Broken Glass Cake

Broken Glass Cake

You'll Need:


3 small boxes gelatin, one each flavor
3 envelopes plain gelatine
1/2 cup water
1 cup pineapple juice
1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs


Procedures : Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes. Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool. When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours

Cherry Cheese Granola Crunch

Cherry Cheese Granola Crunch

You'll Need:


2 cups granola (any flavor), crushed
1/4 cup melted butter
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled


Procedures : Mix granola and butter thoroughly. Reserve 2/3 cup and press the remaining granola mixture into an ungreased 9-inch square pan. Beat cream cheese in small bowl until light and fluffy. Blend in milk gradually. Stir in lemon juice and vanilla extract. Pour over granola mixture in pan. Chill. Top with pie filling and refrigerate

Blueberry Banana Muffins

Blueberry Banana Muffins

You'll Need:


2/3 cup mashed banana
1 large egg
1/2 cup milk
1/3 cup vegetable oil
2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup whole fresh blueberries


Procedures : Beat together mashed banana and egg until creamy. Add milk and oil; beat well. Measure in flour, baking soda, and baking powder. Beat well. Gently mix in blueberries. Spoon batter into oiled and floured muffin tins. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on wire racks. Serve plain or frost with jam or fruit butter

Chocolate Truffle Loaf

Chocolate Truffle Loaf

You'll Need:


1/2 cup corn syrup
1/2 cup
1 stick butter
1/2 cup heavy cream
3 egg yolks
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract


Procedures : In double boiler or heavy saucepan, melt together chocolate, corn syrup and butter until they are bubbling slightly. While that is melting, beat together the 1/2 cup heavy cream with the egg yolks. When chocolate mixture is melted and mixed and slightly cooled, slowly add egg yolk mixture, beating continuously. It's important to mix the eggs in slowly and beat well as you wouldn't want scrambled eggs. Cook for 3 minutes. Let cool to room temperature, whisking occasionally. Beat the 1 1/2 cups heavy cream with the confectioners' sugar and vanilla extract until soft-medium peaks form. Fold this into the chocolate mixture until no streaks of white appear. Pour into a loaf pan, which has been lined with plastic wrap. Cover and refrigerate overnight