April 18, 2023

WAIST WATCHERS LEMON CEESECAKE

WAIST WATCHERS LEMON CEESECAKE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018) [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

DESSERTS from D-Zerta became a life-saver whenever I wanted a snack and couldn’t think of anything sinfully delicious (plus, low-cal and low-carb!) Prepare the gelatin per box directions, but substitute sugar-free soda for the required water in the directions. Sugar-free cola and cherry gelatin is very good! Sugar-free 7-UP or Vernors goes well with the strawberry-flavored gelatin, also!

INGREDIENTS:

1 envelope D-Zerta lemon-flavored gelatin

8 ounces cream cheese

¼ cup heavy (un-whipped) whipping cream

1 cup sour cream

1 teaspoon vanilla or lemon extract

½ cup finely crushed pecans or walnuts

INSTRUCTIONS:

Prepare gelatin per envelope directions [with sugar-free lemon-flavored soda rather than water] and placed in refrigerator until it is syrup-like, but not firm. Meanwhile, beat together the cream cheese, heavy (un-whipped) whipping cream, sour cream, and vanilla or lemon extract. When smooth and creamy, fold in the syrup-like gelatin mixture.

Grease a 9-inch layer cake pan and dust it evenly over the bottom and sides with pecans or walnuts. Shake out the excess nuts but reserve them for the top of the desert. Pour in the cheese mixture. Sprinkle top with the remaining nuts. Chill until firm. Garnish each “reasonable” serving with whipped cream. Serves 8.

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https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Decorate With Meaningful Colors

April 18, 2023

WAIST WATCHERS CHERRY CHEESECAKE

WAIST WATCHERS CHERRY CHEESECAKE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, P. 286). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

DESSERTS FROM D-ZERTA became a life-saver whenever I wanted a snack and couldn’t think of anything sinfully delicious (plus, low-cal and low-carb)! Prepare the gelatin per box directions, but substitute sugar-free soda for the required water, in the directions. Sugar-free cola and cherry gelatin is very good! Sugar-free 7-Up or Vernors goes well with strawberry flavored gelatin, also!

INGREDIENTS:

1 envelope D-Zerta cherry-flavored gelatin

2 cups sugar-free cherry soda

8-oz cream cheese

¼ cup heavy (un-whipped) whipping cream

1 cup sour cream

1 tsp almond extract

½ cup finely crushed pecans or walnuts

Whipped cream and dark chocolate shavings, to garnish

INSTRUCTIONS:

Prepare D-Zerta per envelope directions (with sugar-free cherry soda rather than water) and place in refrigerator until it is syrup-like, but not firm. Meanwhile, beat together the cream cheese, heavy (un-whipped) whipping cream, sour cream, and almond extract.

When smooth and creamy, fold in the syrup-like gelatin mixture. Grease a 9-inch layer cake pan and dust it evenly over the bottom and sides with the finely crushed pecans or walnuts. Shake out the excess nuts but reserve them for the top of the dessert.

Pour in the cheese mixture, adding a small dollop of whipped cream and dark chocolate shavings to garnish. Sprinkle top with the remaining nuts. Chill until firm. Serves 8. Remember the “reasonable” serving rule!

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Decorate With Meaningful Colors

April 18, 2023

BANANA BUNDT CAKE

BANANA BUNDT CAKE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret Recipes^TM, St. Clair, MI; April 1986, p. 66)

INGREDIENTS:

18-oz box yellow cake mix

1¼ cups thinly sliced, ripe bananas

1 cup buttermilk

¼ cup cold black coffee

2 eggs

1 recipe of our Blender Icing [aka: Thin Vanilla (Blender) Icing]

INSTRUCTIONS:

Grease a 12-cup Bundt pan with solid shortening. Preheat oven to 350°F (325°F for colored Bundt pans). Beat ingredients well [as listed] with electric mixer on high speed [for] 3 minutes. Pour into prepared pan. Bake at 350°F (325°F for colored Bundt pans) for 50 minutes or until [toothpick] inserted in center of the cake comes out clean.

