Washington Window: March 2008: What's Cooking

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There are many culinary gems in “Tasty Temptations,” a collection of recipes from the women of St. Barnabas’, Temple Hills. But you know you’re in the Diocese of Washington when you find, nestled amid dishes as diverse as Mexican Salad, Mandarin Fish and Mile High Raspberry Pie, recipes from both Bill and Hillary Clinton, along with a recipe from Gladys A. Latimer for “Watergate Cake.”

Hillary’s chocolate chip cookie recipe might not be the fanciest one in the book, but who’s going to be voting on that? While the election process rolls on, try these intriguing recipes:

Watergate Cake
Gladys A. Latimer

1 box pistachio instant pudding
1 box white cake mix
3 whole eggs
1 c. vegetable oil less 1 tbsp.
1 c. ginger ale or Sprite
½ c. chopped nuts

Grease and flour oblong baking pan.
Mix instant pudding, cake mix, eggs and oil. Add ginger ale or Sprite. Add nuts. Mix three minutes. Bake at 350 ° for 35-40 minutes.

Icing:
1 box pistachio instant pudding
½ c. chopped nuts
2 envelopes Dream Whip, dry
1 ¼ c. cold milk

Combine instant pudding, Dream Whip and milk, whip until thick. Frost cake and sprinkle nuts on top of icing.

Mile High Raspberry Pie
Irene Shaw (submitted by Judy Shaw)

1 9-inch pie shell
½ c. slivered almonds
1 10 oz. pkg. frozen raspberries, thawed
3 egg whites
1 Tbsp. lemon juice
½ c. sugar
1 tsp. almond extract
1 c. whipping cream, whipped

Prepare unbaked pie shell and press almonds into it. Bake until golden brown at 450° for 10 to 12 minutes. Mix raspberries, egg whites, lemon juice, sugar and almond extract and beat until very stiff. Fold in whipped cream. Spoon into pie shell and freeze at least 5 hours. Remove from freezer 15 minutes before serving.

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