February 12th, 2013 posted by FamilyCorner Staff
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In The Kitchen
The Family Corner’s In The Kitchen weekly e-zine offers seasonal menus, easy dinners, a cooking links review, tips on organizing your kitchen, grocery shopping tips, cooking with herbs, recipes and more!
Double Berry Layer Cake
1 pkg strawberry cake mix 2/3 cup strawberry jam, divided 2 1/2 cups fresh blueberries, rinsed, drained and divided 1 8 oz container Cool Whip whipped topping, divided Fresh strawberry slices, for garnish Preheat over to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to package directions. Place one cake layer on serving plate. Spread with 1/3 cup of strawberry jam. Arrange 1 cup of blueberries on jam. Spread 1/2 the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve. Tip: For best results, cut cake with serrated knife; clean knife after each slice.
Peanut Butter Sundaes
1/4 cup peanut butter 1 tbsp butter or margarine, softened 1 tbsp light corn syrup 1 pint (2 cups) vanilla ice cream 4 tsp chopped, dry roasted peanuts 1/2 cup hot fudge ice cream topping 1/4 cup whipped cream, if desired 4 maraschino cherries, if desired In a small bowl, combine peanut butter, margarine and corn syrup; blend well. Spoon 1/4 cup ice cream into each of four 6 to 8 oz clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve. To serve, spoon 2 tablespoons ice cream topping into each cup. Top each with hot fudge, whipped cream and cherry.
1/2 small watermelon, peeled, seeded and cut into 1 inch chunks (about 6 cups) 3 tbsp powdered sugar 1 tbsp lemon juice 1/4 tsp salt In covered blender at low speed blend 1 cup of the watermelon chunks with powdered sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into 9″ x 9″ baking pan; cover with foil or plastic wrap and feeze until partially frozen, about 2 hours. Spoon watermelon mixture into a large, chilled bowl. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours.
Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.
Pineapple Upside Down Cake
1/2 cup margarine 2 cups packed brown sugar 1 15 oz can pineapple chunks maraschino cherries, drained yellow cake mix This is one of my all time favorite recipes. I make it every Fourth of July and get raving reviews and an empty pan every time! Preheat over to 375 degrees F. Before making the cake batter, prepare the topping: In a 13″ x 9″ pan place the margarine and put in the oven until it melts. Sprinkle the brown sugar over the margarine. Drain the pineapple chunks; use pineapple to form flowers in the sugar mixture. Use a cherry for the center of each flower. Prepare the cake batter as box directs, but carefully spoon the batter over the design in the baking pan. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. Cool in pan, on wire rack, ten minutes. Then loosen cake from sides of pan ; place platter ontop of pan and invert both; lift off pan. (If any of the fruit sticks to the pan, lift off with a spatula and replace in the design on cake.
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