Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing.
It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past.
As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
My Grandma’s Fresh Peach Pie takes me to my happy place. I am not a fan of the double-crusted cooked peach filling pie that is often what is served when someone says peach pie. However, I love the fresh peach pie that my grandma used to make.
Unlike other fresh peach pies I have had, this one does not use any gelatin or commercially prepared glaze. Instead, it has a glaze of peaches, sugar, water, and cornstarch. Simple, but delicious.
Combine peaches, water, and juice of half the lemon (lemon is optional and just for a brighter color) in a saucepan over medium-high heat. and bring to a boil. Reduce heat to medium.
Simmer for 3-5 minutes until peaches are soft and the liquid has started taking on a golden color. Mash peaches with a potato masher or a hand blender if the pieces are still too large.
Stir in sugar.
Make a slurry of cornstarch, salt, and 1/3 c. water.
Slowly stir in the slurry mixture and continue stirring until the mixture is thick.
Remove from heat and cool. (Transfer to a bowl to speed the cooling, if desired).
Clean, peel, and slice enough peaches to fill the baked pie shell.
As you prepare the peaches, you can squirt a little lemon juice on the peach slices to prevent them from becoming discolored (OPTIONAL).
Stack peaches in the pie shell to the desired height and pour cooled glaze over them starting with the top center peaches and covering all the exposed peaches.
