Not Just Another Fun Gal, But a Real Italian Delight

Truly excellent desserts can come from anywhere.

One of my favorite things to do is read cookbooks. I like to know where recipes come from. Recently, I read one of Julia Miller's recipes for a bundt cake.

That recipe is made from a boxed cake mix with a few added ingredients, such as packaged jello, lemon extract, corn oil, eggs, and apricot nectar. Her recipe came from her momma when cake mixes became standard after the second world war. Many women had to work outside their homes and still were the principal cooks, necessitating easy, tasty recipes. Check out her medium site.

I intend to make that bundt cake in the next week or two. I’m not a great cook, but I find things I can do well and stick with them. I think this may be added to that list.

Recently I found another recipe that can be used for a dessert or a late-night drink. Again, quick and easy. My go-to.

Italian Delight

No, it’s not me. Delightful as I am, this is perfection. Personally, I prefer it as a dessert rather than a drink. It’s called an Italian Delight.

I'm sold whenever I can make a dessert with three ingredients in less than 10 minutes.