1 cup of sugar
1 cup of water
1 Tablespoon of Karo syrup
2 Tablespoons of cornstarch
½ teaspoon of salt
4oz. box of Strawberry Jello
1 lb. of strawberries, sliced
9-inch piecrust, baked
whipping cream, optional
Bake the piecrust according to package directions and set aside to cool.
Add sugar, water, syrup, cornstarch and salt to a saucepan. Bring this mixture to a boil and continue to heat for 2-3 minutes while stirring constantly.
Remove saucepan from the heat and add 3 Tablespoons of the strawberry jello mixture and stir to combine.
Let mixture cool and then add the sliced strawberries. Stir to coat the strawberries evenly. Pour into the cooled piecrust and refrigerate for several hours before serving.
Add whipping cream if desired.
I have been making this cake for almost 30 years. The gooey buttercake is an easy cake to make. I am continually surprised how this simple cake can render adults speechless and always has them reaching for another piece.
1 box of yellow cake mix
1 stick of butter, melted
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract
16 ounces of confectioners sugar
1 stick of butter, melted
Preheat the oven to 350F. Lightly grease a 13x9x2 inch baking pan.
In the bowl of an electric mixer combine the cake mix, 1 egg, and 1 stick of the melted butter. This will form a dough-like consistency. Evenly pat this mixture into the bottom of your pan and set aside.
With an electric mixer, beat the cream cheese, eggs, vanilla, sugar and 1 stick of melted butter. Pour this creamy filling mixture on top of the cake base and spread evenly.
Bake for 40 to 50 minutes.
Remove from oven and cool completely before cutting into squares.
1 head of lettuce, chopped
6 hard boiled eggs, chopped
1 head of cauliflower, chopped
1 bunch of scallions, chopped
1 lb. of bacon, cooked and crumbled
1 (16 oz.) bag of frozen peas (do not thaw)
2 cups real mayonnaise
¼ to ½ cup sugar
¼ cup shredded sharp cheese
In a very large bowl combine all of the salad ingredients listed above.
To make the dressing: combine the mayo, sugar and cheese in a small bowl.
Add the dressing to the salad ingredients and stir to ensure even coating. Refrigerate until ready to serve. Best if left to sit in the refrigerator for at least an hour before serving.
1 7lbs. Pork Center Cut Loin Filet, fat removed and cut into 1½ inch slices
2 cups buttermilk
1 cup corn flour
2 cups Panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
Kaiser rolls, toasted
Condiments: lettuce, sliced onion, mustard and dill pickles
Place sliced tenderloin patties between plastic wrap. Use a smooth sided meat mallet to pound the tenderloin to about ¼ inch thick. It’s o.k. if they do not remain perfectly round.
Dip flattened tenderloins in buttermilk, then into the corn flour. After all the tenderloins have been covered in corn flour – return them to the buttermilk and marinate for about 20 minutes.
Combine breadcrumbs, garlic powder, onion powder, salt, pepper and 2 Tablespoons of corn flour in a shallow bowl.
Remove tenderloins from the buttermilk and roll them in the breadcrumb mixture to coat evenly.
Heat a deep fat fryer to 360 degrees. Deep-fry one tenderloin at a time for 4-5 minutes.
Serve on a toasted Kaiser roll with lettuce, onion, mustard, and dill pickles.
Makes 7 sandwiches.