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Debbie’s Cooking Corner….

By Kyle Lovern

December 29, 2013


 Christmas is officially over and I hope everyone has had a wonderful time with family and friends. I know it’s been busy with all that’s associated with this time but it’s the most special holiday of the year. Despite all of the negativity in our world, we are still blessed to be able to celebrate the real meaning of the day. What better way to end a year than with celebrating the birth of the One who gave us the most precious gift of all?

That being said, we are still looking forward to the celebration of the New Year. It always brings the thought of new beginnings to me. A time of refreshing and starting over. Many of us celebrate in different ways. It may be a small family gathering or a large get together with loved ones. Several of our local churches have “Watch Night” services in which they pray the old year out and the new one in. They usually have a break during the service where they eat and fellowship together. This brings me to the recipe I want to share with you this week.
I was a subscriber to “Taste of Home” magazine many years ago. In one issue I found one of the best punch recipes that I know of. I’ve had many requests over the years for it for church and family gatherings. It’s a slushy type punch and is great for holidays, wedding receptions, showers, etc. Maybe you’ll try it for your New Year’s get together this year.
Until next time……Debbie


Icy Holiday Punch
(Picture and recipe courtesy of Taste of Home magazine)


32-36 ServingsPrep: 10 min. + freezing


 Ingredients

  • 1 package (6 ounces) cherry gelatin
  • 3/4 cup sugar
  • 2 cups boiling water
  • 1 can (46 ounces) pineapple juice
  • 6 cups cold water
  • 2 liters ginger ale, chilled
Directions
  • In a 4-qt. freezer-proof container, dissolve gelatin and sugar in
  • boiling water. Stir in pineapple juice and cold water. Cover and
  • freeze overnight.
  •  
  • Remove from the freezer 2 hours before serving. Place in a punch
  • bowl; stir in ginger ale just before serving. Yield: 32-36 servings
  • (5-3/4 quarts).
  •  
Nutritional Facts: 3/4 cup equals 73 calories, trace fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
SPECIAL NOTE: In a couple of my columns there were some problems. In one the recipe for the Apple Stack Cake was omitted and in another there was a slight error in the recipe. I have have several questions from readers about both. Below I have tried to correct these issues.
APPLE STACK CAKE
Printed from COOKS.COM

1 c. sugar


1 c. molasses 


1 c. butter or shortening 


2 tsp. cinnamon 


2 tsp. ginger 


1/2 tsp. cloves 


1/2 tsp. nutmeg 


1/4 tsp. baking soda 


1 c. buttermilk 


6 c. flour

Cream butter or shortening, sugar and molasses. Sift 2 cups flour with other dry ingredients and add alternately with first mixture with the buttermilk, add enough of flour to make soft dough. Roll out on floured board to 9-inch round trim edges. Sprinkle sugar on top. Bake on cookie sheet 5-8 minutes at 350 degrees. Makes 8 layers.
Fill with spiced sweetened cooked and mashed apples or you can use apple butter between the layers. Cover cake in plastic wrap and let sit for 24-48 hours to soften. Sprinkle with confectioner’s sugar on top before serving.
**(In a previous article I shared a recipe for a Sliced Apple Cake. I made an error when typing the recipe. The original recipe called for ½ cup of oil and I substituted applesauce to lighten it up a bit. In the main body of the recipe I forgot to delete the word “oil” and replace it with “applesauce”. To make a long story short, you can use either a ½ cup of vegetable oil or a ½ cup of applesauce to bake this cake.)