In Anticipation of Deelish


| 4/28/2016 11:15:00 AM


Connie Mooreberries and pineapple

Recently we were given a recipe for a spring dessert. While the construction of the finished cake didn’t turn out for us as the recipe indicated (it was supposed to be a roll), the flavor was described absolutely on spot. The cook used the word "deelish".

We hadn’t heard that word for over fifteen years. Our dear friend Gladys Rood used it just about every time we gathered together for a meal. It was her way of putting a five-star rating to a food. And the cake recipe given to us was just that — deelish.

A yellow cake mix was embellished with finely chopped fresh strawberries. As it turned out, we had to layer the baked cake rather than roll it as it was just too tender to stay together. The filling and frosting were to be whipped fresh cream with more chopped berries. We used what we had — Dream Whip. It turned out wonderfully fruity and creamy and berry good.

While in anticipation of the finished dish, we thought of cooking to come as spring yields local grown strawberries and rhubarb. Favorite recipes abound but here are a few older ones that have stood the test of time. Feel free to embellish, shape differently; add your own touch to them. That’s how recipes become endearing — old standbys, new ideas, traditions of food that family and friends wait in anticipation of. Spring cooking can be deelish!



Pineapple Cream Cake with Berries





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