Let’s Cook! – August 16, 2023

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LINDA HOSKINS

I got this letter from Paul Robertson with a recipe for coffee cake that sounds very easy to make. He says “Here is a recipe for coffee cake that is reminiscent of those made by local Ste. Genevieve baker Tony Zarinelli for a few decades after WWII. It was always a real treat when our parents would stop by his bakery after Sunday mass to pick up a couple of his delicious cherry, pineapple or peanut coffee cakes, or his equally delicious donuts. This recipe is certainly nowhere near his superb pastries, but it does offer a hint of them.”

COFFEE CAKE WITH FRUIT
(Submitted by Paul Robertson)

■ 1 9-oz package of “Jiffy” Golden Yellow cake mix
■ 1 can of fruit filling, cherry or your favorite flavor
■ 1/2 cup sour cream
■ 1/4 cup milk (slightly more if needed)
■ 1 tsp vanilla

Preheat the oven to 350 degrees. Mix “Jiffy” cake mix with sour cream, milk and vanilla until combined. Batter will be lumpy. Lightly grease an 8 inch square glass pan. Pour batter into the pan.
Drizzle fruit filling over the batter in three equi-distant lines. Should take about half a can. Bake for 25 to 30 minutes.
Makes 6 four inch slices. Enjoy!

Paul adds this note: “Perhaps you could drizzle the fruit filling over the entire batter. I have never tried it, so it would take additional time in the oven.”  Thank you Paul for sharing this recipe. I look forward to trying it.

Do you like homemade ice cream but don’t have an ice cream maker? Here is a recipe I have made several times and it is so good.I do have an ice cream maker, but this is so easy to make. This is best eaten within 2 to 3 days of making because it does to crystalize after a few days. This recipe calls for pound cake, and I use the pound cake found in the freezer section of grocery stores.

STRAWBERRY SHORTCAKE NO CHURN ICE CREAM

■ 2 cups heavy cream (whipping cream)
■ 14 oz sweetened condensed milk
■ 2 cups chopped strawberries
■ 1 cup chopped pound cake

Whip cream until stiff peaks form. Fold in condensed milk. Stir in berries and pound cake pieces. Place into a 9×5 loaf pan. Cover tightly with plastic wrap. Freeze at least 5 hours.
When ready to serve, let soften for 10 minutes.

Here is a tip for whipping the cream quickly. Place the bowl and the beaters in the freezer for 10 or more minutes until really cold. The cream will whip up so much faster. Also, I think you could probably add chopped nuts to this recipe if you like.

If you have a recipe to share, please send it to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL