There’s chocolate cake.
With thick gooey frosting, it’s always a welcome treat.
Then you have fruit-flavored cakes. They’re good, too.
Don’t forget pound and coffee cakes.
But if you want a cool, light, refreshing different kind of cake, you’ll want a frozen slice of LuAnn Pallotta’s Triple Layer Ice Cream Cake with Fruit Salsa.
It was the hands-down favorite in the May edition of “My Favorite Recipe,” winning Pallotta another first-place blue ribbon.
It looks complicated to make, but “it’s easy, easy, easy,” she said.
It has four ingredients: ice cream, two flavors of sorbet or sherbet, and gingersnap cookies.
She used raspberry and mango sorbet.
“You could use sherbet,” she said. “Sometimes people have trouble finding sorbet. It is more expensive, too. But it has a bolder flavor and brighter color, and that makes it prettier.
“And you can use any layers of flavor you wanted to, as long as you have premium vanilla ice cream in the middle. That makes it creamy.”
She makes a fruit salsa for fish and thought one would taste good on this ice cream cake, as well.
“I make it with pineapple, mango, concoctions like that, with herbs.
“You can make this super fast and easy. There’s no baking involved, so it’s good for summer. It’s light, cool and refreshing. That’s why I like it for summer.
“And the salsa makes it healthy. Sorbet and sherbet are both lower in calories and fat than ice cream. And you can use any flavor of sherbet in place of sorbet. I’ve done that many times and it’s just as good.”
Family occasions, neighborhood get-togethers, parties ... or just after a Tuesday night supper, her ice cream cake is good any time.
“We had some friends who just came back from a cruise. And you know how fabulous the food is on them. He said he enjoyed this more than anything he had on the cruise.
“That’s a big compliment.
“The only time-consuming thing about this is dicing all the fruit. And you do have to keep running back to the freezer for each layer. But that’s it.
“How easy is that?” she said.
“You can decorate the top with gingersnaps or put them between each layer of sorbet and ice cream, but you don’t have to. It’s just easy, easy, easy.
“Anybody can make this, absolutely. And you can make it in different shaped pans. Making it in two loaf pans wold look pretty sliced. There are all sorts of possibilities.”
This is Pallotta’s third first-place win in the “My Favorite Recipe” contest. She previously won last May’s cake contest with her Tiramisu Cheesecake and the December “Holiday Food” competition with her Pay Day Bar.
The contest for June is pie. To be featured on the “My Favorite Recipe” page, contact Debbie Wilson at 304-367-2549 or at firstname.lastname@example.org.
Email Debra Minor Wilson at email@example.com.
LuAnn Pallotta’s Triple Layer Ice Cream Cake with Fruit Salsa tops ‘My Favorite Recipe’
There’s chocolate cake.
- My Favorite Recipe
If you like something sweet, Jessi Polis has the cake for you.
Her orange cream cheese pound cake is light, refreshing and just sweet enough to satisfy those cravings.
This cake is her husband Sam’s favorite, she said.
Paula Ansberry makes some pretty powerful pepper poppers.
She got the recipe from a friend a couple of years ago. She was a little hesitant to try one. She’s not a spicy food kind of person.
People say they go to cookouts and picnics to get together with friends and family.
They say they like the burgers and dogs, and pasta, fruit and potato salads, and all those other side dishes you can’t have a picnic without.
Art of cooking
Kim Holbert isn’t one of those “Try it; you’ll like it” kind of cooks.
She’s more like, “You like it; I’ll make it.”
“If I know that you have a preference toward something, I aim it that way,” she said.
Just home cooking
Food doesn’t have to be fancy to be tasty.
Judy Starn learned this growing up on Sugar Lane in Catawba. She was the only girl in nine children of Woodrow and Anna Starn. One brother passed away, so she grew up among seven brothers.
“I like to cook, but I wouldn’t say I’m a good cook,” she said.
Just plain cooking
You know those pretty layered salads people put in clear glass bowls, and you have to lift all the layers out at the same time and then spread them out on a plate so everybody can see how pretty it is, and then they go “ooh” and “ahh”?
‘Just plain good’
When it’s just too darned hot to cook, or you need something cool and light in a jiffy, Josephine Vespoint has a quick-as-a-wink salad for you.
Take two cans of pears, and drain and place each pear right side up on a bed of lettuce.
All about family
All her life, Alma Hoy Parrish has been about one thing: family.
She’s put the knowledge she learned at her mother’s knee to good use during her 46-year marriage to Tom Parrish while raising their two children, Mike Parrish and Lori Hill.
Easy and versatile
There are salads that you ever-so-politely nibble on.
Not Cathy Davis’ California Tossed Salad.
It fills a large bowl to the brim. You have to grab it with tongs, lift it to your plate and, as she says it, “dive on in.”
It’s filling. It’s healthy. It’s easy to make.
Light and fluffy
Grandmas are probably the world’s best cooks.
Just ask anybody who’s been lucky enough to have eaten their scrumptious cookies, luscious pies, fluffy cakes and wholesome breads.
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