Family Farm

Family Farm

Sunday, August 7, 2011

Of Course I Can! & Recipes too!

Recipe: Cornmeal Cake with Mixed Berry Compote


Down South, summertime is all about barbecues and beach bashes, pool parties and potlucks. Anything to beat our infamous heat! And where there's good times (and hopefully water), you can always rely on great food. I'm continuously on the hunt for those perfect recipes to bring along. You know, ones that are easy to throw together and light enough to stand up to the weather, yet delicious enough to have everyone coming back for more.

Raspberry Cream Bars from Molli Lomsdalen Allen
"A yummy fluffy dessert using frozen raspberries. Strawberries, blueberries, peaches, etc. would all be so good in this too!"



1 cup pretzels,
crushed 1 cup graham cracker crumbs
3/4 cup butter, melted
3 tablespoons sugar

Cream Layer
8 ounces cream cheese, softened
1/2 cup sugar
8 ounces Cool Whip

Raspberry Layer
1 (6 ounce) packages raspberry Jell-O gelatin
2 cups boiling water
20 ounces frozen unsweetened raspberries, partially thawed, undrained

Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
Pour raspberries over cream layer and chill.
If you like, more Cool Whip can be spread on top.

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