. Stir and crumble and continue baking until desired brownness. Sprinkle crumbs in 13 x 9 or 2-8 x 8 pans or 2 pie pans.

Partially thaw 1-10 oz. pkg. frozen strawberries. Beat with 2 egg whites, 1 tsp. lemon juice and 1 c. sugar for 20 minutes on medium speed. Fold in 1 c. whipped cream.

Pour over crumbs and freeze until firm.

Strawberry Meringue Torte

Draw a 10-12" circle on brown or parchment paper. Beat 3 egg whites until stiff. Add 1 tsp. lemon juice and gradually add 1 c. sugar. Beat thoroughly.

Spread on paper circle so meringue is thin and flat. Bake at 275 degrees for 60-70 minutes. Cool.

Beat 3 oz. cream cheese until smooth. Add ¼ c. sugar and ½ tsp. vanilla. Fold in ½ c. cream that you whipped previously and ½ c. miniature marshmallows. Spread over meringue layer to very edge.

Clean 1 qt. strawberries and stand them on edge on the meringue layer.

Cook 1 c. crushed strawberries and 1 c. water for 1 minute. Press through sieve. Add 1-1/2 Tbls. cornstarch and ½ c. sugar and boil. Add 2-3 drops of red food coloring. Cool and spoon over strawberries. Refrigerate until time to serve. Serves 8-12.

Note: I sometimes cheat and use the bottled strawberry glaze instead of making my own.

Raspberry Chiffon Pie

Have a prepared 9-inch pie crust.

Filling:

1-10 oz. box raspberries, thawed

3 oz. pkg. raspberry jello

2 Tbls. sugar

2 Tbls. lemon juice

2 egg whites

¼ c. sugar

1 c. whipping cream

Drain thawed raspberries. Add enough water to syrup to measure 1-1/2 c.

In pan combine Jello and 2 Tbls. sugar. Add liquid and heat until dissolved. Cool. Add raspberries and chill to consistency of corn syrup.

Beat egg whites to soft peaks, add sugar, beat to stiff peaks. When gelatin is egg white consistency, fold into stiff-beaten whites. Whip cream to soft peaks and fold in. Chill and fold into baked shell. Chill several hours or overnight.

Raspberry Dessert

2-10 oz. pkg. frozen raspberries

1 c. water

½ c. sugar

2 tsp. lemon juice

4 Tbls. cornstarch

¼ c. cold water

50 large marshmallows

1 c. milk

2 c. heavy cream, whipped, or 2 pkgs. dessert topping

1-1/4 c. graham cracker crumbs

¼ c. chopped nuts

¼ c. butter, melted

Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in cold water and stir into raspberries. Cook until thick and clear. Cool.

Melt marshmallows in milk in microwave. Cool. Whip cream and fold into marshmallow mixture. Mix graham cracker crumbs and nuts with butter and press into 13 x 9 pan. Spread marshmallow mixture over crumbs and spread raspberries over the top. Chill.

Cherry Cobbler

Preheat oven to 350 degrees. Combine 1 can cherry pie filling with 1 tsp. lemon juice in 1 qt. shallow glass dish. Mix together 1 c. flour, ½ c. pecans, 1/3 c. butter (room temperature), ¼ c. brown sugar, ¾ tsp. cinnamon and ¼ tsp. nutmeg. Sprinkle over the top and bake until top is brown and cherries are bubbly - about 15-20 minutes. Serve warm with ice cream. Serves 4.

Glady's Cherry Dessert

Crust: ¼ c. butter, 3 Tbls. brown sugar, ½ c. flour, ¼ c. ground pecans. Mix to crumbly mass. Spread on cookie sheet and bake until brown at 350 degrees. Save ½ c. for top.

Add ¼ c. sugar to can of cherries, heat to dissolve. Add ¼ tsp. almond extract and cool.

Mix 3 oz. cream cheese and ¾ c. powdered sugar. Add 1 tsp. vanilla and fold in 1 c. whipped cream.

Put crumbs in pie shell, lay up the edge. Spoon and dab 2/3 of whipped cream mixture on bottom. Add cherries, remaining whipped cream mixture, and reserved crumbs. Chill.

