New Castle News


October 19, 2013

Culinary Conversation: Found recipe takes the cake


NEW CASTLE — Sautéed Scallops

  • 2 pounds bay scallops
  • 1/2 cup oil
  • 1 teaspoon thyme
  • 1 cup white wine
  • 3 cloves garlic
  • 1/2 cup butter
  • 2 tablespoons chopped parsley
  • Flour

Dredge scallops in flour.

Heat oil in large skillet with butter. Add garlic and cook until garlic is brown. Remove garlic. Add scallops and sauté until lightly browned. Add thyme and wine. Simmer 1 to 2 minutes.

Pumpkin Pie Cake

  • 1 package (18 ounces) yellow cake mix
  • 1/2 cup butter
  • 1 egg
  • 3 cups pumpkin pie mix (24 ounces)
  • 2 eggs
  • 2/3 cup milk
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1 teaspoon cinnamon

Measure 1 cup from package of yellow cake mix and reserve.

In large bowl, mix remaining cake mix with butter and egg until crumbly. Press lightly into 9x13-inch pan. In same bowl, mix pumpkin pie mix, eggs and milk. Pour into prepared crust.

Sprinkle with a mixture of the reserved cake mix, sugar, butter and cinnamon. Bake at 350 for 45 to  minutes or until knife inserted in center comes out clean. Serve with whipped cream or ice cream.

Low-Fat Chocolate Cake

  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1/2 cup boiling water
  • 1 package (16 ounces) angel food cake mix
  • 1 tablespoon baking powder
  • 1 1/4 cups water
  • 1 tablespoon instant coffee powder
  • 1 1/2 cups skim milk
  • 1 package (1 1/3 ounces) whipped topping mix
  • 1 package (1.4 ounce) sugar-free instant chocolate pudding mix

Preheat oven to 350. Line a 10x15-inch jelly roll pan with waxed paper. Whisk together cocoa, sugar and boiling water. Cool to lukewarm.

Prepare cake mix per package directions, using 1 1/4 cups water and adding cocoa mixture. Spread batter evenly in the pan.

Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool.

In a medium bowl, dissolve coffee in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes.

Cut cake crosswise into thirds. Stack and cover each layer and top of cake with topping. Chill 2 hours.

 *One serving has 261 calories and 1.5 grams of fat.

(Note: Most recipes have not been tested.)


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