Easy Breadsticks (Carolyn Taylor)
2 scone dough bags from Bowmans
1/4 butter, softened
1/4 parmesan cheese (I use Kraft grated cheese)
1/4 C mayonaise
1/2 tsp. garlic salt
Mix together the 4 topping ingredients. Butter 1 jelly roll pan. Spread out dough on pan and cut vertically into breadsticks. Let rise for about 2 hours. Bake at 350 degrees for 7-10 minutes.
Aunt Ida's Fudge(Pam Heath)
3/4 C. canned milk
2 C. sugar
14 large marshmallows
one package of chocolate chips
2 tsp. vanilla
Combine milk and sugar and boil for exactly 7 minutes. (Clock it once its at a rolling boil).
Melt 1 cube butter in microwave and set aside.
Add 14 large marshmallows and one package of milk chocolate chips to cooked mixture.
Stir a little to melt chocolate and then add the melted butter. Finally, add vanilla and stir.
Pour in a buttered dish and place in the fridge.
Simple Chili and Cornbread in a Jar
(made for activity on 8.1.12)
1 tablespoon of olive oil
1 large onion diced
1 lb. ground beef or turkey
3 16 oz cans of chili beans
2 cups of mild chunky garden salsa {Pace Chunky Salsa is my favorite}
2 cups of V8 tomato juice {regular or spicy depending on how hot you like your chili}
1 tablespoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of cocoa powder {weird I know, totally tasty}
salt and pepper to taste
Place large soup pot over medium high heat and add olive oil and onions. Cook for about 5 minutes stirring occasionally. Once onions are cooked down place the ground meat into the pot and brown. Once the meat is browned start dumping all the remaining ingredients into the pot, the beans, salsa, V8, cumin, chili powder, cocoa powder, salt and pepper. Bring to a slow boil and cook for 8- 10 minutes over medium heat.
Serve with shredded cheese, sour cream, diced onion or your favorite chili condiments.
Serves 8-10 people.
Cornbread Topping
2 c. (1 c.) flour
1 c. (½ c.) cornmeal
2 ½ t. (1 ¼ t.) baking powder
1 t. (½ t.) salt
¾ c. (6 T.) butter
3 (2) eggs
1 c. (½ c.) milk
1½ (¾ c.) sugar
1 t. (½ t.) vanilla
See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).
Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.
If you decide to make this in a jar bake the cornbread for 20-25 to make sure that it cooks all the way through. Let the jars cool a bit and then you can dress your jars up a bit with some fabric, ric-rack, and hemp twine. Include a spoon and you have a classy chili perfect for any event!!
Corn Tortillas
(made for activity on 8.1.12)
1 cup wheat or white flour
1 cup cornmeal
¾ tsp. salt
2 T. oil
2/3 cup warm water
Mix together and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Fry one at a time for 35-40 seconds on each side.
Corn Bread
(made for activity on 8.1.12)
½ cup salad oil or applesauce
2 eggs
¾ cup sugar
1 ½ cups canned or regular milk
1 ½ cups flour
2 Tbsp baking powder
1 cup cornmeal
½ tsp salt
Mix and put in 9x13 cake pan. Bake at 350 degrees for 30 minutes. Can bake in greased muffin tins for about 10 minutes.
Corn Bread
(made for activity on 8.1.12)
1 cup butter or margarine
2 cups sugar
4 eggs
3 cups flour
4 tsp baking powder
2 ¼ cups corn meal
1 tsp salt
2/3 cup powdered milk (dry)
2 2/3 cups water
Cream butter and sugar, add eggs. Mix dry ingredients. Then alternate dry with liquid. Pour into 9x12 greased pan. Bake at 400 degrees for 30 minutes, or until done. While still hot, glaze with honey butter.
