My January Gift To You! Citrus Bundt Cake

I have a passion for Bundt® cakes

This one is probably one of my very favorite recipes EVER and the family fights over the last crumbs. I've included tips at the bottom, because these type of cake bake differently depending on your pan and your oven, so experiment a little and watch the baking process carefully.

My gift to you!

 --------------------------------------------------------------------------------------------------------

 from the kitchen of Cheryl St.John...

Glazed Citrus Bundt® Cake

¾ cup softened butter

3 cups sugar

5 eggs

3 Tbsp lemon zest

1 tsp vanilla extract

1 - 2 tsp lemon extract

3 cups sifted flour

1 cup Sprite or Squirt

Preheat oven to 350°.

Grease and flour Bundt® pan well

Beat butter with hand mixer. Add sugar one cup at a time and mix until creamy.

Add eggs one at a time, mixing briefly after each.

Stir in lemon zest and extracts.

On medium speed alternate adding flour and Sprite. Don’t overbeat.

Pour batter into pan.

Baking time varies depending on your oven and your pan. I use my convection oven setting. My heavy NordicWare® pan bakes more quickly than my silicone pan. In the NordicWare® I bake this about 40 minutes, then cover with foil for another ten. Test and if a toothpick doesn’t come out clean, add more time. Remove from oven and cool on a wire rack ten minutes. After ten minutes remove cake from pan and allow to cool.

Glaze:

2 cups powdered sugar

2 Tbsp Rose’s sweetened lime juice (I find this in the liquor section)

2 Tbsp lemon juice

Whisk until desired consistency and drizzle over cooled cake.

Bundt Cake Tips:

·    

There is a difference between a tube pan and a Bundt® pan. A tube pan is more shallow, while a Bundt pan has higher sides. Each will hold a different amount and will bake the same batter differently.

Cooking spray doesn’t cut it for a Bundt® cake. Grease with shortening and dust with flour to help the cake rise in the pan.

·  Always sift the flour.

·  Over mixing the batter gives cake a tough texture.

·  When creaming sugar and butter, have the butter at room temperature, mix on medium and add the sugar gradually.

·  Don’t overbeat eggs. Mix with a whisk or on low with the mixer, just until blended.

·  After removing from the oven, cool the cake on a wire rack for ten minutes. Any longer and you risk the cake sticking to the pan. Finish cooling on a rack.

ORDER ALL ABOUT THE BUNDT! FROM AMAZON

Happy National Pastry Day!!

Hello everyone, Winnie Griggs here.  And Happy Pastry Day to you all!  

That's right, according to my 'National Day of' calendar, today is National Pastry Day. So in honor of that, I thought I'd share with you the recipe for my very favorite all time pastry.  I received this recipe from a work associate many, MANY years ago--I don't know if it was original to her or if she found it somewhere else.

Sad to say, I've lost touch with that acquaintance over the years but I still have that recipe.   I used to make this pastry every Christmas. Unfortunately it's been quite a few years since I baked up a batch, but thinking of it now makes my mouth water so I may have to find the time to mix up a batch to serve as part of our holiday meal.

Cream Cheese Braid

INGREDIENTS

BREAD

• 1 cup sour cream
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup margarine or butter, melted
• 2 packages dry yeast
• 1⁄2 cup water
• 2 eggs, beaten
• 4 cups all-purpose flour

FILLING

• 2 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1 egg, beaten
• 1⁄8 teaspoon salt
• 2 teaspoons vanilla

GLAZE

• 1⁄4 cup milk
• 2 cups powdered sugar
• 2 teaspoons vanilla

TO PREPARE 

• Heat sour cream over low heat.
• Stir in sugar, salt and butter; Stir occasionally until butter melts.
• Cool to lukewarm (105-115 degrees).
• Sprinkle yeast over warm water in large bowl until dissolved and let stand for 5 minutes.
• Add sour cream mixture and eggs. Slowly stir in flour and mix well (dough will be soft).
• Cover tightly and refrigerate 8 hours or overnight.

AFTER THE DOUGH HAS SET

• Divide dough into 4 equal parts.
• Roll each part on a heavily floured surface to form an 8x12 inch rectangle.
• Spread one fourth of the filling on each rectangle, leaving a 1 inch border around the edges.
• Roll dough jelly roll style beginning at the long side.
• Pinch edges together to seal and fold ends under slightly.
• Place rolls seam side down on greased baking sheets.
• Cut six equally spaced Xs on each roll (approx 2-inch intervals) to resemble a braid.
• Cover with  cloth and let rise 1 hour, in a warm place (85degrees) free from drafts, until dough doubles in bulk (approx 1 hour).
• Bake at 375 degrees for 14 to 18 minutes or until browned.
• Drizzle loaves with glaze while still warm.

