Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
"Here are two of my favorite dessert recipes for summer. They are both from Christy Jordan's Southern Plate," writes Ellen Siler.
Almost No Sugar Ice Cream Grahamwiches
1 (1.4-ounce) box of sugar-free instant chocolate pudding
1 1/2 cups milk
8 ounces light or sugar-free whipped topping
Approximately 30 graham cracker planks, broken in half
Sprinkles and nuts, optional
Prepare pudding according to package directions, using 1 1/2 cups milk. Whip in whipped topping until smooth.
Place a large dollop of mixture on half of the graham cracker squares, then top with the remaining graham cracker squares. Dip each side into sprinkles or nuts if desired.
Place in individual zipper seal sandwich bags and freeze until firm.
"The next recipe is for a delicious cake made in small jars, but I make it up and layer it in a trifle bowl," writes Siler.
Orange Creamsicle Cakes In Jars
1 box Orange Supreme cake mix PLUS ingredients listed on package
1/2 cup boiling water
1 (3-ounce) box orange gelatin
1 cup ice cubes
2 cups milk
1 (3.4-ounce) box instant vanilla pudding mix
16 ounces whipped topping
Special equipment:
30 cupcake papers
15 (8-ounce) canning jars with lids
Mix cake batter according to package directions. Line a cupcake tin with paper liners and divide batter evenly among them. (Siler used a coffee scoop to put exactly two tablespoons of batter in each cupcake paper and ended up with 30 cupcakes.)
Bake cupcakes according to package directions. Cool completely, then remove cupcakes from liners.
In large mixing bowl, place boiling water and gelatin mix. Stir with a spoon until gelatin is dissolved. Add 1 cup ice cubes and stir until ice is dissolved. Immediately add 2 cups milk and pudding mix. Beat with an electric mixer until fully blended. Add whipped topping and beat until fully incorporated.
Assemble jar cakes by placing one cupcake in the bottom of each jar and topping with ¾-1 inch of pudding mixture, then repeating one more time.
Place lids on jars and store in the refrigerator.
Makes 15 servings.
Thomas Cain shares two make-ahead breakfast dishes.
Meme's Breakfast Casserole
Butter
6 slices of bread, crust trimmed off
1 pound ground sausage
1 can mushrooms, sliced (size not given)
6 eggs
2 cups milk
2 cups shredded cheddar cheese
Butter bread on both sides and place in 9-by-13-inch baking dish.
Cook sausage slowly, crumble into small bits, and drain. Spread sausage over bread. Spread mushrooms over sausage. Place eggs and milk in a blender and process until very foamy. Pour egg mixture over mushrooms. Cover with shredded cheddar cheese. Cover dish and refrigerate overnight.
Bake at 350 degrees for 30 to 45 minutes.
Serve with salsa and Hot Fruit Bake (recipe follows).
Hot Fruit Bake
1 (20-ounce) can sliced pineapple
1 (17-ounce) can apricot halves
1 (16-ounce) can peach halves
1 (16-ounce) can pear halves
1 (15-ounce) can spiced apple rings
1/2 cup butter
1/2 cup sugar
2 tablespoons cornstarch
1 cup sherry
Drain all fruit and layer in a 9-by-13-inch baking dish. Set aside.
Melt butter in a saucepan, combine sugar and cornstarch.
Gradually stir in sherry, cook on low heat, stirring constantly until thickened. Pour over fruit.
Cover and refrigerate overnight.
Remove from refrigerator 15 minutes before baking.
Bake, uncovered, at 350 degrees for 35 to 40 minutes.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 07/18/2018