Hubby loves cake with cherry, pineap­ple, nuts

The Palm Beach Post - - FOOD BUZZ - Heloise

Karen, yes in­deed! This al­ways has been one of my fa­vorites, too! 1 21-ounce can of cherry

pie fill­ing 1pack­a­ge­o­fyel­low­cake

mix (2-layer size) 1 3-ounce can/pack­age of pecans (1 cup), chopped

1/2 stick of but­ter or mar­garine

Pre­heat oven to 350 de­grees. Grease a 9-by-13inch bak­ing pan. Spread the pineap­ple with its syrup evenly in the pan. Spoon the cherry pie fill­ing evenly over the pineap­ple. Sprin­kle the dry cake mix evenly over the mix­ture, then the chopped nuts over all. Slice the chilled but­ter or mar­garine into thin slices, then place evenly over the other in­gre­di­ents. Bake for 50 min­utes, or un­til golden. Serve warm. Makes 12 servings.

Re­mem­ber to al­ways place your cake pan in the cen­ter of the rack, and in the mid­dle of the oven, for an evenly baked cake.

— Heloise Dear Heloise: — Nancy G., Omaha, Neb.

a deep fryer?

Nancy, first you need to fry foods at a very high tem­per­a­ture in or­der to keep oil from sat­u­rat­ing the food and mak­ing it greasy.

For the best re­sults, ex­perts in the culi­nary field sug­gest peanut oil. Peanut oil has a high smoke point, which means you should deep­fry­atabout350-375 de­grees. The ex­cep­tion to this is, of course, if some­one has an al­lergy to nuts of any kind. Other recomm ende­doil­sare co­conut oil, av­o­cado oil and palm oil. Since so many veg­etable oils are ul­tra­pro­cessed foods, it’s best to avoid them for deep fry­ing. Th­ese in­clude corn oil, canola oil, grape­seed oil, sun­flower oil, etc.

Heloise —

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.