Diane Prather: Cherry gelatin cake a good quick fix | CraigDailyPress.com
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Diane Prather: Cherry gelatin cake a good quick fix

Diane Prather

Cherry Gelatin Cake

• 1 white sour cream cake mix

• 2 cans cherry pie filling

• 2 small boxes cherry gelatin

• 2 cups boiling water

• 1 (4 1/2-ounce) container whipped topping (or estimate that amount from a larger container)

Prepare and bake the cake as directed on the cake box. Use an oblong cake pan. While baking, prepare the gelatin using only the boiling water. Do not add cold water. Let the cake and gelatin cool. Then, poke good-sized holes all through the cake and pour the gelatin over the cake. Cool in the refrigerator overnight. When ready to serve, spread the whipped topping over the cake. Top with the cherry pie filling.

- Recipe by Lucy

Cherry Gelatin Cake

• 1 white sour cream cake mix

• 2 cans cherry pie filling

• 2 small boxes cherry gelatin

• 2 cups boiling water

• 1 (4 1/2-ounce) container whipped topping (or estimate that amount from a larger container)

Prepare and bake the cake as directed on the cake box. Use an oblong cake pan. While baking, prepare the gelatin using only the boiling water. Do not add cold water. Let the cake and gelatin cool. Then, poke good-sized holes all through the cake and pour the gelatin over the cake. Cool in the refrigerator overnight. When ready to serve, spread the whipped topping over the cake. Top with the cherry pie filling.

– Recipe by Lucy

It’s branding time in Northwest Colorado, and that means fixing meals for a branding crew. It also means fixing food ahead of time and/or preparing oven meals because at most ranches everyone helps with branding – even the cook.

In my case, I sometimes fix casserole dishes ahead of time that can be popped in the oven half an hour before lunch.

But, one of my favorite main dishes is roast beef.

I put the roast in the oven early in the morning, and when it’s nearly cooked, I take it out of the oven and slice the meat. Before putting the meat back in its juice, I add beef bouillon, slices of Jalapeno peppers, and chopped onions. If necessary, I add more water so that the meat is completely covered.

Then, I cover the pan tightly with foil, put the pan on a cookie sheet (to catch possible drips), and return it to the oven. I turn the heat down to 250 degrees and let the meat simmer for a couple of hours (at least). With that low of a temperature, the meat doesn’t run out of liquid so I can be outdoors.

The day ahead, I make pasta or potato salad (so I don’t have to boil potatoes on branding day), set up a gelatin salad, and cut up veggies for a lettuce salad. Rolls are all that I need to make a good meal.

The following is a dessert that can be made ahead of time. It’s easy to make and delicious.

The recipe came from a round robin recipe club I once belonged to. It was sent in by a member whose first name, Lucy, was on the recipe card.

To make “Cherry Gelatin Cake,” you’ll need: 1 white sour cream cake mix, 2 cans of cherry pie filling, 2 small boxes of cherry gelatin, 2 cups boiling water, and 1 (4 1/2-ounce) container whipped topping. (Note: This is an older recipe, so you probably can no longer find 4 1/2-ounce containers of whipped topping. You probably will have to estimate that amount from a larger container.)

Preheat the oven as directed on the cake box. Use a 9-by-13-inch cake pan. Prepare as directed on the cake box.

Prepare and bake the cake according to the directions on the box. While it’s baking, make the gelatin, using 2 cups of boiling water only. Do not add 2 cups of cold water as you usually would in preparing 2 small boxes of gelatin.

Let cake and gelatin cool. Then poke some good-sized holes all through the cake, and pour the gelatin over the cake. Cool in the refrigerator overnight.

When you’re ready to serve the cake, spread whipped topping on top. Follow with the cherry pie filling. Yum.

Last week, I wrote about my mother’s money cake, and I’ve had questions about it. I wish I could remember more about the cake. When I get some time, I’ll try one. In the meantime, if you decide to make your own money cake, I suggest that you make some cupcakes and try putting the money in one or two, just to see how it works out.

If you have a recipe you’d like to share, write to me at Box 415, Craig, CO, 81626 or call me at 824-8809.


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