Corny Blackberry Trifle
by MyCreativeStirrings.com
12-16 oz. frozen blackberries/or blueberries
3/4 cup sugar
1/2 cup cold water
2-3 tablespoons cornstarch
1 small package of instant vanilla pudding
1 1/2 cups cold milk
1 8 oz. container of whipped topping, thawed
1 pan of cooked cornbread, broken into large pieces(buttery and sweet- recipe below)
3.5 oz. of hard macaroon cookies, chopped (~14 cookies)
3.5 oz. of hard macaroon cookies, chopped (~14 cookies)
In a small pan bring the berries and sugar to a boil. Meanwhile, in a small bowl combine the water and cornstarch. Add to the berry mixture and stir until thickened. Remove from heat and place in the fridge.
In a medium bowl; combine the pudding and milk until smooth. Fold in the whipped topping and place the bowl in the freezer.
In a trifle bowl layer half of your cornbread and cookies. Then, add half of your pudding mixture and half of your berry sauce. Repeat the layers using up all of your ingredients. Serve immediately if you want your cookies to have a crunch. It tastes great served a few hours later too!
Cornbread
1/2 cup butter or margarine
1 cup sugar
2 eggs
Cornbread
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup milk
Heat oven to 375° F. Grease a 9x9 inch square pan; set aside. In a large bowl, cream the butter, sugar, and eggs. Add the remaining ingredients and stir until combined. Pour batter into the pan and bake for 35-45 minutes or until an inserted toothpick comes out clean. Do NOT overcook!
Homemade Cornbread Mix
By everydayfoodstorage.net
(makes four 8×8 pans of Cornbread)
2/3 C. dry non-instant milk powder
4 C. yellow cornmeal
4 C. flour
2 2/3 C. sugar
1/2 C. dry egg powder
2 t. baking soda
2 t. salt
4 C. yellow cornmeal
4 C. flour
2 2/3 C. sugar
1/2 C. dry egg powder
2 t. baking soda
2 t. salt
Mix dry ingredients together and store in an air tight container.
Making Cornbread from the Mix
3 C. cornbread mix
1/2 C. applesauce or melted butter, or bean puree
1 1/4 C. water
1/2 C. applesauce or melted butter, or bean puree
1 1/4 C. water
1 Tablespoon vinegar or lemon juice
Combine ingredients together and stir just until mixed. Bake at 375 (or 350 for a glass pan) about 30 minutes or until toothpick inserted in the middle comes out clean.
Sweet Breakfast Polenta
(made for activity on 8.1.12)
2 Cups Water
2 Cups Milk (I used Powdered Milk)
1 C. Corn Meal
1/2 C. Sugar
2 T. Butter
Bring water and milk to a low boil. Heat milk and water on low heat, because the milk will burn easily. Once milk mixture is boiling add the sugar and mix. Add the corn and stir. Reduce heat to medium-low and continue to stir. The mixture will begin to thicken within 1-2 minutes. Once thickened add the butter and mix off the heat. Serve immediately. The cereal will thicken as it cools add milk to loosen. I also added a little butter for extra flavor.
2 Cups Milk (I used Powdered Milk)
1 C. Corn Meal
1/2 C. Sugar
2 T. Butter
Bring water and milk to a low boil. Heat milk and water on low heat, because the milk will burn easily. Once milk mixture is boiling add the sugar and mix. Add the corn and stir. Reduce heat to medium-low and continue to stir. The mixture will begin to thicken within 1-2 minutes. Once thickened add the butter and mix off the heat. Serve immediately. The cereal will thicken as it cools add milk to loosen. I also added a little butter for extra flavor.
Cornmeal Pancakes
(made for activity on 8.1.12)
3 c. flour (I used 1/2 white flour and 1/2 wheat)--you may need a little more depending how thick your batter is
2/3 c. cornmeal
3 t. baking powder
1 t. baking soda
1 t. salt
4 eggs (or powdered eggs)
1 1/3 c. sugar
2 c. milk (or 2 c. water, 1 T. lemon juice & 6 T. powdered milk)
1 c. buttermilk (or use another 1 c. water, 1 T. lemon juice & 4 T. powdered milk)
2/3 c. butter, melted
Melt the butter and add all of the other ingredients to your bowl. Pour 1/3 c. of the batter onto a hot griddle that has been greased. If pancakes are too thin, add a little more flour or baking powder to help them fluff up even more. Serve with syrup and fresh fruit.
