Cooking up a delicious rainbow

Recipe Finder

October 04, 1995|By Ellen Hawks | Ellen Hawks,SUN STAFF

As colorful as a rainbow and it has vivid flavor, too.

Sharon Herlock of Dayton, Wash., requested a Rainbow Cake "a 1950s recipe that was a multicolored Jell-O cake suspended in a chiffon of lemon Jell-O and pineapple juice all in a graham cracker crust," she wrote.

Not to worry, this recipe has traveled. Printed in the "Joys of Jell-O" cookbook, readers from all over responded including Sally Walter of Walla Walla, Wash., Mary Gillespie of Kalama, Wash., Jane B. Gisriel, Ocean City; Mary Lou Payne, Philpot, Ky., Pauline Okrae, Spring Grove, Ill., Stacy Nesbitt, Longview, Wash., and Annie Stumme of Glen Burnie. Some call it Crown Jewel Dessert, Broken Window Glass or Rainbow Cake.

Rainbow cake

Makes 16 servings

1 (3-ounce) package each: Jell-O orange, cherry and lime gelatin

3 cups boiling water

2 cups cold water

1 cup pineapple juice

1/4 cup sugar

1 package (3 ounces) lemon gelatin

1 1/2 cups graham cracker crumbs or 16 to 18 ladyfingers split

1/2 cup melted butter or margarine

2 envelopes dessert topping mix or 2 cups whipping cream

Prepare the three flavors of gelatin separately using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm or overnight.

Prepare pan by mixing graham crumbs and butter and pressing into bottom of 9-inch spring-form pan. Crumbs may be pressed on sides of pan. Or, if preferred, line pan with 16 to 18 ladyfingers instead of the butter-crumb mixture.

Mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice then add 1/2 cup cold water. Chill until slightly thickened. Cut the previously made gelatin into 1/2 -inch cubes. Whip cream, or prepare the dessert topping mixing as directed on package.

Blend topping with lemon gelatin mixture. Fold in the gelatin cubes. Pour into prepared pan.

Chill at least 5 hours or overnight. To serve, run a knife or spatula between the sides of the dessert and pan and remove sides of pan before serving. If desired, spread additional topping or whipped cream on top and sides.

Other Jell-O flavors may be substituted.

Recipe requests

Charlotte GibbonsCharlotte Gibbons of Catonsville wants a low-calorie pie crust that is made with cottage cheese.

Karen BudzinskiKaren Budzinski of Crystal Lake, Ill., wants a peanut butter cake recipe. Her neighbor's mother made the cake when she was living "but it is now a memory no one seems to know how to make," she wrote.

Nancy Psalmonds Nancy Psalmonds of Baltimore wants an appetizer recipe similar to the one she had at "Sfuzzi's in downtown Baltimore which I believe was made with portobello mushrooms," she wrote.

Susanne GrubeSusanne Grube of Hunt Valley writes "do you or one of your readers have a recipe for dirt or mud cups? I think they are made with Oreo cookies crumbs, pudding and contain gummy worms. I can't find the recipe in any cookbook."

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help.

Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes.

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