Diane Prather: From ‘pig-licking good’ to ‘scrumptious spring’
Craig — Last week, Celeste Sanchez of Craig called with a terrific tip to help me from spilling jelly all over the kitchen. She says to take out a cake pan and put some hot water in the bottom.
Stand the jelly jars up in the pan. That way, if a jar tips over, the jelly will be in the pan and not over the floor, counter, and dishwasher. (Celeste says the hot water is to warm up the jars.)
Celeste told me that this tip can be used when canning other products. For example, it’s helpful when pouring hot vinegar into a jar of cucumbers or hot syrup into jars of peaches. Thanks for the tip, Celeste!
Joann Stoddard also called. She makes serviceberry jelly.
Joann says she likes serviceberry better than chokecherry because it’s sweeter. To make Joann’s jelly, follow the instructions for “blueberry” on the directions sheet in the MCP pectin box. Joann says blueberries and serviceberries are of about the same consistency.
Readers have been asking about serviceberry jelly recipes.
Thanks for sharing, Joann.
Last week, Mary Gillingham, Recreation and Leisure director at Sandrock Rehabilitation and Care, called to ask for the “Pig-licking Good Cake” recipe. It seems it was misplaced after they made the cake last year. Thus, the recipe’s encore in last week’s column.
I also had the pleasure of visiting with the nice folks at Sandrock last week. We talked about the cake, making jelly and high altitude cooking. I’m looking forward to sharing their ideas – coming soon!
It’s interesting how many variations there can be for some recipes. For example, “Scrumptious Spring Cake” is similar to “Pig-licking Good Cake.”
To make “Scrumptious Spring Cake,” you’ll need: a yellow cake mix and the ingredients listed on the box for making it, 1 large can of crushed pineapple, 1 1/2 cups sugar, 1 large box instant vanilla pudding, 1 cup coconut, 1 large container whipped topping, 1 1/2 cups chopped pecans, and 1 small jar of maraschino cherries that have been drained and chopped.
Prepare a 13- by 9-inch cake pan and preheat the oven according to the directions on the cake mix box.
Make up the cake mix and bake according to the directions on the box, or until the cake tests done. While it bakes, cook the can of pineapple (and juice) and sugar until thick. When the cake is done, pour over the cake while it’s still hot.
Now, cool the cake completely.
Make the instant pudding as directed and chill until thick.
Spread this over the cool cake. Sprinkle the pudding with coconut and then spread a thick layer of whipped topping over it. Last, sprinkle the pecans and cherries on the topping. Chill until ready to serve and refrigerate leftovers.
I usually wait until serving time to put the pudding and other ingredients on the cake.
Next week: Gloria Noland’s recipe for chokecherry jelly.
We’re on a roll! Call me with your recipes and comments (jelly or otherwise) at 824-8809 (evenings best) or write to me at Box 415, Craig 81626.
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