In Saskatchewan the colour green is associated with the Saskatchewan Roughriders but at this time of year, the colour green belongs to St. Patrick’s Day and related Irish celebrations.
This week’s recipes offer three ways to prepare for March 17 parties.
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Green Velvet Cake
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
2 tsps. cocoa powder
1 tsp. salt
1 tsp. baking soda
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tbsp. white vinegar
1/2 cup unsalted butter, melted
1 tsp. vanilla
1-2 tsps. yellow food colouring
1 tsp. green food colouring
Pre-heat oven to 350 degrees F. Spray or grease two 8-inch round cake pans.
Whisk eggs with oil, buttermilk, vinegar, melted butter and food colourings and set aside.
Place dry ingredients into a large bowl and thoroughly combine.
Add wet ingredients into dry ingredients and mix well to combine, making sure all lumps are removed.
Pour into pans and bake about 30 minutes or until toothpick comes out clean. Cool on racks then remove from pans and cool completely.
Use lemon butter or other flavouring between layers then frost cake with a favourite icing, perhaps using some green food colouring.
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Green Sugar Cookies
1 1/4 cups granulated sugar
1 cup butter
3 egg yolks
2 tsps. vanilla
1 tsp. baking soda
2 1/2 cups all-purpose flour
1/2 tsp. cream of tartar
1/2 tsp. salt
3-4 or more drops of green food colouring
1/2 cup granulated sugar for rolling
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cream sugar and butter in large bowl. Add egg yolks, one at a time, and beat into sugar mixture. Mix in vanilla and salt.
In a separate bowl mix all dry ingredients then slowly mix into sugar batter. Be patient with the mixing until it all comes together and is a moist dough. Add the green food colouring and stir to combine.
Refrigerate dough for 20 minutes so cookies do not spread.
Pour 1/2 cup sugar into a shallow bowl.
Scoop out dough to make 1 1/2 inch balls. Roll in sugar and place on cookie sheet. Do not flatten.
Bake 12-13 minutes then remove from oven. Let set on sheet for two minutes before removing from sheet to cool on racks.
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Green Punch
2-3 oz. pkgs. lime Jello
1 qt. hot water
2-12 oz. cans frozen orange juice concentrate, thawed
1-46 oz. can pineapple juice
1 cup white sugar
4 1/2 cups cold water
2 litres ginger ale, chilled
ice cubes on the side
Dissolve Jello in hot water then cool. When cooled, stir in juices, sugar and cold water. Pour in ginger ale just before serving.
Add ice cubes to glasses then pour in punch.
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Correction notice: In the Chocolate Loaves recipe in the Feb. 23 column, the recipe should have read 1/2 cup unsweetened cocoa, rather when coconut. Thanks to the readers who drew this error to my attention. One reader made the recipe with the coconut and said it turned out just fine — two recipes for the price of one. I apologize for not catching the error before publication.
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Joyce Walter can be reached at ronjoy@sasktel.net
