Hey there, time traveller!
This article was published 5/10/2005 (4225 days ago), so information in it may no longer be current.
Lorraine Best of Beausejour also shared her pineapple sheet cake. Thanks also to Carolyn Stratford of Dryden, Ont.
Now on to this week's mailbag:
Diane Fontaine always likes to help out friends and family with a casserole or a whole meal when they experience life changes such as a new home, death of a loved one or birth of a child. "I even like to try and help out when someone I know is stressed by a new job or special project at their work that requires more time away from home," she writes.
Fontaine would appreciate any recipe ideas for easy meals and/or casseroles that can be prepared in advance and given to friends or family for easy reheating. "I look forward every morning to the daily edition of the Winnipeg Free Press, but I especially anticipate the Wednesday edition because of your (Recipe Swap) column," she adds.
Dan Shnier puts out a call for a recipe for sweet and spicy African barbecue sauce.
Sandi Reimer is hunting for a recipe for peanut butter granola which she believes she clipped from a magazine in the last couple of years. Can anyone help?
Susan Wellman would like to add a recipe for lemon poppyseed cookies to her repertoire.
To respond to one of this week's Recipe Swap requests or send in a request, please write to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, Man., R2X 3B6, send a fax to 697-7412 or e-mail to email@example.com. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
Banana sheet cake
375 ml (1 1/2 cups) sugar
125 ml (1/2 cup) margarine or butter, softened
250 ml (1 cup) sour cream
3 large ripe bananas, sliced or mashed
10 ml (2 tsp) vanilla
500 ml (2 cups) flour
5 ml (1 tsp) baking soda
5 ml (1 tsp) salt
125 to 250 ml (1/2 to 1 cup) chopped nuts (optional)
60 ml (1/4 cup) margarine, melted
500 ml (2 cups) confectioners sugar
45 ml (3 tbsp) sour cream
Cake: Cream sugar and margarine or butter. Add eggs one at a time, beating well after each addition. Stir in sour cream. Add bananas and vanilla, blending well.
Mix dry ingredients (flour, baking soda, salt) together and stir into creamed mixture until well blended. Add nuts (if using).
Pour into a greased and floured 40 x 30-cm (10 x 15 x 1-inch) jelly-roll pan.
Bake in 190º C (375º F) oven for 20-25 minutes. Cool completely and frost.
Frosting: Beat together all ingredients until smooth; spread on cooled cake.
Taste-tester notes: This delicious cake is made even better with the light frosting. If you've never baked a sheet cake, remember this is meant to be a flat cake! The banana cake is very moist and I liked the inclusion of 125 ml (1/2 cup) chopped walnuts.
Pineapple sheet cake
398-ml (14-oz) can crushed pineapple
250 ml (1 cup) flaked coconut
175 ml (3/4 cup) sugar
125 ml (1/2 cup) margarine or butter
500 ml (2 cups) flour
2 ml (1/2 tsp) baking soda
5 ml (1 tsp) baking powder
1 ml (1/4 tsp) salt
Dash of ginger
175 g (6 oz) package chocolate chips
Mix 175 ml (3/4 cup) undrained pineapple and coconut; set aside.
Cream sugar and margarine or butter. Add eggs; beat well.
Combine dry ingredients (flour, baking soda, baking powder, salt, ginger). Stir together dry ingredients with remaining pineapple. Fold in chocolate chips.
Spread dough in greased 40 x 30-cm (10 x 15 x 1-inch) jelly-roll pan. Sprinkle coconut-pineapple mixture over top.
Bake in 180º C (350º F) oven for 25 minutes or until top is lightly browned.
Taste-tester notes: This sheet cake is bursting with wonderful pineapple flavour -- and chocolate! If a plainer, white cake is desired (not chocolatey), I recommend omitting the chocolate chips and adding 5 ml (1 tsp) vanilla and 5 ml (1 tsp) cinnamon to the batter.