Oatmeal Pancake/Waffle Mix
(made for activity on 8.1.12)
6 c. white flour
10 c. quick or regular oats
3 c. oat flour (pureed in a blender or food processor)
9 c. wheat flour
3 c. cornmeal
8 c. powdered milk (I use non-instant)
1 1/2 c. sugar
4 T. baking soda
4 T. baking powder
4 T. salt
Mix all of the ingredients together in a large bowl and stir completely. Keep mix in a large container and use with the following measurements:
1 c. pancake/waffle mix
2/3-3/4 c. water
1 egg (or powdered egg+water)
1 T. oil or melted butter
If the batter is too thick, add more water. If the batter is too thin, add more mix. The recipe is very forgiving. This recipe can easily be halved, but you will be surprised how quickly you go through the mix if you are using it on a regular basis.
10 c. quick or regular oats
3 c. oat flour (pureed in a blender or food processor)
9 c. wheat flour
3 c. cornmeal
8 c. powdered milk (I use non-instant)
1 1/2 c. sugar
4 T. baking soda
4 T. baking powder
4 T. salt
Mix all of the ingredients together in a large bowl and stir completely. Keep mix in a large container and use with the following measurements:
1 c. pancake/waffle mix
2/3-3/4 c. water
1 egg (or powdered egg+water)
1 T. oil or melted butter
If the batter is too thick, add more water. If the batter is too thin, add more mix. The recipe is very forgiving. This recipe can easily be halved, but you will be surprised how quickly you go through the mix if you are using it on a regular basis.
Tamale Pie
In mixing bowl combine, stir well and soak for 45 minutes
2 cups corn meal
1 cup milk
1 egg
In frying pan brown until cooked
1 lb. hamburger
1 large onion, chopped
Stir into hamburger and onion
2 cans tomato sauce
½ sp. chili powder
1 can whole kernel corn, drained
Combine the two mixtures and stir in 1 can drained, chopped olives.
(I like mine whole)
Spread out in baking pan (9X13 or bowl shaped)
Top with grated cheese
Bake 1 hour at 350 degrees, uncovered.
Anadama Bread
(made for activity on 8.1.12)
1 ¼ cups water
1 tsp salt
1/3 cup yellow cornmeal
1/3 cup molasses
2 Tbsp vegetable shortening
1 pkg dry yeast
¼ cup warm water
3-4 cups unsifted all-purpose flour
Combine 1 ¼ cups water and salt in a saucepan and bring to a boil. Stir in cornmeal gradually and bring to a boil, stirring constantly. Remove from heat and pour into a large mixing bowl. Stir in molasses and shortening; cool to lukewarm. Soften yeast in warm water. Blend hydrated yeast with lukewarm mixture. Stir in enough flour to make a sticky dough. Knead on floured board until smooth. Cover with a damp towel, let rise until volume doubles. Punch down and turn into a greased 9x5x3 inch loaf pan. Brush top with melted butter and sprinkle with a little cornmeal and coarse salt if desired. Let rise again until nearly double. Bake at 375 degrees for 40-45 minutes. Yields 1 loaf.
Cornish Ground Beef Turnovers
(made for activity on 8.1.12)
Filling:
½ cup onions, finely chopped
1 Tbsp butter
1 lbs ground beef
½ cup mushrooms, drained (optional)
½ cup cheddar cheese, grated
1 tsp parsley flakes
1 tsp Worcestershire sauce
½ tsp salt
1/3 cup ketchup
Dash of pepper
Melt butter in skillet. Add onion and cook until clear. Add ground beef and cook until meat loses its color. Drain. Add mushrooms, cheese, parsley flakes, sorcestershire sauce, salt, pepper and ketchup. Mix well and fill pastry.
Pastry:
1 ½ cup flour
½ cup cornmeal
¼ teaspoon salt
½ cup butter or margarine
½ cup cold water.
