Mentoring, Leadership, & Homemaking
Here’s an easy, refreshing summer treat–sherbet with a lovely, lemon twist. Sherbet in Lemon Shells Purchase one lemon per person. 1. Cut off the top of each lemon about one-fourth of the way down. 2. Cut a thin slice from the bottom of each lemon, so it’s flat and will stand up. 3. Scoop out the lemon pulp and juice, and save it for lemonade or iced tea. 4. Freeze the lemon shells for two hours. 5. Fill the {Read More}
I have been wanting to make this recipe since before Christmas. I had it on my list to make around Christmas time, but we were so busy that I just didn’t get to it. Oh, well. That’s life. However, now that things have returned to normal I knew that it would be the perfect time to make this recipe! I found the recipe for Angel Food Bars on the Weight Watchers message boards. I am telling you that is one {Read More}
Don’t let the name fool you. It may be called soup but it’s all dessert–and a great one for nippy fall evenings. Top with vanilla ice cream, sherbet or whipped cream and enjoy! 2 cans sour cherries 4 cups hot water 1 tsp. cinnamon ½ tsp. ground cloves or 5 whole cloves 2 Tbsp. sugar 1 tsp. vanilla extract ¼ tsp. almond flavored extract (optional) Dash nutmeg 1 package instant vanilla pudding mix 2 cups cold milk Put cherries, water, {Read More}
Jiffy pie crust mix helps make this quick and easy dessert. I got this recipe from my mother-in-law several years ago, she uses vanilla instead of the almond extract. 2 (29 oz) cans sliced peaches in heavy syrup 1 cup brown sugar 1 teaspoon almond extract or 1 teaspoon vanilla 2 boxes Jiffy brand pie crust mix ½ cup melted butter Preheat oven to 350. Grease a 9×13 baking dish. Mix peaches (do not drain), sugar and extract and pour {Read More}
I love making ice cream cakes in the summer. My family loves eating them so much that they now ask for them all year long, as it has become their preferred birthday cake. And it couldn’t be easier to put one together! Don’t be alarmed by the fact that there are several steps; each step takes just a minute or two and the results are well worth it! Ingredients and supplies: 3 flavors of ice cream Prepared cake (optional) Saran {Read More}
It’s about time for a recipe–the Fall season puts me in a baking mood. So many of my favorite recipes have stories that go with them, as I’m sure yours do too. Family and friends connecting through food is really universal. I don’t think there has been a year that we haven’t had pumpkin bars several times during the holidays. If you ask my kids what their favorite food is in the Fall, these are at the top of their {Read More}
Who would have thought Sprite or Mt. Dew could put a whole new spin on apple dumplings. When my mother-in-law, Judy, makes this quick dessert it does not last long. Have the vanilla ice cream on hand! 2 (10 oz) cans of refrigerated crescent roll dough 2 large Granny Smith apples, peeled and cut into 16 pieces 1 1/2 cups sugar 1 cup butter 1 teaspoon cinnamon 1 (12 oz) Sprite or 7-Up. Mt. Dew can also be used. Preheat {Read More}
Loi Palmer, April 2006 MMCW 1 can crushed pineapple, 1 can cherry pie filling, 1 yellow cake mix, 1 stick butter, 1/4 cup coconut, 1/4 cup chopped pecans. Dump pineapple and cherry pie filling into a 9 x 13 casserole dish. Sprinkle dry cake mix over the top of the cherry mixture. Melt one stick of butter and drizzle over cake mix. Sprinkle on coconut and pecans. Bake at 350 degrees for one hour. Delicious served warm with vanilla ice {Read More}
Loi Palmer, April 2007 MMCW 1 large can crushed pineapple with juice, 2 small packages of peach Jello, 2 cups buttermilk, 1 cup chopped pecans, 8 oz Cool Whip. Heat the pineapple in a medium sauce-pan. Add Jello; dissolve and set aside to cool. Mix in buttermilk, Cool Whip and nuts. Pour into a 9 x 13 glass pan. Refrigerate until ready to serve. This can be made a day in advance.
Loi Palmer, June 2005 MMCW 24 ice cream sandwiches, 1 jar fudge ice cream topping, 1 jar butterscotch or caramel ice cream topping, 1 large Cool Whip tub, 1 cup roasted/salted peanuts or your favorite candy bar cut up. Unwrap 12 ice cream sandwiches and line a 9 x 13 casserole pan. Drizzle fudge topping followed by caramel topping on sandwiches. Spread half of the Cool Whip on the sandwiches. Unwrap remaining sandwiches and make a second layer. Top with {Read More}
We all need good mentors offering practical advise, wisdom, encouragement, and friendship. Here at MMCW you will find a storehouse of mentoring between generations, just as it should be.
