Category Archives: Desserts

Carolyn made this for Thanksgiving dinner today then sent me the recipe so it’s her recipe now hehehe. It looks lovely 🙂

You need:

• A 2L Bunt Pan or ring mould

Ingredients:

• 5 packages of different kind of Jell-O
• 15 tbsp. vanilla ice cream

Preparation:

Dissolve 1 pkg of Jell-O in 1 1/4 cups of boiling water.  Pour 3/4 of the Jell-O into the ring mould. Chill until set but not firm (about 20 minutes) This is your first layer.  Leave the remaining Jell-O out on the counter and once it cools to room temp (about 15 min) mix (whisk) in 3 tbsp. of the ice cream into the Jell-O. Spoon the Jell-O with the ice cream into the mould on top of the first layer. This now creates the second layer.

Chill again now for about an hour.  Dissolve next pkg. of Jell-O in 1 1/4 cups of boiling water once that is mixed take 3/4’s of a cup of the Jell-O and set
aside, let cool (about 10 minutes) so that when you pour it on the 2nd layer it does not dissolve the other Jell-O layers.

Repeat steps 1-5 for the next 4 pkg’s of Jell-O.

Once all the Jell-O is in the ring mould chill overnight.

To unmould, dip mould in warm water for about 10 seconds. Gently pull Jell-O from around edges with moist fingers. Place moistened serving plate on top of mould. Invert mould and plate; holding mould and plate together, shake slightly to loosen. Gently remove mould and centre Jell-O on the plate.

Oh, Nanny’s No-Bake Cheesecake is a hit with me! hehehehe Well I haven’t actually made it yet but do plan on it in the very near future. She got the recipe from Kraft somewhere but I’m unable to find the exact one. I’ve found one very similar on Kraft’s site but they use apple slices and no fruit pie filling. I’ll modify it to reflect what she makes.

Ingredients:

• 1 pkg. (8 oz.) Philadelphia cream cheese, softened
• 1/3 cup sugar (You can use Splenda)
• 1 tub (8 oz.) Cool Whip (say it like Stewie Griffin 😛 ), thawed (you can use the light Cool Whip)
• 1 graham pie crust (6 oz.) or you can make your own with graham crumbs and a bit of butter to hold it together
• 1 can fruit pie filling (Nanny uses cherry pie filling)

Preparation:

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Top with fruit pie filling (gently spread out on it) and you can add a few dollops of whip cream to the top of it like Nanny does too 🙂

Thanks to the Kraft cheesecake web site, I’ve taken some of their tips for various issues that have cropped up as I was making cheesecake. I’d like to add that you will find it easier if you can raise your springform pan when you’re going to remove the cake from it (ie: putting it on a large jar). It will make the removal process easier.

To Prevent Cracking:

Baking:

• Avoid opening oven door while baking cheesecake. Big cracks across the cheesecake are most often caused by drafts.
• Avoid overbaking! Check for doneness at minimum baking time.
• Cheesecake is done when the edges are slightly puffed. The center area should be about the size of a silver dollar and appear soft and moist. The centre will firm upon cooling.

Cooling:

• Once you remove a cheesecake from the oven, run a thin metal spatula or knife around edge of cheesecake to loosen it from the side of the springform pan. Do not unlatch or remove rim of springform pan during cooling.
• Cool cheesecake on rack in draft-free location for 1 hour.
• Refrigerate uncovered 3 to 4 hours or until thoroughly chilled. Cover with a sheet of plastic wrap or foil across the top of pan; secure. Refrigerate overnight.

Use a springform pan:

A springform pan with a removable outer rim allows for easy release of cheesecake while leaving crust intact.

• Use a heavy-gauge pan and the size called for in recipe for even baking.
• Spray sides of pan lightly with cooking spray before filling to help prevent cheesecake from sticking and cracking.

Preheat oven:

While preparing filling, heat oven to recommended temperature to ensure proper heat level when ready to bake.

• Bake cheesecakes on middle rack of oven unless recipe indicates otherwise.
• Help prevent cheesecake from cracking, by baking it in a moist oven. Place a 13 x 9-inch baking pan half-filled with hot tap water on bottom rack of oven while cheesecake bakes on middle rack.

Do not over-beat:

Over-stirring can add too much air into batter, which can cause cheesecake to crack.

• Beat in eggs, one at time, on low speed until just blended. You can also stir eggs in by hand with a spatula.
• Gently stir in flavouring ingredients, such as chocolate, fruit or nuts, at the end of mixing process or as directed in recipe.

No peeking:

Opening the oven door while cheesecake is baking causes drafts that may lead to cracking.

• Cheesecake is done if the top is slightly puffy and set except for a small area in the centre that should still appear soft and jiggly (about the size of a loonie). This will set upon cooling.
• Do not insert a knife to check for doneness as this will cause cracking upon cooling.
• When done, remove cheesecake from oven and place on wire rack.

Loosen immediately:

To prevent cracking, immediately run a knife or thin metal spatula around edge of cheesecake to loosen from sides of pan. Do not unlock fastener or remove from pan right away.

• Cool cheesecake, away from drafts, for about an hour before refrigerating.
• To remove from pan, unlatch fastener and lift straight up, away from cheesecake.
• Refrigerate cheesecake for time indicated in recipe or overnight to allow flavours to blend.

OK, I’ll put my name to this even if the two items are made with packaged ingredients 🙂

Ingredients:

• 1 box of Rich ‘n Moist Brownie mix
• 1 box of Eagle Brand Fudge mix

Preparation:

Remove the walnuts from the Eagle Brand Fudge Mix box and crush them up a little to make finer pieces. Prepare the Rich ‘n Moist Brownie mix as directed on the back of the box. If you want walnuts in it, this is where you can put them in. If you have an allergy to them or don’t want them, then leave them out completely. Bake the brownie mix as directed then remove from oven and let cool.

Prepare the Eagle Brand Fudge mix as directed (without the nuts). Instead of placing it in the container that came with the kit, pour evenly over the cooled brownies and place in the fridge for 2 hours. Remove from fridge when the fudge has set and cut into squares and serve.