Sift together flour, corn meal and salt. Cut in butter until mixture resembles coarse crumbs. Add water and mix lightly only until mixture in dampened. Form into ball. Roll out on lightly floured board to form an 18x12 inch rectangle. Cut into six 6 inch squares. Place about ¼ cup of filling on diagonal half of each square. Moisten edges of pastry; fold to form triangle. Seal edges and cut slits for steam to escape. Bake at 400 degrees for about 20 minutes. Serve with sauce by heating 1/3 cup milk and 1 can cream soup.
You can freeze the turnovers by wrapping them in freezer paper or foil. Bake, unthawed, on ungreased cookie sheet in 400 degree oven for about 30 minutes or until lightly browned. Unwrap turnovers before baking.
Homemade cracker jacks (made for activity on 8.1.12)
1 cup brown sugar, packed
1/4 cup Karo syrup
Dash of salt
1 cube of margarine
½ tsp. baking soda
5 quarts popped popcorn
½ to 1 cup Spanish peanuts (optional)
Combine first 4 ingredients and bring to a boil, then add ½ tsp. baking soda and stir well. Pour over 5 quarts popcorn and the peanuts in a brown paper sack. Cook 1 ½ minutes in the microwave at 90 % power. Shake and cook for 30 more seconds at 100 % power. Shake and cook for 1 ½ minutes at 90% power. Shake and cook at 90% power for 30 seconds. Shake and serve.
Or you may shake popcorn, peanuts and caramel in the brown paper bag- then pour caramel corn onto a high sided cookie sheet. Bake at 200 degrees for one hour, stirring thoroughly every 15 minutes.
Cornmeal Cranberry Cookies (made for activity on 8.1.2012)3 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups dried cranberries
Preheat oven to 350°F.
In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.
(made for activity on 8.1.2012
For the Topping:
- 7 tablespoons unsalted butter, softened, plus more for the baking dish (if using salted butter, just omit the "pinch of salt" from the recipe)
- 1/2 cup cornmeal
- 3/4 cup flour
- 1/2 cup packed light brown sugar
- Pinch of salt
- 3/4 cup chopped almonds
For the Filling:
- 4 cups blueberries
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh lemon juice
- 2 tablespoons cold unsalted butter, cut into small pieces
Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
Granola (made for activity on 6.6.12)
4 cups old fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
¾ cup vegetable oil
½ cup honey
Toss oats, coconut and almonds in large bowl. Whisk oil and honey in small bowl. Pour liquid over oats mixture, stir with wooden spoon until coated. Pour into 13 X18 sheet pan. Bake in 350 degree oven, stirring occasionally until mixture turns an even golden brown, about 30 to 40 minutes. Allow to cool, stirring occasionally. Add fruit and nuts(Optional) Store in airtight container.
Optional fruit and nuts: 1 cup of each of the following, dried apricots, dried figs, dried cherries, dried cranberries, roasted unsalted cashews.
Homemade Yogurt (made for activity on 6.6.12)
½ gallon milk (fresh or powdered)
1 cup instant dry milk powder
1 cup sugar
1 Tblsp vanilla
6 to 8 oz. yogurt with active culture
In a pan mix the milk and dry milk. Heat until 180 degrees. Remove from stove and add sugar while warm. Place pan in cold water and cool to 110 degees. Add vanilla and yogurt start. Put in glass jars. Place in a warm place (110 degrees) for 6 to 8 hours. (I heat my electric oven up as low as it goes then turn it off, put yogurt in oven, leaving the light on for the 6 to 8 hours.) Store in the refrigerator. You can use your homemade yogurt for an active culture for you next batches.
Centennial Taffy Recipe (made at the Reunion activity 5/3/2012)
5 Lbs of sugar =11 ¼ cups
5 lbs of Karo syrup = 10 cups
2 cups whipping cream
1 pkg of Knox Gelatin
1/3 cup coconut oil
Have ready 1 package of Knox Gelatin dissolved in ½ cup cold water. Add ½ cup hot water to it before adding it to the candy.
