Mason County News
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Wednesday, December 29, 2010 • Posted December 29, 2010

More ideas from the canned food alliance at

What a great take on red velvet cake!

Red Satin Cake with Peaches and Raspberries

Servings: 12


Non-stick baking spray

1 can (14.5 ounces) no-salt-added sliced beets, not drained

1 box (18.25 ounces) devil’s food cake mix

1/3 cup 2% milk

3 large eggs

1 tablespoon red food coloring (optional)

1 can (15 ounces) sliced peaches in juice, not drained

3 tablespoons cornstarch

8 ounces low-fat cream cheese, softened

3/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

12 ounces fresh raspberries, cleaned


Preheat oven to 350°F. Spray 2 (8-inch) layer pans with baking spray; set aside. Purée beets with their juice in a blender until smooth; set aside.

Mix the cake mix, puréed beets, milk, eggs and food coloring in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until batter is thick and smooth.

Pour and scrape batter into the prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 15 to 20 minutes, until cool enough to touch. Remove the cakes from pans and cool on racks until room temperature.

While the cake is baking prepare filling. Purée peaches with their juice and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes; cool completely.

To make the frosting, purée cream cheese, 2 tablespoons cooled peach mixture, confectioners’ sugar and vanilla in a food processor until smooth; set aside.

To assemble cake, place 1 cake layer on a serving plate, top with the remaining peach mixture and half the raspberries. Place the second layer on top. Ice the sides and top of the cake with cream cheese frosting, and decorate with remaining raspberries. Refrigerate until serving. Cut in 12 wedges and serve.

If you use brown rice (I buy the store brand instant brown rice) and bake them, these are pretty good for you too!

Play Ball Rice Bites

Servings: 6


For the dip:

2 cans (4 ounces each) mixed fruit in juice, half drained

1/4 cup canned tomato paste

1/2 teaspoon apple cider vinegar

For the rice balls:

1 can (8.25 ounces) no-salt added mixed vegetables, drained

1 large egg, lightly beaten

1 clove garlic

1 teaspoon Worcestershire sauce

1 1/2 cups cooked rice (white or brown), warm

1/2 cup shredded cheese

Salt and ground pepper to taste

3/4 cup finely crushed crisp rice cereal

Non-stick spray oil for baking, or vegetable oil for frying


To make the dip:  Purée the mixed fruit, tomato paste and vinegar in a blender or food processor; set aside.

To make the rice balls:  Purée the mixed vegetables, egg, garlic and Worcestershire sauce in a blender or food processor.  Mix with rice, cheese, salt and pepper until completely combined.

Preheat oven to 375°F, or heat oil in a deep fryer to 375°F.

Scoop tablespoon-size balls of the rice mixture and gently form into balls, rolling them in the crushed rice cereal to coat.

If baking: line a rimmed cookie sheet with foil and coat with spray oil.  Place balls on the sheet and spray with more oil.  Bake until lightly browned, about 15 minutes.  Cool for 3 minutes.

If frying: fry in the deep fryer in small batches until crisp and brown, about 1 minute per batch.  Drain on paper towels.

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