Caramel Orange Ring

1 Tbls. soft butter

½ c. orange marmalade

2 Tbls. chopped nuts

1 c. packed brown sugar

½ tsp. cinnamon

2 cans buttermilk biscuits

½ c. melted butter.

Grease bundt pan with soft butter. Spoon orange marmalade in bottom and sprinkle with nuts. Combine sugar and cinnamon. Separate biscuits, dip in melted butter, then sugar. Stand on edge in pan, spacing evenly. Sprinkle with remaining sugar and drizzle with remaining butter. Bake at 350 degrees for 30-40 minutes. Cool upright for 5 minutes, then invert on serving platter.

Real Orange Cookies

1 c. butter

1-1/2 c. sugar, add gradually

2 eggs

3 Tbls. grated orange rind (2 oranges)

½ c. fresh orange juice

3 c. flour

½ tsp. baking soda

½ tsp. salt

Combine butter and sugar gradually until creamed. Mix in eggs, then juice and rind. Stir flour with soda and salt and blend into creamed mixture.

Drop teaspoonfuls on greased cookie sheets, about 2 inches apart, Bake at 350 degrees for 8-10 minutes. You can substitute lemon for orange.

Frost with powdered sugar/orange frosting.

Irene's Lemon Dainties

Mix together 1 c. flour, ½ c. butter and ¼ c. powdered sugar. Spread into 8 x 9 pan, pat down and bake for 20 minutes at 350 degrees.

Meanwhile beat 2 eggs. Add 1 c. sugar, 2 Tbls. lemon juice, 2 Tbls. flour, 1 Tbls. grated lemon rind, ½ tsp. baking powder. Mix together and pour on baked crust.

Bake for 25 minutes at 350 degrees, or until top is set and slightly brown.

Cool and dust with powdered sugar before cutting into bars.

Note: for thicker bar, double the recipe and bake in a 13 x 9 pan. Increase baking time by 10 minutes.

Lemon Surprise

1 lemon

2 eggs, separated

¾ c. sugar

1 c. milk

1 Tbls. butter

2 Tbls. flour

½ tsp. baking powder

Squeeze the juice from the lemon - you should have about ¼ c.

Beat the egg whites until stiff peaks form, beating 2 Tbls. of the sugar into the whites toward the end of the beating.

Beat the egg yolks. Stir in the milk. Add the remaining sugar, butter, flour and baking powder. Beat until smooth. Fold into the egg whites.

Pour into an ungreased 9-inch pie plate. Place the pie plate in a large dish half filled with very hot water.

Bake at 350 degrees 45-50 minutes. Serve warm or cool: a tart sauce forms at the bottom of the dish while a delicate cake rises to the top. Serves 6.

Key Lime Pie

4 egg yolks

6 egg whites

¾ c. sugar

Pinch salt

½ c. lemon juice

1 can Eagle Brand sweetened condensed milk

½ tsp. cream of tartar

Beat yolks until lemon colored, blend in condensed milk. Slowly add lime juice and salt and mix well.

Add cream of tartar to egg whites and beat till foamy, add sugar slowly, beating till they hold peaks.

Fold 6 Tbls. egg whites into lime mixture. Pour into baked pie shell. Top with remaining meringue and bake in 325 degree oven until browned.

Chill before serving.

Lime Meringues with Raspberries

3 egg whites

1/8 tsp. salt

¼ tsp. cream of tartar

1 c. sugar

Beat like meringue until stiff. Line sheet with parchment paper or foil. Make 6 mounds, with center depression. Bake at 300 degrees for 40 minutes, turn off oven and don't peek for 1 hour!

Filling: Combine 3 egg yolks with 1 Tbls. grated lime peel, ¼ c. lime juice, ¼ c. sugar. Cook and stir over medium-low heat until bubbly. Remove from heat and cover surface with clear plastic and cool. Then chill. Mixture will thicken.

Whip 1 c. cream until soft peaks. Stir lime mixture to soften slightly and fold small amount of whipped cream into lime, then fold lime into cream. Add green food coloring. Pile in meringue shells, cover loosely and chill up to 6 hours.

Top with fresh raspberries.

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