Bring sugar, karo and cream to a boil that you can’t stir down. I always use my big pressure cooker that I can meat and vegetables in. The recipe doesn’t work if I don’t use this heavy pan.
Add Mutton Tallow the size of an egg (or 1/3 cup coconut oil) and the Knox Gelatin mixture
Don’t stir it after you add the Mutton Tallow (coconut oil) and Gelatin. Let it cook until it reaches 242 degrees. For it to be pull able you have to have it exact. It takes about 1 ½ to 2 hours to cook. On my gas range I cook it on a 7. Be sure you have an accurate thermometer. Pour it into 4 buttered dripper pans. Don’t try to use Pam or lite butter to butter your pans-you will have a mess.
If you want to pull it right after you make it be sure to let it cool until you can handle it, which would probably take several hours. The taffy can be stored in a cool dry place for several weeks if needed. To pull it later you warm the candy in the oven at 300 degrees until it is soft enough to pull, it usually takes about 5 minutes. This taffy can be pulled for a long time because it doesn’t go hard. That’s what is so great about using it for groups.
As you pull the taffy add food coloring and flavoring. I use only the oils for the flavoring. Pull out taffy and cut with scissors into bite size pieces. Always wrap the candy in wax paper.
Grandma Sorenson's Raisin Duff (Staci Taylor)
1 1/2 C. brown sugar
3 C. boiling water
1 tsp. vanilla
pinch of salt
Boiling in baking pan (dripper) add butter the size of a walnut
Batter
3/4 C. brown sugar
3/4 C. sweet milk
vanilla
pinch of salt
1 1/2 C. flour
1 1/2 tsp. baking powder
1 C. of raisins
1 C. of nuts
melted butter - size of large walnut
Mix batter - drop by spoonfuls into boiling water mixture (let mixture boil over batter a little)
Bake at 350 for 20-30 minutes (test with toothpick)
Serve warm with cream, milk, or whipped cream.
Grandma Sorenson's Raisin Duff (Staci Taylor)
1 1/2 C. brown sugar
3 C. boiling water
1 tsp. vanilla
pinch of salt
Boiling in baking pan (dripper) add butter the size of a walnut
Batter
3/4 C. brown sugar
3/4 C. sweet milk
vanilla
pinch of salt
1 1/2 C. flour
1 1/2 tsp. baking powder
1 C. of raisins
1 C. of nuts
melted butter - size of large walnut
Mix batter - drop by spoonfuls into boiling water mixture (let mixture boil over batter a little)
Bake at 350 for 20-30 minutes (test with toothpick)
Serve warm with cream, milk, or whipped cream.
Grandma Banana Pudding (Sherri Jenkins)
2 cups Milk - Cook Low temp
Beat Together:
3 eggs 1t vanilla
1/2 - 3/4 cup Flour 1/2 t salt
1 cup sugar 3 T butter
1/2 - 1 cup milk
Add to milk...Stir until it boils or thickens
Add 3-4 sliced bananas
Place in a 9x13 glass pan. Crush graham crackers in a ziplock bag
and sprinkle on top of pudding. Optional: Top each serving with
whipped cream.
Cinnamon Almonds (Flo Sadler)
1 cup sugar
½ cup water
Mix and cook in heavy pan until boiling.
1 Tablespoon (heaping) cinnamon
4 handfuls almonds
Add and cook till it turns to sugar then melts again, (about 20 min.) and nuts begin to pop and crack.
Opt. add vanilla
My grandmother used to make this. She called them “Swiss almonds” and used rose water instead of cinnamon.
Puffed Rice Balls (Jeannie Nay)
1 cup Karo syrup
1 cup brown sugar
1 cup cream or milk
2 cups white sugar
¼ cup butter or margarine
Boil and stir until done-soft ball stage. Pour over 6 oz. of Puffed rice cereal.
My Grandma Jones would send an orange box full of puffed rice balls each year for our Christmas present.
Journey bread was a treat the pioneers could make on the trail while they were traveling because the ingredients wouldn’t spoil. The pioneers could bake the Journey Bread on a board beside the fire, I bake mine on a stone in the oven. Different fruits could be thrown, depending on what was available to them.
