Over a Cup of Coffee: A new dessert | CraigDailyPress.com

Over a Cup of Coffee: A new dessert

Diane Prather

This week my column begins with two thank-you notes. First, thanks to Iva Decker, of Craig, who gave me a plate of popcorn balls and some peanut brittle. She has wanted me to try her popcorn balls since last Christmas season when her recipe, using lime gelatin and red-hot candies, was featured in "Over a Cup of Coffee." (Remember when readers were trying to help Iva find red-hot candies?) Anyway, the popcorn balls and candy were delicious, Iva. Thanks so much.

Thanks to Neil McCandless, of Craig, for the nice note. He wrote that the birds ate their chokecherries, too — like they did here — before they were ripe. Thanks for writing to me, Neil!

A couple of weeks ago I baked a "Banana Cake," one of my favorite recipes, and for once Lyle and I ate it all — over days. So this weekend, when I have some time, I'm going to try a new dessert recipe that has pie filling in the ingredients. It appears that the dessert is kind of "involved" preparation-wise. I found the recipe in my try-it file. It's been there a long time, long enough that the newsprint has yellowed.

Making this week's recipe might be pretty time-consuming. Let me know if you try it. If you have a recipe that you would like to share, call me at 970-824-8809 or write to me at P.O. Box 415, Craig 81626.

Cherry Ripple Rave

Batter—

3/4 cup margarine

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3 eggs

1 1/4 cups sugar

3 cups flour

3 teaspoons baking powde

1 teaspoon salt

1 1/4 cups milk

Filling—

1 can cherry pie filling

1/2 cup chopped almonds

1/2 teaspoon almond extract

Note: Other kinds of pie filling can be used.

Frosting—

1 cup sugar

1/3 cup flour

1 cup milk

3/4 cup margarine

1/4 teaspoon almond extract

1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease a 9×13-inch cake pan. Cream 3/4 cup of margarine with 1 1/4 cup sugar until fluffy. Beat in 3 eggs, one at a time. Mix the 3 cups of flour with 3 teaspoons baking powder and 1 teaspoon salt. Then mix 1/3 of the dry ingredients into the creamed batter. Pour in half of the 1 ¼ cups of milk. Beat well. Next, stir in half of the remaining dry ingredients. Beat until smooth. Add the rest of the milk, stirring well. Add the rest of the flour and stir again. Pour half of this batter into the prepared pan. In a separate bowl, blend the can of pie cherries with 1/2 cup chopped almonds and 1/2 teaspoon almond extract. Spread this over the batter in the pan. Put the rest of the batter on top and bake at 350 degrees for 45 to 55 minutes, until a toothpick inserted near the center comes out clean. When the cake is done, cool completely.

Frosting—

Combine in a saucepan, 1 cup sugar and 1/3 cup flour. Add, stirring all the time, 1 cup of milk. Bring to a boil and boil 1 minute. Remove from the heat and refrigerate for 1 hour or until completely cold. Then cream 3/4 cup margarine until fluffy and beat in the cold flour/sugar mixture. Beat again on high speed until it's a creamy and fluffy consistency. Stir in 1/4 teaspoon almond extract and 1 teaspoon vanilla. Use this to frost the cooled cake.

Cherry Ripple Rave

Batter—

3/4 cup margarine

3 eggs

1 1/4 cups sugar

3 cups flour

3 teaspoons baking powde

1 teaspoon salt

1 1/4 cups milk

Filling—

1 can cherry pie filling

1/2 cup chopped almonds

1/2 teaspoon almond extract

Note: Other kinds of pie filling can be used.

Frosting—

1 cup sugar

1/3 cup flour

1 cup milk

3/4 cup margarine

1/4 teaspoon almond extract

1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease a 9×13-inch cake pan. Cream 3/4 cup of margarine with 1 1/4 cup sugar until fluffy. Beat in 3 eggs, one at a time. Mix the 3 cups of flour with 3 teaspoons baking powder and 1 teaspoon salt. Then mix 1/3 of the dry ingredients into the creamed batter. Pour in half of the 1 ¼ cups of milk. Beat well. Next, stir in half of the remaining dry ingredients. Beat until smooth. Add the rest of the milk, stirring well. Add the rest of the flour and stir again. Pour half of this batter into the prepared pan. In a separate bowl, blend the can of pie cherries with 1/2 cup chopped almonds and 1/2 teaspoon almond extract. Spread this over the batter in the pan. Put the rest of the batter on top and bake at 350 degrees for 45 to 55 minutes, until a toothpick inserted near the center comes out clean. When the cake is done, cool completely.

Frosting—

Combine in a saucepan, 1 cup sugar and 1/3 cup flour. Add, stirring all the time, 1 cup of milk. Bring to a boil and boil 1 minute. Remove from the heat and refrigerate for 1 hour or until completely cold. Then cream 3/4 cup margarine until fluffy and beat in the cold flour/sugar mixture. Beat again on high speed until it’s a creamy and fluffy consistency. Stir in 1/4 teaspoon almond extract and 1 teaspoon vanilla. Use this to frost the cooled cake.