Young Ohana Recipes - Dessert
Dissolve gelatin in 2 tablespoons of water. Add boiling water and then sugar and stir until sugar dissolves. Add almond extract and then milk. Pour into 9-inch x 9-inch pan. Chill until set. Slice into cubes and serve alone or with chilled fruit cocktail.
Spray 3 Jell-O egg molds with cooking spray. Divide mandarin oranges among egg molds (about 2 pieces to each egg) and fill each egg half full using one batch almond float mixture. Chill until set. Make another batch of almond float mixture and fill egg molds until full. Chill until set.
Combine pie crust ingredients. Press evenly into 9" x 13" pan. Bake in 350° oven for 15 minutes. Cool.
Slice strawberries and place evenly on top of cooled crust.
Combine sugar, cornstarch, water, and salt and bring to boil. The mixture should thicken. Add jello, gelatin, and vanilla and remove from heat. Cool thoroughly then pour mixture on top of strawberries and crust. Top with whipped cream if desired.
Place vanilla wafers in lined muffin tins.
Mix cream cheese, eggs, sugar, and vanilla extract in a bowl. Beat with an electric mixer on medium until smooth. Spoon filling evenly into muffin cups. Bake for 20 minutes at 350 degrees.
Top with fresh strawberries or other fruit if desired.
Crust: Combine crumbs and melted butter; press into a 9-inch springform pan. Place crust in the freezer.
Whip 1 1/2 cups whipping cream until stiff peaks form. Refrigerate until ready to use. With an electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies and fold into cream cheese mixture. Fold in whipping cream. Turn filling into crust. Cover and refrigerate 4 hours. Garnish with Oreo cookies.
Chill dough. Roll into balls size of large walnuts. Place 3" apart on lightly greased baking sheet. Flatten with fork dipped in Crisco. Bake until set but not hard (10 - 12 minutes) at 375 degrees Fahrenheit.
Cut mangoes in halves or quarters. Peel and clean inside. Pour mixture over sliced mangoes. (Makes 2 gallons.)
Cream shortening and sugar until light. Add eggs and mix. Make a paste of coloring and cocoa and add to creamed mixture. Add sifted dry ingredients alternately with milk and vanilla mixed together. Add vinegar and mix gently, do no beat. Pour into 2 greased 8" cake pans. Bake at 350 degrees Fahrenheit for 30 to 35 minutes.
Cook flour and milk until thick, stirring constantly, on low heat (may start at high). Cover pan and let stand until cool, about 2 hours. Cream butter, sugar, and salt; add vanilla. Add to cooked mixture and beat at high speed until it resembles whipped cream. Cut the 8" layers in half and frost cake between layers.
Cream butter and Crisco. Add sugar and beat until fluffy. Add eggs one at a time and vanilla while using an electric beater. Fold in flour and milk alternately. Preheat oven to 350 degrees Fahrenheit when adding the eggs. Bake in 2 round cake pans for 30 minutes.
Grease and line and flour 4 - 1 lb bread pans. Cream shortening. Add sugar and beat well. Add eggs and beat. Add flour, baking powder mixture alternately with milk, vanilla, lemon extract mixture. Leave nuts and fruits whole except cut pineapple into small wedges. Sprinkle some flour over fruit and mix. Add fruit to creamed mixture. Divide into 4 portions and bake at 300 degrees Fahrenheit for 1½ to 2 hours. Place a pan of water in the oven.
Note: Successfully made with 3 cups flour sifted 3 times.