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Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
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# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
1½ cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
(fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
nite or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
4. Whip the partially set jello until foamy, then fold in the milk mixture.
5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
7. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package strawberry jello in 2 cups boiling water, add 1½
cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk chilled until still, but not
frozen, so it will whip. Whip until stiff and then add 3/4 cup sugar and juice
and grated (fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixture. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pan. Pour in
jello mixture and sprinkle remaining cracker crumbs over top. Chill over nite
or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry Jell-O
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk, chilled until still but not frozen
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve the strawberry Jell-O in 2 cups boiling water. Add 1 1/2 cups cold water. Let set until clabbery (partially gelled).
2. Chill the evaporated milk until very cold but not frozen, so it will whip. Whip until stiff, then add the sugar and the juice and grated rind of 1 1/2 lemons.
3. Whip the partially set Jell-O until foamy, then fold in the whipped milk mixture.
4. Crush the graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
5. Pour the Jell-O mixture over the crumb layer, then sprinkle the remaining cracker crumbs over the top.
6. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened, used to describe Jell-O at the soft-gel stage, similar to a loose pudding consistency. Equivalent to "slightly thickened" or "syrupy" in modern recipe language. -
Date Bars
DATE BARS
Combine 1½ cups chopped dates, 1 cup
chopped nuts, 5 graham crackers rolled to
a dust, 1½ teaspoons baking powder, ½
teaspoon salt, ¾ cup light brown sugar,
½ cup corn flakes, 2 well-beaten eggs and 1
teaspoon vanilla. Spread the batter evenly
in a well-buttered oblong baking pan and
bake in a slow oven, about 325° F., for half
an hour. Cut into small oblongs while
still warm.
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# Date Bars
## Ingredients
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 5 graham crackers, rolled to a dust
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup corn flakes
- 2 well-beaten eggs
- 1 tsp vanilla
## Instructions
1. Combine chopped dates, chopped nuts, graham cracker dust, baking powder, salt, light brown sugar, corn flakes, well-beaten eggs, and vanilla.
2. Spread the batter evenly in a well-buttered oblong baking pan.
3. Bake in a slow oven at about 325°F for half an hour.
4. Cut into small oblongs while still warm. -
Honey Grahams Special
Here's what's cookin': Honey Grahams Special Serves: 10
Recipe from the kitchen of: Miriam B. Lao
2 cups chocolate pudding
48 Graham crackers
2 tablespoon sugar
1 cup heavy cream, whipped
1 teaspoon vanilla
Use packaged or home
made chocolate pudding
Whip cream, add sugar
and vanilla. Layer
Graham crackers
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and pudding until about
6 layers high. Frost the
top and sides with the
whipped cream. Chill
several hours in the refrigerator
Slice thinly to serve.
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# Honey Grahams Special
*Recipe from the kitchen of Miriam B. Lao*
*Serves 10*
## Ingredients
- 2 cups chocolate pudding (packaged or homemade)
- 48 graham crackers
- 2 Tbsp sugar
- 1 cup heavy cream, whipped
- 1 tsp vanilla
## Instructions
1. Use packaged or homemade chocolate pudding.
2. Whip the cream, then add the sugar and vanilla.
3. Layer graham crackers and pudding until about 6 layers high.
4. Frost the top and sides with the whipped cream.
5. Chill several hours in the refrigerator.
6. Slice thinly to serve. -
Graham Pecan Pie
Graham Pecan Pie
14 graham crackers (1½ cups) crushed
1 cup sugar
½ cup coarsely broken pecans
1 teasp. baking powder
¼ teasp. salt
1 teasp vanilla
3 eggs - separated.
Roll crackers fine - add sugar nuts, bk. pow. salt
and vanilla. Stir in beaten egg yolks. Mix well. Beat
whites until they hold peaks. Fold into 1st mixture. Pour
into buttered pie pan. Bake 325°. 35 min. garnish whip cream
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# Graham Pecan Pie
## Ingredients
- 14 graham crackers (1 1/2 cups), crushed
- 1 cup sugar
- 1/2 cup coarsely broken pecans
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 3 eggs, separated
## Instructions
1. Roll crackers fine.
2. Add sugar, nuts, baking powder, salt, and vanilla.
3. Stir in beaten egg yolks. Mix well.
4. Beat egg whites until they hold peaks.
5. Fold egg whites into first mixture.
6. Pour into buttered pie pan.
7. Bake at 325° for 35 minutes.
8. Garnish with whipped cream. -
Graham Cracker Pie
# Graham Cracker Pie
## Ingredients
### Crust and Topping
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
### Custard Filling
- 2 cups milk, scalded
- 3 eggs, separated
- 1/2 cup sugar (for custard)
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
### Meringue
- 3 egg whites (reserved from above)
