April 14, 2005 at 7:35 a.m.
We were treated to this delicious cake and of course I asked for the recipe. This is it . . .
DELPHINE’S LEMON CAKE
1 regular size (18.25 oz.) package lemon cake mix
3 eggs (room temperature)
1 c. water
2/3 c. vegetable oil
1-3 oz. package lemon flavored gelatin
In large mixing bowl, combine all ingredients; mix 3 minutes on medium speed. Bake according to package directions in a greased 9x13 baking pan.
While cake is baking, combine the following in a bowl:
2 c. powdered sugar
1/2 c. fresh lemon juice (bottled juice may be used)
Beat until smooth; set aside.
When cake is done, cool slightly. Poke cake with fork and slowly pour this mixture slowly over the cake. Let cool completely. Before serving, top each serving with a generous dollop of whipped cream or whipped topping. Serves 12-15.
NOTE: If you really like it lemony, add a few drops of lemon juice to the topping.
Friends in Lake Havasu City served this appetizer spread, that I thought was excellent with crackers and veggies. Think ahead as this spread needs to be made ahead of time.
JOLENE’S GREEN OLIVE NUT SPREAD
3 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. chopped pecans
1 c. chopped stuffed green olives (The salad olives work well as they’re sort of chopped already.)
2 T. olive juice
dash of white or black pepper
DO NOT ADD SALT
In medium bowl, combine all ingredients; mixing well. The mixture will be kind of mushy but it will thicken as it sits. Refrigerate at least one to two days.
We stayed in campgrounds along the way and this recipe came from a couple parked next to us who were from Audubon, Minn., who said this is absolutely the best BBQ sauce she’s ever used. She and her husband concocted it and, yes––it is excellent!
SHIRLEY’S BBQ SAUCE
1 c. brown sugar
1/4 c. prepared mustard
1-1/2 c. ketchup
1 t. chili powder
2 t. salt (I used 1 t.)
1/4 c. Worcestershire sauce
1 t. pepper
1 t. garlic powder
2 T. + 2 t. vinegar
2 T. + 2 t. lemon juice
1 T. liquid smoke
Combine in a heavy 2 qt. saucepan. Bring to a boil over medium-high heat, stirring occasionally. When it comes to a boil, lower heat to low and simmer one hour. Makes about 2 cups.
ALICE’S NOTE: If you have a “splatter cover,” use it or a deep pan as it bubble jumps and you’ll have a messy stove.
One of Sis’s friends (who generously gave us about two dozen grapefruit that she’d picked off her tree) and the dozens of oranges we picked off Sis’s tree made this salad especially refreshing.
SPRINGTIME CITRUS SALAD
2 large grapefruit, peeled, pith (the white membrane) removed, sectioned
1 large orange, peeled, pith removed, sectioned
1 tangerine, peeled, pith removed, sectioned (If tangerines are not available, use another orange.)
1 kiwi, peeled and sliced
2 T. minced red onion
2 T. olive oil
2 T. orange juice
1 T. vinegar
2 t. honey
In a large bowl, combine salad ingredients; set aside.
In a smaller bowl, whisk together dressing ingredients.
Refrigerate salad and dressing until ready to serve.
Pour dressing over fruit; toss gently. Serve on lettuce leaves or in a sauce dish. Serves 4.
I sorta took you on a vacation with us in this column, but hopefully you didn’t mind. Incidentally, I’ll take Lindstrom over Scottsdale, Arizona, as my year-round home, even if the winter is cold (and it really hasn’t been for the past 2-3 years). The Grand Canyon was majestic as we toured on a bright, sunny, 35 degree day, which was unusual for it to be sunny in March in that area. If you can, take a trip to see the Grand Canyon and the Painted Desert. It is breathtaking.
Thought for the day: Life is as unpredictable as a grapefruit squirt!
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