Not only is this dessert yummylicious but it is quite pretty as well.
I know this looks a bit complicated but it's really quite simple.  And believe me, it's worth every bit of effort you put into it.

So what about you?  Do you have a favorite pastry?  Care to share?

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

THE HOLIDAY COURTSHIP
(4-1/2 Stars from RT)


He Wanted A Wife by Christmas...

As Christmas approaches, Hank Chandler is determined to find a wife to mother his sister's orphaned children. When schoolteacher Janell Whitman offers to help him with his niece and nephew, she seems to be the perfect match—but she won't accept his proposal. Instead, she insists she'll find him another bride before the holidays. 

Janell moved to Turnabout, Texas, to put her past behind her and focus on her future—one that doesn't include marriage. But while she plays matchmaker and cares for Hank's children, she loses her heart to the two youngsters…and their adoptive father. If Janell reveals her secrets to Hank, will he still want her to be his Christmas bride?

(To view this book on Amazon, click on the book cover.)

Apple Recipes by Christine Johnson

Tis the season for fragrant apple desserts fresh out of the oven. I love a good apple crisp with vanilla ice cream, or a warm apple cake with caramel icing. For breakfast, I’ll grate some apple into the pancake batter and add a little cinnamon. Yum!

 

I have two trees that alternate producing apples. This year is a banner year. I have four grocery bags full of apples. There’s no time to can applesauce, thanks to book deadlines, so I’m looking for other ways to use apples.

 

My grandmother’s old (early 1920s) cookbook has an apple confection recipe, called Apple Allies. As is typical of old cookbooks, the instructions are vague. From what I can figure out, you bring a two-to-one mixture of sugar to water to a boil and then add pared apple slices. Cook until they are soft enough that they are transparent and can be pierced with a straw. Then remove, drain, and dry for a day. Roll in regular granulated sugar and serve.

 

Naturally I had to give this a try. Here I am attempting the straw test. It didn’t work, probably because straws back then were made of glued paper that was then waxed and were very small in diameter. So I went with transparency as a measure.

 

Here’s the finished product. How do they taste? Like apples with sugar. Since I chose a tart apple, there's a tart-sweet flavor. But what do I do with the syrup that's left? It's the consistency of corn syrup and has an apple flavor. Any ideas?

 

I don’t recall my grandma ever making these. Nor do I recall eating candy made from apples–other than caramel apples, of course.

 

Does your family have any traditional apple recipes? Any current favorites? Please share!

 

Christine Johnson

Mail Order Mix-Up (LIH, Coming April 2016)
Honor Redeemed (Revell, Coming June 2016)
http://christineelizabethjohnson.com

 

Baked Alaska recipe from Teri Wilson, author of LI Alaska series

Hi, everyone! 

This is a post I've been meaning to do for a while. You know how it is...there's always something you plan on doing, and somehow it just gets put off. Right?

A few years ago, when I was busy slaving away on ALASKAN HEARTS (which would later become my very first book with Love Inspired), I remember saying to my critique partners, "If I ever sell this book to Harlequin, I'm going to celebrate by making Baked Alaska." I mean, how appropriate! 

Fast forward to the present. My Alaska series for LI is now 5 books strong, and have I made that Baked Alaska yet? Um...no. Not exactly. There's something little intimidating about taking on an ice cream cake that you eventually set on fire. 

How does it not turn into a melted mess? Better yet, how do I manage to not set my kitchen fire?

But right here, right now, I'm taking the first step. I found a recipe! (Don't laugh. You have to start somewhere.) 

I'm including the recipe below. This particular recipe does not require actual flames. But the total preparation time is a whopping eight hours and 30 minutes. Egad. Never fear, though. Only one hour of that time is active. (I can only assume the rest of the time is spent wondering what you've gotten yourself into.) And look how pretty it is! Just like Alaska, only with sugar. 

Does anyone care to join me in this little culinary adventure? Better yet, has anyone actually made Baked Alaska before??

Do tell. Please. 

Ingredients

Ice Cream Dome

2

cups (1 pint) peppermint ice cream, softened

6

cups (1.5 quarts) mint chocolate chip ice cream, softened

6

cups (1.5 quarts) vanilla ice cream, softened 

Brownie Base

1

cup butter

8

oz bittersweet chocolate

4

eggs

2

cups sugar

2

teaspoons vanilla

1 1/4

cup all-purpose flour

1

teaspoon baking powder

1/2

teaspoon salt

Merinque

8

egg whites, room temperature

1/4

teaspoon cream of tartar

1

cup sugar

Directions

Directions 

• Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
• Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
• Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
• In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
• When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer. 
• With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
• Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
• Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve. 

