|This gorgeous graphic is by Abby at Little Birdie Blessings|
In addition, I had to prepare something to share at a family reunion on Saturday. For that, I made a layered fruit salad in a jar (transferred to a bowl for serving so the fruit could be mixed) and a batch of my favorite blond brownies.
I’m going to share all except for the torte recipe here. I don’t have it typed out and it is rather lengthy, but if anyone is interested, just let me know and I’ll post it later. Now, to the recipes!
HEAVENLY ICE CREAM SANDWICH DESSERT
12 ice cream sandwiches
12 ounces of frozen whipped topping, thawed
1/2 pkg. toffee bits (made by Hershey’s, found near the chocolate chips in the baking aisle)
Chocolate ice cream topping to drizzle on when serving
Line a 13x9-inch pan with ice cream sandwiches, cutting to fit if necessary. Spread the whipped topping over the ice cream sandwiches, then sprinkle the toffee bits over the topping. Freeze for 6-8 hours or overnight (or longer).
When ready to serve, cut the dessert in squares. Drizzle chocolate topping on decoratively when serving. Yield: 10-12 servings.
RASPBERRY APPLESAUCE SALAD
6 ounces raspberry gelatin mix (either one 6-oz. pkg. or 2 3-oz. ones)
2 cups boiling water
3 cups frozen unsweetened whole raspberries
2 cups applesauce.
Dissolve gelatin in boiling water. Stir in the frozen raspberries until thawed, Stir in applesauce. Pour into a glass bowl or dish -- about 2-quart size. Chill for 4-5 hours. Yield: 8-12 servings.
LAYERED FRUIT SALAD
Fruits of your choice, cut in bite-size pieces if necessary
Layer the fruits of your choice in a jar, measuring the fruit as you go. I used blueberries, strawberries, canned pineapple chunks, frozen peach slices, cantaloupe balls, watermelon chunks, red grapes, and kiwi slices. For every 4 cups of fruit, make the following syrup: Shake together in a jar 1 cup orange juice, 1/4 cup sugar, and 1 tsp. vanilla. Pour this over the fruit. Chill the fruit salad overnight before serving. (Note: I had about 16 cups fruit, but I did not quadruple the syrup. A double batch of the syrup was plenty.) Tote the salad to your event in the jar -- it looks so classy -- but transfer it to a bowl before serving and serve with a slotted spoon. The number of servings will depend on the amount of fruit you use.
BEST BLOND BROWNIES
1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup vanilla chips
1 cup semisweet chocolate chips
3/4 cup chopped almonds, divided use
In a mixing bowl, cream together the butter and sugars. Add the eggs and vanilla; mix well. Sift together the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the vanilla chips, chocolate chips and 1/2 cup chopped almonds. Spoon into a greased 13x9” baking pan; spread dough to evenly cover bottom of pan. Sprinkle remaining 1/4 cup almonds on top. Bake at 350º for 25-30 minutes or until golden brown. Cool on a wire rack before cutting into squares. Yield: 2 dozen.
These blond brownies truly are the best. They are so easy, and I like the fact that they only call for 1/2 cup butter. The almonds add a very nice crunch. These are very quick to make and take along to a potluck or a friend’s house.
Enjoy these recipes!