Holiday Treats

Nov 2, 2021

Christmas Confetti Jell-O Cake

  • 3 packages (3 ounces each) Jell-O (blackberry, lime, and orange work well)
  • 3 cups hot water
  • 1 ½ cups cold water
  • 1 cup unsweetened pineapple juice
  • ¼ cup sugar
  • 1 (3 oz) package raspberry Jell-O
  • ½ cup cold water
  • 1 cup cold milk
  • 1 tsp vanilla extract
  • 3 envelopes Dream Whip
  1. Prepare first three Jell-Os using 1 cup of hot water and ½ cup of cold water each. Pour into three shallow dishes so that when firm, Jell-O can be cut into ½-inch cubes.
  2. Mix pineapple juice and sugar. Heat until dissolved, then remove from heat and dissolve raspberry Jell-O in the hot liquid. Add ½ cup of cold water.
  3. Chill just until it becomes syrupy. Note: when mixture is getting close, begin next step.
  4. Combine milk, vanilla extract, and two (2) envelopes of Dream Whip in a chilled bowl. Blend until mixture forms peaks, and then fold gently into syrupy Jell-O.
  5. Cut firm Jell-O (blackberry, lime, and orange) into ½-inch cubes. Fold gently into syrupy raspberry Jell-O mixture.
  6. Pour entire mixture into a 9-inch Angel Food or Bundt pan. Chill 8 hours.
  7. Unmold and spread top and sides with last package of prepared Dream Whip.

Tip for unmolding: Fill kitchen sink with a couple inches of warm water. Set cake pan with mixture in sink for only 7-10 seconds, then remove from sink. Place plate over top of cake pan and in one swift motion, turn over. Jell-O mold should come out easily and look fabulous!

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Lily’s Applesauce Chocolate Chip Cookies

  • 1 ¼ cups all-purpose flour
  • 1 ½ tsps baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ½ cup unsweetened applesauce
  • 1 cup packed brown sugar
  • ¼ cup softened butter (not melted)
  • 1 tblsp vanilla extract
  • 1 large egg
  • 1 generous cup semisweet chocolate chips
  1. Preheat oven to 375°
  2. Lightly spoon flour into measuring cups; level with a knife.
  3. Combine flour, baking powder, salt, and cinnamon in a small bowl. Lightly mix.
  4. Spoon applesauce into a fine sieve over a bowl. (A paper towel in a strainer works fine.) Let stand 10-15 minutes. Discard liquid and scrape drained applesauce into a large bowl.
  5. Add sugar and butter to applesauce. Beat with mixer at medium speed about 2 minutes.
  6. Beat vanilla and egg into applesauce mixture.
  7. Add flour mixture to applesauce mixture, and beat at low speed until well-blended.
  8. Fold in chocolate chips.
  9. Drop by level tablespoons 2 inches apart onto baking sheets lightly coated with cooking spray. (Note: Spraying baking sheets just once, for the first sheet of cookies, is usually sufficient.)
  10. Bake at 375° for 10 minutes, or until you can see the bottom edges turning golden and the tops become puffy and look done. Cool on pan 2-3 minutes, or until firm.

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Lily’s Crazy-For-Hot Chocolate Cake

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa
  • 1 tsp baking soda
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 cup cold water
  • ¼ cup vegetable oil
  • 1 tblsp good quality balsamic vinegar
  • 1 tblsp vanilla extract
  • Chocolate or colored sprinkles (optional)
  • Crushed walnuts (optional)
  1. Preheat oven to 350°F
  2. Lightly grease and flour (with cocoa powder) an Angel Food or Bundt cake pan.
  3. Combine flour, sugar, cocoa, baking soda, cayenne pepper, salt, and cinnamon in bowl and stir until blended.
  4. Add remaining ingredients and stir until smooth.
  5. Pour mixture into cake pan of your choice and bake for 25 to 35 minutes (until toothpick inserted into the middle comes out clean).
  6. Allow cake to cool for ten minutes before removing it from the pan. After cake is completely cooled, prepare glaze.
  7. After glazing, if desired, add sprinkles or crushed walnuts to the top of the cake (before glaze has cooled).

Chocolate Glaze

  • 1 cup confectioner’s sugar
  • ½ cup unsweetened cocoa
  • 2 tblsps melted butter
  • 5 tblsps water
  • 1 tsp vanilla extract

Whisk all ingredients together in a small bowl until smooth, then pour over top of cake and allow
to set for approximately 30 minutes. Add sprinkles or nuts, if desired, before glaze cools.