This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

Desserts, Chapter 10

Lemon Meringue Pie (Blender)

1 very large baked pie shell, using your own recipe, or two purchased pie shells.

Pie Filling:

2 cups sugar
1/2 cup minus 1 tablespoon cornstarch
yolks of 4 eggs
lemon rind, use a potato peeler to get just the yellow part, about 2 teaspoons
1/3 cup lemon juice, (a "pucker pie" is more juice, less water)
4 tablespoons butter
2 cups water


whites of 4 eggs
1/4 teaspoon cream of tarter
8 tablespoons (1/2 cup) sugar

Oven: 375-400 degrees for 10-20 minutes until meringue is browned but not burned.
Need: small bowl, blender, medium saucepan, beater.

Mix the sugar and cornstarch together in the small bowl.
Separate the eggs, putting the egg yolks in the blender, and the egg whites in a beater bowl.
Add the rind, lemon juice, and butter to the egg yolks in the blender.
Turn on the blender.
Alternately add the water and sugar/cornstarch mixture.
You will need to pour out some of mixture into the saucepan to complete the blending all of the ingredients.
Pour the blender ingredients into the saucepan.
Over medium heat, stirring constantly, cook to desired thickness.
(This will not thicken after you take it off of the stove).
Pour lemon mixture into the pie shell.

For the meringue, beat the egg whites with cream of tartar until frothy.
Gradually add the sugar, beating until all sugar is dissolved.
(You can't feel any sugar grains between your fingers.)
Beat until the meringue holds peaks when swirled with a knife.
Cover the lemon filling and the edges of the pie shell with meringue.
Seal completely so it doesn't pull away from the pie.

Wiggle (Gelatin Cubes)

1 1/2 cups cold tap water
4 packages plain gelatin
6 oz. flavored gelatin, raspberry or strawberry banana
1 can frozen concentrated cranberry juice, 12 oz.
1/2 cup cold tap water

Need: 8 x 8 pan, chilled, medium large saucepan.
Put the 1/2 cups cold tap water in saucepan.
Sprinkle the 4 packages of gelatin over the water.
Let sit 2 minutes, until gelatin is wet all the way through.
Put on medium heat, cook stir until gelatin is dissolved, about 5 minutes.
Add flavored gelatin, stir until dissolved.
Be sure it is all dissolved before adding the cranberry juice.
Add the undiluted cranberry juice, stir until dissolved.
Remove from the heat.
Add the 1/2 cup of water.
Pour mixture into pan.
Let sit until firm.
If you try to put it in the refrigerator before it's firm it may slosh all over the floor.
Store covered, in refrigerator.
Cut into cubes. Serve like candy.

Raspberry Dessert

1 cup hot water
1 package wild raspberry flavored gelatin
1/2 pint ice cream (1 cup)
10 oz. frozen raspberries
Optional: use strawberry gelatin and strawberries instead of raspberries

Need: large bowl, dessert pan or parfait glasses.
Put the hot water in the bowl and dissolve the gelatin in it.
Make sure that the gelatin is completely dissolved.
Add the ice cream and berries.
Stir until it's all mixed together.
Pour into the serving bowl or parfait glasses.
Refrigerate at least 2 hours before serving.

Panic Cherry Dessert

2 cans cherry pie filling (sweetened)
1 yellow cake mix, about 18 oz.
sugar for sprinkling
slivered almonds for sprinkling
1 cube of butter, cut into small pieces

Oven: 350 degrees for 40 minutes.
Need: 8 by 8 inch square glass pan.
Spread the cherry pie filling in the bottom of the glass pan.
Spread the cake mix (as is -- dry) over the top.
Sprinkle lightly with sugar.
Sprinkle with the almonds.
Cut the butter into small pieces and put on top of the cake mix.
This is a very rich dessert. Good with a scoop of vanilla ice cream.

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