Categorized | Recipes

Posted on 23 December 2011 by KWBG

CHRISTMAS RIBBON SALAD by CK

2 (3 oz.) lime Jello
2 1/2 c. hot water
1/2 c. pineapple juice
20 lg. marshmallows, cut up
1 (3 oz.) lemon Jello
1 (8 oz.) cream cheese
1 1/2 c. hot water
1 (3 oz.) cherry Jello
1 (3 oz.) red raspberry Jello
2 1/2 c. hot water
Mix lime Jello and hot water. Pour into a 9 x 13 inch pan. Let stand until firm in refrigerator. Heat pineapple juice and marshmallows in pan until melted. Dissolve lemon Jello in 1 1/2 cup hot water. Soft cream cheese. Combine the hot marshmallow-pineapple juice, lemon Jello and cream cheese. Mix well. When cool, pour over first layer. Let stand in refrigerator. Combine cherry and red raspberry Jello with 2 1/2 cups hot water. When cool, pour over 2nd layer. Cut in 2- 3 inch squares to serve.

 Cranberry Upside Down Cake by BDM
Topping:
Rinse 2 ½ c fresh cranberries, discarding any soft or shriveled ones
Melt ¼ c butter in a cast iron skillet over medium heat, stirring often
Stir in ¾ c brown sugar, cook and stir until sugar melts and bubbles
Add cranberries, spread in a single layer, set aside
Cake:
Combine    1/3 c shortening
          2/3 c granulated sugar, beating until well combined
Add     1 t vanilla
    2 eggs, beating until smooth
In a separate bowl combine 1  2/3 c flour
             2 t baking powder
            ¼ t salt
Add to shortening mixture 2/3 c milk and flour mixture, beating until batter is smooth
Pour batter over cranberries. Bake 30 minutes in preheated 350˚ oven or until a toothpick inserted in the center comes out clean. Remove from oven, let sit for 10 minutes. Put a large serving plate over the skillet and turn upside down. Cake will drop onto plate.
Serve with whipped topping on the side.

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