Grandma Britzell's Snickerdoodles (Janice Yeager)
2 3/4 C. flour, sifted
2 tsp. cream of tarter
1 tsp. soda
1/2 tsp. salt
1 C. soft shortening (opt. 1/2 C. margarine and 1/2 C. shortening)
1 1/4 C. sugar
2 eggs, unbeaten and added one at a time
2 Tbsp. sugar
1 1/2 tsp. cinnamon
Sift together the first 4 ingredients and set aside. Cream the shortening, sugar, and eggs. Beat until light. Blend in dry ingredients slowly until a light dough. Roll in sugar and cinnamon mixture. Place two inches apart on greased cookie sheet. Bake at 350 for 10-15 minutes.
Journey Bread (Kris Olsen)
(an authentic recipe from “This is the Place Heritage Park”)
Ingredients
¾ cup butter: Pioneers could have butter on the trail because often times they had cows with them. Stories are often told of how after the cow was milked the cream would be put in a barrel and placed on the wagon. The cream would be shaken into butter as the wagon moved.
2 cups apple cider: (apple cider was used in place of eggs as eggs would spoil and cider would stay usable.)
1 ½ cups sugar
4 ¼ cups flour
1 tsp soda
1 tsp cinnamon
1 tsp cloves
Mix it all together by hand…if baking in an oven…try 25 minutes at 350…no clue if you bake it beside the fire…just keep an eye on it I assume.
Grandma Britzell's Snickerdoodles (Janice Yeager)
2 3/4 C. flour, sifted
2 tsp. cream of tarter
1 tsp. soda
1/2 tsp. salt
1 C. soft shortening (opt. 1/2 C. margarine and 1/2 C. shortening)
1 1/4 C. sugar
2 eggs, unbeaten and added one at a time
2 Tbsp. sugar
1 1/2 tsp. cinnamon
Sift together the first 4 ingredients and set aside. Cream the shortening, sugar, and eggs. Beat until light. Blend in dry ingredients slowly until a light dough. Roll in sugar and cinnamon mixture. Place two inches apart on greased cookie sheet. Bake at 350 for 10-15 minutes.
Aunt Vyonne’s Sugar Cookies (Laurel Christensen)
5 cups flour
2 tsp. baking powder
Pinch salt
2 cups sugar
1 cream softened butter
1 tsp. vanilla
2 eggs
Cream together. Roll out and cut.
Bake 350 to 375 degrees for 15 to 20 mins.
Pickled Beets (Chris Hardy)
10 quarts peeled, cooked beets
4 cups sugar
4 sticks cinnamon
2 tbsp whole allspice
3 tsp salt
7 cups vinegar
3 cups water
Cook beets, drain and peel. Pack beets into hot jars. Boil juice. remove cinnamon sticks. pour over beets. Process both pints and quarts in boiling water bath 30 minutes.
Mom's Jello Salad (Renee Hansen)
1 small pkg. of jello, any flavor
1C. hot water
1. milk
1 can of drained fruit cocktail
1 smaller sized cool whip
Add 1 C. of boiling water to dry jello and stir until dissolved.
Put in refrigerator until cool, then add 1 C. milk and stir. Put back in the refrigerator.
When it starts to set up, add the drained fruit cocktail and fold in the cool whip (should only take about 30 minutes to the setting up stage).
**That's it. It's fast, easy, tastes yummy, and makes quite a bit from one recipe.**
1 small pkg. of jello, any flavor
1C. hot water
1. milk
1 can of drained fruit cocktail
1 smaller sized cool whip
Add 1 C. of boiling water to dry jello and stir until dissolved.
Put in refrigerator until cool, then add 1 C. milk and stir. Put back in the refrigerator.
When it starts to set up, add the drained fruit cocktail and fold in the cool whip (should only take about 30 minutes to the setting up stage).
**That's it. It's fast, easy, tastes yummy, and makes quite a bit from one recipe.**
