Cooking With Kids

Sink Or Swim.jpgSink Or Swim

Utensils:

  • Mixing bowl
  • 1 cup measure
  • mixing spoon

Ingredients:

  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water or ginger ale
  • 1 cup fruit combinations*

FRUITS THAT SINK: Mandarin oranges, seedless grapes, drained canned fruits (packed in heavy syrup)

such as peach slices, sliced pear halves, crushed pineapple or pineapple chunks, cherries or apricots.

FRUITS THAT SWIM: Banana slices, apple wedges or diced apple, strawberry halves, fresh orange sections, fresh sliced peaches or pears, marshmallows or coarsely chopped nuts.

Dissolve gelatin in boiling water in heatproof glass bowl. Add cold water. Add fruits that will sink,

Then add fruits that will swim. Chill until firm, at least 3 hours.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Orange Cream Cake- Sweet Treat Saturday

Orange Cream Cake
Orange Cream Cake

Ingredients:

  • 1 package lemon cake mix

    Ready for the gelatin
    Ready for the gelatin
  • 1 envelope unsweetened orange soft drink mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup canola oil
  • 2 packages (3 oz each) orange gelatin, divided
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup cold milk
  • 1 teaspoon vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 carton frozen whipped topping, thawed
  • 1 cup whipping cream for filling

Instructions:

  1. In a large bowl, combine cake mix, drink mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9 inch, ungreased pans.
  2. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
  3. Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cakes. Cover and refrigerate for 2 hours. Place filling between the two cakes.
  4. In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.

Yield 12-15 servings

orange cream 1

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com