Cool upright, in pan, on wire rack about an hour. Loosen edges with tip of knife. Invert onto serving platter. Drizzle cake with our Blender Icing [aka: Thin Vanilla (Blender) Icing]. Refrigerate leftovers to serve within a week. Freeze to serve within 3 months.

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Celebrate Writers

April 18, 2023April 18, 2023

Prince Charles’ Skillet Strata

Prince Charles’ Skillet Strata

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 135). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

When WJR Radio, Detroit, sent Warren Pierce to cover the wedding of Lady Diana and Prince Charles, Warren saved a very special recipe for me. It was created by the chef of the country inn where Prince Charles and his royal party dined on the way to the theater.

His favorite dish there was an egg creation, quite like strata, but without the bread. When Warren returned from his assignment in Great Britain, he phoned me for a radio conversation with the chef from England. The chef was on one phone, I on the other and Warren bringing us together on the air for his afternoon program.

It was, indeed, an honor to talk with someone of his stature. The recipe he shared with us was not in exact measurements, but rather in technique – and it works beautifully… A true Royal dish!

INGREDIENTS:

2 eggs, separated

2 more whole eggs

¼ cup un-whipped whipping cream (heavy cream)

¼ pound butter

¼ cup shredded cheddar cheese

½ cup well-chopped boiled ham

¼ cup minced or finely diced green pepper

2 green onions (finally snipped with kitchen scissors, whites and the green stems)

¼ teaspoon pepper

½ teaspoon season salt

INSTRUCTIONS:

Separate 2 eggs. Beat the whites until stiff, but not dry, and set aside. Beat the 2 yolks with the 2 whole eggs, using an electric mixer on medium speed for about 5 minutes, or until thick and lemon colored. Slowly beat in the un-whipped whipping cream (heavy cream) and then fold in the stiffly beaten whites.

Melt the butter in a heavy 10-inch skillet, but do not let it change color. Regulate the heat under the skillet so that the butter remains golden yellow, but hot and melted. Pour in the egg mixture. Do not stir it. Over the top of the egg mixture – sprinkle the cheddar cheese, ham, green pepper, green onions, pepper, and season salt.

Let it cook about 3 minutes on medium to low heat or until the edge of the egg begins to thicken. Then fold it over so that the uncooked part with the ham, etc., is enclosed in the middle. Turn it carefully to cook the top part, about 2 minutes, and serve it promptly, while piping hot, with a hollandaise or béarnaise sauce on the side. Serves 2 royally!

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Comebacks

April 18, 2023April 18, 2023

Sanders’ 3-Layer (Pecan) Bar Cookies

Sanders’ 3-Layer (Pecan) Bar Cookies

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes_© Book (Secret Recipes^TM, Marysville, MI; June 1997, p. 48).

INGREDIENTS:

¼-lb [1 stick] butter

4 TB sugar

1 tsp cinnamon

2 cups dry, quick rolled oats

½ cup flour

½ cup chopped pecans (or walnuts)

1-lb powdered sugar

3 TB hot milk

¼ cup [additional] butter, melted

Dash salt

¼ tsp vanilla

2 cups crushed peanut [or pecan] brittle

1 cup [6-oz] chocolate chips

1 cup [6-oz] butterscotch chips

2 TB water

2 TB [additional] butter

1-oz solid, unsweetened, baking chocolate

2 TB melted paraffin

INSTRUCTIONS:

1^st LAYER: Melt butter in medium saucepan… [Meanwhile, combine the next 5 ingredients, as listed, in large mixing bowl. Add the melted butter to this] and mix well. Press warm mixture into bottom of a Pam-sprayed, 13-inch baking pan. Make…

2^nd LAYER: Combine powdered sugar, hot milk, melted butter, salt, vanilla, and peanut [or pecan] brittle. Spread evenly over 1^st layer. Prepare 3^rd layer next.

3^rd LAYER: In top of double boiler, over simmering water, melt the chocolate and butterscotch chips with the water, [last] 2 tablespoons of butter, baking chocolate, and paraffin. [Stir until smooth.] Pour this mixture over the 2^nd layer and refrigerate 24 hours, before cutting into bars or squares.

Keep refrigerated to use in a week or so or freeze to use in a few months. Makes 3 dozen 1-inch pieces.

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Cleaning Consumes Calories