- 1/2 cup sugar
## Instructions
### Crust
1. Combine rolled graham cracker crumbs, melted butter, sugar, and cinnamon; mix well.
2. Reserve 1/2 cup of the crumb mixture for topping.
3. Press remaining mixture evenly into a 9" pie pan to form the crust.
### Custard Filling
1. Scald milk in a heavy saucepan until just steaming; set aside.
2. Beat egg yolks with sugar, flour, vanilla, and lemon extract until well combined.
3. Slowly add scalded milk to the egg mixture, stirring constantly to blend.
4. Transfer to the top of a double boiler over boiling water.
5. Cook, stirring constantly, until mixture thickens and raw flour taste is gone — approximately 20 minutes.
6. Pour custard filling into the prepared graham cracker crust.
### Meringue and Assembly
1. Beat egg whites until stiff peaks form.
2. Gradually fold in sugar until meringue is glossy and holds its shape.
3. Spread meringue evenly over the custard filling.
4. Sprinkle reserved 1/2 cup graham cracker crumb mixture over the meringue.
5. Bake immediately at 300°F for 15 to 20 minutes until meringue is set and crumbs are lightly toasted.
6. Cool completely before slicing.
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# Graham Cracker Pie
## Crust Ingredients
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
## Filling and Meringue Ingredients
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
## Instructions
1. Mix all crust ingredients together. Reserve 1/2 cupful for topping meringue. Pat out remaining mixture in a 9-inch pie pan.
2. Scald milk. Beat egg yolks and add 1/2 cup of the sugar, flour and flavorings. Mix well and slowly add the scalded milk, stirring to blend well.
3. Place over boiling water in double boiler and cook until mixture thickens and the raw taste is eliminated (about 20 minutes). Stir constantly to prevent lumping.
4. Make meringue by beating the egg whites until stiff and gradually folding in the remaining 1/2 cup sugar.
5. Place custard filling in pie pan on graham cracker mixture. Spread meringue over custard and sprinkle remaining crumb mixture on meringue.
6. Bake immediately in a slow oven, 300 degrees F., for 15 to 20 minutes. -
Rhubarb Dessert
Rhubarb Dessert
4 c. diced rhubarb
2 c. sugar
1 pkg. red jello - cherry
2 c. min. marshmellows
1 c. Cream whipped
graham crac. Crust
Cook rhubarb & sugar till soft. Add jello
& marshmellows - Cool - Fold in whipped
Cream. Use brown sugar in place of
white in making Crust. Put 1/2 in bottom
(over)
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of 9x13 pan. Add rhubarb. Cover with
remaining Crackers. Chill several
hours.
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# Rhubarb Dessert
## Ingredients
- Graham cracker crust (use brown sugar in place of white when making crust)
- 4 cups diced rhubarb
- 2 cups sugar
- 1 pkg. red jello - cherry
- 2 cups miniature marshmallows
- 1 cup cream, whipped
## Instructions
1. Cook rhubarb and sugar till soft.
2. Add jello and marshmallows.
3. Cool.
4. Fold in whipped cream.
5. Put 1/2 of graham cracker crust in bottom of 9x13 pan.
6. Add rhubarb mixture.
7. Cover with remaining crackers.
8. Chill several hours. -
Persimmon Roll
Persimmon Roll Serves 18?
Recipe from the kitchen of Sue Plummer
1½ - 2 C persimmon
1lb sm. marshmallows
1C br. sugar
1C gran sugar
1 lb. graham crackers
1C nuts
Mix together persimmons &
the 2 sugars. Then add crackers
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(crunched), marshmallows &
nuts. Leave a few crackers
to roll mixture in. This
makes 4 rolls. - Divide mixture
& form rolls. Roll in cracker
crumbs.
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# Persimmon Roll
## Ingredients
- 1 1/2 - 2 cups persimmon
- 1 lb small marshmallows
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 lb graham crackers
- 1 cup nuts
## Instructions
1. Mix together persimmons and the 2 sugars.
2. Then add crackers (crunched), marshmallows, and nuts.
3. Leave a few crackers aside to roll mixture in.
4. Divide mixture and form 4 rolls.
5. Roll in cracker crumbs. -
Nut-Cracker Sweets
NUT-CRACKER SWEETS
36 graham cracker squares
1/2 cup butter or margarine (1 stick)
1/2 cup packed brown sugar
1 cup chopped pecans
Pre-heat oven to 350. To keep the cookies from sticking, cover 2
cookie sheets with foil. Break graham crackers on perforated
lines. Place crackers, side by side, on the foil-covered cookie
sheets.
In a saucepan melt butter . Stir in brown sugar until well
combined. Drizzle on top of crackers. Sprinkle with chopped
nuts.
Bake at 350 for 8-10 min. Cool on cookie sheets. Store tightly
covered. Makes 72.
Merry Christmas from the
kitchen of Donna King
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# Nut-Cracker Sweets
## Ingredients
- 36 graham cracker squares
- 1/2 cup butter or margarine (1 stick)
- 1/2 cup packed brown sugar
- 1 cup chopped pecans
## Instructions
1. Preheat oven to 350°F.
2. To keep the cookies from sticking, cover 2 cookie sheets with foil.
3. Break graham crackers on perforated lines. Place crackers, side by side, on the foil-covered cookie sheets.
4. In a saucepan, melt butter. Stir in brown sugar until well combined.
5. Drizzle butter and sugar mixture on top of crackers. Sprinkle with chopped nuts.
6. Bake at 350°F for 8–10 minutes.
7. Cool on cookie sheets. Store tightly covered.
Makes 72.