Come visit Teri's world of Aurora, Alaska, in her latest book for Love Inspired - ALASKAN HOMECOMING. 

Ballet dancer Posy Sutton is only back in her hometown of Aurora, Alaska, until her injury heals. It's a decision that'd be easier to stick to if she didn't keep bumping into her charming ex-boyfriend, Liam Blake. After six years, she should be over him—but instead all she can see is the mistake she made when she left him. She's not sure she can handle choosing between Liam and ballet a second time…if Liam is even willing to risk his heart again. When her time in Alaska is up, will she and Liam be part of the sweetest dance of all?

Recipe from Betty Crocker.

Pumpkin Pie Time!

Missy Tippens, here. Before we know it, it will be time for Thanksgiving! And I thought I'd share one of my holiday recipes with you.

Okay, I know by sharing my pumpkin pie recipe I'll be setting myself up for teasing by you who probably create your own recipes and may even grow your own pumpkins. :)  I'm admitting to you now, I use the recipe on the can of pumpkin and buy a refrigerated crust! :)

But why mess with something that never fails to please my family?

So, here we go...

Pre-heat oven to 425 degrees. Put your pie crust in the pie pan. I use the Pillsbury roll up crusts. They're the store-bought brand I've found that's closest to homemade.

Look! I made those ridges with my own fingers! So it's practically homemade!

Next, follow the directions on the can of Libby's pumpkin! This is from the Libby's site. :)

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

Notes from Missy...

Don't over-bake. The pie may not look quite done but it will set up once you take it out.

Also, don't go too heavy on the cloves! I actually use about 1-1/2 or 2 teaspoons pumpkin pie spice in place of the 3 spices.

Don't mess up and use sweetened condensed milk by accident (yeah, experience talking).

Now I'm craving pie! Not much longer...

This post originally appeared at the Yankee-Belle Cafe blog.

Visit Missy at www.missytippens.com

Recipe - Authentic Alaskan Blueberry Cake

I like to start off every new year with a goal—something fun I’d like to accomplish during the course of the year. Last year, my goal was to learn how to knit. Yep, everyone got scarves for Christmas.

 Back in 2011, I had a simpler—albeit calorie-laden—aspiration. My goal was to make 50 new desserts from scratch. I succeeded. Out of all the new recipes I tried, my absolute favorite was one given to me by a fellow volunteer at the Iditarod Trail Sled Dog Race in Alaska.

Since my first three books for Love Inspired all take place in Alaska, most readers assume that’s where I live. I don’t. I’m a Texas girl. For the past three years, I’ve traveled to Alaska to volunteer with sled dogs at the race. From the first time I flew over Alaska and saw the Northern Lights from the airplane window, I fell in love with the place! Whenever I miss Alaska, the dogs, the snow, and the wonderful Alaskan people, I like to make my favorite dessert.  

So I’d love to share this recipe with all my readers out there! Bon Appetit, Alaskan style!

ALASKAN BLUEBERRY CAKE

3/4 cup butter

2  1/4 tsp. baking powder

1  1/2 cup sugar

3/8 tsp. salt

3 eggs, separated

1/2 cup milk

1/2 tsp. vanilla

2   1/4 cup wild blueberries

2 1/4 cups of sifted cake flour

Cream butter and sugar until light and fluffy.

Add well-beaten egg yolks and vanilla.

Sift dry ingredients together and add alternately with the milk to cream mixture beating well after each addition.

Beat egg whites until frothy and fold into the batter.

Pour half of the batter into a 9x13 greased pan. Cover with the flour-dusted blueberries, then add remaining batter.

Bake in a 350 degree oven for almost 1 hour or until golden brown. Sprinkle with powder sugar. Serve hot.

Coming in May - ALASKAN HERO!

 

Home on the Range Holiday Cookies

I'm Victoria Bylin . . . I've written eight western romances for Love Inspired Historicals and thoroughly enjoyed stories set in the old West. at the same time, I enjoy the modern conveniences in my kitchen. With the fall season in the air, II've started to think about baking.

 My grandmother made these cookies when I was a little girl, and I’ve kept the tradition going for my sons. You’ll find similar recipes in just about any cookbook, but this one has everything . . . and lots of it. You can add or subtract the extra ingredients as you like. 

If you make this cookies for Christmas, red and green M&Ms are a festive touch. And for Halloween and fall, use Reese’s pieces.

