| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Danish |
Try it |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Knox unflavored gelatin |
| 1/4 |
c |
Cold water |
| 1 |
c |
Boiling water |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sour cream <16 ozs> |
| 8 |
oz |
Cool whip–thawed |
| 1 |
pk |
Danish dessert mix |
|
|
~<junket>–raspberry |
|
|
~flavored |
| 2 1/2 |
c |
Cold water |
|
|
~frozen box or bag of |
|
|
~raspberries, thawed, juice |
|
|
~reserved. |
| 2 1/2 |
c |
Cold water <part raspberry |
|
|
~juice> |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Tapioca |
INSTRUCTIONS
MOM'S TOPPING
MY LAST MINUTE PANICKED TOPP
Salad: Using wire whip, blend cold water with gelatin. Add boiling water
and mix well. Whip in sugar and vanilla and mix well. Whip in sour cream
and cool whip. Pour into ring mold and refrigerate overnight.
Several hours before you're ready to serve, make the topping.
Mom's topping: Stir junket into cold liquid in pan--we use part of the
raspberry juice to replace part of the water. Bring to boil, boil 1 minute.
Cool completely, but do not refrigerate. Just before serving, add
raspberries, pour over unmolded salad, and serve extra sauce on the side.
My Last-Minute Panicked Topping: stir sugar and tapioca into water and
bring to boil. Boil 1 minute. Cool completely but do not refrigerate.
Follow serving directions as above.
Lisa's notes: this salad has a raspberry sauce. My mom's recipes called
for Danish Dessert <junket> raspberry flavored. My hubby and I went to 10+
grocery stores and there was none to be found. Finally my mom <who lives 4
hours away> called and read me the ingredient list and I made up my own
sauce based on that. My husband thought my topping was even better than my
mom's, so I'll stop hunting for the junket mix. People never want to try
this <it sounds like a strange combination> but when we get them to, they
really like it!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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