To My Christmas Recipes
My Great-Grandmother’s
Pineapple Cream Ring
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My Great-Grandmother made this every Thanksgiving and Christmas, for as long as I can remember. It’s one of my absolute favorite desserts. |
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Top Layer
1 3oz. box lime gelatin
1 8oz. can crushed pineapple, not drained
1 cup boiling water
Dissolve lime gelatin in water and let cool.
Fold pineapple into the gelatin.
Pour into a mold, and refrigerate until almost firm. (If left to set too long, the layers may separate after un-molding.)
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Bottom Layer
1 3oz. box lemon gelatin
1 3oz. pkg. cream cheese, softened
1 cup heavy whipping cream
1 cup boiling water
Dissolve lemon gelatin in the water and let cool.
Slowly blend the lemon gelatin into the softened cream cheese.
Whip cream until soft peaks form (do not over-whip or it will get grainy) and gently combine with the cream cheese and gelatin mixture.
Pour into the gelatin mold on top of the lime-pineapple layer.
Refrigerate until firm or overnight.
Un-mold and enjoy!
For tips on making and un-molding gelatin desserts and salads, check out The Jiggling Joy of Gelatin Salads from AllRecipes.com |
Holiday Puffed Egg Nog Pancake
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I found this recipe right on the side of the egg nog carton, and after the first time I made it, it became a holiday tradition. If not always on a hectic Christmas morning, then on New Year's day! We like it with cranberry sauce and maple syrup. |
6 eggs
1 1/3 cups Safeway SELECT Gourmet Egg Nog
1 cup all-purpose flour
3/4 teaspoon ground nutmeg
1 stick butter or margarine
1/2 cup Safeway SELECT Sliced Almonds, optional
Fruit-flavored pancake syrup, such as blueberry or strawberry, for serving
Preheat oven to 425°F. Mix eggs in a large mixing bowl with electric mixer or food processor with metal knife. Add egg nog, flour and nutmeg.Mix until blended. This batter will be slightly lumpy.
Place butter in a 9"x13" baking dish. Place in oven until melted and sizzling; do not let it brown.
Remove from oven and immediately pour batter into pan. Sprinkle top with almonds, if desired. Bake in middle or lower third of oven for 15-20 minutes or until puffed and golden.
Serve immediately with syrup.
Makes six servings.
Developed in Safeway's Kitchen by Cookbook Author Marlene Sorosky
For more great Christmas
- with BH&G
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