Melanie's Strawberry Satin Pie

This delicious recipe came from Cousin Jerilyn Hassell Poole.

Combine in double boiler:

1 ½ cups sugar

½ cup + 1 tablespoon cornstarch

½ cup + 1 tablespoon flour

1 ½ teaspoons salt

2 packages Knox gelatin

Gradually stir in:

6 cups milk

Cook, stirring constantly, until mixture is thick and smooth. Stir a little of this hot mixture into:

3 beaten eggs

Add pudding mixture in pan and cook 1 minute as you stir. Cool, chill thoroughly (overnight is best). When chilled, beat until smooth then fold in:

6 oz. cool whip

2 teaspoons vanilla

Pour into 2 baked and cooled pie crusts (graham cracker or Oreo cookie is good) and arrange:

3 cups of fresh strawberries on top then smother with cooled glaze:

1 ½ cups strawberries

1 ½ cups water

Cook 2-3 minutes then remove and discard berries.

In a separate bowl combine:

¾ cup sugar

3 tablespoons cornstarch

Add to juice in pan and stir to avoid clumps. Then add:

2 tablespoons lemon juice

Red food coloring

Cook over high heat stirring constantly until thick and clear. Cool, then spoon over berries. Refrigerate at least 1 hour before serving. Yummy!

Melanie's Angel Food Jell-O Cake

Melanie discovered this cake at her baby shower for Soren and has been enjoying it ever since.

1 large box strawberry-banana Jell-O

1 bag frozen strawberries

1 large cool whip

1 round angel food cake or two loafs

Mix Jell-O with 1 ½ cups hot water and let stand 15-20 minutes. Hollow out trenches in the inside walls of an angel food cake. Add pieces of cake and strawberries to Jell-O and fill the trenches in the cake with the mixture. If there is extra mixture fill the center too. Frost cake with cool whip and garnish with fresh berries. Refrigerate for 2 hours.

Ron's Carrot Cake

Make in order and bake in greased 9X13 pan at 350 for 45 minutes.
2 cups sugar
4 eggs
1 1/4 cups oil
3 cups grated carrots (6 lg.)
2 cups flour
2 tsp. cinnamon (heaping)
2 tsp. baking soda (rounded)
1 tsp. salt
1/2-1 cup chopped walnuts (some on top)
1/2-1 cup raisins

Icing
1 8 oz cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla

Frost cake and sprinkle nuts on top.

Peanut Butter Cups

2 cups peanut butter
1/2 cup melted butter
1 1/2 lbs. powdered sugar (4-5 cups)
12 oz bag milk chocolate chips
2 T. shortening

Mix peanut butter and butter. Stir in 4-5 cups powdered sugar, enough that dough is not sticky. Chill. roll into small balls and chill again. Stir chocolate chips and shortening together. Melt. Dip peanut butter balls into chocolate mixture and chill.

Truffles

1 pdg chocolate cake mix
1/2 cup soft butter
1/2 cup unsweetened cocoa
1/2 cup powdered sugar
1/2 cup apricot jam
1 tsp vanilla
16 oz. semi-sweet chocolate chips
2 T shortening

Bake cake according to package. Let cool. In a saucepan, melt butter over medium heat. Add cocoa and powdered sugar, stirring until smooth. Add jam and vanilla, stirring until glossy.
Crumble cake into sauce. Mix well until blended. Roll mixture into balls about 1/2". Freeze for about 30 minutes before dipping into chocolate.
In small pan stir shortening and chocolate chips together. Over low heat, melt chocolate chips. Dip cold balls into chocolate and set on wax paper. Return to freezer to set. Truffles store well in the freezer for several weeks. Refrigeration for too long creates condensation on the truffles.

Leprechaun Surprise

20 oz. can crushed pineapple
1 cup mini marshmallows
8 oz. container Cool Whip
3.4 oz package pistachio instant pudding

In a large bowl, mix together the pineapple, marshmallows, and cool whip. Sprinkle the pudding mix over the top; then stir the mixture thoroughly. May be frozen for a refreshing treat. May add other fruits like bananas, mandarain oranges, ect.