Category Archives: Family Recipe Friday

Family Recipe Friday – Cherry Coke Salad

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Continuing with recipes my mom contributed to the Friendship Circle Cookbook, Westminster Presbyterian Church, Clovis, NM, 1973  

I have taken a break from posting recipes from this cookbook the past few weeks. In fact, I’ve taken a break from blogging in general. Time to get back to it!

There are quite a few recipes from the 1960s that call for novel ingredients like Coca-Cola. This jello recipe fits that category.

I can’t say that I have any memories associated with this particular recipe – except that I never tried it as a kid. I didn’t like cherries back then. And I didn’t like nuts either. But I’m a big girl now and I think this jello salad would be festive on our table on New Year’s Day. Maybe I can find a jello mold – I’m pretty sure Mom made it in a round tube mold.

Cherry Coke Salad

1 cup red sour cherries
1 cup sugar
1/2 cup water
2 packages (3-ounce) cherry jello
1 small bottle Coke
1 small can crushed pineapple
1/2 cup pecans

Place cherries, sugar and water in pan. Bring to boil for a few minutes. Pour over cherry jello. Add Coke. Cool. Stir in pineapple and nuts. Refrigerate.

Family Recipe Friday – Crunchy Ice Cream Pie

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It’s been two or three weeks since I last shared one of mom’s recipes from this cookbook. Time to get back to it!

Seeing as it is November, it doesn’t seem the season for ice cream pie. But it was in the upper 80s yesterday and the forecast is for 87 today – so this is safely within ice-cream-eating-season in central Texas.

I usually prepare the recipe and post a picture of it, but I am just too full of sugar in the form of Halloween candy to do it.

Use your imagination….. pie plate with crunchy crust filled with ice cream and a few sprinkles of crunchiness on top. For fall, you might imagine butter pecan. Maybe go all out and swirl on some caramel sauce.

Crunchy Ice Cream Pie

1/4 pound butter or margarine
1 cup light brown sugar, packed
3 1/2- or 4-ounce package slivered almonds
1 1/2 cups coconut, packed
1 1/2 cups Rice Chex (measure before mashing)
1/2 gallon ice cream

Brown almonds in butter then mix all ingredients together except ice cream. Pack into pie tins, reserving some for top of pie. fill with softened ice cream and sprinkle remaining mixture on top. Freeze.

Family Recipe Friday – Lizzies

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I gained a couple of pounds while I was at Mom and Dad’s house. Dad(Jim) had made an Italian Cream Cake and had taken two of his pies out of the freezer – a cherry and a pumpkin.

And there was a too-easy-to-open container of cookies on the kitchen counter that I helped empty. Since I ate so many of the darn things, I decided I’d share his cookie recipe today.

It seems like I usually see these at Christmas, but that didn’t deter Dad from baking them or me from eating them in October.

Lizzies

2 pounds candied cherries                           4 eggs
2 pounds mixed candied fruit                       3 tablespoons milk
1 pound raisins                                               1 cup bourbon
6 cups pecans                                                4 and 3/4 cups flour
1 stick butter or margarine                          1 teaspoon nutmeg
1 and 1/2 cups brown sugar                        1 teaspoon cinnamon
1 teaspoon allspice                                       1 teaspoon cloves
1/2 teaspoon salt                                           1/2 teaspoon soda

Dredge candied fruit, raisins and nuts in 3/4 cup flour; mix well. Cream butter and brown sugar. Add eggs, one at a time, and beat well. Add milk and bourbon. Mix 4 cups flour with spices and salt; mix dry ingredients into the creamed ingredients and add the fruit and nuts. Drop by teaspoon onto a greased cookie sheet and bake at 275 degrees for 20-25 minutes.

If you have read my blog from the beginning, or if you know my dad and his brother, you may have guessed that the Italian Cream Cake wasn’t just an after dinner dessert. I asked Dad how often his mom baked cakes and he said, “Oh, probably every couple of days.” 🙂