#3301 - Pineapple Banana Dessert

(by Shirley McNevich)

1 - 3oz. box raspberry Jell-O
1 cup boiling water
1 cup pineapple juice
1 banana (peeled and sliced into coin shaped pieces)

In a bowl add raspberry Jell-O and boiling water--stir until dissolved. Add pineapple juice--stir to mix. Cool to room temperature, then refrigerate until it starts to thicken. When slightly thickened, add banana slices--stir. Refrigerate until cold.

#2828 - Mocha Chocolate Cake

(by Shirley McNevich)

2 cups white sugar
3/4 cup canola oil
2 eggs
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3/4 cup Hershey's cocoa
3/4 cup milk
2 cups + 2 heaping TBSP flour
1 cup boiling water
3 tsp. instant coffee

In a mixer add white sugar, canola oil and eggs--beat. Add baking powder, baking soda and salt--beat. Add cocoa and milk--beat. Add flour--beat. Remove bowl from mixer. In a cup add the boiling water and instant coffee--stir until mixed. Add coffee mixture to batter--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2796 - Sunshine Salad

(by Shirley McNevich)

1 - 6oz. box lime Jell-O
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
2 cups boiling water
1 carrot (grated)
1 cup grated cabbage
1/2 cup finely chopped celery

In a bowl add Jell-O and boiling water--stir until dissolved. In a measuring cup add the saved pineapple juice and add enough cold water for a total of 2 cups of liquid. Add the pineapple juice/water mixture to the hot Jell-O mixture--stir well. Cool mixture to room temperature, then refrigerate until it starts to gel. Remove from refrigerator, add crushed pineapple, grated carrots, grated cabbage and chopped celery--stir to mix. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate overnight.

#2700 - Molasses Cutout Cookies

(by Aunt Ruth Herman)

1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 cup Brer rabbit green label baking molasses
1/2 cup boiling water
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla
4 cups flour (or enough to make batter stiff enough to roll)

In a mixer add Crisco and brown sugar--beat. Add baking soda, ginger, cinnamon and vanilla--beat. Add molasses--beat. Add boiling water--beat. Slowly add flour--beat (continue with a wooden spoon when it gets too thick for the mixer). Flour your counter, place some of the batter on the flour and flour the top of the dough. Use a rolling pin to roll the dough to about 1/4" thick. Use cookie cutters to cut out the cookies. Place the cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2666 - Scratch Crumb Pie

(by Aunt Faye [Herman] Minier)

2 - 9" unbaked pie crust doughs
1 cup Brer Rabbit gold label baking molasses
2 cups boiling water
1 egg
1 tsp. baking soda
1 cup Domino's dark brown sugar sugar
Crumbs: 2 cups flour; 1 cup Domino's dark brown sugar; 1/2 cup butter; 1 tsp. baking soda; pinch of salt

In a bowl add the egg--beat. Add 1 tsp. baking soda and 1 cup brown sugar--beat. Add molasses and boiling water--stir until mixed. Crumbs: in a separate bowl add flour, 1 cup brown sugar, 1 tsp. baking soda and salt--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Place each pie dough into two separate greased pie plates--flute the edges and spray the inside of the pie doughs with Pam. Pour half of the liquid mixture into each pie dough. Reserve 1/2 cup crumbs (1/4 cup for each pie). Sprinkle half of the crumb mixture over the top of each pie, then stir it lightly with your finger. Sprinkle 1/4 cup reserved crumbs over the top of each pie. Bake at 375 degrees for 35 minutes.

#2587 - Caramel Apple Cake

(by Shirley McNevich)

1 1/2 cups Bisquick
2/3 cup white sugar
1/2 cup milk
2 baking apples (washed, peeled, cored and chopped)
1 TBSP lemon juice
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1 cup boiling water

In a bowl add Bisquick and white sugar--stir. Add milk--stir until mixed. Spread the mixture into a greased 9" square cake pan. In a bowl add chopped apples and lemon juice--stir to coat. Spread chopped apples over the Bisquick mixture. In a bowl add brown sugar and cinnamon--stir to mix. Sprinkle brown sugar mixture over chopped apples. Carefully pour the boiling water evenly over the top. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#2437 - Easy Jell-O Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust (6oz. size)
2/3 cup boiling water
1 - 3oz. box any berry or fruit flavor Jell-O
1/2 cup cold water
ice cubes
1 - 8oz. Cool Whip (thawed)

In a bowl add Jell-O powder and boiling water--stir with a whisk until completely dissolved. In a measuring cup add the 1/2 cup cold water and add enough ice cubes to make 1 1/4 cups. Pour ice cube mixture into the Jell-O mixture--stir until Jell-O thickens slightly. Once thickened, remove any leftover ice cubes. Add Cool Whip to Jell-O mixture--stir with a whisk until smooth. Spoon the mixture into the graham cracker crust. Refrigerate overnight.

#2220 - Lemon Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box lemon, orange or lime Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup white sugar
1 - 8oz. can Dole crushed pineapple (drained)
1 COLD can Carnation evaporated milk (NOT condensed)
1 lemon (room temperature)
1 ready-made graham cracker crust

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir until mixed. Cool to room temperature, then refrigerate for 30 minutes or until it starts to gel. In a mixer add Carnation milk--beat until whipped. Squeeze the lemon--add its juice to the whipped milk--beat. Scrape 1 TBSP lemon zest from the lemon rind--add to whipped milk mixture--beat and set aside. In a mixer add gelled Jell-O mixture and the white sugar--beat until whipped. Add whipped Jell-O mixture to whipped milk mixture--stir until mixed. Add drained crushed pineapple--stir until mixed. Pour mixture into the graham cracker crust. Refrigerate overnight.

