Let me start this week’s column with an apology. I was baking the Vanilla Whoopie Pies shortly before I wrote last week’s column. Not my best effort. Actually, not a great success as taste went.
The texture was great, the size was perfect. I have to say the overall flavor fell flat for us. The raspberry jelly did nothing to redeem them. If you tried the recipe and tweaked it to your satisfaction, won’t you let me know? Several of my favorite flavor elements were there, but it just didn’t work for me. Ok. This week we are sharing recipes I received in my email. Thanks to all who write. I look forward to all your letters, whether it is by email, or, as the younger set says “snail mail”.
1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored gelatin mix
1 cup milk
1 (3.4 ounce) package instant lemon pudding mix
1 8 oz container frozen whipped topping, thawed
Directions: Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake.
Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
In large bowl stir together milk, lemon pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.
1 (16 ounce) package uncooked orzo pasta
3/4 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (20 ounce) cans crushed pineapple, drained with juice reserved
1 cup mandarin orange segments, drained and chopped
1 (10 ounce) jar maraschino cherries, drained and chopped
1 (12 ounce) container frozen whipped topping, thawed
Directions: In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool.
Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight.
Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries. Fold in thawed whipped topping, chill and serve.
Have a great week! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
See you next week.