HOME ON THE RANGE HOLIDAY COOKIES

1-1/2 c. butter

1 cup sugar

1 cup brown sugar

2 eggs

2 cups flour

2 tsp cinnamon

2 tsp vanilla

1 tsp baking power

1 tsp baking soda

½ tsp salt

2 c. oatmeal (regular not instant or steel cut)

2 c. Rice Krispies

1 can shredded coconut (7 oz or so)

1 big bag chocolate chips

1 large box raisins

½ lb. walnuts

Preheat oven to 375 degrees.  Cream butter and sugar and vanilla. Add beaten eggs. Cream well. Add dry ingredients (sugar, brown sugar, flour, baking powder, baking soda, salt). Mix well. Add coconut, chocolate chips and nuts.  Flatten into small cookies with wet hands.  Bake for 10-12 minutes. This is a double recipe, makes 16 dozen.

I hope you enjoy the recipe!  My books are available on Amazon , B&N, and Christianbook.com. 

Missy Tippens Sharing a Recipe

Missy Tippens, here. I thought I'd share a quick and easy recipe with you today. It's something I recently made in a pinch. Dinner was ready in less than ten minutes.

Ingredients:

1 bag frozen stir-fry vegetables

1 package imitation crabmeat (or any meat you'd like to prepare), chopped/sliced

Rice--I use boil in bag 10-minute rice

1 carton Philadelphia Cooking Creme (I used Italian Cheese and Herb flavor)

Canola oil (about 1-2 teaspoons)

Put rice on to cook.

Heat oil on medium high. Add frozen vegetables and cook until crisp-tender. Add in crabmeat and the Cooking Creme. Stir until well mixed and warm. Serve over rice.

I'm posting this recipe today on The Yankee-Belle Cafe cooking blog I have with friend and fellow Love Inspired author Ruth Logan Herne. If you hop over there, you can see more photos and also check out our other recipes!

**************

Missy's February release from Love Inspired, A House Full of Hope, is still available in print and e-book format.

"Ask Elnora" Becomes "Lyn Asks"-Share Your Thanksgiving Highlights

Our sweet Lenora is away due to family matters. And she asked me to take over for today! I guess she thinks that over the 15 years we've been friends that I've absorbed all her Elnora vibes!

But did I need them? I told my husband very early in our marriage that I was practicing for when I was a grouchy old lady. One day, he told me to stop practicing, I didn't need anymore! :-)

That same sweet husband is always my Thanksgiving feast helper. He begins by dicing up the dried bread for stuffing. Then he minces the onions and celery for said stuffing. (Or do you call it "dressing?" Either's delicious to me.)

My dh does this because I am a tearer of bread and he likes it cubed the way his grandmother did it. As long as he dices, I'm good with it!

Now I'm going to share my recipe for Slow Cooker Stuffing. My husband lives for turkey and dressing and I must have plenty of leftovers. I can't stuff enough into the bird--even if I get one that weighs in over 25 lbs.

Here's the link to the recipe at allrecipes.com

Now I am constitutionally INCAPABLE of making most recipes without fiddling with them. So I don't add the parsley, mushrooms or marjoram. But the rest works well. I get raves and have tons leftover without tying up the oven.

Do you have a Thanksgiving feast helper?
Or a recipe you'd like to share?
Do you call it dressing or stuffing or both???

DO TELL!!


BTW, the link to the giveaway in the right column is http://www.goodreads.com/giveaway/show/16640-holiday-hideout
Nearly 300 readers have already signed up for the giveaway!

Recovering After the Push

Missy, here. I just finished up a new proposal for a book I'm hoping to sell to Steeple Hill. After a big push like that (like after a book deadline or doing a new proposal), I usually take a day to pretty much collapse. To get caught up on laundry, cook a decent meal, make a full grocery store trip, spend some uninterrupted time with my family. I did that on Tuesday this week. It was so nice to take some time to rest.

But I haven't gone to the grocery store yet. So today for lunch (Wednesday), I did one of those "throw everything in but the kitchen sink" meals. :) I had some leftover spaghetti noodles, so I decided to make some sort of sauce. I had some grape tomatoes that needed eating, found some bacon, and decided to throw in some chopped up romaine lettuce. I sauteed the sauce in olive oil, then stirred in the noodles. I made BLT pasta! It was so, so good.

So what do you throw together when you're too busy to go shopping for ingredients?

Sharing a Summer Recipe

Missy Tippens, here. Summer is in full swing, and I'm really enjoying grilling out! Recently, I was about to boil some fresh corn-on-the-cob, but since I was already grilling hot dogs, I decided to grill the corn as well.

