Still on the prowl for the perfect Easter dinner dessert? How about something billed as a reminder of those long-ago frozen delights known to little kids everywhere as orange dreamsicles …
This one comes to us – would you believe – not from my great, great friend, Seattle firefighter, fisherman and chef extraordinaire Tom Nelson of Lake Stevens – but from his mom! Yes!
Now, in case you missed it, this is the Tom who, in an Oct. 16. 2002, Forum column, shared with us his how-to for smoked salmon and prawn fettuccine, the same concoction that had just earned him first place in that year’s McCormick &Schmick’s annual Firefighters’ Seafood Cookoff.
And yes, folks, our very same incomparable Tom Nelson who, with good buddy black Labrador fisherdog Jessie, appeared in a wonderful feature by the incomparable “Other Kruse” in the Nov. 19, 2006, Herald Sports section.
Now that you’re reacquainted with Tom, let’s get back to Mom and her essential part of today’s program. Responding to a request from Betty Joe Brown for a Jell-O cake so good it was served as a wedding cake, Margaret Marie Olson tells us, “This sounds feasible – I got it on the Internet,” and signs off as “Mother of that famed T.J. Nelson, aka Tom Nelson.”
Orange cream dream cake
1package (181/4 ounces) lemon cake mix
1envelope (1/4 ounce) unsweetened orange drink mix
3eggs
1cup water
1/3cup vegetable oil
2packages (3 ounces each) orange flavor gelatin, divided
1cup boiling water
1cup cold water
1cup cold milk
1teaspoon vanilla extract
1package (31/2 ounces) instant vanilla pudding mix
1carton (8 ounces) frozen whipped topping, thawed
Preheat oven to 350 degrees. In mixing bowl, combine cake and drink mixes, eggs, the 1 cup water and oil; beat on medium speed of electric mixer for 2 minutes.
Pour into an ungreased 9-by-13-inch baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork, poke holes in the cake and let cool on rack for 30 minutes.
In a small mixing bowl, dissolve one package of the gelatin in boiling water, then stir in cold water; pour over cake, cover and refrigerate for 2 hours.
In a mixing bowl, combine milk, vanilla extract, pudding mix and remaining package of gelatin; beat on low for 2 minutes, then let stand for 5 minutes. Fold in whipped topping and frost cake.
Return cake to refrigerator until needed. Makes one 9-by-13-inch pan, about 16 servings.
Store leftover cake in refrigerator.
The next Forum will appear in Monday’s Time Out section. Meanwhile, Happy Easter!
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