Community Kitchen

It’s June already and we haven’t had much spring-like weather as yet. I’m not complaining though, since we are so fortunate not to experience the terrible earthquakes, cyclones, flooding and tornadoes etc. they are struggling with in other parts of the world. Our thoughts and prayers go out to them.

Thinking of some cool desserts for the summer.

AZUKI JELLO

2 pkgs. Knox gelatin
2 cups hot water
1 pkg. (6 oz.) raspberry Jello
1 pkg. (6 oz.) mixed fruit Jello
2 cups hot water
1 cup cold water
1 (8oz.) smooth azuki bean paste.

1. Completely dissolve Knox gelatin with 2 cups hot water.
2. Add Jello and 2 more cups hot water.
3. Dissolve completely
4. Add 1 cup cold water
5. Mix some azuki with the Jello mixture, then mix all together.
6. Rinse 9 x 13 in. pan with water before pouring in mixture. Refrigerate.
7. Cut into 16 to 20 pieces to serve.

AZUKI COFFEE DESSERT

4 envelopes unflavoured gelatin
1/2 cup water
4 tsp. instant coffee
2 cups boiling water
1 can (18 oz) Tsubushi An
1 can (14 oz.) sweetened condensed milk

1. In small bowl, soften gelatin in water.
2. In a large bowl dissolve instant coffee in boiling water, add gelatin.
3. Stir well. Add tsubushi-an, and condensed milk. Mix.
4. Pour into lightly greased 9 x 9 pan.
5. Chill approximatel;y 6 hours.

TOFU PIE

2 cups boiling water
1 pkg. (6 oz.) Strawberry Jello
1 soft Tofu
1 container (16 oz.) Cool Whip
2 prepared crusts (plain or Graham wafers)

1. Add water to Jello and stir to dissolve
2. Set aside to cool.
3. Pat tofu with paper towel and put in blender.
4. Add Jello and blend until smooth.
5. Pour into mixing bowl and add 8 oz. cool whip. Mix by hand.
6. Pour into prepared crusts and refrigerate to to chill.
7. Serve with Cool whip. Makes 2 pies.

So easy and so delicious.

HAPPY FATHER’S DAY!