Mothers Day is upon us even in this time of social distancing. I would like to take a moment and publicly acknowledge my mother. My mom Sandy Martin Armstrong was one of 3 sisters and was raised in Leeds, Alabama. She learned how to cook from her mother and grandmothers. She is a God fearing woman, who has taught children in Sunday School for twenty plus years. I am beyond thankful for my mother. This addition of my column is in honor of all mothers and mom like figures. It is also to honor all the fathers who play the role of both parents. I pray each of your families will receive all of the love and joy, that life can offer!
If you have a favorite recipe to share in 2020, then I would love to share with the fellow readers of our community. My email is firstname.lastname@example.org
I look forward to an exciting summer!
-Andrew M. Armstrong
Joyce’s Punch Bowl Cake
1 yellow sheet cake
2 small boxes of vanilla Jell-O pudding mix
2 pints of strawberries sliced
2 packages of strawberry gel
2 large cans of crushed pineapple, drained
2 containers of cool whip topping (16 ounce containers)
1 Cup of nuts, chopped
1 jar of Maraschino cherries
Cook a sheet cake according to box directions let it cool and leave in a rectangle pan. Layer ½ of cake in bottom of a punch bowl. Makeup one box of pudding as directed on package, then spoon over cake. Mix one package of sliced strawberries and one package of the gel together and pour over the pudding. Spoon one can of the pineapple, drained very well over the strawberry mixture. Then 1/2 to 3/4 of the first cool whip container over the pineapple. Sprinkle a few nuts and repeat the layers in the same order. Finish the topping with cherries and nuts after the final layer of cool whip.
Strawberry Dream Cookies
1 Cup of shortening
2 Cups of sugar
3/4 Cup of strawberry jam
3 Cups of all-purpose flour
1 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon baking soda
3/4 Cup of walnuts, crushed
Preheat the oven at 350 degrees. Cream together shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the strawberry jam and mix for about 30 seconds or only until combined. Mix flour, salt and baking soda. Gradually stir this into the creamed mixture. Add the walnuts. Drop by tablespoons 1 1/2 inches apart onto greased or parchment lined baking sheets. Bake at 350 degrees for for 12-15 minutes or until edges are lightly browned. Cool on wire racks.
Strawberry Pretzel Bars
3 Tablespoons of sugar
3/4 Cup of butter
2 1/2 Cups of pretzels, crushed
1 stick of cream cheese
1 Cup of sugar
1 Cup of Cool Whip
2 package of strawberry Jello (3 oz. each)
3 Cups of boiling water
2 packages of strawberries, frozen (10 oz. each)
Preheat the oven at 350 degrees. Cream 3 Tablespoons of sugar with butter. Add the pretzels and press into a 13 x 9 inch baking pan. Bake at 350 degrees for 10 minutes. Allow the crust to cool completely, before continuing. Mix the cream cheese and sugar. Add the Cool Whip and spread over the crust. Let stand until firm. dissolve Jello in 3 cups boiling water. Add frozen strawberries. Pour over cheese mixture after Jello has slightly thickened. Refrigerate until set. Cut into squares to serve.
Strawberry Bread Pudding
2 Pints of fresh strawberries
1 Cup of sugar
1/4 teaspoon of cinnamon
Cloves to taste
2 teaspoons of water
12 slices of stale bread
1/3 Cup of butter, melted
1 egg white, slightly beaten
2 Cups of heavy cream
Reserve several strawberries for garnish. Cut remaining strawberries in half and place in a saucepan. Add the sugar, spices and water and bring to a boil, stirring constantly. Reduce heat and simmer for 30 minutes. Remove crusts from bread and brush bread slices on both sides with butter. Line bottom and sides of a 1 1/2-quart baking dish with bread slices and brush edges of bread with syrup from cooked strawberries. Add alternate layers of cooked strawberries and remaining bread and cover. Chill for several hours or overnight. Brush reserved strawberries with egg white and sprinkle lightly with additional sugar. Place on a rack to dry. Garnish pudding with stiffly whipped cream and frosted strawberries.
Georgia Orange Pudding Cake
1 box of yellow cake mix, disregard the box instructions
1 Cup of oil
1 can of mandarin oranges
Preheat the oven at 350 degrees. Mix the above ingredients together and blend well. Pour in a floured / greased pan and bake for 35 minutes or until done at 350 degrees.
Georgia orange pudding cake topping
1 large can of crushed pinapple, undrained
1 package of instant vanilla pudding
1 carton of cool whip topping (9 Ounces)
Mix together the 3 ingredients and spread on the cooled cake, then refrigerate.