Pineapple takes the cake, and pumpkin makes the fudge Treats: Fruit, juice and cream cheese turn a boxed mix into a dessert to remember. And, an ever-popular sweet gets a seasonal make-over.

Recipe Finder

November 19, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Pineapple is the key to success for this cake and the frosting. In the fudge recipe, the good old pumpkin takes the lead role.

Roy Spinelle of Longview, Wash., requested a cake recipe "in which you put pineapple right into the mix and also into the frosting."

Chef Kent Rigby chose a recipe from Heather Lee of College Place, Wash., who noted that her recipe "came from the box of Mrs. Wright's Deluxe 3 in 1 Yellow Cake Mix, a Safeway brand."

Deluxe pineapple cake

2 (8 1/4 ounce) cans crushed pineapple in juice, well drained, reserving juice

1 (18 1/4 ounce) package yellow cake mix

3 eggs

1 (14 ounce) can sweetened condensed milk

1/3 cup oil

1 (3 ounce) package cream cheese, softened

1/4 cup frozen pineapple juice concentrate, thawed

Preheat oven to 350 degrees.

To the reserved pineapple juice, add enough water to make 1 cup. In mixer bowl, combine cake mix, pineapple liquid, eggs, 1/3 cup sweetened condensed milk and the oil. Beat on low until moistened. Beat on high for 3 minutes. Stir in 1 can drained pineapple and pour into a well-greased and floured 13-by-9-inch baking pan. Bake 35 minutes or until wooden pick inserted near center comes out clean. Cool.

For the frosting, beat the cream cheese until fluffy. Gradually beat in remaining sweetened condensed milk until smooth. Stir in juice concentrate, then the remaining 1 can drained pineapple. Chill thoroughly. Spread over cooled cake.

Pumpkin fudge was the request of Maria Arnold of Fayetteville, N.C., who wrote that she and her husband tasted the best fudge they ever had at the North Carolina State Fair. "It was pumpkin fudge. Could you help?"

Daniel J. Wilson of Leonardtown responded.

Wilson's pumpkin fudge

1 cup milk

3 cups granulated sugar

1/2 cup solid packed pumpkin, Libby's

3 tablespoons light corn syrup

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 teaspoons vanilla extract

1/4 cup butter or margarine

1/2 cup chopped nuts, optional

In a large, 3-quart saucepan, combine milk, sugar, pumpkin, corn syrup and salt. Mix thoroughly. Over high heat, bring mixture to a bubbly boil, stirring constantly.

Reduce heat to medium and continue boiling mixture without stirring until it reaches 232 degrees on a candy thermometer or until a small amount of the mixture forms a soft ball when dropped into cold water.

Remove saucepan from heat, stir in pumpkin pie spice, vanilla, butter or margarine and nuts. Let fudge cool to lukewarm, about 100 degrees. Then beat mixture until it becomes very thick and loses some of its gloss. Pour fudge into a buttered 8-inch square pan.

When it is firm, cut into squares. Makes 64 (1-inch) squares.

Rigby noted that if the fudge is not beaten enough it may become grainy. "If it turns out grainy, just put it out on a board while still warm and knead. It will become silky," he said.

Recipe requests

Christy Holthaus of Baltimore wants a cranberry-orange cake "preferably made in a bundt or tube pan, and I want to use chopped cranberries."

Lulla Malone of Fayetteville, N.C., wants a recipe for a turkey stuffing made with "yellow squash, onions, celery and I don't know what else. No sausage. Hope you can find it."

Mrs. H. Hefner of Baltimore wants recipes for cookies made with cake mixes. "The recipes were easy to make and very good. We all need something quick and good for lunch boxes and snacks," she wrote.

Shannon Strickland of Fort Meade wants recipes "for blackened salmon and a tater-tot casserole."

Sandy Marcin of Baltimore wants a recipe for chicken chili. "We tasted one for the first time at the Red River Grille in Columbia. It had white beans and corn and was delicious," she wrote.

Frances Aby of Rapid City, S.D., wants a recipe for white cranberry fudge. "The only place I know it is sold is in Long Beach, Wash. I have not been successful in finding it anyplace else."

Mrs. M.K.A. of Baltimore wants a recipe for pepper noodles. "I have lost my recipe. I tried to make it from memory but it was so different."

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

If you are looking for a recipe or can answer a request for a long-gone recipe, 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 each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 11/19/97

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