(From scratch, using flour, cooked in the microwave oven) This filling is delicious, chilled in a bowl, or served on a hot summer day from the freezer. Make it with or without meringue. It is also the perfect filling for prebaked tarts or pie shells. Make sure you have granulated sugar, all-purpose flour, salt, 3 eggs, a jui... Continue Reading
My husband, the boy in the Get a Bigger Wagon books, happens to love, and remember, a rich and refreshing refrigerator dessert his mother used to make in the 1950s and 60s. In his mother’s old cookbook, it’s called Pineapple Slice. In those days, refrigerators were more common than air conditioning, so, in summer, people mad... Continue Reading
This impressive, easy, make-ahead dessert feeds 16 people generously. In the unlikely event that any of this is leftover, it freezes well. The cloud itself is gluten-free and takes on different personalities depending on the choice of topping. I have been making this dessert since the early 1970s and am not sure where I got the... Continue Reading
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