#2035 - Orange Punch

(by Shirley McNevich)

1 - 3.75oz. box orange Jell-O
1 1/2 cups white sugar
2 cups boiling water
46oz. Dole pineapple juice (cold)
2 cups lemon juice (from concentrate)
1 quart good quality orange sherbet
1 - 2 liter bottle 7UP (cold)

In a bowl add orange Jell-O powder, white sugar and boiling water--stir until dissolved. In a large bowl add cold pineapple juice, lemon juice and the hot orange Jell-O mixture--stir. Cool to room temperature, then refrigerate until cold. When ready to serve, pour pineapple mixture into a punch bowl--add cold 7UP--stir. Scoop all of the orange sherbet into the punch--stir. Serve immediately.

#1691 - Lime Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
1 small box lime sugar free Jell-O
1/4 cup boiling water
2 - 6oz. containers lite key lime yogurt
1 - 8oz. Cool Whip

In a bowl add boiling water and Jell-O--stir well until dissolved. Let it cool to room temperature. Add both yogurts--stir with a whisk until mixed. Add Cool Whip--stir with a wooden spoon. Pour the mixture into the graham cracker crust. Refrigerate overnight.

#1014 - Creamy Peach Pie

(by Shirley McNevich)

48 Nilla wafers
1/3 cup butter (melted)
3/4 cup boiling water
1 - 3.75oz. box orange Jell-O
2 cups ice cubes
1 1/2 cups Cool Whip (thawed)
2 whole peaches

Place nilla wafers in a Ziploc bag and crush with a rolling pin. In a bowl add crushed wafers, melted butter--stir. Press wafer mixture into the bottom and sides of a 9" pie plate--set aside. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add the ice cubes--stir until it starts to thicken. Use a spoon to take out any unmelted ice cubes. Add Cool Whip to the Jell-O mixture--stir. Wash, peel and cut the peaches into small pieces--put the peach pieces in a strainer to remove any water--add peach pieces to Jell-O mixture--stir. Refrigerate the Jell-O mixture for 20-30 minutes until it is thick. Remove Jell-O mixture from refrigerator and spoon it into the nilla wafer crust. Refrigerate overnight.

#505 - Deluxe Shoo Fly Pie

(by Art Keithan - friend)

3/4 cup King syrup molasses
1/4 cup lite Brer Rabbit baking molasses
3/4 cup boiling water
1 egg
3/4 tsp. baking soda
1 unbaked ready-made pie crust dough
Crumbs: 1/4 cup butter, 1 1/2 cups flour, 1 cup Domino's dark brown sugar (packed)

In a bowl add butter, flour and brown sugar--use your hands to mix until it turns to crumbs--set aside. In a separate bowl beat the egg, then add King syrup and molasses--stir with a spoon until well blended. Add the boiling water to the molasses mixture--add the baking soda to the boiling water/molasses mixture and stir until it stops fizzing. Spray the 9" pie plate with Pam--put unbaked pie crust in the pie plate, flute the edges and spray inside of the pie dough with Pam. Pour molasses mixture into the pie crust, then sprinkle all of the crumbs over the top. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 25-30 minutes longer.

#495 - Rainbow Cake

(by Shirley McNevich)

1 box Betty Crocker SuperMoist lemon cake mix (pudding mix is included in the mix)
1 - 3oz. box orange Jell-O
1 cup boiling water
1/2 cup orange juice OR cold water
1 - 8oz. Cool Whip
7oz. Baker's coconut

Prepare cake mix according to box directions. Bake in a greased 9 x 13 cake pan at 350 degrees for 30-35 minutes. Cool the cake for 15 minutes. Use a large cooking fork to poke holes all over the cake. Add the box of orange Jell-O in the boiling water and stir--add the orange juice OR cold water to the Jell-O and stir. Pour the Jell-O mixture evenly over the top of the cake. Cool on the counter, then refrigerate 2 hours. Add Cool Whip to the top of the cake, then sprinkle with the coconut and refrigerate overnight.

#430 - Orange Creamsicle Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1 - 3oz. package orange Jell-O
1/2 cup boiling water
1/2 cup cold water
1 - 3.5oz. package Jell-O instant vanilla pudding
1 cup milk
1 tsp. vanilla
1 - 8oz. thawed container Cool Whip
1 small can mandarin oranges (drained)

Mix cake batter according to box directions. Pour the batter in a greased 9 x 13 x 2 cake pan and bake according to box directions. Cool the cake for 20 minutes after removing from oven. Use a toothpick to poke multiple holes in the cake (1" apart and all the way to the bottom of the cake). While cake is cooling, use a small bowl and mix Jell-O with boiling water--stir until dissolved. Add the cold water to the Jell-O and stir thoroughly. Pour the Jell-O over the top of the cake. In a mixer, add vanilla pudding, milk, and vanilla--beat until thick, remove bowl from mixer and then add the Cool Whip and stir with a wooden spoon to fold it in. Make sure the cake is completely cooled, then spread the pudding mixture over the top of the Jell-O on the cake. Arrange mandarin oranges evenly over the top. Refrigerate.