So I went to the Food Network website (one of my favorite channels as well as website!) and looked to see how Bobby Flay grills corn. One of his recipes just called for husking/shucking it (peeling off the husks and silks) and putting it directly over very hot coals for 5-7 minutes (turning frequently). I decided to lightly oil the corn first, then put it on my gas grill. I turned it several times until it looked just like this photo! I ended up grilling it for a little over 7 minutes. And oh, my! It was so yummy! I'll never boil it again in the summer.

What are some of your favorite things to grill? I'd love it if you'd share your recipes!

Missy

Sharing a Recipe--Missy Tippens

Missy, here. I wanted to do something different today. I recently watched Alton Brown on the Food Network in an episode of his show, Good Eats, where his mother and mother-in-law (in doll form) battled it out over which type of dumplings to make--the southern rolled out and cut ones ("hard" as my family calls them) or the northern drop dumplings ("fluffy" as we call them). It was a cute show. And it inspired me to try something different. So I decided to try making the northern type--which we prefer anyway! But this was the big time. I wasn't going to be using Bisquick to make a dough to drop into broth. No, I was making them from scratch! :)

Also, everytime I make chicken and dumplings, my family tells me to lose the chicken and just make more dumplings. So this time, I got a big box of chicken broth and used that. (Not a piece of meat to ruin their meal of starch.) :)

So here's the recipe as I made it. (For the original, click here.)

A large box of chicken broth plus some water to bring it to about 8 cups. Heat to simmering. (or use the broth from cooking your chicken.)
3 Tbs. butter
1/2 c flour
2 large eggs at room temp
1/2 tsp. salt

Put 1/2 c of the broth, the butter and a 1/2 ts salt in a saucepan, bring to a boil. Once it boils, add the flour and stir with a wooden spoon, about 1 minute.

Then decrease heat to low and keep stirring until the mixture forms a ball and is no longer sticky, about 3 minutes. (Note, this didn't happen for me. It never formed a nice ball like it did for Alton.)
Transfer to a mixing bowl and mix on low speed for 5 minutes with electric hand mixer. Beat until cool.
Add eggs, one at a time, mixing in the first before adding the second.
Transfer dough to a gallon size ziplock baggie. Cut off one corner so it's about a quarter-size opening.

Squeeze out 1 inch of the mixture, then snip off with kitchen scissors right into the simmering broth. Repeat until empty. Cook, covered (without stirring!) about 8-10 minutes. Turn off heat. If you're using chicken, add back in now. Wait 2-3 minutes before serving.

Though my process didn't go quite like Alton's, the dumplings were yummy. And cute! And honestly, they were more like hard dumplings in my opinion, not fluffy like I was expecting.

I hope you enjoy. How do you make your dumpings? Northern or southern?? :)

Missy

Celebrate with Food! What else?

I am a foodie and I married a foodie and we raised two foodies. My son is engaged to be married and he and his fiance are coming up to visit us at the lake this coming weekend. So I asked him what her favorite foods were so I would make what she liked. His reply; "She doesn't really have any favorites."

I'm afraid that there was a very pregnant pause. The thought that someone didn't have a favorite food dumbfounded me.

My favorite food is of course watermelon. Always has been, always will be. If you want a chunk of watermelon, my refrigerator is the place to go. We eat at least 1 a week. My brother and I used to go through 2 a week as kids!

For every celebration, our family has favorite foods. Also for every season we have favorite foods.

But my family was outclassed by my husband's clan.

I remember when I married my dh that I was a bit astounded that his family celebrated each birthday with not one, but two birthday cakes and with one or two kinds of ice cream. And then I figured out why!

The Cote family motto is "I'll have a little bit of each." I've threatened to cross stitch that and hang it on the wall of --where else?--our kitchen!

Well, I will love my new daughter-in-law even if she isn't a foodie. But she is marrying a Cote, so I think she'll have to get used to us foodies!

Now in closing I'd like to mention that my my blog Strong Women Brave Stories I'm featuring Yummy July. I'm inviting authors and readers to post favorite summer recipes.

So here's one of my favorite summer desserts which was an original recipe by my mom. Therefore it doesn't have a fancy title. Maybe you'll post a suggested title for me.

Ingredients:
2 small packages of orange JELLO
1-2 cups vanilla ice cream
1/2 to 1 pint of fresh washed blueberries
1/2 cantaloupe, cubed or balled

Prepare JELLO according to package directions. Then while still warm, stir in ice cream, then berries, then melon. Chill and serve. If served as salad, plain. If served as dessert, top with whipped cream.

This is beautiful to the eye, takes advantage of some of the in season summer fruits and it's delicious.

So what should we call it? I need a name for it.