Super Bowl Desserts

If it's time for the Super Bowl, it's also time for a party with friends.  A small group us (4 couples) get together 4-5 times a year for a party.  One couple hosts the event, and provides the main meal, and the rest of us bring the sides and desserts.  We hosted the New Year's gathering and feasted on great apps, roast pork, and a killer chocolate cherry cake.  This time it's the Super Bowl.  My assignment is desserts.  I'm making two!

The first dessert is a very old-fashioned one, that dates from the Depression.  My mom used to make this all the time when we were growing up. She said the recipe came from a friend of her mother's in CT and it was a great, inexpensive way to offer a treat to a crowd when money was tight.  I loved it as a kid, and still do!

Mom's Lemon Bisque

1 (3 oz) package lemon gelatin
1 1/4 cup boiling water
juice of 2 lemons
grated zest of 2 lemons
1/3 c sugar or honey
1/8 tsp salt
1 box vanilla wafers
1 can chilled evaporated milk


Chill a can of evaporated milk overnight.  (This is crucial!  It won't whip if you don't chill it.  I sometimes chill the bowl and beater too, in summer)

Dissolve the gelatin in the boiling water, and add the lemon juice, zest, sugar or honey, and salt.  Chill in refrigerator about 1 1/2 hrs or until partially congealed.

Crush the box of vanilla wafers into crumbs.  Reserve about 1/4 cup of crumbs and press the rest of the crumbs into the bottom of greased 9x12 pan.  Set aside.

When the gelatin is ready, whip the evaporated milk to stiff peaks. Use the whisk attachment of your mixer if you have one.  Continuing to whip at high speed,  pour the gelatin into the milk and beat for another minute.  Pour the mixture into the pan.  Sprinkle remaining cookie crumbs over the top.  Chill for at least 6 hours.

This can be made ahead of time.  It serves about 12.

The 2nd recipe I'm making is a new-to-me chocolate loaf cake.  My husband's operations manager loves to bake, and he made this last week.  I demanded the recipe!    It's one of his family recipes --

AUNT MURIEL'S FAMOUS CHOCOLATE CAKE

2 1/4 tsp vinegar

scant 3/4 cup milk

3 cups sugar

2/3 cup shortening

3 eggs

6 Tbs cocoa

3 cups flour

1 tbsp baking soda

1/8 tsp salt

1 Tbsp vanilla

1 1/2 cups boiling water

Generously grease & flour 3 loaf pans.

Preheat oven to 350°.

Put 2 ¼ TSP Vinegar into liquid measuring cup and add MILK to ¾ Cup (Makes ¾ cup sour milk). Let stand at least 5 minutes.

In large bowl, cream together with electric mixer 3 cups sugar, 2/3 cup shortening, and 3 eggs.

Add in 6 HEAPING Tbsp Cocoa. Beat well.

In small bowl, mix 3 cups flour, 1 tbsp baking soda, and pinch salt.

Add 1 Tbsp vanilla to the sour milk.

Add alternately into the large bowl the flour mixture and the sour milk until all added and mixed.

Boil 1 ½ cups water.   Add to batter and mix (it will be thin, that is OK).

Pour into the 3 greased/floured pans, and bake 45-50 minutes.

VANILLA BUTTERCREAM FROSTING

3 cups confectioner's sugar

1 cup butter

1 tsp vanilla

1 tbsp milk or half & half

With electric mixer, mix 3 cups confectioner sugar with 1 cup (2 sticks) softened butter.

Add 1 tsp vanilla & 1 tbsp whipping cream, ½ & ½ or milk if need be.    Beat 3 minutes till smooth

Add more confectioner sugar or liquid, depending on what you need for best consistency!

FROST & ENJOY!   I usually cut frosting recipe in ½ and only frost 2 of the 3, some folks like it unfrosted!!!