Fluffy and moist banana coconut cake!
For the holidays we always try to have fancy schmancy desserts. Okay, if we're being honest, we like to have fancy schmancy desserts ALL THE TIME. I mean.... desserts are the best, am I right? This dreamsicle dessert looks so pretty and tastes delicious and is so rich that a small piece goes a long way. That makes this 9 x 13 dessert perfect for family gatherings and potlucks! I went with raspberry juice and raspberry Jello so it would be Christmas-y but you can use orange juice and orange Jello for another delicious flavor. You dirty a few dishes with this one but it's all worth it in the end! Raspberry Dreamsicle Dessert Ingredients Bottom Layer 2 cups graham cracker crumbs 6 Tbsp melted butter Raspberry Layer 1 cup raspberry juice 2 pkgs raspberry Jello 1 pkg cream cheese, room temp 2 cups Cool Whip Pudding Layer 1 pkg cream cheese, room temp 1 cup milk 2 lkg vanilla instant pudding 2 cups Cool Whip Top Layer remaining Cool Whip Raspberries Directions Prepare bottom layer - mix together crumbs and butter and press into a 9 X 13 pan. Chill the pan while you prepare the next layer. Prepare raspberry layer - microwave the raspberry juice for 2 minutes (almost boiling). Whisk in the 2 pkgs of raspberry Jello. Set aside. In a separate bowl, beat cream cheese until smooth, scraping sides as needed. Very slowly pour the jello into the cream cheese, beating well between additions. Beat until smooth. Whisk in 2 cups of Cool Whip until smooth. Pour over the bottom layer. Let chill while you prepare the next layer. Prepare pudding layer - beat cream cheese until smooth, scraping sides of bowl as needed.Very slowly beat in the milk, scraping bowl between additions. Beat until smooth. Beat in 2 pkg of vanilla pudding. Lastly, beat in the 2 cups of Cool Whip. Spoon onto the raspberry layer and then smooth out evenly. Top with the remaining Cool Whip (usually about 1 - 2 cups), spreading evenly. Then top with fresh raspberries. Let chill until ready to serve - at least a couple of hours. If you want to make the orange version - instead of placing raspberries on top, I like to grate some orange rind over the whipped topping. Not as bold as the berries, but still beautiful! I loved the texture of this dessert - so smooth and creamy. Sue, not so much. She found the Jello layer too spongy for her liking. To each their own! I know the orange version is just as delicious but I have yet to try any other flavor.... maybe lemon or lime or even grape?? Something I will be keeping in mind for the spring! A fun colorful dessert that works for holidays or every day!
Get your daily dose of sweetness with this sinfully delicious double-chocolate and salted caramel tart
These bars are always a hit at potlucks in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. —Karen Dryak, Niobrara, Nebraska
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By Yasmin Khan
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شیربرنج Shir Berenj is a creamy, sweet and rosewater scented rice pudding. In Persian/Farsi, "shir" means milk and "berenj" means rice. This is my mother's recipe that she used to make frequently. Short grain rice is preferred for shir berenj. As for the milk, since we usually drink 1 percent low-fat milk that's what I used in this pudding too. However, using whole milk is recommended since it would enhance the flavor and makes the pudding more creamy. Eshgh (Love) Shir Berenj - Persian Milk & Rice Pudding Ingredients: Serves 4 1 cup white rice (short-grain) 4 cups whole milk 2 tablespoons sugar 1-2 tablespoons rosewater 1/4 teaspoon ground cardamom Water Toppings: Cinnamon, honey, grape molasses or jam Method: Rinse rice with cool water and soak in water, preferably overnight or at least for eight hours. Drain. In a non-stick pot add rice and 2 cups of water on medium-low heat, bring to a gentle boil, lower the heat and simmer for about 10-15 minutes or until the rice is tender and the water is almost fully absorbed. Gradually stir the milk into the rice, cook, uncovered, for 30 minutes on low heat, stirring frequently to avoid getting a crusty bottom. This is a dish that we don't want to form a tah-dig at the bottom! Add sugar, cardamom and rosewater. Add more milk if needed. Stir well and simmer on low heat for another 15-20 until it thickens. Remove from heat and transfer the pudding into a large serving platter or single serving bowls or plates. Let it cool. Garnish with cinnamon. Shir berenj is usually served with drizzled honey on top, rose petal jam or grape molasses (shireh angoor). You can cut the amount of sugar in half if you are using any of the toppings. It entirely depends on your personal taste. Enjoy!
