SANDRA'S LICKITY-SPLIT FRUITY LAYERED JELLO DESSERT

My lickity-split and delicious fruity jello layered dessert now has a much-less chilling time to under 30 minutes. This process used to take 2 hours for the 1st layer, then overnight for the second in the refrigerator...Whew.

This newly created quicker method I've just devised has truly made my day! 

Servings: (8 to 10)

Prep: 15 Mins.

Chilling: 25 Mins.

INGREDIENTS

2 (small 3 oz pkgs) strawberry jello

1 cup boiling water

1 (16 oz pkg) frozen whole strawberries, thawed, drained (reserve juice) then cut into quarters

1 (8 oz can) pineapple tidbits-or crushed, drained (reserve juice)

3 slightly ripe bananas, quartered lengthwise and diced

1/4 cup pecans, finely chopped, (optional)

1 cup sour cream

2 tablespoons confectioners' sugar (more or less to your desired sweetness)

1 teaspoon vanilla extract

METHOD

In a medium bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and pecans. Add 1/2 cup of reserved strawberry-pineapple juice. Mix to combine. Pour half of the mixture (about 2 cups) into an 8x8" glass square baking dish. Place level in freezer, uncovered, to quickly chill for 15 minutes, until set. (Do not freeze!)

Set the reserved gelatin mixture aside, at room temperature.

Meanwhile, in a small bowl, whisk the sour cream, confectioners' sugar, and vanilla to fully combine. Carefully spread this mixture over chilled gelatin. Gently spoon reserved gelatin mixture over top to evenly distribute.

Chill dessert placed level in freezer, uncovered, for a final 10 minutes (no longer or dessert will freeze). Transfer chilled dessert, covered, to refrigerator until ready to serve with or without fresh whipped cream. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Tip: After dessert has set and you've placed it  in the refrigerator to keep chilled, if doing so longer than 30 minutes be sure to cover with plastic wrap until ready to serve.

FRUITY MEATLESS MINCEMEAT COOKIES (Easy 'N Tasty)

Even those who are not a fan of mincemeat adore these fruity (yes, meatless) cookies

and always come back for more!

The jarred meatless mincemeat consists mainly of fruit and spices,
hence this 7-ingredient recipe...

Yield: 4+ Doz.

Prep: 10 Mins.

Bake: 12 Mins.

INGREDIENTS

--Note: I've only slightly revised this recipe from its original None Such cookie recipe

and have been preparing these since grade-school days--

1-1/2 c granulated sugar

1 cup shortening at room temp (or 2 cubes salted butter, room temp - but omit salt below)
1 teaspoon vanilla extract

3 large eggs

3 cups sifted all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder

1/2 teaspoon table kosher salt

1-1/3 cups (1/2 of a 27 oz. jar) None Such (Borden) ready to use meatless (or 1 9-oz-pkg condensed, broken into small bits)

DIRECTIONS

Preheat oven to 350 degrees. Prepare cookie sheets lined with silpat liners or parchement paper; set aside.

In large stand mixer, beat sugar and shortening (or butter) until fluffy, about 4-5 minutes. Add vanilla extract and eggs; beat well. Sift flour, baking soda, baking powder, and salt through a sieve placed over mixing bowl of wet ingredients. Mix together, then add in mincemeat and mix until combined.

Drop cookie dough by heaping tablespoon fulls, 2 inches apart, onto prepared baking sheets.

Bake for 12 minutes, or until lightly browned, rotating baking sheet half way through. Do not over bake or cookies will become too dry.  These cookies are meant to be moist and cake like. ~ Enjoy!

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...