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LIFE

MARCH 27, 2013 • DELHI-PRICE HILL PRESS • B3

Fruited gelatin terrine, pound cake make Easter table special As I write this column on the first day of spring, it’s snowing outside! Usually by this time we have our potatoes, early greens and radishes planted. We have to go along with the Rita whims of Heikenfeld Mother Nature. I RITA’S KITCHEN hope each of you has a memorable and fun Easter. As I tell you every holiday, remember those who may be alone or who can’t get out. Send a card, make a call or invite them to your table to share your abundant blessings.

Rita’s fruited gelatin terrine

I like to make mine in a terrine, which looks like a skinny, longer loaf pan. A loaf pan works well, too. This is an elegant, easy addition to an Easter dinner. If you want, you can do all individual small bowls, molds, etc. For a smaller batch, just divide the recipe in half.

4 cups mixed fruit (I use strawberries, blueberries, raspberries and blackberries.) 4 packages unflavored gelatin (four 1⁄4-oz envelopes) 4 cups white grape juice,

at a time, beating until well mixed. Start adding flour alternately with milk mixture. You should start and end with flour. Blend in lemon and vanilla. Pour into a large Bundt or angel food pan, which has been greased with Crisco and floured. Bake at 325 degrees for about 1 hour and 25 minutes. Keep oven closed while baking. Remove from pan immediately and cool on wire rack.

rose wine, etc. 1 cup sugar 2 tablespoons lemon or lime juice

Arrange fruit in loaf pan. Set aside. Sprinkle gelatin over grape juice and let sit a few minutes to soften and “bloom.” Whisk gently and the gelatin should be incorporated, but not dissolved, into the juice. Pour into pan, and add sugar and lemon juice. Bring to a boil, lower to a simmer and whisk until sugar and gelatin are dissolved. Remove from heat and cool mixture, stirring occasionally, just to room temperature. Mixture should still be pourable. Slowly and gently pour enough mixture over fruit, just enough to cover nicely. This will set the fruit in a bit of gelatin so it doesn’t float. Chill until firm, about an hour. Pour remaining mixture over fruit (if it gels while it’s sitting, warm up a bit to melt, but let cool before you pour on). To unmold, dip pan in a larger pan of hot water for a few seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Tip from Rita’s kitchen

Rita’s fruited gelatin terrine is an easy, fruity Easter dessert. THANKS TO RITA HEIKENFELD

light-colored prepared gelatin dessert, cook as package directs and follow instructions for layering fruit. You won’t need to add juice, sugar or lemon juice.

Ruth Roberson’s special pound cake

Remember the request for a buttery pound cake like Whole Foods? I’m still working on a clone, but wanted to share Ruth’s pound cake recipe. Ruth, a Kentucky reader, told me: “I have a recipe that everyone loves. I use it for strawberry shortcake, a quick breakfast, or just as a great cake to have any-

Tips from Rita’s kitchen

Lower carb: Use a sugar substitute and sugar-free juice. Even easier: Use a

time. It is really easy to make and I have shared the recipe with many people. It’s a very old recipe, but it is delicious and very moist. Most of the remarks I get from people are that they love the little crunch on top and then the moistness that is inside.” 3 cups sugar 1 ⁄2cup Crisco

2 sticks margarine, softened ⁄4teaspoon salt 5 large eggs, room temperature, if possible 5 oz. can evaporated milk mixed with water to make 1 cup 3 cups all-purpose flour 1 tablespoon lemon extract 1 teaspoon vanilla 1

Beat together sugar, Crisco, margarine and salt. Then add eggs, one

Ruth said you could substitute 1 tablespoon vanilla butter and nut flavor for the lemon and vanilla. This may make it taste more like Whole Foods cake.

Sunflower Peeps cake

Check out my blog for recipe and photo! Rita Nader Heikenfeld is an herbalist, educator and author. Find her blog online at Cincinnati.Com/blogs. Email her at columns@communitypress.com with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.

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