Christian Romances


Ethel's Raspberry Jell-O Salad
Ethel received this wonderful recipe from her good friend, Carol Olson. A family favorite, and fun for the holidays.

Ethel's Cheater Cinnamon Rolls
from Sticky Notes

Professor Benton and President Morrison both really liked these. Made with frozen bread dough.


1 ¼ cups powdered sugar

½ cup whipping cream

1 cup coarsely chopped pecans or walnuts

2 loaves (1 pound each) frozen white bread dough, thawed

3 Tablespoons butter, melted

½ cup packed brown sugar

2 teaspoons ground cinnamon

¾ cup raisins, optional


1. In a small bowl, combine powdered sugar and cream. Divide evenly between two greased 9-inch baking pans. Sprinkle with pecans and set aside.

2. On a floured surface, roll each loaf of bread dough into a 12-inch by 8-inch rectangle. Brush with melted butter.

3. Combine brown sugar and cinnamon and sprinkle over butter. Top with raisins, if desired. Roll up from the long side. Pinch seams to seal.

4. Cut each roll into 12 slices and place cut side down in prepared pans.

5. Cover and refrigerate overnight.

6. Remove from fridge. Keep covered, and let rise until doubled, about 2 hours.

7. Cover loosely with foil. Bake in a preheated 375’ oven for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown.

Makes 2 dozen.

Ethel's Dump Cake- from Sticky Notes

This cake is a keeper - just like Professor Benton.
Unlike Ethel, remember to read the directions through first.


1 (20 oz.) can crushed pineapple in heavy syrup

1 (21 ounces) can cherry pie filling

1 (2-layer size) package yellow cake mix

1 cup chopped pecans

½ cup butter (1 stick), chilled


1. Preheat oven to 350 F.

2. Grease or spray with a non-stick cooking spray
a 9-by-13-inch baking pan.

3. Spread the pineapple with its syrup evenly in the baking pan.

4. Spoon the cherry pie filling evenly over the top.

5. Sprinkle the dry cake mix over the top of the cherries.

6. Sprinkle the chopped pecans over all. 7. Thinly slice the butter, and put butter pats on top of the mixture.

8. Bake for one hour and 10 minutes (70 minutes total) or until golden brown.

9. Check after an hour, as oven temperatures vary.

10. Serve warm with whipped cream or vanilla ice cream.

11. Don’t wait for a special day—make today special! Cake variations: Make with pineapple-strawberry, pineapple-apple, pineapple-blueberry, apple-cherry . . .

Cindy’s Blueberry and Peach Bundt Cake - from Sticky Notes

Cindy served the night at the antique store in Colfax.

2 ⅓ cups all-purpose flour

​1 tablespoon baking powder

¾ teaspoon salt

1 ½ cups sugar

½ cup vegetable oil

3 eggs

1 cup milk

3 peaches, peeled and sliced

(approx. 3 cups)

1 cup blueberries – fresh or frozen

(If berries are frozen – don’t thaw.)


1.  Mix the flour, baking powder, and salt, together and set aside. · In a large bowl, combine the remaining ingredients, except for the peaches and berries. 

2.  Add the dry ingredients, and then the peaches and berries.

3.  Pour into a greased Bundt pan and bake for about 40 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. When cake is cool, drizzle icing over the top. 

Icing:

4-ounces cream cheese, softened at room temp.

½ cup powdered sugar

3 to 4 tablespoons milk or cream

Beat cream cheese until creamy and then beat in powdered sugar. Add milk. Mix well.

12-ounces (2 x 6-ounce pkgs.) cherry or raspberry Jell-O
1 ½ cups boiling water
1 (20 oz.) can crushed pineapple in heavy syrup
2 ripe bananas, mashed
1 cup+ sour cream

2 cups raspberries (at least)


1. In a large bowl, mix the Jell-O and boiling water until dissolved.

2. Mix in crushed pineapple (undrained).

3. Add mashed bananas and stir.

4. Pour about half the mixture in a 9-by-13-inch baking pan. Cover with plastic wrap and set in fridge for about 30 minutes.
5. When the first layer is set, take a spatula and slather on a layer of sour cream. Make it thick enough that you don’t see the red Jell-O through the cream.

6.   Carefully spread your raspberries single layer over the top of the sour cream layer.

7. Pour the remaining Jell-O over the berry layer. Cover with plastic wrap and refrigerate. Let it set up, at least an hour or two before serving.

Because of the final berry layer, it takes a little more
​Jell-O to cover the top than it does to cover the bottom of the pan. So keep this in mind when you’re pouring the first layer into the pan.

​-Makes a great potluck side dish or dessert.
Christian romances are Sherri Schoenborn Murray's specialty.'