Tag Archives: dessert

Orange Stuff

A holiday tradition in my family is orange stuff.  If my mom doesn’t make it, my dad gets upset.  He wants his orange stuff.  This month’s cooking club was picnic food, and I decided to make orange stuff.  As usual, everyone loved it.  So, here you go.

2 cups hot water
1 small package vanilla pudding (cook & serve)
1 small package tapioca
1 small package orange Jello
8 oz cool whip
2 (large) cans mandarin oranges

Combine water, pudding, tapioca, and Jello in medium saucepan and cook over medium heat (stirring constantly) until thick and just starts to boil.

Let cool for about 30-45 minutes, then add cool whip and mix well.  Gently fold in 2 cans of mandarin oranges and chill several hours before serving.

My mom puts it in a jello mold, so it’s all pretty.

Brandied Apples

I’m hosting my cooking club this month, and I’ve decided the theme will be Alcohol.  Everything we make has to include some sort of alcohol as an ingredient.  Fun, huh? 🙂  I’m responsible for the main dish, but I may have to make this dish as well, because I love it and it’s been a while since I made it.

6 Golden Delicious Apples
1 cup orange juice
2-  3″pieces of cinnamon stick
3/4 cup sugar
1/2 cup brandy

Pare, halve, core, and cut apples into eighths (or use one of those apple corers that slices while it cores – genius!).  Place in a large saucepan; add orange juice and cinnamon sticks.  Bring to boiling; lower heat and simmer, covered, for 10 minutes or until apples are tender but still firm (just how I like my kisses…).  Remove from heat; stir in sugar and brandy.  Cool; spoon into a container.  Can be stored in the refrigerator up to one month.  Makes 5 cups (about 10-12 servings).  Great as an accompaniment to pork, ham, or poultry, or as a dessert.

**Cook’s notes:  Of course, I add more brandy.  My rule of thumb is to pretty much double the alcohol in any recipe.  Of course, keep in mind who you’re making it for.  I took it to work once, and one girl got a little tipsy…oops.  And before you go and say “the alcohol is cooked out,” I recently found out that if alcohol is added to boiling mix and removed from heat, it retains 85% of the alcohol content.  This recipe calls for you to remove from heat THEN add alcohol, so it’s pretty much full strength.

Blender Chocolate Chess Pie

9-inch unbaked pie crust
1 1/2 c. sugar
3 Tbsp cocoa
1 stick butter, melted
2 eggs
1 small can pet milk
1 tsp vanilla
dash of salt
1 c. broken pecans

Pour melted butter into blender.  Add all ingredients, except pecans, and blend well.  Stir in pecans, or add just to top.  Pour into pie crust.  Bake at 350° for 50 minutes.