Cooker’s Pot

You’ll Need:

1 Tbsp unflavored gelatin
3/4 cup evaporated milk
1/2 cup sugar
1 can (439 g) DEL MONTE Fruit Cocktail, drained (reserve syrup)
250 ml all-purpose cream, chill

Procedure:

1 DISSOLVE gelatin in 3 Tbsp. water. Add 1/4 cup fruit cocktail syrup. Heat until gelatin is dissolved. Stir in milk and sugar. Chill for 10 minutes or until mixture begins to thicken. Stir in cream. 2 ADD DEL MONTE Fiesta Fruit Cocktail. Pour in individual molds. Cover and chill until set. Top with red cherries as garnish.

You’ll Need:

5 individual cream-filled sponge cakes, split in half
lengthwise or 7 slices pound cake (about 3/4-inch thick)
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups cold milk
1 small box instant vanilla pudding mix
2 cups whipped topping, divided
1/2 cup chopped walnuts

Procedure:

Place cake in an ungreased 11 x 7-inch dish. Top with pineapple; cover and set aside. In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.

Yields 6 to 8 servings.

You’ll Need:

Crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup butter or margarine, melted

Combine crumbs, sugar and butter. Press onto the bottom of an 8- or 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile, make Filling.

Filling
1 (10 ounce) package frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatine
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 cup whipping cream, whipped
Fresh raspberries (for garnish)
Whipped cream (for garnish)

Procedure:

Drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatine. Let stand for 5 minutes. Cook and stir over low heat until gelatine dissolves. Remove from the heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatine mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.

You’ll Need:

1 1/2 cups crushed pretzels
1/4 cup granulated sugar
1/2 cup butter, melted
1 (12 ounce) can sweetened condensed milk
1/2 cup water
1 small box instant vanilla pudding mix
1 3/4 cups frozen whipped topping, thawed
1 (21 ounce) can raspberry pie filling

Procedure:

Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13 x 9-inch pan and set aside. combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or egg beater. Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1 to 2 hours. Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator. 16 servings.

You’ll Need:

3 (3 ounce) packages gelatin, in 3 contrasting,
complementary flavors and colors, as desired
1 (3 ounce) package lemon gelatin
Water
1 cup hot pineapple juice
1 3/4 cups whipped topping or whipped cream

Procedure:

Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2-inch cubes. Dissolve the lemon gelatin in the hot pineapple juice, and then add 1/2 cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes. Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan. Chill until firm, at least 4 hours. Unmold and cut into slices.

Makes 10 to 12 servings.

You’ll Need:

Preparation - 15 minutes, Cooking time - 15 minutes

3/4 cup butter
3/4 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1 cup self- rising flour
2/3 cup sweet flaked coconut
5 oz dark chocolate, roughly chopped

Procedure:

Preheat the oven to 375 F. Using electric beaters, whisk together the butter, sugar and vanilla until pale and fluffy. Sift in the flours, then fold in the coconut and chocolate. Shape the mixture into balls, then roughly flatten out on 2 baking sheets with the palm of your hand, leaving room for them to spread slightly. Bake for 15 minutes until lightly browned. Allow the cookies to cool for a few minutes, then eat while still warm. Alternatively, transfer to a wire rack and let it cool completely. Store in an airtight jar until needed.

You’ll Need:

3 large , Eggs Slightly Beaten
1 cup(s) , Karo Light Corn Syrup
1 cup(s) , Sugar
2 tablespoon(s) , Butter Melted
1 teaspoon(s) , Vanilla
1 1/2 cup(s) , Pecan Halves
1 whole , Unbaked Pie Shell

Procedure:

In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

You’ll Need:

1/2 cup(s) , Butter Softened
1 cup(s) , Sugar
2 large , Eggs
2 cup(s) , Cake Flour Sifted
1 cup(s) , Sour Cream
1/2 teaspoon(s) , Vanilla
1 teaspoon(s) , Baking Soda
1 teaspoon(s) , Baking Powder

Procedure:

Preheat oven to 350F. Grease an 8″ square pan. Combine all ingredients; bake 40 minutes. Cool in pan on wire rack 15 minutes before removing from pan to cool completely.

You’ll Need:

1 piece gulaman bar (white or colored), shredded
1/3 cup evaporated milk
1/4 cup sugar
1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained
1 pack (125 ml) DEL MONTE Fruit Salad Cream, chilled
1/4 cup sweetened condensed milk
1/4 cup grated cheese

Procedure:

1 BOIL 1-2/3 cups water. Add shredded gulaman and cook for 3 minutes. Strain into pan (square or round). Stir in evaporated milk and sugar. Cool and chill until set. Cut into cubes or desired shapes. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail, DEL MONTE Fruit Salad Cream and condensed milk. Toss lightly. Top with grated cheese.

You’ll Need:

2 large , Eggs
1 cup(s) , Sugar
1/2 cup(s) , Butter Softened
1/2 cup(s) , Flour
4 tablespoon(s) , Unsweetened Cocoa Powder
1 teaspoon(s) , Vanilla
1 pinch , Salt
1/2 cup(s) , Walnuts Chopped

Procedure:

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8 inch pie pan. Bake at 325 F 30 minutes, or until done. serve with ice cream.