Ever mindful that St. Patrick’s Day is now just two days away, here’s a timely American celebration-style way to finish off supper or dinner, come Wednesday.
And it comes complete with a sneaked-in touch of that impossible-to-duplicate, anywhere else than right here, green of the Emerald Isles.
Kirkland cook Gloria Carpenter shares the how-to with us and says, “I found this recipe for St. Patrick’s Day several years ago in a 1966 edition of ‘Betty Crocker’s Cake and Frosting Mix Cookbook.’
“It’s different but very good. At times, I have used Cool Whip rather than whipped cream for frosting the sides. I have also made a 9-by-13-inch cake with the lime gelatin and then put whipped cream or Cool Whip on the top.’’
Great options there, thanks to Gloria’s experimentation, but — so that we are all forewarned — take a gander at the directions and you’ll notice this cake is definitely a do-ahead project, to be made either very early in the morning or a day or so in advance of serving.
It’s a layered cake confection that bakes and cools, as usual, but also requires several stints chilling in the refrigerator, where it then waits until needed.
So, whenever the time for you is right, get set, go:
Lime ribbon delight cake
1package (18.25 ounces) white cake mix
1package (3 ounces) lime gelatin
1cup boiling water
1/2cup drained crushed pineapple, reserve juice
1/4cup chopped nuts
Few drops lemon juice
Aluminum foil
1cup whipping cream, chilled
1/4cup powdered sugar
Prepare cake mix as directed on package directions in 9-inch cake pans. Remove from oven and cool as directed.
Meanwhile, pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in the fruit juice; chill until slightly thickened, but not set. Stir in the pineapple, nuts and lemon juice.
Now, place two strips of aluminum foil, about 2- to 3-inches wide, in each of the layer-cake pans, extending foil over the edges of pans. Place a cooled cake layer in each pan, one layer right side up and one layer upside down. Spoon gelatin mixture evenly on the layers; refrigerate until gelatin is firm.
In chilled bowl, beat the whipping cream and powdered sugar until stiff.
With the extending foil strips on the cake pans, lift cake out of pans. Stack the layers, gelatin side up, on a serving plate/platter. Frost side of cake with the whipped cream. Refrigerate until needed, then return to refrigerator.
Makes one 9-inch cake.
SOS: Somewhere — and those in the know do know where — there was once a very popular, fast-food type of independently owned eatery in the Everett area that served the most incredible, wonderful, apparently impossible to duplicate tartar sauce.
Alas, Forum readers say this place is no longer in business, and many of you can find no — NO — substitute for the tartar sauce served there.
So, Everett-area Forum folks, you know what other Forum folks are wishing for … If you can come up with a recipe to match this incredible tartar sauce from the now-gone-forever place — or if you have come up with a great facsimile …
Please don’t hesitate to write to Judyrae Kruse at the Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests. However, all letters and e-mail must include a name, complete address and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
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