This past Thursday we had friends over to help us make some pear wine (which looks like this is going to take a couple of weeks of work before the juice gets to the point of becoming wine and can be bottled and than aged for about a year). Because of the visit and because we have a lot of this rare heirloom squash called Candy Roaster we decided to make a pie. And boy was it easy to do. I have never made a squash pie from scratch. I had heard horror stories about way too wet filling and insipid flavors so the few times I have made a pumpkin pie I used canned "pumpkin" which in reality is butternut squash. But as I said, we have this rare heirloom squash that is really pretty. It looks like a lumpy pink and blue pumpkin. It has a rich buttery flavor and a moist flesh. And it is not selling because no one including us knows what this squash is all about. And the pie project was partially about finding out what the Candy Roaster is all about. Like I said this was easy to make. First of all we found a medium sized squash (about 3 pounds). Cut it open, took out the seeds (which are good roasted) and put the squash cut side down on a cookie sheet and into a 350 degree oven for about 45 minutes (cook until it is softy and there is liquid on the bottom of the pan). When the squash is cooked take out of the oven, flip them over so the flesh side is facing towards the ceiling so it will cool faster (like about 5x faster). While the squash is cooling you can make a pie crust. Eugene is the crust maker around here. He does a much better job than I do (I tend to over work pie dough making it tough). The secrets to his excellent crusts are the following. He uses lard rendered from the fat of pasture raised organic pigs. This lard is clean and contains nothing but fat from stress free healthy hogs, no BHT, no nothing. And he also makes sure all ingredients are cold by placing everything in the freezer before assembling the dough and than the dough goes into the freezer for about 15 to 30 minutes before it is rolled out. He uses the recipe in The Joy of Cooking. For this filling what I did was take the cooked squash and removed the flesh and mashed it into a puree (use a fork, a potato masher or a food processor to get the flesh smooth. If the squash seems watery put the puree into a strainer and let the water drip out foe a couple of minutes, you can facilitate this by gently pushing on the pulp in the strainer. I found with Candy Roaster I did not need to do this as about 2 cups of water were released during baking making the flesh dry enough. After the flesh is prepped the rest goes quickly. You will need: 1 can of condensed Milk (use no more sugar, this already has lots) or 1.5 cups of heavy cream (add additional sugar) This is what I used for my pie 2 cups of squash puree 4 eggs, beaten 1/2 cup white sugar (use with cream only) 1/4 cup brown sugar (use with cream only) 1 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground allspice Add everything together and mix well. Pour into prepared raw pie crust and put into a preheated 450 degree oven and set a timer for 15 minutes. When the timer goes off set the oven temp to 350 degrees and bake for another 45 minutes or so, until the edges of the pie are browning and the center is solid. Remove the pie from oven and cool for about 30 to 45 minutes This was pretty much the best "pumpkin" pie I have ever eaten. It was sweet, light and the candy Roaster squash imparted a wonderful smooth buttery taste to the pie. Much better than any can of butternut (AKA Pumpkin) squash will ever make. The next squash pie will be made with one of our butternut squashes which are a lot better than the B-nuts you buy at the store. That lively soil makes a big difference in flavor. Than after the B-nut may try a buttercup squash which has a sweet dry flesh and ought to make a great pie.
My name is Hannah 31 artist redhead, fall wood nymph, cat momma. I post things relevant to myself and my likes. I do not claim these photos as my own unless stated otherwise. Vegetarian since I was five.
