Let’s Cook! – February 8, 2024
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LINDA HOSKINS
It’s almost Valentine’s Day, and like many of you, I plan to fix something sweet for my Valentine! I have two recipes to share that I think are pretty special. The first one is a recipe I found in a cooking magazine some years back, and it’s so good! The red and white colors lend itself perfectly for Valentine’s Day dessert.
WHITE CAKE WITH RASPBERRY SAUCE
■ 1 box (18 1/2 oz) white cake mix
■ 4 oz cream cheese, softened
■ 1 cup powdered sugar
■ 1 cup whipping cream, whipped
■ 16 oz strawberry glaze
■ 1/2 cup water
■ 2 1/2 cups fresh raspberries
Bake cake as directed on the package in a 9×13 pan. Let cool completely.
Beat the cream cheese and powdered sugar until smooth. Fold in the whipped cream. Spread on cake.Store in the refrigerator.
Just prior to serving, mix glaze and water. Fold in the berries. Pour a generous dollop over each serving of cake.
A couple notes about the above recipe: you can use frozen raspberries if you prefer. Just thaw them out before serving. Also, here is a handy tip for whipping your cream. Place the bowl and the beaters in the freezer for at least 15 minutes before whipping the cream. You’ll find the cream whips up so much faster this way! And please, don’t sub the frozen whipped topping or the canned cream for this recipe.
If you are a fan of Cream Puffs, you will like this cake! It really is easy to make.
CREAM PUFF CAKE
■ 1 cup water
■ 1/2 cup butter
■ 1 cup flour
■ 4 eggs
■ 3 boxes instant vanilla pudding
■ 8 oz cream cheese, softened
■ 4 cups milk
■ 8 oz frozen whipped topping, thawed
■ chocolate syrup, optional
Preheat the oven to 400 degrees. Grease a 9×13 pan. Set aside. Pour 1 cup water into a sauce pan. Add butter, bring to a boil. Add flour, stir until blended. Remove from heat, let cool for 2 minutes. Beat in eggs with a hand mixer, one at a time. Spread into the pan, bake for 30 to 35 minutes. (this will come out looking bumpy and uneven). Let cool.
Beat cream cheese until smooth. Beat in milk till creamy. Stir in vanilla pudding mix until smooth. Pour over the cooled crust. Top with whipped topping. If desired, drizzle with chocolate syrup. Refrigerate until set. Keepo leftovers refrigerated.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
