Food and Family Videos


Monday, June 24, 2013

Desserts, anyone? Enjoy these cookbook contest recipe submissions; Submit your favorite and enter to win

Readers shared their recipes and were entered in the drawing for a chance to win the “500 5-Ingredient Desserts” cookbook. Bonnie Keding of Waterford was the lucky winner.

Barbara Peckham of Burton, and the past winner of the 2500 Recipes Cookbook, submitted a little "flash from the past" with this Jell-O recipe.
Barbara says this is the "original" recipe for Knox Blox. Back in the ’70's Jell-O offered a copper 7x10" pan to make Knox Blox. When the blox had set up, you would cut them into the squares and the bottom (which became the top) had impressions as though they were actual wooden toy blocks. She says she still has the one she purchased all those years ago for her daughters.

Knox Blox
4 unflavored Knox gelatin packets
4 cups boiling water
3 small pkgs. of Jell-O (your choice of flavors)
Mix well until all the gelatin and Jell-O are blended. Pour into pan. Chill until firm, cut, and enjoy.
Thank you Barbara, for that step back to the ’70s!

Aditi Jasra of Calgary, Canada submitted her favorite dessert, although she said she's more of a "spice girl."
Aditi says this is a very simple coconut burfi recipe made from only a few ingredients: condensed milk, coconut, cardamom powder and dry fruits of choice. This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. One of my favorite Indian Mithai (sweets), she said.

Coconut Burfi
Heat a pan and add a Tbsp. of butter. Let it melt. Add 14-oz. can of condensed milk and 14-oz. pack of sweet coconut flakes. Combine the ingredients in the pan. Add cardamom powder and let everything cook for 5-6 minutes.
Add dry fruit and then transfer on to a pan greased with butter/ghee. Spread evenly and cut in equal portions. Place in the fridge and let it set for about 2 hours.
Serve when completely set to your friends and family.

You can also find many of Aditi’s great Indian recipes with videos at

Chocolate Lush
Stir together:
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
Combine and add to dry ingredients:
2 Tbsp. melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Mix until well blended and spread into ungreased 8x8x2-inch pan.
1/4 cup firmly packed brown sugar
4 Tbsp. cocoa
1-3/4 cups hot water
Pour over top of batter.
Bake at 350 degrees for 45 minutes. Cut into squares and serve warm or cold.
Top the inverted squares with chocolate "lush" from bottom of pan.
Thank you, Dorothy Lookabaugh of Pontiac, this sounds luscious.

More than 40 years ago, Barb Bartos was the high school correspondent to The Oakland Press, reporting to Jody Headlee. Jody was a columnist for many years at The Oakland Press and loved by many. Barb went on to become editor of a chain of weekly newspapers. She says she always enjoys reading good print and shares her recipe, which she calls a light and not-too-sweet ending for any meal.

Barb's Quickie Trifle
2 3-oz packages Ladyfingers
1 8-oz tub Philadelphia Indulgence Dark Chocolate cream cheese spread
1 cup heavy whipping cream prepared
To prepare whipping cream: Using electric hand mixer, blend whipping cream with 1/4 cup powdered sugar and 1 tsp. vanilla until thick, rippled consistency.
Layer Ladyfingers in bottom of small round glass bowl. Top with one-half of chocolate mixture. Layer one-half of prepared whipping cream on top. Repeat next layer in same order. Refrigerate for several hours. Spoon into small fruit or dessert dishes to serve.
Thank you, Barbara Bartos of Clarkston.

This recipe won Pat Jackson a "Gold" in the "Golden Age Games" with Waterford Parks and Recreation in August of 2012.
Peanut Butter and Jelly Pie
1 8-oz pkg. cream cheese (softened)
1/2 cup confectioners sugar
1/2 cup peanut butter
1/2 cup raspberry jam
2 cups whipped topping
1 regular pie crust - prebaked according to directions
A few fresh raspberries to scatter on top of pie
In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread in prepared pie crust. In separate bowl, stir jam well. Mix whipped topping into jam until completely mixed. Spread over top of peanut butter mixture. Scatter fresh raspberries on top.
Thank you, Pat Jackson of Waterford for sharing the "Gold"!

My next cookbook giveaway is a set of two cookbooks from a collection. “SmartCook Collection: Soup” and “SmartCook Collection: Fish” both offer step-by-step instructions, cooking tips and beautiful full-color photography.

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 28 drawing and your name will be entered.

Here's how to enter:
Email one of your favorite recipes to me at or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.

If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email


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