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Page 38 April 2018 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
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by Denise Valentine
Hello, everyone! As spring looms on the horizon, I am looking forward
to nice, warm sunny days. Each year, I’m glad when the cold weather ends
into spring, and when the hot summer ends into fall. So, there you have it:
my two favorite seasons are spring and fall.
I consider the Easter season the beginning of spring. The grass is
usually getting green, the flowers begin to bloom, and it stays daylight 1 Creamery Way
longer each day. Everything is starting the growth process for another year. Emmitsburg, MD 21727
I came across a recipe that I haven’t made for a while, but it is delicious
and easy to prepare. It’s a great recipe for summer, because you make it 301-447-3718
in the microwave and you don’t have to heat up the stove. It keeps the FAX: 301-447-1722
heat out of your kitchen. You may want to try it for one of your Easter
dinner desserts. If you have the oven full of other dishes, you’ll be really
glad that this one can be prepared in the microwave. I hope you and your
family enjoy your Easter.

Lemon- Cherr y Crumble Cake

Ingredients

½ cup sliced almonds

1 container (8 oz.) sour cream
1 pkg. (18.25 oz.) yellow cake mix, divided
1 egg

½ cup butter, melted & divided
1 can (12 oz.) cherry cake & pastry filling

1 lemon
Vanilla ice cream (optional)

Directions

For the crumb topping, coarsely chop almonds. Combine almonds,
1 cup of the cake mix, and 3 tablespoons of the butter in a 2-3 quart
microwave-safe baking dish; mix until moistened. Microwave,
uncovered, on high for 2-4 minutes or until beginning to brown,
stirring once every minute. Spread crumb topping over parchment
paper to cool. Wipe out any remaining crumbs from the baker.

Zest lemon to measure 1 tablespoon. Juice the lemon to measure ¼
cup. Combine the remaining cake mix, zest, juice, sour cream, egg, and
remaining 5 tablespoons of butter in a medium bowl; mix until smooth.
Pour cake batter into baking dish, spreading to the edges. Using a
small scoop or a tablespoon, drop pastry filling evenly over batter.
Microwave, covered, on high 8-10 minutes or until center of cake
springs back when lightly pressed.

Carefully remove baking dish from the microwave. Sprinkle crumb
topping over the cake; let stand, uncovered, for 5 minutes.

Serve warm with ice cream if desired.