okay, I dug through my library of cookbooks and found both the 1963 lst printing of Joys of Jello and an anniversary book. There are several choices. One is jello,& pudding, cooked together and then when cooled you added Dream Whip, That picture looks pretty fluffy. But I used to just make jello, & add real whip cream. Thats a Bavarian. but there is also layered cheesecake, with graham crackers, cream cheese, light cream. It also helps if we know when this started because these recipes were popular at certain times. There was a product called 123 jello I think that came out fluffy because it had whipped topping or something in it. So all of those recipes came out pastel and fluffy. The carnation milk --do you know if it was condensed milk or evaporated? I'll give you the recipe as soon as you guess which it was or have more clues. Maybe there are family cookbooks, or you could remember what the cookbook looked like. the original was spiral bound with a red wineglass of jello on the cover.

I admit I love fruitcake--especially Claxton. Would love to make my own. Anyone have a recipe that is similar?

Linda, thanks for the reminder about these recipes - I haven't had homemade Irish Cream in years and I've never made it, I've received it as a gift and I just loved it! I think its time I do it myself! I might try the Kahlua too, sounds like a party :-)

My recipe uses dried chilies - it makes no mention of fresh chilies. Dried chilies can be kept for more than a year. I store mine in vacuum sealed jars or bags. Powdered chilies do not have the fragrance of whole dried chilies. My point is to start with whole dried chilies - not fresh chilies - that would also have a very different flavor. Dehydrated chilies are readily available on line. Just as chili sauce made with fresh chilies will have a very different flavor from a chili sauce made from dried chilies, a chili sauce made from chili powder will have a very different flavor from a sauce made with whole dried chilies. Even the names of dried chilies are different from their names when they are fresh. I use both dried and fresh herbs, but I do not always consider them interchangeable. Dried basil tastes nothing like fresh basil, but it is still a good ingredient in its own right. Many ingredients change drastically when dehydrated - prunes are not a substitute for fresh plums, for example. I do have a dehydrator, and I dehydrate a lot of foods myself. I also buy a lot of dehydrated foods, such as mushrooms, tomatoes, carrots, cabbage (one of my favorites), beans, etc. There are some dehydrated foods that I have tried and have decided that I do not like - broccoli is one of them. I also use sometimes (but rarely) dehydrated onion bits (for convenience), and I use garlic powder when I make grits, because I cannot tell the difference, since I put so many ingredients in my grits. I generally use fresh garlic, and there are many recipes for which garlic powder is not an acceptable substitute, such as vinaigrette salad dressing. I keep dehydrated potato flakes on hand - not for mashed potatoes, but mainly to use as a thickener. If I make mashed potatoes and they are too watery, I will add potato flakes to them, however. I make a sort of ranch salad dressing that starts with garlic cloves mashed with kosher salt in a mortar and pestle, and then I add black pepper and lemon juice. This paste can be used for several recipes that I make, but for ranch dressing I add fresh parsley (never dried) and fresh dill, although dried dill can be used if it is not too old. This is then added to a combination of mayo and buttermilk for a salad dressing, or a combo of mayo and sour cream for a dip. A lot of foods change flavor over time, and ones that have been ground tend to be the worst, in this respect. Black pepper is a good example of this. ETA: I do use ginger from a jar when making Thai and Japanese dishes, even though it is recommended only to use fresh or frozen. I do keep some ginger in my freezer (since it goes bad quickly), but I am satisfied with the results I get using ginger from a jar. I do not use dried ginger, and I use fresh ginger (not jarred) when making ginger snaps and pumpkin pie. You can use dried ginger in these, but the flavor is so much better when fresh ginger is used.