Monday, May 16, 2011

Cooking Club: May

Theme: Favorite Recipe from your Mom

Betty (Host): Prism Cake
Linda: Potato Soup, Betty Crocker Bars
Shauna: Boneless Spare Ribs in BBQ
Jodi: Shrimp and Noodles
Gayle: Meatloaf 
Summer: Pastrami Tomato Cheese Sandwiches
Sarah: Peach Cobbler
Pancit Bihon (philippino noodle dish)

Susan: Homini Dip

All the dishes were really tasty. The story behind each one was even better!

Pastrami Tomato Cheese Sandwiches
 Peach Cobbler
 Prism Cake
 Hominy Dip
 Boneless Spare Ribs
 Shrimp and Noodles

Pancit Bihon

 Potato Soup

Prism Cake Recipe


  • 1 package (3 ounces) orange gelatin
  • 3 cups boiling water, divided
  • 2 cups cold water, divided
  • 1 package (3 ounces) cherry gelatin
  • 1 package (3 ounces) lime gelatin
  • 1 cup unsweetened pineapple juice
  • 1/2 cup sugar, divided
  • 1 envelope unflavored gelatin
  • 1 package (3 ounces) lemon gelatin
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 cups heavy whipping cream


  • In a small bowl, dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into an ice cube tray coated with cooking spray. Repeat with cherry and lime gelatins, using two more ice cube trays. Refrigerate until firm, about 1-1/2 hours.
  • In a small saucepan, combine pineapple juice and 1/4 cup sugar. Sprinkle with unflavored gelatin; let stand for 1 minute. Cook and stir just until mixture comes to a boil. Remove from the heat; stir in lemon gelatin until dissolved. Stir in remaining cold water. Transfer to a large bowl; refrigerate for 30-40 minutes or until syrupy.
  • Combine cracker crumbs with remaining sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  • Remove gelatin cubes from ice cube trays. In a large bowl, beat cream until stiff peaks form. Gently fold into lemon gelatin mixture. Fold in gelatin cubes. Spoon over crust. Refrigerate for 8 hours or overnight. Yield: 10-12 servings.
More recipes coming soon...

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