My Little Life

Friends, Danish Junket makes the world go 'round. And it sure makes this dessert incredibly delicious! This one is actually my great-aunt Jean's recipe, but Gram made a big (read: incredible!!) change to it...the original recipe called for a chocolate pudding layer, which Gram substituted with Danish Junket and raspberries.  Yum diggity. What is "Danish Junket" you ask? Well, to my non-culinary trained eye, it appears as though it is some sort of raspberry flavored gelatin. I'm not sure what makes it Danish. Or junket (isn't that a bird?), but whatever it is, I'll take it...'cuz it is so yummy! Okay, let's start with the crust. Butter, flour and chopped pecans: Spread into a greased 9x13 pan and bake (it's not easy to spread, Gram says using your hands works best!): As the crust bakes, cook your 3rd layer, which is the Danish Junket, cooked according to the package directions: While the crust is cooling...

You know, when Gram suggested Dorothy's Danish (Dorothy was an old neighbor) for this week's recipe, I wasn't really quite sure what to expect...I'd never had it before and the name sounds, well, a bit "meh". Also, let it be known that several times during the making of Dorothy's Danish I was all, "Huh? I've never heard of such a thing." in reference to boiling things together that I'd never boiled together, but then came the addition of almond extract and all was right with the world again. I never question anything that contains almond extract. So, let's begin. This is easy and quick (and kind of weird) but needs an hour for baking plus time to cool...so prepare for that! First up, add some flour to softened butter: Then some water: (See? Water? I told you it was weird.) Now, using a wisk or a fork or whatever is handy, mix your flour/butter/water (water? Huh?) mixture together until it's a nice, moist b...

Okay, so, when Gram suggested today's recipe, I'll admit that I was a little skeptical. I'm sure you all know my, um, aversion  to chocolate and strawberries, but because I'm a good sport I figured I'd sacrifice and take one for the team. And man, oh man am I glad I did! This dessert? Out of this world. Fancy looking, relatively easy, and delicious. So delicious, in fact, that I received a text from my baby brother (he scored some left over dessert) that read, and I quote, "That was the most flipping delicious dessert ever!"...exclamation points and all. We're not sure where this recipe originated, it was clipped out of a news paper, with no name to be found, but whomever created it should be awarded the Nobel Peace Prize. Before we get started, let me give you two tips: 1. Don't make this on a humid day, Gram says, actually, never  make meringue on a humid day, and 2. Do as the recipe says and let it sit for 2 hours. We did not, and it...